formation of the toxin that causes botulism. For this reason, as a general rule, the USDA FSIS recommends a of 120 ppm of ingoing nitrite in cured "Keep minimum all Refrigerated" products. To ensure that a minimum ingoing amount of 120ppm sodium nitrite is in the product or to ensure the amount is as permitted per 9 CFR 424, the facility must attach recipes (including ingredients and amounts of ingredients). The recipes will be used by the health authority to calculate the ingoing amount of nitrite in the food. D.6. Record Provide a blank curing log used for monitoring the measurement of each batch of cured product as part of this document. A record of scale calibration, curing salt measurements, corrective actions, and supervisor verifications is kept on this single form. Specifically, the following information must be included on the log: Date, Scale Calibration, Recipe name, Weight of Curing Salts, Weight of Meat/Poultry, Brine amount, Other ingredients, Corrective Action, Initials or Signature of the Processor and Initials or Signature of the Person in Charge. Note: Once records are created they MUST be kept for 6 months and made available to the RA upon inspection request. E. Training Each employee who will have responsibility for making and measuring curing salts is REQUIRED to receive training such that they understand the hazards and controls and that they may perform their role in this Single Hazard Special Process HACCP Template. THE PIC must review section C and D with employees and complete a hands-on training for section D. Provide a training log form as an attachment to this Single Hazard Special Process HACCP Template. The training sessions must be recorded in this log, and must include date, employee name in attendance, and instructor. Maintain the training log as an additional appendix to this Single Hazard Special Process HACCP Template. F. Standard operating procedures For the Regulatory Authority to list. Are there any SOPs required or recommended that will make this Single Hazard Special Process HACCP Template safer? Such as: cleaning and sanitizing food contact surfaces, personal hygiene, hand washing, eliminating bare hand contact, proper chemical/nitrite storage
formation of the toxin that causes botulism. For this reason, as a general rule, the USDA FSIS recommends a minimum of 120 ppm of ingoing nitrite in all cured "Keep Refrigerated" products. To ensure that a minimum ingoing amount of 120ppm sodium nitrite is in the product or to ensure the amount is as permitted per 9 CFR 424, the facility must attach recipes (including ingredients and amounts of ingredients). The recipes will be used by the health authority to calculate the ingoing amount of nitrite in the food. D.6. Record Provide a blank curing log used for monitoring the measurement of each batch of cured product as part of this document. A record of scale calibration, curing salt measurements, corrective actions, and supervisor verifications is kept on this single form. Specifically, the following information must be included on the log: Date, Scale Calibration, Recipe name, Weight of Curing Salts, Weight of Meat/Poultry, Brine amount, Other ingredients, Corrective Action, Initials or Signature of the Processor and Initials or Signature of the Person in Charge. Note: Once records are created they MUST be kept for 6 months and made available to the RA upon inspection request. E. Training Each employee who will have responsibility for making and measuring curing salts is REQUIRED to receive training such that they understand the hazards and controls and that they may perform their role in this Single Hazard Special Process HACCP Template. THE PIC must review section C and D with employees and complete a hands-on training for section D. Provide a training log form as an attachment to this Single Hazard Special Process HACCP Template. The training sessions must be recorded in this log, and must include date, employee name in attendance, and instructor. Maintain the training log as an additional appendix to this Single Hazard Special Process HACCP Template. F. Standard operating procedures For the Regulatory Authority to list. Are there any SOPs required or recommended that will make this Single Hazard Special Process HACCP Template safer? Such as: cleaning and sanitizing food contact surfaces, personal hygiene, hand washing, eliminating bare hand contact, proper chemical/nitrite storage
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