Docstoc

Risk Control Plan_Hot Holding of Potentially Hazardous Food Products

Document Sample
Risk Control Plan_Hot Holding of Potentially Hazardous Food Products Powered By Docstoc
					                    RISK CONTROL PLAN
   HOT HOLDING OF POTENTIALLY HAZARDOUS FOOD PRODUCTS
This "Risk Control Plan" is an agreement between the manager of the food establishment and the
regulatory representative. It is intended to help management regain control over a hazard that
was out of control at the time of the inspection. The plan must remain in effect for at least 30
days. The monitoring forms must be retained on site to be reviewed by regulatory
authority.

PART I       CODE REQUIREMENT         {310:256-5-57(1)}
             Hot food storage facilities shall be provided to assure the maintenance of food at a
             minimum temperature of 140 ºF.
PART II      DESCRIPTION OF ACTION TO ESTABLISH CONTROL OVER SPECIFIC HAZARD
             Temperature of potentially hazardous foods will be monitored by manager, or
             employee designated by manager, at intervals of time that will allow for corrective
             action to be taken before the time limit is exceeded. These temperatures will be
             recorded on a log for review by the Health Department. The Health Department
             recommends two-hour intervals.
             Equipment to be monitored:_____________________________________________
             ___________________________________________________________________
             Sanitize and use a stem-type thermometer or thermocouple placed in the center of
             food mass to monitor temperatures. When reheated potentially hazardous foods are
             placed on the hot holding unit, the water should be preheated and food containers
             should be immersed in the hot water in the table.
             A reinspection for compliance will be conducted in approximately two weeks.
PART III     CORRECTIVE ACTION WHEN CRITICAL LIMITS ARE EXCEEDED
             If potentially hazardous foods fall below 140 ºF during hot holding for more than 4
             hours, the food should be removed and discarded. If the food is below 140 ºF for
             less than 4 hours, it must be rapidly reheated to 165 ºF or more and then maintained
             at140 ºF.

As manager of the                             located at

ο I agree to implement the provisions of this Risk Control Plan for the period of time
    from __________________ to __________________.
ο I decline to implement a Risk Control Plan designed to prevent the re-occurrence of
    specific hazards.

_________________________________________________ Date ________________
Owner/Manager

____________________________County_______________ Date ________________
Public Health Specialist

				
DOCUMENT INFO
Shared By:
Stats:
views:50
posted:3/12/2010
language:English
pages:1
Description: RFSC. Risk Control Plan