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Risk Control Plan_Reheating of Potentially Hazardous Food Products

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					                      RISK CONTROL PLAN
      REHEATING 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 which
was out of control at the time of the inspection. The plan must remain in effect for at least 30
days.
PART I       CODE REQUIREMENT         {310:256-5-51}
             All potentially hazardous foods requiring reheating shall be rapidly reheated to heat
             all parts of the food to a temperature of at least 165 ºF within 2 hours.
PART II      DESCRIPTION OF ACTION TO ESTABLISH CONTROL OVER SPECIFIC HAZARD
             Temperature of product should be monitored and recorded by the manager or
             employee designated by manager halfway through and at the end of the reheating
             process. This will allow for corrective action to be taken if proper temperature has
             not been achieved within the two hour maximum. Temperature recording logs will
             be available to the health department for review. A reinspection for compliance
             will be conducted in approximately 2 weeks.
             Use a stem-type thermometer or thermocouple placed in the center of food mass at
             the end of the reheating process.
PART III     CORRECTIVE ACTION WHEN CRITICAL LIMITS ARE EXCEEDED
             If reheating process exceeds two (2) hours, the product must be discarded.



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

				
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Description: RFSC. Risk Control Plan