OpenSourceHACCP_Reduced Oxygen Packaging (ROP) HACCP Plan
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Open Source Food Safety Initiative
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Visit our Website: opensourcefoodsafety.org
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HACCP Plan: Reduced Oxygen Packaging (ROP)
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Purveyor: Underground Meats 5/4/2016
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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) Pathogens, Salmonella, and E. coli 0157:H7, 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 Packaging Materials (2)(C) Deleterious Chemicals
(P) Foreign Material.
NoNon-food packaging materials might have been treated/washed w/chemicals not suitable for food contact surfacesLetters of guarantee ensuring packaging materials are appropriate for product use will be kept on fileNo
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Cold Storage of Raw Meats & Poultry (3)(B) Pathogens, Salmonella, and E. coli 0157:H7, 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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Dry Storage of Packaging Materials (4)(P) Foreign Material.NoVisible foreign material that could compromise product safety; rodent droppings, insects, etc.Visual inspection of packaging materials to ensure no foreign material is present.No
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Preparation #1, Vacuum Packing & Labeling (5)(B) Pathogens, Salmonella, and E. coli 0157:H7, Campylobacter jejune, Clostridium Botulinum, etc.NoPotential Growth of Pathogens due to cross-contaminations is likely

Improperly Labeled Products will Result in Outdated or Unsafe Products
Time product will be in the temp. danger zone during assembly will be minimized and monitored.

Each bag with be properly labeled with product name, date packaged, and ‘Use-By’ date
No
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Cold Storage (6)
CCP #1
B) Pathogens, Salmonella, and E. coli 0157:H7, Campylobacter jejune, Clostridium Botulinum, Listeria, etc.YesPotential Growth of Pathogens if Proper Temperatures are Not Maintained.ROP packaged and labeled products will be monitored for time and temperature control.Yes
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Preparation #2 (7)B) Pathogens, Salmonella, and E. coli 0157:H7, Campylobacter jejune, Clostridium Botulinum, Listeria, etc.YesPotential Growth of PathogensROP packaging will be opened prior to cooking and Time product will be in the temp. danger zone during assembly will be minimized and monitored.No
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Cooking (8)B) Pathogens, Salmonella, and E. coli 0157:H7, Campylobacter jejune, Clostridium Botulinum, Listeria, etc.YesSurvival of Bacterial Spores if Products are not Properly Cooked to Correct Internal Temperatures.Products will be cooked to the appropriate minimum internal temperaturesNo
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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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Cold Storage (CCP 1)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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