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HACCP Plan for: Institutional Foodservice Facility - Ground Beef Patties

Process Step

Receiving

Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Insufficient
temperature
control will result
in unacceptable
microbial growth.
P: Visible foreign
material that could
compromise
product safety.
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.

Preventative
Measures &
Critical Limits

Monitoring
Process

Corrective Action

Records

1. Frozen ground
beef patties must
be received at 0 F
or lower.

1. Inspect delivery
truck to ensure that
it is clean, free of
weird odors, and
organized to
prevent cross
contamination.

1. Retrain
employees who do
not follow the
procedures.

1. Record
temperature on the
delivery invoice.

2. Check interior
temperature of
truck.

A. Frozen foods
with signs of
previous thawing.

3. Confirm vendor
name, day, and
time of delivery.

B. Punctured
Package.

2. Check for
evidence of
thawing (ice
crystals).
3. Packaging
intact.
4. No signs of
insects or rodent.
5. No molds, offodors.

P: Insects, glass,
metal, packaging
material.

Process Step

Hazards

Preventative

4. Check that all


frozen ground beef
patties are frozen
solid and show no
signs of thawing
and freezing (ice
crystals).

Monitoring

2. Reject the
following:

C. Expiration dates
that have passed or
are 7 days close to
expiring.

1. Manager will
verify that
employees are
receiving products
2. Receiving logs
using the proper
should include date procedure.
and number of
shipment.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Thermometers
will be calibrated
everyday.

D. Foods that are


out of the safe
temperature zone.

Corrective Action

Verifications

4. Managers will
review temperature
logs three times a
day.

Records

Verifications

Storing

Biological (B)
Chemical (C)
Physical (P)
B: Insufficient
temperature
control will result
in unacceptable
microbial growth.
Internal product
temperature and
environmental
temperature must
be monitored.
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.

Measures &
Critical Limits
1. Freezer
temperature must
be from 0 to 10 F.

1. Check that
freezer is at 0 to
10 F.

2. Label and date


boxes to ensure
that older dates are
used first.

2. Check that all


boxes are labeled
with the date of
expiration.

3. Keep ground
beef patties below
frozen fruits and
vegetables.

3. Check that
boxes which are
expiring at an
earlier date are
stored in the front
to be used first.

4. Make sure that


meat boxes are not
stored directly on
the floor.

P: Hair, glass,
metal, bone
fragments,
packaging
material.

Process Step

Hazards

Process

4. Boxes of beef
patties should be
stored below
produce.
5. Inspect that
freezer is clean,
free of weird
odors, and
organized to
prevent cross
contamination.

Preventative

Monitoring

1. Retrain
employees who do
not follow the
procedures.

1. Record
temperature of
freezer on storage
sheet.

2. Reject the
following:

2. Record
temperature of
package on storage
sheet.

A. Frozen foods
with signs of
previous thawing.
B. Punctured
Package.

3. Storage logs
should include
number of boxes
of beef patties.

C. Expiration dates
that have passed or
are 7 days close to
expiring.

2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
thermometers in
the freezer are
checked daily.

D. Foods that are


out of the safe
temperature zone.

Corrective Action

1. Manager will
verify that
employees are
receiving products
using the proper
procedure.

4. Managers will
review temperature
logs three times a
day.

Records

Verifications

Thawing

Biological (B)
Chemical (C)
Physical (P)
B: E. coli,
salmonella,
insects, mold.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Glass, metal,
plastic, packaging
material.

Measures &
Critical Limits

Process

1. Thaw beef
patties under
refrigeration at 41
F or less.

1. Check that
refrigerator is at 35
to 32 F.

2. Meat should not


be thawed outside
of the refrigerator
for more than 30
minutes.
3. Thawing boxes
of meat patties
should not be
placed directly on
the floor.

2. Boxes of beef
patties should be
stored below
produce.
3. Inspect that
refrigerator is
clean, free of weird
odors, and
organized to
prevent cross
contamination.

1. Retrain
employees who do
not follow the
procedures.

1. Record
temperature of
refrigerator on
thawing sheet.

2. Discard if
evidence of time,
temperature abuse
is noted.

2. Record start and


end time in
thawing of beef
patties.

1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
thermometers in
the refrigerator are
checked daily.
4. Managers will
review temperature
logs three times a
day.

Process Step

Cooking

Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.

Preventative
Measures &
Critical Limits
1. Wash hands.
2. Clean and
sanitize utensils
and cooking unit.
3. Food should be
cooked to 155 F
for 2 minutes.

Monitoring
Process

Corrective Action

1. Use clean and


calibrated probe
thermometer to
measure
temperature of
food.

1. Retrain
employees who do
not follow the
procedures.

2. Continue
cooking food until
2. Take at least two the internal
internal
temperature
temperature from
reaches the
each batch of food required
by inserting the
temperature.
thermometer into
the thickest part of
the patty.

Records

1. Record
temperature of
cooking unit on
cooking sheet.
2. Record
temperature of
beef patties after
being cooked that
do not meet the
standard.

Verifications

1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Wash hands.
3. Wash, rinse, and
sanitize utensil and
cutting boards.
4.Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
5. Calibration of
cooking equipment
is checked daily.
6. Managers will
review temperature
logs three times a
day.

Process Step

Holding

Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.

Preventative
Measures &
Critical Limits

Monitoring
Process

Corrective Action

1. Clean and
sanitize utensils
and holding unit.

1. Use clean and


calibrated probe
thermometer to
measure
temperature of
food.

1. Retrain
employees who do
not follow the
procedures.

2. Check that
holding unit is
above 135 F.
3. Check that beef
patties are in
holding unit for 2
hours or less.

2. Take
temperature of
food by inserting
the thermometer
near the surface
and thickest part.
3. Take
temperature of
holding unit by
placing calibrated
thermometer in the
coolest part of the
holding unit.
4. Check that
holding unit is
functioning
correctly.

2. Discard if beef
patties are held for
more than 2 hours.

Records

1. Record
temperature of
holding unit on
holding check
sheet every 30
minutes.

Verifications

1. Manager will
verify that
employees are
receiving products
using the proper
procedure.
2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Calibration of
holding equipment
is checked daily.
4. Managers will
review temperature
logs three times a
day.

Process Step

Reheating

Hazards
Biological (B)
Chemical (C)
Physical (P)
B: Survival of
pathogenic
microorganisms.
C: Pesticides,
sanitizers,
cleaners, food
additives.
P: Hair, glass,
metal, bone
fragments,
packaging
material.

Preventative
Measures &
Critical Limits
1. Wash hands.
2. Clean and
sanitize utensils
and cooking unit.
3. Food should be
reheated to 155 F
for 2 minutes.
4. Check that the
thickest part of the
beef patties are
155 F.

Monitoring
Process

Corrective Action

Records

Verifications

1. Use clean and


calibrated probe
thermometer to
measure
temperature of
food.

1. Retrain
employees who do
not follow the
procedures.

1. Employees will
record temperature
of beef patties and
document
corrective actions
taken on the Hot
Holding
Temperature Log.

1. Food service
manager will
verify that
employees are
receiving products
using the proper
procedure.

2. Reheat the food


to 155 F for 2
minutes.

2. Reheat the food


to 155 F for 15
seconds if the
temperature is
found to be below
135 F.
3. Discard food if
it cannot be
determined how
long the food
temperature was
below 135 F.
4. Repair or reset
holding equipment
before returning
food to the unit.

2. Audit to verify
accuracy of
records; verify
accuracy of
temperature
device; assure
corrective actions
are adequate;
document findings.
3. Managers will
review temperature
logs three times a
day.