Open Source HACCP - Sous Vide
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Open Source Food Safety Initiative
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Visit our Website: opensourcefoodsafety.org
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HACCP Plan: Sous Vide
Add a comment using the “Comments” button at the top of this page. All comments will be visible on the document and on this website. We will review edits and release revised versions of HACCP plans monthly.
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Purveyor: Underground Meats 5/4/16
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PROCESS STEPS
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Process StepPotential Hzards (B) Biological, (C) Chemical, (P) PhysicalHazard SignificantJustification of DecisionPreventative MeasuresCCP?
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Receiving Raw Meats & Poultry
(1)
(B) Salmonella, E. coli, Campylobacter jejune, Clostridium Botulinum, etc.YesFresh meat and poultry are known to contain pathogensMeat and poultry will be purchased from approved suppliers and received at proper temps.No
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Receiving Dry Ingredients & Bags (2)(C) Deleterious Chemicals
(P) Foreign Material.
NoLetters of guarantee ensuring bags ingredients are from approved sources and appropriate for product useNo
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Cold Storage of Raw Meats & Poultry (3)(B) Salmonella, E. coli, Campylobacter jejune, Clostridium Botulinum, etc.YesPotential growth of pathogensAll meat and poultry will be immediately stored in coolers and freezers.No
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Storage of Dry Goods & Bags (4)(P) Foreign Material.NoVisual inspection of packaging materials to ensure no foreign material is present.No
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Preparation #1 & Vacuum Packing(5)(B) Salmonella, and E. coli, Campylobacter jejune, Clostridium Botulinum, etc.NoPotential growth of pathogens due to cross-contaminations is likelyTime product will be in the temperature danger zone during preparation will be minimized and monitored.No
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Cooking (6)B) Salmonella, E. coli, Campylobacter jejune, Clostridium Botulinum, Listeria, etc.YesSurvival of bacterial spores if products are not properly cooked to correct internal temperatures.Products will be cooked as required in FSIS Appendix A to Compliance GuidelinesYes
CCP 1
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Cooling (7)B) Clostridium Perfringes, Clostridium Botulinum and ListeriaYesImproperly cooling can lead to growth of spore-forming pathogensProducts will be cooled to 41ºF as described in FDA Food Code 2013; 3-501.14(A)Yes
CCP 2
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Labeling (8)B) Clostridium Perfringes, Clostridium Botulinum and ListeriaYesImproperly labeled products will result in outdated or unsafe productsEach bag will be properly labeled with product name, date packaged, and ‘Use-By’ dateNo
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Cold Storage (9)B) Clostridium Perfringes, Clostridium Botulinum and ListeriaYesPotential growth of pathogens if proper temperatures and time are not maintained.ROP packaged and labeled products will be monitored for time and temperature control.Yes
CCP 3
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Reheating (10)B) Clostridium Perfringes, Clostridium Botulinum and ListeriaYesSurvival of bacterial spores if products are not properly cooked or reheated to correct internal temperatures.ROP packaging will be opened prior to reheating and product properly heated for hot holding or service.No
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Serving (11)B) Clostridium Perfringes, Clostridium Botulinum and ListeriaYesSurvival of bacterial spores if products are not properly cooked or reheated to correct internal temperatures.Products will be served immediately after reheatingNo
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CCP
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[1] Critical Control Point[2] Hazard Description[3] Critical LimitsMonitoring[8] Corrective Action[9] Verification Activities[10] Record-keeping Procedures
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[4] What[5] How[6] Frequency[7] Who
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Cooking (CCP 1)PathogensTemperatures:
See Appendix A to Compliance Guidelines (Attached)
Product temperatureUse of thermometerOne food product per batchDesignated employeeContinue cooking and adjust circulator temps if below designated temp for productCooking Log reviewed daily by designated employee.Cooking Log

Thermometer Validation Log
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Cooling (CCP 2)PathogensTemperatures:
Cooled within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F or less. (FDA Food Code 2013; 3-501.14)
Product temperatureUse of thermometerEvery hourDesignated employeeReheat to cooking temp and restart cooling process if not cooled to 70°F within 2 hours.

Discard product if product not cooled to 41°F within 6 hours.
Cooling Log reviewed daily by designated employee.Cooling Log

Thermometer Validation Log
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Cold Storage (CCP 3)PathogensTemperature/Time Limit (FDA Food Code 2013; 3-502.12(D)(2)(e)):

41°F or less/7 days or less

34°F or less (within 48 hours of reaching 41°F)/30 days or less

Frozen/Indefinite
Cooler and product
temperature




Date on ROP bag label
Use of thermometer


Data loggers


Visual check of the labels on the bag
2x Daily plus


Continues


Daily
Designated employee




Designated employee
Immediately discard product if temp exceeds 41°F. Identify and eliminate cause of deviation.

Identify out of date products and discard them.
Refrigerator/Freezer Log reviewed daily by designated employee.



Product Date/ Label Log will be reviewed daily by designated employee.
Refrigerator/Freezer Log;


Thermometer Validation Log

Product Date and Label Log
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