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Haacp Flow Chart Final

This document outlines the flow chart for handling hard boiled eggs according to HACCP principles. Eggs should be received and stored at 40°F or below, and discarded if they are frozen or rise above 40°F for over 4 hours at any point. For preparation, eggs are placed in cups and used within 3 days if the bag is opened. Eggs must be served and held at 40°F or below, checking the temperature every 4 hours, and labeled with a discard time if not. Leftovers can be served the next day if kept at 40°F or below.

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60 views

Haacp Flow Chart Final

This document outlines the flow chart for handling hard boiled eggs according to HACCP principles. Eggs should be received and stored at 40°F or below, and discarded if they are frozen or rise above 40°F for over 4 hours at any point. For preparation, eggs are placed in cups and used within 3 days if the bag is opened. Eggs must be served and held at 40°F or below, checking the temperature every 4 hours, and labeled with a discard time if not. Leftovers can be served the next day if kept at 40°F or below.

Uploaded by

api-406390004
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HAACP Flow Chart: Hard Boiled Eggs

PC PURCHASING

 Utilize approved vendors only.

Standard: Receive at >40°F


PC RECEIVING CA: Reject delivery

 Evaluate quality of eggs by odor, sight, & touch  Reject eggs that arrive >40°F.
 Eggs should be received at ≤40°F.  Record rejected eggs on invoice
 Ensure all eggs are dated with receiving date  Fill out vendor report card for rejected
(month/day/year) and a use-by-date. items
 Record temperature on temperature log.

Standard: Store ≤40°F; do


not freeze.
PC STORING CA: Discard if frozen or
held above 40F for ≥4hrs.

 Eggs should be stored at ≤40°F.


 DO NOT FREEZE eggs.  Frozen eggs, eggs not kept at ≤40°F, and eggs
 Store using the FIFO method. that have exceeded their use-by date should
 Unopened packages may be kept until use-by be discarded.
date indicated on the package.

Standard: Hold at ≤40°F.


PC PREPARATION CA: Discard if held at above
40F for ≥4hrs.

 Place egg in 5.5oz clear cup.


 If bag is opened, use eggs within 3 days.

Standard: Serve at ≤40°F.


CA: Discard if held at above
CCP SERVICE/HOLDING 40F for ≥4hrs.

 Serve on a cold plate at ≤40°F.


 Hold at an internal temperature ≤40°F. The
temperature must be checked every 4 hours or
else labeled with a discard time.

CCP LEFTOVERS KEY


PC – Potential
Contamination
CCP – Critical
If maintained at a temperature of ≤40°F or held <4 Control Point
hours, serve the next day. CA – Corrective Action

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