Salmonella, Staphylococcus aureus, Yersinia not Properly Cooked enterocolita, Taenia spp., Toxoplasma to Correct Internal gondii, Trichenella spiralis, Hepatitis A Temperatures. Hot Holding (B) Clostridium botulinum, Listeria Yes Potential Growth of Products will be held at 135ᵒF No (8) monocytogenes, Clostridium perfringens, Bacteria and or above Production if Proper Escherichia coli STEC/VTEC, Salmonella, Staphylococcus aureus, Temperatures are Not Maintained Served to Norovirus, Hepatitis A Yes If food isn’t handled Gloves or utensils will be used No Customer (9) properly after cooking a barrier. Bare hand contact contamination could will be prohibited. occur Critical Control Points (CCPs) Reduced Oxygen Packaging (ROP) of Raw POULTRY (Chicken Breast, Duck, Duck Confit, Quail, Foie Gras): Chicken Sous-Vide Temperature Chart (For Duck Confit refer to and for Foie Gras refer to ‘Legs’ ‘Eggs’) Process Description-Reduced Oxygen Packaging (ROP) Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Ingredients: Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin, spices, marinade Materials: Vacuum sealer bags, labels Equipment: Vacuum sealer, walk-in cooler, walk-in freezer Receiving of Raw MEATs (1) MEAT products to be vacuum packaged must be received at 41°F or below. If above 41°F it will not be accepted by restaurant operator.
Salmonella, Staphylococcus aureus, Yersinia enterocolita, Taenia spp., Toxoplasma gondii, Trichenella spiralis, Hepatitis A not Properly Cooked to Correct Internal Temperatures. Hot Holding (8) (B) Clostridium botulinum, Listeria monocytogenes, Clostridium perfringens, Escherichia coli STEC/VTEC, Salmonella, Staphylococcus aureus, Yes Potential Growth of Bacteria and Production if Proper Temperatures are Not Maintained Products will be held at 135ᵒF or above No Served to Customer (9) Norovirus, Hepatitis A Yes If food isn’t handled properly after cooking contamination could occur Gloves or utensils will be used a barrier. Bare hand contact will be prohibited. No Critical Control Points (CCPs) Reduced Oxygen Packaging (ROP) of Raw POULTRY (Chicken Breast, Duck, Duck Confit, Quail, Foie Gras): Chicken Sous-Vide Temperature Chart (For Duck Confit refer to ‘Legs’ and for Foie Gras refer to ‘Eggs’) Process Description-Reduced Oxygen Packaging (ROP) Raw MEATs (Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin): Ingredients: Fennel Sausage, Pork Belly, Lamb, Rabbit, Beef Brisket, & Pork Loin, spices, marinade Materials: Vacuum sealer bags, labels Equipment: Vacuum sealer, walk-in cooler, walk-in freezer Receiving of Raw MEATs (1) MEAT products to be vacuum packaged must be received at 41°F or below. If above 41°F it will not be accepted by restaurant operator.
Sample_Fancy_Southern_HACCP_Sous_Vide_6_20_16.docx