Professional Documents
Culture Documents
Haccp Plan
Haccp Plan
http://www.haccpalliance.org/sub/haccpmodels/guidebook.pdf
http://www.nfsmi.org/documentlibraryfiles/PDF/20080220092722.
pdf
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminan
ts/UCM109315.pdf
http://whatscookingamerica.net/Information/FreezerChart.htm
o Dates
All food and beverages
Jelly- opened: 6 months
Nuts- 4 months
Peanut Butter- opened- 2-3 months
Principle 4- Establish Monitoring Procedures
o Check fridge/freezer temps 2x per day
Use HACCP log sheet
o Check dates on products while stocking
Principle 5- Establish Corrective Actions
o See HACCP Corrective Form
o Time and temperature
If temperature is below or above required
temperature: change temp of unit
Check temperature again in 1 hour
If still not in correct temperature zone then discard
products
o Dates
Discard any products that have expired
o Record any issues and actions taken
Principle 6- Establish Recordkeeping Procedures
o Use this HACCP Plan as a guide
o Use other attachments for record keeping
o Store in a file on shared drive
Principle 7- Establish Verification Procedures
o 1. Determine the appropriate verification procedure to
ensure that each CCP and critical limit is adequately
controlled and monitored.
o 2. For each CCP, determine procedures to ensure that
employees are following your established procedures for
handling product deviations and for recordkeeping.
o 3. Identify the frequencies for conducting any verification
checks and the records where the results will be recorded.
o 4. Enter the details on the appropriate verification form for
future reference.
o Reassess HACCP plan at least once a year
o Staff food safety training and continuing education
Other Considerations
Prohibit bare hand contact with ready-to-eat foods
Store chemicals away from food and food supplies