BBQ RIBS: HACCP FLOW CHART
MEAT RECEIVING MARINADE / SAUCE
CCP – Refrigerate below 40°F. STORING CCP – Keep in dry storage. Once
Transfer to appropriate leak-proof opened, transfer to sealed, plastic
container. Place on lower shelves container or tightly-sealed in its
in cooler. original “bag in box” container.
Prepare marinade or sauce and hold CCP – marinate meat according to
according to recipe. CCP – keep recipe, cover and store below 40°F
marinade or sauce refrigerated until needed.
below 40°F until needed.
Prepare according to company
recipe. CCP – discard any
marinade or sauce unless recipe
HOLDING & SERVING
HOLD RIBS IN A (HC) HOLDING CABINET OR (HM) HEATED MERCHANDISER.
CCP – HOLD RIBS AT 140°F OR ABOVE FOR A MAXIMUM OF 4 HOURS.
NOTE: IF YOU ARE GOING TO REWORK PRODUCT, HOLD NO LONGER THAN 2 HOURS.
ROTATE PROPERLY – DO NOT MIX NEW WITH OLD.
LAYER IN A BLAST CHILLER ON SHELF GRIDS.
CCP – INTERNAL TEMP. MUST DROP BELOW 40°F IN 4 HOURS.
CCP – REHEAT RIBS TO 165°F (15 SEC.) IN LESS THAN 2 HOURS. (1 HOUR)