The Flow of Food: Storage General Storage Guidelines

Label Food
Potentially hazardous, ready-to-eat food
prepared on-site must contain a label that
includes:
◼ The name of the food
◼ The date by which it should be sold,
consumed or discarded

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General Storage Guidelines General Storage Guidelines

Rotate products to ensure the Deplete stored product

oldest inventory is used first on a regular basis

One way to rotate products is If product is not sold or consumed by a

to follow FIFO: predetermined date:
◼ Identify the use-by or expiration ◼ Throw it out
date of products
◼ Clean and sanitize the container
◼ Shelve products with the earliest
dates in front of those with later dates ◼ Refill the container with new product

◼ Use products stored in front first

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General Storage Guidelines General Storage Guidelines

Discard food that has passed the Transfer food between

manufacturer’s expiration date containers properly

Potentially hazardous, ready-to-eat food If food is removed from its original package:
that was prepared in-house:
◼ Put it in a clean, sanitized container
◼ Can be stored for 7 days at 41°F (5°C)
or lower ◼ Cover it

◼ Must be thrown out after 7 days ◼ Label the container with:

◼ The name of the food
◼ The original use-by or expiration date

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1
 General Storage Guidelines General Storage Guidelines

Keep potentially hazardous food Check temperatures of

out of the temperature danger zone stored food and storage areas
◼ Store deliveries after inspection
◼ Take out only as much food
as can be prepared at one time
◼ Put prepared food away
until needed
◼ Properly cool and store cooked
food when it’s no longer needed

Photo courtesy of Roger Bonafield and Dingbats

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General Storage Guidelines General Storage Guidelines

Store food in designated Keep all storage areas clean

storage areas and dry
◼ Clean up spills immediately
Do not store food:
◼ Clean dollies, carts, transporters,
◼ Near chemicals or cleaning and trays often
supplies
◼ In restrooms
◼ In locker rooms
◼ In janitor closets Never store food near chemicals
or cleaning supplies
◼ In furnace rooms
◼ Under stairways or pipes

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Refrigerated Storage Refrigerated Storage Guidelines

Refrigerated Storage Set refrigerators to the

proper temperature
◼ Used to hold potentially
hazardous food at 41°F ◼ The setting must keep the
(5°C) or lower food at an internal temperature
of 41°F (5°C) or lower
◼ Slows the growth of
microorganisms

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2
 Refrigerated Storage Guidelines Refrigerated Storage Guidelines

Monitor food temperature regularly Do not overload refrigerators

◼ Randomly sample the Storing too many products:
internal temperature of
stored food with a ◼ Prevents good airflow
calibrated thermometer ◼ Makes units work harder

Overloaded refrigerator

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Refrigerated Storage Guidelines Refrigerated Storage Guidelines

Use open shelving in the unit Never place hot food in

refrigerators
Lining shelving with the following
restricts air circulation: ◼ This can warm the interior
and put other food into the
◼ Aluminum foil temperature danger zone
◼ Sheet pans
◼ Paper

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Refrigerated Storage Guidelines Refrigerated Storage Guidelines

Keep refrigerator doors closed as Store raw meat, poultry, and fish:
much as possible
◼ Separately from cooked and
◼ Frequent opening lets warm air inside ready-to-eat food
OR
Use cold curtains to help maintain
temperatures ◼ Below cooked and
ready-to-eat food

Improper Storage

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3
 Refrigerated Storage Guidelines Frozen Storage Guidelines

Wrap food properly When storing food in freezers:

◼ Leaving it uncovered can lead to cross-contamination ◼ Keep freezers at a temperature that will
keep products frozen
◼ Check freezer temperatures regularly
◼ Place deliveries in freezers as soon as
they have been inspected
◼ Clearly label frozen food that was
prepared on site

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Dry Storage Guidelines Dry Storage Guidelines

Keep storerooms: When storing food in dry

storage keep it:
◼ Cool (50°F to 70°F [10°C to 21°C])
◼ Away from walls
◼ Dry (50% to 60% humidity)
◼ Out of direct sunlight
◼ Well ventilated
◼ At least 6” (15 cm)
◼ Clean off the floor

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Storing Meat Storing Poultry

When storing fresh meat: When storing fresh poultry:

◼ Store it at an internal temperature ◼ Store it at an internal temperature
of 41°F (5°C) or lower of 41°F (5°C) or lower
◼ Wrap it in airtight, moisture-proof ◼ Store ice-packed product as is
material in self-draining containers
OR ◼ Change the ice often
◼ Place it in a clean, sanitized container ◼ Clean and sanitize the
container regularly

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4
 Storing Fish Storing Eggs and Egg Products

When storing fresh fish: Shell Eggs:

◼ Store it at an internal temperature ◼ Store at an air temperature
of 45°F (7°C) or lower
of 41°F (5°C) or lower
◼ Keep eggs in refrigerated
◼ Store ice-packed product as is storage until used
in self-draining containers ◼ Use eggs within 4-5 weeks of
◼ Keep fillets and steaks in original packing date
packaging Liquid Eggs:
◼ Store frozen fish in moisture-proof ◼ Store according to manufacturer’s
wrapping recommendations
◼ Keep in refrigerated storage until used

Dried Eggs:
◼ Store product in a dry, cool storeroom
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Storing Shellfish Storing Dairy

When storing shellfish: When storing dairy:

◼ Store alive at an air temperature ◼ Store fresh at 41°F (5°C) or lower
of 45°F (7°C) or lower
◼ Follow FIFO
◼ Store in original containers
◼ Discard product that has passed
◼ Keep shellstock tags on file for use-by or expiration dates
90 days from the harvest date
of the shellfish
◼ Obtain a variance if storing shellfish in
a display tank prior to service

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Storing Produce The Flow of Food: Preparation

When storing fresh produce:

◼ Storage temperatures will vary by
product
◼ Product packed on ice can be stored
as is
◼ Do not wash product prior to storage
◼ When soaking or storing product in
standing water or an ice water slurry:
◼ Do not mix different items
◼ Do not mix multiple batches
of the same item

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 Thawing Food Preparing Specific Food: Salads Containing PHF’s

The Four Acceptable Methods for Thawing Food When preparing salads containing
potentially hazardous ingredients:
◼ Make sure leftover ingredients (i.e., pasta,
chicken, potatoes) have been handled
safely by ensuring that they were:

In a refrigerator, at Submerged under running

◼ Cooked, held, and cooled properly
41F (5C) or lower potable water, at a temperature
of 70F (21C) or lower ◼ Stored for less than 7 days
◼ Prepare product in small batches
◼ Refrigerate ingredients until the point they
are needed
◼ Chill all ingredients and utensils prior to
In a microwave oven, if the food As part of the cooking using them
will be cooked immediately process
after thawing
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Preparing Specific Food: Eggs and Egg Mixtures Preparing Specific Food: Eggs and Egg Mixtures

When preparing eggs and egg When preparing eggs for high risk
mixtures: populations:
◼ Handle pooled eggs (if allowed) ◼ Pasteurized eggs or egg products must
with care: be used when dishes will be served raw
◼ Cook promptly after mixing or or undercooked
store at 41°F (5°C) or lower ◼ Unpasteurized shell eggs may be used if
◼ Clean and sanitize containers the dish will be cooked all the way
between batches through (i.e., omelets, cakes)
◼ Use pasteurized shell eggs or egg ◼ If shell eggs will be pooled for a recipe
products when preparing dishes they must be pasteurized
requiring little or no cooking (i.e.,
hollandaise sauce)
◼ Promptly clean and sanitize
equipment and utensils used to
prepare eggs
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Preparing Specific Food: Produce Preparing Specific Food: Produce

When preparing produce: When preparing produce: continued

◼ Wash it thoroughly under running ◼ Prevent contact with surfaces
water before cutting, cooking, or exposed to raw meat or poultry
combining with other ingredients
◼ Prepare produce away from raw
◼ Use water slightly warmer than the meat, poultry, eggs, and cooked
temperature of the produce and ready-to-eat food
◼ Pull leafy greens apart and rinse ◼ Clean and sanitize the workspace and
thoroughly Photo courtesy of Tony Soluri and
Charlie Trotter all utensils used during preparation Photo courtesy of Tony Soluri and
Charlie Trotter

◼ Clean and sanitize surfaces used

to prepare produce

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 Preparing Specific Food: Produce Preparing Specific Food: Fresh Juice

When preparing produce: continued To package fresh juice for later sale:
◼ When soaking or storing produce in ◼ A variance is required from the regulatory
standing water or an ice water slurry agency
do not mix:
◼ The juice must be treated (e.g., pasteurized)
◼ Different items according to an approved HACCP plan
◼ Multiple batches of the same item ◼ As an alternative, the juice must contain a
warning label indicating the product has not
◼ Refrigerate and hold cut melons at been pasteurized and may contain harmful
41°F (5°C) or lower bacteria.
◼ Do not add sulfites
◼ Do not serve raw seed sprouts to high
risk populations

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Cooking Food Cooking Poultry

When cooking potentially Poultry:

hazardous food, the internal (including whole or ground chicken,
portion must: turkey, and duck)
◼ Reach the required minimum internal Minimum Internal Cooking Temperature:
temperature
165°F (74°C) for 15 seconds
◼ Hold that temperature for a specific
amount of time

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Cooking Stuffing Cooking Dishes with Potentially Hazardous Ingredients

Stuffing made with potentially When including previously cooked,

hazardous ingredients potentially hazardous ingredients
in the dish:
Stuffed meat, fish, poultry, and
Cook ingredients to a minimum
pasta
internal temperature of:
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
165°F (74°C) for 15 seconds
When including raw
potentially hazardous
ingredients in the dish:
Cook raw ingredients to their required
minimum internal temperature

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 Cooking Potentially Hazardous Food in a Microwave Cooking Potentially Hazardous Food in a Microwave

Potentially hazardous food cooked When cooking food in a microwave:

in a microwave:
(eggs, poultry, fish, and meat) ◼ Cover it to prevent the surface from
drying out
Minimum Internal Cooking Temperature:
◼ Rotate or stir it halfway through the
165°F (74°C) cooking process to distribute the heat
more evenly
◼ Let it stand for at least 2 minutes after
cooking to let the product temperature
equalize
◼ Check the temperature in several places
to ensure that it is cooked through

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Cooking Ground Meat Cooking Injected Meat

Ground Meat Injected Meat

(including beef, pork, other meat) (including brined ham and flavor-injected
roasts)
Minimum Internal Cooking Temperature:
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
155°F (68°C) for 15 seconds

Photo courtesy of Cooper-Atkins Corporation

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Cooking Pork, Beef, Veal and Lamb Cooking Fish

Pork, Beef, Veal, Lamb Fish

Minimum Internal Cooking Temperature: Minimum Internal Cooking Temperature:
Steaks/Chops: 145°F (63°C) for 15 seconds
145°F (63°C) for 15 seconds
Roasts:
Ground, chopped, minced fish
145°F (63°C) for 4 minutes
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds

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8
 Cooking Eggs Cooking Fruit or Vegetables

Eggs for immediate service Fruit or vegetables that will

be hot-held for service
Minimum Internal Cooking Temperature:
Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds
135°F (57°C)

Eggs that will be hot-held

Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds

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Cooking Commercially Processed, Ready-to-Eat Food Cooling Food: Requirements

Commercially processed, ready-to-eat Cool potentially hazardous

food that will be hot-held for service food from:
(cheese sticks, fried vegetables, chicken wings, etc.)
◼ 135°F to 70°F (57°C to 21°C) within
Minimum Internal Cooking Temperature: 2 hours
135°F (57°C) for 15 seconds
And then from
◼ 70°F to 41°F (21°C to 5°C) or lower
in the next 4 hours
Icon courtesy of the International Association
for Food Protection

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Cooling Food: Prior to Cooling Cooling Food: Methods for Cooling Food

Before cooling food, start by Safe methods for cooling food:

reducing its size:
◼ Place it in an ice-water bath
◼ Cut larger items into smaller pieces
◼ Place containers into a sink or
◼ Divide large containers of food into large pot filled with ice water
smaller containers or shallow pans
◼ Stir the food frequently

◼ Stir it with an ice paddle

◼ Food cools faster when placed
in an ice-water bath and stirred
with an ice paddle

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 Cooling Food: Methods for Cooling Food Cooling Food: Methods for Cooling Food

Safe methods for cooling food: continued Safe methods for cooling food: continued
◼ Place it in a blast chiller ◼ Add ice or cold water as an ingredient
◼ Blast chillers blast cold air ◼ The recipe is prepared with less water than
across food at high speeds to required
remove heat
◼ Cold water or ice is then added later to cool
◼ They are useful for cooling the product and provide the remaining water
large items
◼ Use a steam-jacketed kettle (if properly
◼ Place it in a tumble chiller equipped)
◼ Tumble chillers tumble bags of hot ◼ Run cold water through the jacket to cool the
food in cold water food
◼ They are useful for cooling thick food

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Reheating Potentially Hazardous Food The Flow of Food: Service

Food reheated for immediate service:

◼ Can be served at any temperature if it was
properly cooked and cooled

Potentially hazardous food reheated for

hot holding:
◼ Must be reheated to an internal temperature of
165°F (74°C) for 15 seconds within 2 hours
◼ Discard it if it has not reached this
temperature within 2 hours

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General Rules for Holding Food General Rules for Holding Food

When holding potentially When holding potentially

hazardous food: hazardous food: continued
◼ Check internal temperatures using ◼ Discard it after a predetermined
a thermometer amount of time
◼ Check temperatures at least ◼ Protect it from contaminants with
every four hours covers/sneeze guards
◼ Discard food not at 135°(57°C) ◼ Prepare it in small batches so it will
or higher or 41°F(5°C) or lower be used faster
◼ As an alternative, check the
temperature every 2 hours to leave
time for corrective action

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 Holding Potentially Hazardous Hot Food Holding Potentially Hazardous Cold Food

When holding potentially hazardous When holding potentially

hot food: hazardous cold food:
◼ Hold it at an internal temperature of ◼ Hold it at an internal temperature of
135F (57C) or higher 41F (5C) or lower
◼ Only use equipment that can keep it ◼ Only use equipment that can keep it
at the proper temperature at the proper temperature
◼ Never use hot-holding equipment ◼ Do not store it directly on ice
to reheat it
◼ Whole fruit and vegetables and
◼ Stir it at regular intervals to distribute raw, cut vegetables are the only
heat evenly exceptions
◼ Place all other food in pans or on
plates first

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Holding Food Without Temperature Control: Cold Food Holding Food Without Temperature Control: Hot Food

Cold food can be held without Hot food can be held without temperature
temperature control for up to 6 hours if: control for up to 4 hours if:
◼ It was held at 41°F (5°C) or lower ◼ It was held at 135°F (57°C) or higher
prior to removing it from refrigeration. prior to removing it from temperature control
◼ It does not exceed 70°F (21°C) during
the six hours. ◼ It contains a label specifying when the item must
be thrown out
◼ It contains a label specifying:
◼ It is sold, served, or discarded within four hours
◼ The time it was removed from
refrigeration
◼ The time it must be thrown out
◼ It is sold, served, or discarded within six
hours

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Serving Food Safely: Kitchen Staff Serving Food Safely: Kitchen Staff

To prevent contamination when To prevent contamination when

serving food: serving food: continued
◼ Use clean and sanitized utensils for ◼ Store serving utensils properly
serving
◼ Store them in the food, with the
◼ Use separate utensils for each food handle extended above the rim
of the container
◼ Clean and sanitize utensils after each
task ◼ Store them on a clean, sanitized
food-contact surface
◼ Use serving utensils with long handles to
keep hands away from food
◼ Practice good personal hygiene

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 Serving Food Safely: Kitchen Staff Serving Food Safely: Servers

To prevent contamination when Handling Dishes and Glassware

serving food: continued
◼ Minimize bare-hand contact with cooked
or ready-to-eat food
◼ Handle food with tongs, deli sheets,
or gloves WRONG RIGHT WRONG RIGHT
◼ Bare hand contact is allowed in
some jurisdictions (check
requirements)

WRONG RIGHT WRONG RIGHT

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Serving Food Safely: Servers Re-serving Food Safely

Handling Utensils and Food Never re-serve:

◼ Menu items returned by one
customer to another
◼ Plate garnishes
◼ Uncovered condiments
WRONG RIGHT WRONG RIGHT
◼ Uneaten bread or rolls

In general only unopened,

prepackaged food can be
re-served:
◼ Condiment packets
WRONG RIGHT
◼ Wrapped crackers or breadsticks

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Self-Service Areas Off-Site Service: Delivery

To keep food safe on buffets and When delivering food off-site:

food bars:
◼ Use rigid, insulated containers capable
◼ Install sneeze guards or food shields of maintaining proper temperature
◼ Must be located 14” (36cm) above ◼ Clean the inside of delivery vehicles
the food counter regularly
◼ Must extend 7” (18cm) beyond ◼ Check internal food temperatures
the food regularly
◼ Identify all food items ◼ Label food with instructions for storage,
reheating, and shelf life
◼ Label all containers
◼ Consider providing food safety
◼ Place salad dressing names on ladle
guidelines to consumers
handles

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 Off-Site Service: Catering Off-Site Service: Catering

When catering: When catering: continued

◼ Have drinking water for cooking, ◼ Store raw and ready-to-eat
dishwashing, and cleaning items separately
◼ Ensure adequate power is available ◼ Use single-use items
for cooking and holding equipment
◼ Provide customers instructions on
◼ Use insulated containers to hold handling leftovers
potentially hazardous food
◼ Keep garbage containers away from
◼ Store cold food in containers on ice food-preparation and serving areas
or in chilled gel-filled containers

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Food Safety Management Systems Food Safety Management Systems

A Food Safety Management System is:

◼ A group of programs, procedures, and
measures for preventing foodborne illness
◼ Designed to actively control risks and
hazards throughout the flow of food

Two systematic and proactive

approaches
◼ Active managerial control
◼ Hazard Analysis Critical Control Point
(HACCP)

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Prerequisite Food Safety Programs Active Managerial Control

These must be in place for a food safety Active Managerial Control:
management system to be effective
Focuses on controlling the CDC’s 5 most
common risk factors responsible for
foodborne illness:
◼ Purchasing food from unsafe sources
Personal hygiene Supplier selection Sanitation and ◼ Failing to cook food adequately
program and specification pest control
programs programs ◼ Holding food at improper temperatures
◼ Using contaminated equipment
◼ Practicing poor personal hygiene

Facility design and Food safety

equipment maintenance training programs
programs 10-4 10-5

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 Active Managerial Control: The Approach Active Managerial Control: The Approach

Steps for using active managerial Steps for using active managerial
control: control: continued
1 Consider the five risk factors as they 2 Develop policies and procedures that
apply throughout the flow of food and address the issues that were identified
identify any issues that could impact
food safety. ◼ Consider input from staff
◼ Provide training on these policies and
procedures if necessary

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Active Managerial Control: The Approach Active Managerial Control: The Approach

Steps for using active managerial Steps for using active managerial
control: continued control: continued
3 Regularly monitor the policies and 4 Verify that the policies and procedures you
procedures that have been developed have established are actually controlling the
risk factors
◼ This step can help determine if the
policies and procedures are being ◼ Use feedback from internal and external
followed sources to adjust the policies and procedures
for continuous improvement
◼ If not, it may be necessary to revise
them, create new ones, or retrain ◼ Internal sources: records, temperature
employees logs, and self inspections
◼ External sources: health inspection
reports, customer comments, and quality
assurance audits

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Active Managerial Control Example Active Managerial Control Example: continued

1 Consider the five risk factors as they 2 Develop policies and procedures that
apply throughout the flow of food and address the issues that were
identify any issues that could impact identified
food safety
◼ To avoid buying unsafe product,
◼ A seafood restaurant chain identified the seafood restaurant chain
purchasing seafood from unsafe developed a list of approved
sources as a risk in their vendors
establishment
◼ Next, they created a policy stating
that seafood could only be
purchased from vendors on this
list

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 Active Managerial Control Example: continued Active Managerial Control Example: continued

3 Regularly monitor the policies and 4 Verify that the policies and procedures
procedures that have been developed. you have established are actually
controlling the risk factors.
◼ To ensure the policy was being
followed, the seafood restaurant ◼ On a regular basis, the seafood
chain decided that seafood restaurant chain looked at the
invoices and deliveries would be criteria they had established for
monitored selecting seafood vendors, to
ensure it was still appropriate for
controlling the risk
◼ They also decided to review their
policy whenever a problem arose
and change it if necessary

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HACCP: Philosophy HACCP: The HACCP Plan

The HACCP Philosophy: To be effective, a HACCP system

must be based on a written plan:
◼ If significant biological, chemical, or
physical hazards are identified at ◼ It must be specific to each facility’s
specific points within a product’s flow menu, customers, equipment,
through the operation, they can be: processes, and operations
◼ Prevented ◼ A plan that works for one establishment
may not work for another
◼ Eliminated
◼ Reduced to safe levels

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HACCP: The 7 HACCP Principles HACCP: The 7 HACCP Principles

The Seven HACCP Principles Principle One: Conduct a Hazard Analysis

1 Conduct a hazard analysis ◼ Identify potential hazards in the food served by
looking at how it is processed
2 Determine critical control points (CCPs)
◼ Once common processes have been identified,
3 Establish critical limits determine where hazards are likely to occur for
4 Establish monitoring procedures each (biological, chemical, physical)
5 Identify corrective actions
6 Verify that the system works Salads, cold sandwiches Prepare Serve

7 Establish procedures for record keeping Grilled chicken sandwiches, Prepare Cook Serve
hamburgers
and documentation Chili, soup, sauces Prepare Cook Hold Cool Reheat Serve

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15
 HACCP Example: Conducting a Hazard Analysis HACCP: The 7 HACCP Principles

Enrico’s looked at their Principle Two: Determine Critical

menu and noted: Control Points (CCPs)
◼ Several dishes, including the spicy ◼ Find the points in the process where the
charbroiled chicken breast, are identified hazard(s) can be prevented,
received, stored, prepared, eliminated, or reduced to safe levels—
cooked, and served the same day these are the CCPs
They determined that: ◼ Depending on the process, there may be
more than one CCP
◼ Bacteria were the most likely
hazard to food prepared by this
process

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HACCP Example: Determine Critical Control Points CCPs HACCP: The 7 HACCP Principles

Enrico’s identified cooking as a Principle Three: Establish

CCP for the chicken breasts: Critical Limits
Critical
◼ Cooking is the only step that will ◼ For each CCP, establish minimum or
Limit
eliminate or reduce bacteria to safe maximum limits that must be met to
levels prevent or eliminate the hazard or to
reduce it to a safe level
◼ Since the chicken breasts were
prepared for immediate service, cooking
was the only CCP
◼ Cooking is the same CCP for other
products prepared and cooked for
immediate service

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HACCP Example: Establish Critical Limits HACCP: The 7 HACCP Principles

Since cooking was the CCP for Principle Four: Establish Monitoring
Enrico’s chicken breasts: Procedures
◼ Management determined that the ◼ Determine the best way to check
critical limit would be cooking the critical limits to ensure they are
chicken to a minimum internal consistently met
temperature of 165°F (74°C) for
fifteen seconds ◼ Identify who will monitor them
and how often
They decided that:
◼ The critical limit could be met by
placing the chicken breasts in the
broiler for 16 minutes

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 HACCP Example: Establish Monitoring Procedures HACCP: The 7 HACCP Principles

Enrico’s chose to check the Principle Five: Identify Corrective

critical limit by: Actions
◼ Inserting a clean and sanitized ◼ Identify steps that must be taken when a
thermocouple probe into the critical limit is not met
thickest part of each breast
◼ Determine these steps in advance
◼ The grill cook must check
the temperature of each
chicken breast to ensure it
has reached 165°F (74°C)

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HACCP Example: Identify Corrective Actions HACCP: The 7 HACCP Principles

At Enrico’s, if the chicken breast Principle Six: Verify That the

has not reached its critical limit: System Works
◼ The grill cook must keep cooking the ◼ Determine if the plan is working as
breast until it has been reached intended
◼ Evaluate on a regular basis:
◼ This and all other corrective actions
are noted in the temperature log ◼ Monitoring charts
◼ Records
◼ How the hazard analysis was Photo courtesy of Roger
performed Bonafield and Dingbats

◼ Determine if the plan adequately

prevents, reduces, or eliminates
identified hazards

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HACCP Example: Verify That the System Works HACCP: The 7 HACCP Principles
To verify that the system was
working, Enrico’s: Principle Seven: Establish
Procedures for Record Keeping
◼ Checked temperature logs weekly to and Documentation
identify patterns or to determine if
processes or procedures needed to be
changed Keep records obtained when:

They noticed: ◼ Developing your HACCP plan

◼ Toward the end of each week the ◼ Performing monitoring activities
chicken breast often failed to meet the
critical limit ◼ Corrective action is taken
◼ They discovered their vendor was ◼ Equipment is validated
delivering a slightly larger chicken breast
◼ Working with suppliers
◼ They worked with the vendor to ensure
they received the proper sized chicken
and included a weight check during
receiving
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 HACCP Example: Establish Procedures For Record Keeping HACCP: When a HACCP Plan is Required

Enrico’s determined that: A HACCP Plan is required

if an establishment:
◼ Time-temperature logs should be
kept for 3 months ◼ Smokes or cures food as a method of food
preservation
◼ Receiving invoices should be kept
for 60 days ◼ Uses food additives as a method of food preservation
◼ Packages food using a reduced-oxygen packaging
Enrico’s uses this information to: (ROP) method
◼ Support their HACCP plan ◼ Offers live, molluscan shellfish from a display tank

◼ Revise their HACCP plan when ◼ Custom-processes animals for personal use
necessary ◼ Packages unpasteurized juice for sale to the
consumer without a warning label
◼ Sprouts beans or seeds

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18