Tuna Sandwich HACCP Plan - PDF

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					                                   Tuna Salad Sandwich HACCP Plan
                                         Kenneth S. Hilderbrand Jr.
                                              April 27, 2000

                                           Kenny’s Sandwich Deli Inc.

                                       Tuna Sandwich Process Flow Diagram




PRIMARY PROCESS STEP                SEC. PROCESS STEP                   DESCRIPTION

(1) Receive Ingredients                                                 Bread, Canned Tuna, Salad Dressing, Chopped Sweet
                                                                        Pickle


(2) Mix Ingredients                                                     Using Power Blender



(3) Prepare Sandwiches                                                  Using Conveyor Belt and Some Hand Labor


(4) Package and Label Sandwiches                                        Heat Sealed Top on Preformed Plastic Container



(5) Refrigerate                                                         Walk-in Cooler at 45 F or Less


(6) Ship                                                                By Refrigerated Truck
                                                       Kenny’s Sandwich Deli Inc.

                                                    Tuna Sandwich Hazard Analysis

Firm Name: Kenny’s Sandwich Deli Inc.                                               Product Description: Tuna Salad Sandwiches

Firm Address: 1514 SW Harvest Road, Boulder CO 97988                                Method of Storage and Distribution: Refrigerated
                                                                                    Intended Use and Consumer: General Public

 (1)                   (2)                  (3)                    (4)                       (5)                          (6)
Ingredient/       Identify potential        Are any potential   Justify your decisions       What preventative            Is this step a
processing step   hazards, controlled        Food Safety        for column 3.                measures can be              critical
                  or enhanced at the step    hazards                                          applied to prevent          control point?
                                             significant?                                    the significant hazards?     (Y/N)
                                            (Y/N)

(1) Receive       biological: None          No                  All ingredients are                                       No
   Ingredients                                                  commercially sterile
                                                                and/or packaged
                  chemical: Allergens       No                  Ingredients are listed
                                                                 on label
                  physical: None

(2) Mix           biological: Growth of     No                  All ingredients are                                       No
Ingredients       food pathogens                                commercially sterile .
                                                                and/or packaged
                  chemical: None                                and mixing time
                                                                is less than 5 minutes
                  physical: None

(3) Prepare       biological: Growth of     No                  Preparation time                                          No
Sandwiches         food pathogens                                is less than
                                                                5 minutes.
                  chemical: None

                  physical: None

(4) Package       biological: Growth of     No                  Package time is less         Check all labels for         Yes
& Label           food pathogens                                than 5 minutes               accurate ingredient
Sandwiches                                                                                   listing
                  chemical: Allergens       Yes                 Label must list
                                                                all ingredients
                  physical: None

(5) Refrigerate   biological: Growth of     Yes                 Temperature abuse can        Adequate refrigeration       Yes
                  food pathogens                                 allow growth of food
                                                                pathogens
                  chemical: Histamine       No                  Commercially sterile
                  formation                                     ingredients

                  physical: None


 (6) Ship         biological: Pathogen      No                  Not regulated by this                                     No
                   growth                                       firm’s FDA HACCP
                                                                plan - controlled by
                  chemical: None                                receiver

                  physical: None
                                                         Kenny’s Sandwich Deli Inc.

                                                    Tuna Salad Sandwich HACCP Plan

Firm Name: Kenny's Sandwich Deli Inc.                                     Product Description: Tuna Salad Sandwiches

Firm Address: 1514 SW Harvest Road, Boulder CO 97988                      Method of Storage and Distribution: Refrigerated

                                                                          Intended Use and Consumer: General Public


     (1)              (2)               (3)                                                            (8)             (9)       (10)
                                                                 MONITORING
  Critical        Significant        Critical                                                      Corrective      Records     Verifica-
Control Point     Hazards(s)       Limits for                                                       Actions                      tion
   (CCP)                              each
                                   Preventive          (4)        (5)       (6)         (7)
                                    Measure          What       How      Frequency      Who
 (4) Package    Allergens        All labels     Label        Visual      Each         Packaging    Relabel       Production   Daily
   & Label                       will           statement    inspec-     batch        supervisor                 log          review by
 Sandwiches                      accurately                  tion                                                             production
                                 list                                                                                         supervisor
                                 ingredients
     (5)        Pathogen         Store at 45F   Cooler       Thermo-     Each         Production   Relocate      Temper-      Calibrate
 Refrigerate    growth           or less        temp.        meter       work day     supervisor   product to    ature log    thermo-
                                                                                                   adequate                   meter each
                                                                                                   cooler                     week




Signature of Company Official:                                 Date of Revision: