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HACCP PLAN

DEVELOPMENT
What is a HACCP Plan?
HACCP Plan

 HACCP: Hazard Analysis Critical


Control Point
 Identify Critical Control Points (CCP)
 Identify Monitoring Procedures for
CCPs
 Identify Corrective Action for CCPs
 Include a list of equipment to be
utilized
Am I required to have a
HACCP Plan?
What is a Potentially
Hazardous Food?
Potentially Hazardous
Food
 Potentially hazardous foods are described as:
1. Those foods “capable of supporting the rapid and progressive
growth of infectious or toxigenic microorganisms”
2. Those foods “of animal origin and is raw or has been heat-treated,
or of plant origin and has been heat-treated or is seed sprouts”

 Exceptions:
1. Hard boiled shell eggs, air-cooled, with an intact shell
2. Water activity <0.85 or pH < 4.6
3. Foods in an “unopened hermetically sealed container which have
been commercially processed to achieve and maintain commercial
sterility under conditions of nonrefrigerated storage and distribution”
4. “Foods which laboratory evidence demonstrates that rapid and
progressive growth of infectious and toxigenic microorganisms, the
growth of Clostridium botulinum, or the production of pathogenic
microbial toxins cannot occur”
What are Safe Food
Handling Temperatures?
SAFE FOOD TEMPERATURES

COOKING TEMPERATURES

Rapidly reheat previously cooked foods 165 for 15 seconds minimum

Poultry, stuffed poultry,


stuffed meat, stuffing 165 for 15 seconds (min)

Ground Beef 155 for 15 seconds (min)

Pork, ground fish, shell eggs not for


Immediate service, and ground meats 155 for 15 seconds (min)

Shell eggs for immediate service or foods


Containing shelled eggs for immediate
Service 145 for 15 seconds (min)

Other meats, fish, & seafood 145 for 15 seconds (min)

Rare roast beef 130 internal temp. for 121 min

Maintain hot foods 140 minimum

Maintain frozen foods 0 or below

Maintain cold foods 45 maximum

Cooling of cooked foods 140 to 70 in 2 hours:


70 to 45 in 4 additional hours

Preparations for cold combinations 45 pre-chilled ingredients

Salads, hors d’oeuvres, sandwiches time/temp not above 45 for


more than 2 hrs. during prep
Meat, fish, poultry during meat cutting
or grinding 55 maximum
How do I formulate a
HACCP Plan?
 Submit a copy of the menu, the processes to be used to
prepare the foods, and information on the population
you are serving.
 Some example food processes include cook-serve, cook-
hot hold-serve, cook-chill-reheat-hot hold serve, and cold
hold-serve
 Moderate and High Priority facilities should submit food
preparation information including the source of the food,
cross contamination prevention, thawing practices,
cooling processes, list of foods in each category,
distribution information, and packaging information (i.e.
reduced oxygen packaging)
Can you show me an
example HACCP Plan?
Example HACCP 1:
 CCP: Cooling
Product if cooled from 140° to 70 ° within two hours and from 70 ° to
45 ° within an additional four hours
 Monitoring:
Internal product temperature is monitored every 30 minutes for six
hours
 Corrective Actions:
If food does not reach 70 ° within 1.5 hours, food will be placed in an
ice bath in smaller containers. If product does not reach 45 ° within
six hours, the food will be discarded
 Equipment:
Reach in refrigerator, stem thermometer, ice bath

 Products: Rice, Chicken pieces, macaroni and cheese

NOTE: This sheet would be completed for each one of the processes
and must include the product list for foods that undergo each process
Example HACCP 2:
Facility: My Restaurant
Preparer: My Name
Date: Anyday

Food Item: Potato Salad


CCP flow diagram:
Cook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) Serve

CCP Monitoring Procedures Corrective Action

Cook potatoes to an internal Monitor temperature hourly Discard Product


temperature of 145 °, cool from
140 ° to 70 ° within two hours
and cool from 70 ° to 45 ° within
and additional four hours
Mix prechilled ingredients and Monitor product temperature Discard if product is not 45°
rapidly rechill to 45° after every 30 minutes within two hours
preparation
Cold Hold at 45° or less Monitor refrigerator Discard if product that is greater
thermometer hourly than 45° for more than 2 hours

Equipment: Reach in refrigerator, stem thermometer


Example HACCP 3:
Facility Name: ___________________________ Location: __________________________________

Menu Item(s): _____________________________ Ingredients: _______________________________

Receiving
o Yes o Source Approved o Refuse delivery
o Not Applicable o Not adulterated/spoiled o Discard Food
o Temperature ≤45°/≤0° o Other:
o No swollen or dented cans ________________
o Pasteurized crab ≤38°
Cold Storage/Cold Hold
o Yes o Raw foods separated from cooked product o Discard if food is >45° for __ hrs.
o Not Applicable o Temperature ≤45°/≤0° (circle) o Discard pasteurized crab >38°
o Pasteurized crab ≤38° o Do not refreeze food greater than ____ °
o Other: ________________

Thaw
o Yes o Microwave o Discard food
o Not Applicable o In refrigerator at ≤45° o Alter process
o Under running water ≤70° o Other: _______________
o Other: _______________

Cook Internal Temperature of (taken at coolest part):


o Yes o Chicken 165° for 15 sec. o Continue heating until internal temperature is
o Not Applicable o Roast Beef 130° for 121 min. attained
o Ground Beef, Commuted Meats 155° for o Other: ________________
15 sec
o Other 145° for 15 sec
Example HACCP 3,
continued:
Preparation/Ready to Serve Items
oYes oEmployee hygiene maintained oClean hands/clean and sanitize equipment
oNot Applicable oEquipment cleaned and sanitized oDiscard food >45° for __ hrs.
oMinimize hand contact oOther: _____________
oTime of food at ambient temperature ______
oPrechilling ingredients to 45° or less
oFood in pans <3” depth

Hot Holding
oYes oHoldfood at 140° or greater oRapidly reheat to 165° and hold at 140° if <____hrs.
oNot Applicable oCheckfood every _____ oDiscard if <140° for ____hrs.
oMaximum holding time: ______ oOther: _______________

Cooling
oYes oCool in shallow pans <3” in depth oRapidly reheat to 165° if not cooled in 6 hours, discard if
oNot Applicable oIcebath until reaches 45° > 6 hours
oRefrigerate oDiscard product
oMonitor temperature _____hrs. oOther: _______________
oCool to 70° in 2 hours, from 70° to 45° in 4 hours

Reheat
oYes oRapidlyreheat to 165° or greater in ≤ 2 hours oContinue heating until internal temperature is attained
oNot Applicable oTemperature taken at coolest part of product oOther: ________________
oTimed reheat
Questions?