HACCP DEVELOPMENT

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					HACCP PLAN DEVELOPMENT

CALVERT COUNTY HEALTH DEPARTMENT

What is a HACCP Plan?

HACCP Plan
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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?

COMAR 10.15.03
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The Code of Maryland Annotated Regulations state that a food service facility must:
1. “Submit to the approving authority procedures of the facility for
controlling temperature and contamination in the preparation of potentially hazardous food” 2. “Have readily available within the food preparation area the written procedures for controlling and monitoring the cooking, hotholding, cooling, reheating, and refrigerated storage of potentially hazardous food at the facility”

Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.

What is a Potentially Hazardous Food?

Potentially Hazardous Food
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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”

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Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.

What are Safe Food Handling Temperatures?

S A FE FO O D T E M P E R A TU R ES C O O K IN G T E M P E R A T U R E S R a p id ly re h e a t p re v io u s ly c o o k e d fo o d s P o u ltry , s tu ffe d p o u ltry , s tu ffe d m e a t, s tu ffin g G ro u n d B e e f P o rk , g ro u n d fis h , s h e ll e g g s n o t fo r Im m e d ia te s e rv ic e , a n d g ro u n d m e a ts S h e ll e g g s fo r im m e d ia te s e rv ic e o r fo o d s C o n ta in in g s h e lle d e g g s fo r im m e d ia te S e rv ic e O th e r m e a ts , fis h , & s e a fo o d R a re ro a s t b e e f M a in ta in h o t fo o d s M a in ta in fro ze n fo o d s M a in ta in c o ld fo o d s C o o lin g o f c o o k e d fo o d s 16 5  fo r 15 s e c o n d s m in im u m

16 5  fo r 15 s e c o n d s (m in ) 15 5  fo r 15 s e c o n d s (m in )

15 5  fo r 15 s e c o n d s (m in )

14 5  fo r 15 s e c o n d s (m in ) 14 5  fo r 15 s e c o n d s (m in ) 13 0  in te rn a l te m p . fo r 12 1 m in 14 0  m in im u m 0  o r b e lo w 4 5  m a x im u m 14 0  to 7 0  in 2 h o u rs : 7 0  to 4 5  in 4 a d d itio n a l h o u rs 4 5  p re -c h ille d in g re d ie n ts tim e /te m p n o t a b o v e 4 5  fo r m o re th a n 2 h rs . d u rin g p re p 5 5  m a x im u m

P re p a ra tio n s fo r c o ld c o m b in a tio n s S a la d s , h o rs d ’o e u v re s , s a n d w ic h e s M e a t, fis h , p o u ltry d u rin g m e a t c u ttin g o r g rin d in g

How do I formulate a HACCP Plan?

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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, cookhot 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)

Maryland Department of Health and Mental Hygiene. (n.d.) Guidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) plan.

Can you show me an example HACCP Plan?

Example HACCP 1:
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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

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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 Cook potatoes to an internal 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 rapidly rechill to 45° after preparation Cold Hold at 45° or less

Monitoring Procedures Monitor temperature hourly

Corrective Action Discard Product

Monitor product temperature every 30 minutes Monitor refrigerator thermometer hourly

Discard if product is not 45° within two hours Discard if product that is greater than 45° for more than 2 hours

Equipment: Reach in refrigerator, stem thermometer

Example HACCP 3:
Facility Name: ___________________________ Location: __________________________________

Menu Item(s): _____________________________
Receiving o Yes o Not Applicable

Ingredients: _______________________________

o o o o o

Source Approved Not adulterated/spoiled Temperature ≤45°/≤0° No swollen or dented cans Pasteurized crab ≤38° Raw foods separated from cooked product Temperature ≤45°/≤0° (circle) Pasteurized crab ≤38°

Refuse delivery Discard Food o Other: ________________
o o

Cold Storage/Cold Hold o Yes o Not Applicable

o o o

o o o o

Discard if food is >45° for __ hrs. Discard pasteurized crab >38° Do not refreeze food greater than ____ ° Other: ________________ Discard food Alter process Other: _______________

Thaw
o o

Yes Not Applicable

o o o o

Microwave In refrigerator at ≤45° Under running water ≤70° Other: _______________

o o o

Cook
o o

Yes Not Applicable

Internal Temperature of (taken at coolest part): o Chicken 165° for 15 sec. o Roast Beef 130° for 121 min. o Ground Beef, Commuted Meats 155° for 15 sec o Other 145° for 15 sec

o o

Continue heating until internal temperature is attained Other: ________________

Example HACCP 3, continued:
Preparation/Ready to Serve Items oYes oNot Applicable
oEmployee

hygiene maintained cleaned and sanitized oMinimize hand contact oTime of food at ambient temperature ______ oPrechilling ingredients to 45° or less oFood in pans <3” depth
oEquipment

hands/clean and sanitize equipment food >45° for __ hrs. oOther: _____________
oDiscard

oClean

Hot Holding oYes oNot Applicable

oHold

food at 140° or greater food every _____ oMaximum holding time: ______
oCheck

oRapidly oDiscard

reheat to 165° and hold at 140° if <____hrs. if <140° for ____hrs. oOther: _______________

Cooling oYes oNot Applicable

oCool oIce

in shallow pans <3” in depth bath until reaches 45° oRefrigerate oMonitor temperature _____hrs. oCool to 70° in 2 hours, from 70° to 45° in 4 hours

oRapidly

reheat to 165° if not cooled in 6 hours, discard if > 6 hours oDiscard product oOther: _______________

Reheat oYes oNot Applicable

reheat to 165° or greater in ≤ 2 hours taken at coolest part of product oTimed reheat
oRapidly oTemperature

oContinue heating oOther:

until internal temperature is attained ________________

Questions?
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If you have any questions concerning HACCP development, please contact:

The Calvert County Health Department Division of Environmental Health (410) 535-3922


				
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