haccp plan development calvert county health department
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HACCP PLAN HACCP PLAN DEVELOPMENTDEVELOPMENT
CALVERT COUNTY HEALTH CALVERT COUNTY HEALTH DEPARTMENTDEPARTMENT
What is a HACCP Plan?What is a HACCP Plan?
HACCP PlanHACCP Plan
HACCP: Hazard Analysis Critical HACCP: Hazard Analysis Critical Control PointControl Point
Identify Critical Control Points (CCP)Identify Critical Control Points (CCP) Identify Monitoring Procedures for Identify Monitoring Procedures for
CCPsCCPs Identify Corrective Action for CCPsIdentify Corrective Action for CCPs Include a list of equipment to be Include a list of equipment to be
utilizedutilized
Am I required to have Am I required to have a HACCP Plan?a HACCP Plan?
COMAR 10.15.03COMAR 10.15.03
The Code of Maryland Annotated The Code of Maryland Annotated Regulations state that a food service Regulations state that a food service facility must:facility must:
1. 1. “Submit to the approving authority procedures of the facility for “Submit to the approving authority procedures of the facility for controlling temperature and contamination in the preparation of controlling temperature and contamination in the preparation of potentially hazardous food”potentially hazardous food”
2. “Have readily available within the food preparation area the 2. “Have readily available within the food preparation area the written written
procedures for controlling and monitoring the cooking, hot-procedures for controlling and monitoring the cooking, hot- holding, cooling, reheating, and refrigerated storage of holding, cooling, reheating, and refrigerated storage of
potentially potentially hazardous food at the facility”hazardous food at the facility”
Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.
What is a Potentially What is a Potentially Hazardous Food?Hazardous Food?
Potentially Hazardous Potentially Hazardous FoodFood
Potentially hazardous foods are described as:Potentially hazardous foods are described as: 1. Those foods “capable of supporting the rapid and progressive 1. Those foods “capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms”growth of infectious or toxigenic microorganisms” 2. Those foods “of animal origin and is raw or has been heat-treated, 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”or of plant origin and has been heat-treated or is seed sprouts”
Exceptions:Exceptions: 1. Hard boiled shell eggs, air-cooled, with an intact shell1. Hard boiled shell eggs, air-cooled, with an intact shell 2. Water activity <0.85 or pH < 4.62. Water activity <0.85 or pH < 4.6 3. Foods in an “unopened hermetically sealed container which have 3. Foods in an “unopened hermetically sealed container which have been commercially processed to achieve and maintain commercial been commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution”sterility under conditions of nonrefrigerated storage and distribution” 4. “Foods which laboratory evidence demonstrates that rapid and 4. “Foods which laboratory evidence demonstrates that rapid and progressive growth of infectious and toxigenic microorganisms, the progressive growth of infectious and toxigenic microorganisms, the growth of Clostridium botulinum, or the production of pathogenic growth of Clostridium botulinum, or the production of pathogenic microbial toxins cannot occur”microbial toxins cannot occur”
Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations 10.15.03.
What are Safe Food What are Safe Food Handling Handling
Temperatures?Temperatures?
SAFE FOOD TEMPERATURES
COOKING TEMPERATURES Rapidly reheat previously cooked foods 165 for 15 seconds minimum Poultry, stuffed poultry, stuffed meat, stuffing 165 for 15 seconds (min) Ground Beef 155 for 15 seconds (min) Pork, ground fish, shell eggs not for Immediate service, and ground meats 155 for 15 seconds (min) Shell eggs for immediate service or foods Containing shelled eggs for immediate Service 145 for 15 seconds (min) Other meats, fish, & seafood 145 for 15 seconds (min) Rare roast beef 130 internal temp. for 121 min Maintain hot foods 140 minimum Maintain frozen foods 0 or below Maintain cold foods 45 maximum Cooling of cooked foods 140 to 70 in 2 hours: 70 to 45 in 4 additional hours Preparations for cold combinations 45 pre-chilled ingredients Salads, hors d’oeuvres, sandwiches time/temp not above 45 for more than 2 hrs. during prep Meat, fish, poultry during meat cutting or grinding 55 maximum
How do I formulate a How do I formulate a HACCP Plan?HACCP Plan?
Submit a copy of the menu, the processes to be Submit a copy of the menu, the processes to be used to prepare the foods, and information on the used to prepare the foods, and information on the population you are serving.population you are serving.
Some example food processes include cook-serve, Some example food processes include cook-serve, cook-hot hold-serve, cook-chill-reheat-hot hold cook-hot hold-serve, cook-chill-reheat-hot hold serve, and cold hold-serveserve, and cold hold-serve
Moderate and High Priority facilities should submit Moderate and High Priority facilities should submit food preparation information including the source of food preparation information including the source of the food, cross contamination prevention, thawing the food, cross contamination prevention, thawing practices, cooling processes, list of foods in each practices, cooling processes, list of foods in each category, distribution information, and packaging category, distribution information, and packaging information (i.e. reduced oxygen 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 Can you show me an example HACCP Plan?example HACCP Plan?
Example HACCP 1:Example HACCP 1:
CCP: CoolingCCP: Cooling Product if cooled from 140Product if cooled from 140° to 70 ° within two hours and from 70 ° to 70 ° within two hours and from 70
° to 45 ° within an additional four hours° to 45 ° within an additional four hours Monitoring:Monitoring: Internal product temperature is monitored every 30 minutes for Internal product temperature is monitored every 30 minutes for
six hourssix hours Corrective Actions:Corrective Actions: If food does not reach 70 ° within 1.5 hours, food will be placed 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 in an ice bath in smaller containers. If product does not reach 45 ° within six hours, the food will be discarded45 ° within six hours, the food will be discarded
Equipment:Equipment: Reach in refrigerator, stem thermometer, ice bathReach in refrigerator, stem thermometer, ice bath
Products:Products: Rice, Chicken pieces, macaroni and cheese Rice, Chicken pieces, macaroni and cheese
NOTE: This sheet would be completed for each one of the NOTE: This sheet would be completed for each one of the processes processes
and must include the product list for foods that undergo each and must include the product list for foods that undergo each processprocess
Example HACCP 2:Example HACCP 2:Facility: My RestaurantFacility: My Restaurant
Preparer: My NamePreparer: My Name
Date: AnydayDate: Anyday
Food Item: Potato Salad Food Item: Potato Salad
CCP flow diagram:CCP flow diagram:
Cook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) ServeCook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) Serve
Cook potatoes to an internal Cook potatoes to an internal temperature of 145 temperature of 145 °°, cool , cool from 140from 140 ° ° to 70 to 70 °° within two within two hours and cool from 70hours and cool from 70 °° to to 4545 °° within and additional within and additional four hours four hours
Monitor temperature hourlyMonitor temperature hourly Discard ProductDiscard Product
Mix prechilled ingredients Mix prechilled ingredients and rapidly rechill to 45and rapidly rechill to 45° ° after preparationafter preparation
Monitor product temperature Monitor product temperature every 30 minutesevery 30 minutes
Discard if product is not 45Discard if product is not 45° ° within two hourswithin two hours
Cold Hold at 45Cold Hold at 45° or less° or less Monitor refrigerator Monitor refrigerator thermometer hourlythermometer hourly
Discard if product that is Discard if product that is greater than 45greater than 45° for more ° for more than 2 hoursthan 2 hours
CCP Monitoring Procedures Corrective Action
Equipment: Reach in refrigerator, stem thermometer
Example HACCP 3:Example HACCP 3:
ReceivingReceivingo YesYeso Not ApplicableNot Applicable
o Source ApprovedSource Approvedo Not adulterated/spoiledNot adulterated/spoiledo Temperature ≤45°/≤0°Temperature ≤45°/≤0°o No swollen or dented cansNo swollen or dented canso Pasteurized crab ≤38°Pasteurized crab ≤38°
o Refuse deliveryRefuse deliveryo Discard FoodDiscard Foodo Other:Other:________________________________
Cold Storage/Cold HoldCold Storage/Cold Holdo YesYeso Not ApplicableNot Applicable
o Raw foods separated from cooked productRaw foods separated from cooked producto Temperature ≤45°/≤0° (circle)Temperature ≤45°/≤0° (circle)o Pasteurized crab ≤38°Pasteurized crab ≤38°
o Discard if food is >45° for __ hrs.Discard if food is >45° for __ hrs.o Discard pasteurized crab >38°Discard pasteurized crab >38°o Do not refreeze food greater than ____ °Do not refreeze food greater than ____ °o Other: ________________Other: ________________
ThawThawo YesYeso Not ApplicableNot Applicable
o MicrowaveMicrowaveo In refrigerator at ≤45°In refrigerator at ≤45°o Under running water ≤70°Under running water ≤70°o Other: _______________Other: _______________
o Discard foodDiscard foodo Alter processAlter processo Other: _______________Other: _______________
CookCooko YesYeso Not ApplicableNot Applicable
Internal Temperature of (taken at coolest part):Internal Temperature of (taken at coolest part):o Chicken 165° for 15 sec.Chicken 165° for 15 sec.o Roast Beef 130° for 121 min.Roast Beef 130° for 121 min.o Ground Beef, Commuted Meats 155° for Ground Beef, Commuted Meats 155° for
15 sec15 seco Other 145° for 15 secOther 145° for 15 sec
o Continue heating until internal temperature is Continue heating until internal temperature is attainedattained
o Other: ________________Other: ________________
Facility Name: ___________________________ Location: __________________________________
Menu Item(s): _____________________________ Ingredients: _______________________________
Example HACCP 3, Example HACCP 3, continued:continued:
Preparation/Ready to Serve ItemsPreparation/Ready to Serve ItemsoYesYesoNot ApplicableNot Applicable
oEmployee hygiene maintainedEmployee hygiene maintainedoEquipment cleaned and sanitizedEquipment cleaned and sanitizedoMinimize hand contactMinimize hand contactoTime of food at ambient temperature ______Time of food at ambient temperature ______oPrechilling ingredients to 45° or lessPrechilling ingredients to 45° or lessoFood in pans <3” depthFood in pans <3” depth
oClean hands/clean and sanitize equipmentClean hands/clean and sanitize equipmentoDiscard food >45° for __ hrs.Discard food >45° for __ hrs.oOther: _____________Other: _____________
Hot HoldingHot HoldingoYesYesoNot ApplicableNot Applicable
oHold food at 140° or greaterHold food at 140° or greateroCheck food every _____Check food every _____oMaximum holding time: ______ Maximum holding time: ______
oRapidly reheat to 165° and hold at 140° if <____hrs.Rapidly reheat to 165° and hold at 140° if <____hrs.oDiscard if <140° for ____hrs.Discard if <140° for ____hrs.oOther: _______________Other: _______________
CoolingCoolingoYesYesoNot ApplicableNot Applicable
oCool in shallow pans <3” in depthCool in shallow pans <3” in depthoIce bath until reaches 45°Ice bath until reaches 45°oRefrigerateRefrigerateoMonitor temperature _____hrs.Monitor temperature _____hrs.oCool to 70° in 2 hours, from 70° to 45° in 4 hoursCool to 70° in 2 hours, from 70° to 45° in 4 hours
oRapidly reheat to 165° if not cooled in 6 hours, discard if Rapidly reheat to 165° if not cooled in 6 hours, discard if > 6 hours> 6 hoursoDiscard productDiscard productoOther: _______________Other: _______________
ReheatReheatoYesYesoNot ApplicableNot Applicable
oRapidly reheat to 165° or greater in ≤ 2 hoursRapidly reheat to 165° or greater in ≤ 2 hoursoTemperature taken at coolest part of productTemperature taken at coolest part of productoTimed reheatTimed reheat
oContinue heating until internal temperature is attainedContinue heating until internal temperature is attainedoOther: ________________Other: ________________
Questions?Questions?
If you have any questions If you have any questions concerning HACCP development, concerning HACCP development, please contact:please contact:
The Calvert County Health The Calvert County Health DepartmentDepartment
Division of Environmental HealthDivision of Environmental Health
(410) 535-3922(410) 535-3922