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HACCP PLAN DEVELOPMENT CALVERT COUNTY HEALTH DEPARTMENT.

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Presentation on theme: "HACCP PLAN DEVELOPMENT CALVERT COUNTY HEALTH DEPARTMENT."— Presentation transcript:

1 HACCP PLAN DEVELOPMENT CALVERT COUNTY HEALTH DEPARTMENT

2 What is a HACCP Plan?

3 HACCP Plan HACCP: Hazard Analysis Critical Control Point HACCP: Hazard Analysis Critical Control Point Identify Critical Control Points (CCP) Identify Critical Control Points (CCP) Identify Monitoring Procedures for CCPs Identify Monitoring Procedures for CCPs Identify Corrective Action for CCPs Identify Corrective Action for CCPs Include a list of equipment to be utilized Include a list of equipment to be utilized

4 Am I required to have a HACCP Plan?

5 COMAR The Code of Maryland Annotated Regulations state that a food service facility must: The Code of Maryland Annotated Regulations state that a food service facility must: 1. “Submit to the approving authority procedures of the facility for 1. “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 written 2. “Have readily available within the food preparation area the written procedures for controlling and monitoring the cooking, hot- procedures for controlling and monitoring the cooking, hot- holding, cooling, reheating, and refrigerated storage of potentially holding, cooling, reheating, and refrigerated storage of potentially hazardous food at the facility” hazardous food at the facility” Department of Health and Mental Hygiene. (1998, July). Code of Maryland Regulations

6 What is a Potentially Hazardous Food?

7 Potentially Hazardous Food 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 shell 1. Hard boiled shell eggs, air-cooled, with an intact shell 2. Water activity <0.85 or pH < Water activity <0.85 or pH < 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

8 What are Safe Food Handling Temperatures?

9

10 How do I formulate a HACCP Plan?

11 Submit a copy of the menu, the processes to be used to prepare the foods, and information on the population you are serving. Submit a copy of the menu, the processes to be used to prepare the foods, and information on the population you are serving. Some example food processes include cook-serve, cook- hot hold-serve, cook-chill-reheat-hot hold serve, and cold hold-serve Some example food processes include cook-serve, cook- hot hold-serve, cook-chill-reheat-hot hold serve, and cold hold-serve Moderate and High Priority facilities should submit food preparation information including the source of the food, cross contamination prevention, thawing practices, cooling processes, list of foods in each category, distribution information, and packaging information (i.e. reduced oxygen packaging) Moderate and High Priority facilities should submit food preparation information including the source of the food, cross contamination prevention, thawing practices, cooling processes, list of foods in each category, distribution information, and 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.

12 Can you show me an example HACCP Plan?

13 Example HACCP 1: CCP: Cooling CCP: Cooling Product if cooled from 140° to 70 ° within two hours and from 70 ° to 45 ° within an additional four hours Product if cooled from 140° to 70 ° within two hours and from 70 ° to 45 ° within an additional four hours Monitoring: Monitoring: Internal product temperature is monitored every 30 minutes for six hours Internal product temperature is monitored every 30 minutes for six hours Corrective Actions: Corrective Actions: 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 45 ° within six hours, the food will be discarded 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 45 ° within six hours, the food will be discarded Equipment: Equipment: Reach in refrigerator, stem thermometer, ice bath Reach in refrigerator, stem thermometer, ice bath Products: Rice, Chicken pieces, macaroni and cheese Products: Rice, Chicken pieces, macaroni and cheese NOTE: This sheet would be completed for each one of the processes and must include the product list for foods that undergo each process

14 Example HACCP 2: Facility: My Restaurant Preparer: My Name Date: Anyday Food Item: Potato Salad CCP flow diagram: Cook potatoes Cool Potatoes (CCP) Mix (CCP) Cold Hold (CCP) Serve Cook potatoes to an internal temperature of 145 °, cool from 140 ° to 70 ° within two hours and cool from 70 ° to 45 ° within and additional four hours Monitor temperature hourly Discard Product Mix prechilled ingredients and rapidly rechill to 45° after preparation Monitor product temperature every 30 minutes Discard if product is not 45° within two hours Cold Hold at 45° or less Monitor refrigerator thermometer hourly Discard if product that is greater than 45° for more than 2 hours CCP Monitoring Procedures Corrective Action Equipment: Reach in refrigerator, stem thermometer

15 Example HACCP 3: Receiving o Yes o Not Applicable o Source Approved o Not adulterated/spoiled o Temperature ≤45°/≤0° o No swollen or dented cans o Pasteurized crab ≤38° o Refuse delivery o Discard Food o Other: ________________ Cold Storage/Cold Hold o Yes o Not Applicable o Raw foods separated from cooked product o Temperature ≤45°/≤0° (circle) o Pasteurized crab ≤38° o Discard if food is >45° for __ hrs. o Discard pasteurized crab >38° o Do not refreeze food greater than ____ ° o Other: ________________ Thaw o Yes o Not Applicable o Microwave o In refrigerator at ≤45° o Under running water ≤70° o Other: _______________ o Discard food o Alter process o Other: _______________ Cook o Yes o Not Applicable Internal Temperature of (taken at coolest part): o Chicken 165° for 15 sec. o Roast Beef 130° for 121 min. o Ground Beef, Commuted Meats 155° for 15 sec o Other 145° for 15 sec o Continue heating until internal temperature is attained o Other: ________________ Facility Name: ___________________________ Location: __________________________________ Menu Item(s): _____________________________ Ingredients: _______________________________

16 Example HACCP 3, continued: Preparation/Ready to Serve Items o Yes o Not Applicable o Employee hygiene maintained o Equipment cleaned and sanitized o Minimize hand contact o Time of food at ambient temperature ______ o Prechilling ingredients to 45° or less o Food in pans <3” depth o Clean hands/clean and sanitize equipment o Discard food >45° for __ hrs. o Other: _____________ Hot Holding o Yes o Not Applicable o Hold food at 140° or greater o Check food every _____ o Maximum holding time: ______ o Rapidly reheat to 165° and hold at 140° if <____hrs. o Discard if <140° for ____hrs. o Other: _______________ Cooling o Yes o Not Applicable o Cool in shallow pans <3” in depth o Ice bath until reaches 45° o Refrigerate o Monitor temperature _____hrs. o Cool to 70° in 2 hours, from 70° to 45° in 4 hours o Rapidly reheat to 165° if not cooled in 6 hours, discard if > 6 hours o Discard product o Other: _______________ Reheat o Yes o Not Applicable o Rapidly reheat to 165° or greater in ≤ 2 hours o Temperature taken at coolest part of product o Timed reheat o Continue heating until internal temperature is attained o Other: ________________

17 Questions? If you have any questions concerning HACCP development, please contact: If you have any questions concerning HACCP development, please contact: The Calvert County Health Department Division of Environmental Health (410)


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