After product temperature is measured, product is labeled. If product will be frozen the freeze date must be written on label. Once vacuum sealed temperature of product must not exceed 41°F. Product pulled for thawing the day prior to cooking, the date the product is pulled from the freezer is written on label. (Pre-freeze and post-thaw dates may not exceed 14 days). Within 14 days product is cooked to at least 145°F/155°F. MEAT products that are vacuum sealed for storage CANNOT BE COOKED VIA SOUS-VIDE. Product is held hot at 135°F or Product is served directly to customer. NOTE: Any exceptions to the above process must be recorded in appropriate logs. Flowchart-Reduced Oxygen Packaging (ROP) of Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Hazard Analysis-Reduced Oxygen Packaging (ROP) of Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Process Step Potential Hazards Is this Justification of Preventative Measures Is this step a (B) Biological hazard Decision Critical (C) Chemical significant? Control Point (P) Physical (CCP)? Receiving (B) Clostridium botulinum, Listeria Yes Fresh meat and poultry Meat and poultry will be No Raw MEATs monocytogenes, Clostridium perfringens, are known to contain purchased from approved (1) Escherichia coli STEC/VTEC, Salmonella, pathogens suppliers and received at Staphylococcus aureus, Yersinia enterocolita proper temps. Cold Storage (B) Clostridium botulinum, Listeria Yes Potential Growth or All meat and poultry will be No of Raw monocytogenes, Clostridium perfringens, survival of Pathogens immediately stored in Escherichia coli STEC/VTEC, Salmonella, coolers and freezers. Staphylococcus aureus, Yersinia enterocolita
After product temperature is measured, product is labeled. If product will be frozen the freeze date must be written on label. Once vacuum sealed temperature of product must not exceed 41°F. Product pulled for thawing the day prior to cooking, the date the product is pulled from the freezer is written on label. (Pre-freeze and post-thaw dates may not exceed 14 days). Within 14 days product is cooked to at least 145°F/155°F. MEAT products that are vacuum sealed for storage CANNOT BE COOKED VIA SOUS-VIDE. Product is held hot at 135°F or Product is served directly to customer. NOTE: Any exceptions to the above process must be recorded in appropriate logs. Flowchart-Reduced Oxygen Packaging (ROP) of Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Hazard Analysis-Reduced Oxygen Packaging (ROP) of Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Process Step Potential Hazards (B) Biological (C) Chemical (P) Physical Is this hazard significant? Justification of Decision Preventative Measures Is this step a Critical Control Point (CCP)? Receiving Raw MEATs (1) (B) Clostridium botulinum, Listeria monocytogenes, Clostridium perfringens, Escherichia coli STEC/VTEC, Salmonella, Staphylococcus aureus, Yersinia enterocolita Yes Fresh meat and poultry are known to contain pathogens Meat and poultry will be purchased from approved suppliers and received at proper temps. No Cold Storage of Raw (B) Clostridium botulinum, Listeria monocytogenes, Clostridium perfringens, Escherichia coli STEC/VTEC, Salmonella, Staphylococcus aureus, Yersinia enterocolita Yes Potential Growth or survival of Pathogens All meat and poultry will be immediately stored in coolers and freezers. No
Sample_Fancy_Southern_HACCP_Sous_Vide_5_27_16.docx