Grace Farren

HACCP Plan for Pre-made Salad

A HACCP (Hazard Analysis Critical Control Point) plan is
implemented as a food safety measure that allows food manufacturers to
locate and control problems prior to them happening. The HACCP program
controls time, temperature and other factors listed as known contributors to
foodborne illness. Seven steps make up the HACCP plan:
1. Hazard Analysis requires an inspection of the processes of food
preparation in facilities, and also allows for the examination of the
facility for any places where potential foodborne hazards may occur.
Biological, chemical and physical risk factors are estimated to
evaluate whether or not conditions will lead to hazards. Anything
from the type of consumer served to the nature of the microorganism
can qualify as a risk.
2. Establishing Critical Control Points (CCPS) CCPs determine
where a hazard can be controlled. This control step slows down the
rate of microbial growth so microorganisms will be destroyed. There
must be one CCP in each HACCP plan, such as cooking, chilling,
reheating, thawing, etc., and it must be closely monitored and
controlled to warrant the safety of the food.
3. Establishing Critical Limits thresholds that must be met at each
CCP. Critical limits are set to establish what should be done in order
to lower hazard risks to safe levels. Critical limits are set to guarantee
that each CCP blocks hazards (biological, physical and chemical).
Hazards may develop when boundaries are exceeded.
4. Establishing Monitoring Procedures CCPs must be monitored
once critical limits have been put in to place. Monitoring verifies that
the HACCP system is in proper working condition by providing
written documentation on ways to check critical limits, how often they
should be checked, and who will be checking them.
5. Establishing Corrective Actions deciding what to do if the
critical limit is not met
6. Establishing Verification Proceedures observing and
documenting if the plan is working as it should. Regular evaluation is
done on monitoring charts and how to execute the hazard analysis if
the plan needs any modifications is also recorded.
7. Documenting and record-keeping procedures are established.

Sprouts
Carrots
Mixed Greens
Salad Dressing

Avocado
Croutons
Onions
Tomatoes

Receiving

Storage:
Refrigerator

Storage:
Dry

Pre-preparation:
Wash & clean vegetables
with cold running water
then refrigerate.
Refrigerate salad dressing
at 41F (5C)

Preparation:
1. Combine all ingredients except salad dressing
2. Combine salad dressing in separate dish
3. Mix salad and dressing together

Service:
Keep at 41F (5C) or less while serving

Storage:
Cover, label and date container for storage

Process Flow for Pre-Made Salad

1. Receiving
Products (sprouts, carrots, mixed greens, avocado, onions,
croutons, dressing) arrive at facility at the designated loading
area. Intake arrival checks are completed by facility directors to
guarantee that proper quantities have been received
Quality Control Dpt. goes through a quality check and if
acceptable, the product is released
2. Storage
Product is then transferred to a storage area that is properly
temperature controlled for dry and refrigerated storage
3. Preparation:
Products are transferred to main production area
Products are washed and refrigerated (if necessary)
Product is cut into proper portions using steel knives
Products are mixed properly
4. Service
Portioned products are transferred to packaging
Sealed by machinery
Labeled
Placed in proper casing
5. Storage
Products awaiting pick up & delivery are inspected by the
Quality Control unit
o Ensure quality, completion, time & temperature
specifications and labeling compliance
Products are loaded into temperature controlled environment of
delivery vehicle
Delivery

HACCP Plan for Pre-Made Salad

Grace Farren
Food Microbiology & Sanitation