RETAIL FOOD SYSTEMS RESEARCH

CONFERENCE

WRITING A HACCP-BASED
FOOD SAFETY MANAGEMENT SYSTEM
(FSMS) OPERATIONS MANUAL
Tuesday, January 8, 2008, 10:30 a.m. to 12:00 noon
Peppermill Resort*Spa*Casino
Reno, Nevada

O. Peter Snyder, Jr., Ph.D.

Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A; St. Paul, MN 55114
TEL 651 646 7077; FAX 651 646 5984
e-mail: osnyder@hi-tm.com web site: http://www.hi-tm.com

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 THE UNIT AS A FOOD PROCESS SYSTEM

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 FOOD SAFETY MANAGEMENT SYSTEM (TRAINING) MANUAL
Preface Prerequisite Processes Food Process HACCP
Log of changes Personal hygiene Pre-preparation
Reassessment Employee illness reporting Physical hazards
Hand washing Chemical hazards
Operations Description After toilet Allergens
System description After touching raw food Thawing
Organization Facilities, Environment Fruit and vegetable washing
Environment (picture) Cleaning, maintenance, and Serving raw food
Facilities (plan) pest control Preparation
Equipment (list) Equipment Salad and hors d'oeuvres
Menu HACCP (processes) Cleaning and maintenance of Pasteurization / sterilization
food contact surfaces Ingredients to extend shelf life
AMC-HACCP Management Supplies Hot holding
Food safety policy Source of supply Cooling
Responsibility and Ingredients Cold holding
accountability Supplier safe vs. cook made Leftovers / reprocessing
HACCP team / QC safe Distributing / serving food
Self-inspection Receiving inspection Communicating safe handling
Corrective action Storage: ambient, refrigerated,
Training frozen
Emergencies Control of physical, chemical,
Food security / sabotage and biological
contamination
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 PROCESS PERFORMANCE CRITERIA-BASED AMC-HACCP SELF-INSPECTION
FOOD SAFETY PERFORMANCE REQUIREMENTS OBSERVATION CORR. ACT.
1. Management, Person In Charge (PIC)
a. Self-assessment using hazard and control checklist
b. Cooks trained, know hazards and perform controls and monitoring
c. HACCP team trained and meeting to verify records that processes are in
control and to take corrective action and improve
d. HACCP plan validated and being followed
Prerequisite Programs
2. Personal Hygiene
a. Ill employee control (no work if vomiting, diarrhea; tell PIC if sick; restricted
work if sneezing, coughing, runny nose; Call health department with hepatitis
A, norovirus, Salmonella, Escherichia coli O157:H7, etc.)
b. Hand sink is convenient, equipped, stocked
c. Employees clean (uniform; no body odor, short fingernails, etc.)
d. Double hand washing when coming into food prep area, 6 log reduction;
Single hand washing when in kitchen working with food, 3 log reduction
e. Gloves covered bandaged wounds and cuts on hands; changed as necessary
3. Environment / Facilities
a. Cleaned, maintained, pests controlled
b. Water, plumbing, sewage, trash controlled (no cross connections; backflow
preventers / air gaps installed; water safe source; approved sewer and waste
management)
c. Toxic items, chemicals controlled (separate storage; labeled)
4. Equipment
a. Thermostats calibrated
b. Adequate capacity to process food
(Cook, hot hold, cool, cold hold)
c. Safe construction materials
d. Food contact surface rinse, wash, rinse, sanitize, 5 log reduction
e. Maintained
5. Food Source, Receiving, and Storage
a. Sources provide intervention strategies for ready-to-eat food
b. Food received ≤41ºF or 0ºF, undamaged / unspoiled or rejected
c. Stored, covered, raw on bottom, ready-to-eat on top ≤41ºF; 0ºF; cool dry;
6 inches above floor
d. Chemicals separated; rejected supplies separated
Food HACCP Processes
1. Physical hazards reduced to an appropriate level
2. Allergen control; know ingredients; do not add fresh to old
3. Additives used according to CFRs
4. Consumer advisory
5. Double washing fruits and vegetables, 2 log reduction; or blanch, 5 log reduction
6. Freezing for parasite destruction (-4ºF, 7 days)
7. Cooking pasteurization, >5 log Salmonella reduction; roasts 6.5 log reduction
8. Hot hold, transport, serve / catering >130ºF or <1 log increase in pathogens
9. Inhibitors for spore pathogen control: pH <4.2, aw <0.92
Vegetative pathogen control: pH <4.2, aw <0.86
10. Cooling, <2 inches thick, <1 gallon, <1 log increase in Clostridium perfringens
11. Cold hold <7 days, transport, serve / catering, <1 log increase in pathogens
(Bacillus cereus); fresh not added to old
12. Salads mixed with ingredients, <50ºF for Staphylococcus aureus toxin control
13. Leftovers reheat to 165ºF, <2 hours, hold 15 seconds
14. Take out: Customers advised to eat in <4 hours or refrigerate immediately (<3 log
increase Bacillus cereus)

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 FDA FOOD SAFETY MANAGEMENT HACCP DOCUMENT
AMC-HACCP VALIDATION OF THE SAFETY OF
_________________________________________
(Name and address of establishment)
(Report prepared by _________)

TABLE OF CONTENTS
Summary
Introduction to the process
Recipe, flow chart
Experimental validation data
HACCP plan
Process step
Significant hazard identification
Control validation data
Monitoring, frequency, method, records
Corrective action if critical limits are not met
Verification by PIC that HACCP plan is properly operated
Training

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 HACCP-TQM RETAIL FOOD SYSTEM
Food market Restaurant Home
Daily Operations
Management Continuous HACCP Improvement Report

INPUT, Baseline Hazards FOOD HACCP PROCESS, OUTPUT, FSO*

H0 + ΣI - ΣR Food with TLR / ALOP*
Reduce hazard to a TLR / ALOP*
Prerequisite Processes
Personnel with disease Food processes Serve -- carry-out
Environmental hazards I. Wash / trim, serve Transport / package
Pests, insects, birds II. Fermented, pH, aw Consumer
Water contaminated with preserved food: cheese, Food with a good balance
microorganisms, and at a yogurt, wine, sauerkraut, among pleasure, safety,
high pH >8.0 cider, cold smoked, nutrition, convenience
Gas, solar, electric. water dressing, salt, acid, etc. Consumer food abuse
that can be interrupted III. Pasteurized, serve Consumer allergies,
Meat, fish, poultry, intolerance, etc.
Facilities and equipment vegetable, starch
cleaning and maintenance IV. Pasteurized and pH / aw Waste
Supplies and material with preserved: fruit / jams; Heat, contaminated air,
environmental and human BBQ; meat, poultry; salted / smoke, grease
hazards, contamination, smoked fish, sausage; Sewage, graywater
various levels of nutrients tomato, hollandaise sauce; Glass, paper, metal, plastic
and spoilage, receive and bread, pastry Food, grease
store V. Sterilized
Leftovers
TLR = Tolerable Level of Risk ALOP = Appropriate Level Of Protection FSO = Food Safety Objective

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 RETAIL FOOD BIOLOGICAL HAZARDS
Spores Biological Seafood
Vegetative. cells Parasites Viruses
(Prevent Toxins toxins
(Reduce) (Reduce) (Reduce)
Germination) (Prevent) (Prevent)
Campylobacter jejuni, Bacillus cereus and Giardia Hepatitis A Staphylococcus Scombroid
other campylobacters other Bacillus Entamoeba histolytica virus aureus
Diarrheagenic spp. Cryptosporidium Hepatitis E Bacillus cereus
Escherichia coli Clostridium parvum virus Clostridium
Listeria monocytogenes botulinum Toxoplasma gondii Norovirus botulinum
Salmonella Clostridium Trichinella Other Enteric
Staphylococcus aureus perfringens Cyclospora viruses
Shigella Clostridium cayetanensis Rotaviruses,
Vibrio difficile Anisakis sp. and and others
Yersinia enterocolitica related worms
and Y. Diphyllobothrium spp.
pseudotuberculosis Nanophyetus spp.
Other Bacterial Acanthamoeba and
Pathogens: other free-living
Aeromonas amoebae
Arcobacter Ascaris lumbricoides
Nitrobacteria Trichuris trichiura
Helicobacter and others
Mycobacterium
Plesiomonas
Streptococcus, and
others

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 RETAIL FOOD CHEMICAL HAZARDS (Prevent / Eliminate)
Toxins & Natural Allergens
Biogenic
Chemicals, Fungal & and Other Natural Toxins Residues Prions
Amines, Toxins
Mushroom Toxins Intolerance
Histamine Lead Milk Pyrrolizidine alkaloids Pesticides, nCJD
Ciguatera Mercury Eggs Phytohaemagglutinin herbicides,
Paralytic shellfish Radionucleides Wheat (Red kidney bean hormones,
poison Peanuts poisoning) antibiotics
Neurotoxic shellfish Soy Grayanotoxin (Honey
poison Tree nuts intoxication), and
Amnesic shellfish Fish others
poison Crustacean
Tyramine shellfish
Serotonin
Catecholamine
neurotransmitters
Tryptamine

RETAIL FOOD PHYSICAL HAZARDS (Reduce)

Broken Teeth Choking Cuts in Mouth Burns
Bones Plastic Wrap Glass Temperature of foods above
Rocks Large, insufficiently 170ºF (77ºC)
Metal chewed pieces of food
Twist ties / staples
Pits / seeds

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 TOXIC COMPOUNDS IN FOOD

Mycotoxins in grain Cooking does not eliminate.

Kidney beans Must be boiled 10 minutes to reduce phytohemagglutinin to a
safe level.
Soybeans Must be heated thoroughly to reduce heat-labile protease
inhibitors.
Raw egg whites Conalbumin and avidin can impair metabolism.
Mushrooms Can cause cancer in mice.
Potatoes Solanine and chaconine are heat stable.
Spinach, rhubarb Oxalates inhibit calcium absorption.
Taro Trypsin inhibitors destroyed by heat.
Parsnips Carcinogenic and mutagenic psoralens not destroyed by heat.
Flavonoids Can inhibit enzyme systems and respiration.
Alfalfa sprouts Canavanine causes lupus disease.

Other examples of foods containing toxins: herbal teas, cottonseed; black pepper; hot
pepper; oil of mustard and horseradish; heated milk protein; heated fats.

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 FOOD HAZARDS (H0) AND FOOD SAFETY OBJECTIVES (FSO)
Raw Product Process
Hazards Contamination Performance Food Safety Objective (FSO)
(H0) Criteria (ΣR)
MICROBIOLOGICAL (Reduce)
INFECTIVE
Vegetative pathogens - infection
Salmonella spp. / E. coli O157:H7 (food) 103 cfu/g 10-5 cfu/g - reduce 10-2 cfu/g or 1cfu per 100 g
Shigella spp. (feces) (human) 106 cfu/g 10-6 cfu/g - reduce 10 cfu/g or 1cfu
Parasites
Cryptosporidium parvum (food) 1 cyst prevent / reduce undetectable
Toxoplasma gondii (food) 1 cyst prevent / reduce undetectable
Trichinella spiralis (food) 1-500 larvae prevent / reduce undetectable
Viruses
Hepatitis A (human) >10 virus / g prevent / reduce undetectable
Norovirus (human) >100 virus / g prevent / reduce undetectable
TOXIN PRODUCING
Staphylococcus aureus (exotoxin) (human) 103 cfu/g <103 cfu/g increase <106 cfu/g (toxin dose: <1 microgram)
SPORES
Clostridium botulinum (exotoxin) (food) 100 spores / g <103 cfu/g increase <103 cfu/g (toxin dose: ≤2 nanograms)
Bacillus cereus (exotoxin, enterotoxin) (food) 102 spores / g <103 cfu/g increase <105 cfu/g (toxin dose: unknown)
Clostridium perfringens (enterotoxin) (food) 102 spores / g <103 cfu/g increase <105 cfu/g (toxin dose: unknown)
CHEMICAL (Prevent / eliminate)
Sulfites Variable none added <10 ppm
Nitrates Variable <500 ppm added <500 ppm
Nitrites Variable <200 ppm added <200 ppm
Monosodium glutamate Variable ≤0.5 g / serving added <3.0 g / meal
Aflatoxins (from mold) <20 ppb no increase <20 ppb
Histamine (from fish, cheese) <20 ppm no increase <20 ppm
PHYSICAL (Prevent / eliminate)
Hard foreign objects (broken tooth) >1/16 inch diameter prevent / remove undetectable
Choking >1/4 inch diameter cut ≤1/4 inch <1/4 inch
* cfu = colony forming units

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 VEGETATIVE BACTERIAL PATHOGENS
(5-log / 6.5-log Pasteurization or 2-log Wash)
Time 1-log
Min. Max. Min. Max. Min reduction Toxin
Bacteria Source temp. temp. pH pH aw at 140°F Destruction
(°F) (°F) (minutes)
Aeromonas hydrophila Feces / food 29.3 111 4.0 7.2 - 0.02 m. n/a
Listeria monocytogenes Feces / food 29.3 113 4.4 9.4 .92 3.8 m. n/a
Yersinia enterocolitica Feces / food 29.3 111 4.2 10 .945 1.6 m. n/a
Salmonella spp. Feces / food 41.4 115.2 4.2 8.0 .94 1.7 m. n/a
Shigella spp. Feces / food / 43 116.8 4.8 9.3 .96 1.7 m. n/a
water
Escherichia coli Feces / food / 44.6 114 4.0 9.0 .95 1.7 m. n/a
O157:H7 water
Vibrio cholerae Feces / food / 50 109.4 5.0 10 .97 D120 =8.15 m. n/a
water
Vibrio parahaemolyticus Seafood / water 41 111 4.8 11 .94 D120 =0.82 m. n/a
Vibrio vulnificus Seafood / water 46.4 109.4 5.0 10 .96 D122 =0.66 m. n/a
Campylobacter jejuni Feces / food 86 113 4.9 9.3 .987 0.25 m. n/a

Staphylococcus aureus Nasal cavity, skin,

growth infected cuts, 44.6 122 4.0 10 .83 3 m. 68.6 minutes at
toxin production boils, wounds 50.0 118 4.5 9.8 .86 210°F

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 SPORE-FORMING BACTERIAL PATHOGENS - VEGETATIVE STATE
Time for
Min. Max. Min. Max. Min veg. cell D-value (°F) Toxin
Bacteria Source temp. temp. pH pH aw destruction Spores Destruction
(°F) (°F) at 140°F
(minutes)
Clostridium Soil, feces, 50 125 5.5 9.0 .93 3.5 m. D210°F = n/a
perfringens sewage, 31.4 min.
water, dust Beef Gravy
(varies with
type)
Bacillus cereus Soil, dust, D212°F = 3.1 D132.8°F =
grains, 39.2 122 4.3 9.3 .92 1 m. min. 5 min for
cereals Skim milk diarrheal
D212°F = illness
22 to 36 D250°F =
min. in rice 90 min for
emetic illness
Clostridium Soil D250°F = D174°F =
botulinum, type A, 50 118.4 4.6 9.0 .935 Not available 0.23 to 0.3 20 min.
and proteolytic B min. D185°F =
and F 5 min.
Clostridium Water, D180°F = 0.8 (same as
botulinum, sludge 37.9 113 5.0 9.0 .97 Not available to 6.6 min. above)
type E, and non- near (depending
proteolytic B and F bodies of on type of
water food.)

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 FOOD PROCESS HAZARD ANALYSIS
Infective vegetative bacteria, viruses, and Chemicals, poisons, poisonous plants
Spores found in meat, milk, vegetables,
HAZARD ANALYSIS parasites found in meat, poultry, milk, found in meat, fish, vegetables, casseroles,
starches, cereals, and sauces
vegetables, fruit, etc. and sauces
Purchasing (H0) Illness Dose (FSO*) Biological Toxins Illness Dose (FSO*) Illness Dose (FSO)
Receiving-Storage Salmonella spp. 4 to 105 CFU Staphylococcal toxin 105 to 106 CFU/g Clostridium perfringens 106 CFU
Vibrio spp. 103 to 1010 CFU (for toxin amount) Clostridium botulinum 103 CFU/g
Campylobacter jejuni 400 to 500 CFU Botulinal toxin 103 CFU/g (for toxin hazard)
Shigella spp. 10 to 100 CFU Scombroid toxin (histamine) >50 mg/100g Bacillus cereus 105 - 1011 CFU
E. coli O157:H7 10 to 100 CFU Fish Poisons
E. coli (enterotoxigenic) 106 to 1010 CFU Ciguatera poisoning >1 mg. toxin (for toxin and diarrhea
Listeria monocytogenes 100 to 1000 CFU Paralytic shellfish poisoning >80 µg/100g hazard)
Hepatitis A, norovirus, <10 Chemicals
Parasites, tapeworms, <10 Monosodium glutamate >0.5% (Amt. in
food)
round worms, flukes Sulfites >10 ppm (Amt. in
food)
Nitrate and nitrites >200 ppm Spores are not a hazard until the process
(Amt. in food) allows the spores to germinate and multiply
PROCESS
CONTROL
Cold handling Cook – hot Cold handling Cook – hot Cold handling Cook – hot
Preparation Hazardous Hazardous No hazard <6 hours to ≥130ºF
Thaw 30 to 115ºF veg. path. mult. Competitive Spores activated but
Cut Increases hazard microorganisms then, killed above
Wash Washing fruits and vegetables and time 130°F
prevent
reduces hazards significant
increase.
Cook Pasteurize, 5-log
reduction. Veg.
path. destroyed.
Post-cook process 30 to 115ºF veg. path. mult. Cool. Only spore Hazardous Hazardous No hazard Hot hold >130ºF, no
increases hazard hazard; hazard
veg. path. Cooling <6 hours, 120
destroyed to 55ºF – no hazard
Leftovers 30 to 115ºF veg. path. mult. <40ºF – no veg. Hazardous Hazardous No hazard <41ºF – no hazard
Reheat not required for increases hazard path. hazard
safety Prevent cross-contamination Prevent cross-
contamination
*FSO = Food Safety Objective

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 RETAIL HACCP PROCESS PERFORMANCE CRITERIA
PREREQUISITE PROCESSES HACCP
Risk Proc
SystemÆProcesses H0 + ΣI - ΣR = FSO / ALOP Hazard H0 Critical
Sev Det Freq FSO Perf Crit
Critical Process Name Level Limit
Sick employees
Strep throat:
-Cough into shoulder for 3-log reduction of
Streptococcus pyrogenes
Feces on fingertips:
-Double wash fingers coming from toilet and bowel
movement, 6-log Shigella reduction
Facility / environment
Contaminated water:
-EPA standards for chlorine and 3-log reduction of
viruses and parasites by filtration
Equipment
Contaminated non-food contact surface:
-Wash and rinse to visually clean <100 CFU / 50 sq.
cm.
-Wipe scraps from food contact surface; wiping cloth
in sanitizer solution
Contaminated food contact surface:
-Wash, rinse, sanitize – 5-log reduction E. coli (2
buckets, 3-compartment sink, dish machine)
Equipment controls inaccurate:
-Calibrate and maintain
Supplies
Cleaning and pest control chemicals:
-Secure chemicals
Ingredients (allergens, additives):
-Use IAW GMP / approved levels
Physical hazards:
-Reduce to <1/16 inch or small enough not to cause
choking
Pathogens in vegetables and fruit:
-No temperature requirement (no rapid and progress
growth)
-Double
Meat, poultry, control spoilage:
-Fish, control histamine

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 HAND WASHING HACCP
Hazard:
Toilet paper slips and tears, and a person can get 6
log pathogens on fingertips.

Control:
When coming from the toilet, do the double wash
with a nail brush for a 6 log reduction by dilution.
1. Nail brush friction, detergent, and water
(45 to 110ºF), 3 log reduction
2. Second wash, no nail brush, 2 log reduction
3. Paper towel dry, 1 log reduction
4. Water flow, no splash, 2 gallons / minute
5. No touch controls are not necessary

Validation:
1. Contaminate fingertips 7 log with non-
pathogenic E. coli
2. Double fingertip wash, 6 log reduction
3. Petrifilm™ recovery E. coli <10 total

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 KITCHEN CLEANING AND SANITATION
FOR LISTERIA CONTROL

HAZARD: It must be assumed that the

kitchen environment will be colonized
with Listeria monocytogenes (Lm). The
food contact surfaces in the cook-chill
assembly and packaging departments for
ready-to-eat food must be cleaned so
that there is no measurable Lm (<1 CFU
/ 25 grams of food).

CONTROL
1. Determine the niches in the equipment in the ready-to-eat assembly and packaging areas where Lm might
become colonized.
2. Establish a cleaning plan for this area.
3. Chose a control alternative
a. Add a Lm chemical growth inhibitor such as sodium diacetate or potassium lactate and also, do a post-
package heat treatment.
b. Just add the chemical inhibitor.
c. Use sanitation measures only. This is the best for retail, because it does not affect the product.
VALIDATION: Monthly, take 1 to 3 sponge samples of food contact surfaces and 1 to 3 samples of
environmental surfaces (e.g., floor drains, scrubbies, floor scrubbers) and test for Listeria innocua. Follow the
action flow chart, FSIS Dir 10,240.3.
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 FLOW CHART OF LISTERIA CONTROL
IN READY-TO-EAT FOOD PRODUCTION ROOM
FSIS DIRECTIVE 10,240.3

Day 1 Day 4 Day 7

st
1 week of month: Negative Day 1 FCS sample, Negative Listeria spp. Day 4
Take samples for Listeria Listeria spp.: Continue to FCS: Release Day 4, 5, 6
spp. Day Day operate. Day Day product. Continue to
1-3 FCS (Food Contact 2 3 Positive Day 1 FCS sample, 5 6 operate.
Surface) Listeria spp.: Clean, Positive Listeria spp. Day 4
1-3 Environment – If sanitize. FCS, destroy product; best
environment is positive, do Take 2 FCS samples for corrective action.
environmental samples Listeria spp.
until 9 in a row are Produce product.
negative.
t

Ship product Hold product

If Day 4 test is positive for If negative Listeria monocytogenes test on

Listeria spp. on Day 7, test Day 7, ship.
lots for Listeria If positive, once can do more testing, but
monocytogenes (takes 3 cook or destroy is recommended. .
days; best to destroy)

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 FOOD CONTACT SURFACE WASHING HACCP
(cutting boards, knives)

Hazard:
Campylobacter jejuni from chicken
(1,000 to 10,000 on surface) and Vibrio
from seafood

Control:
1. With warm water running over the
cutting board into a disposal, scrub
with a brush for a few seconds;
3 log reduction by dilution
2. In the pot and pan sink, scrub again;
2 log reduction by dilution
3. Rinse to remove soap
4. Sanitize, air dry

Validation:
1. Put 7 log E. coli on the cutting board
2. Wash and sanitize
3. Swab 8 square inches, <10 E. coli

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 FOOD RECEIVING AND STORAGE HACCP
Hazard:
Pathogens from raw food can cross-contaminate
ready-to-eat food.

Control:
• Raw food: time and temperature not CCP;
washing or cooking makes food safe
• Ready-to-eat food on top
• Air flow: 50 feet per minute holding; 1,000 feet
per minute cooling;
41ºF, 7 days; 45ºF, 4 days; 50ºF, 2.5 days;
70ºF, 18 hours; 110ºF, 4 hours
• Humidity 70% to prevent mold growth; 95% to
prevent drying of fruits and vegetables

Validation:
• Instant mashed potatoes with E. coli in a
container;
Store, measure temperature, measure growth

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 FDA VS. HACCP PROCESS CONTROL STANDARDS
Process Step FDA Performance Standard HACCP Performance Standard / Criterion
Receiving, storage, 41ºF. Not a CCP. Receive at any temperature. 5D cooking reduces
pre-preparation vegetative pathogens on meat, poultry, and fish to a tolerable
level. Growth of pathogens on raw vegetables not an identified
significant hazards. If food is to be served without washing or
pasteurization, the supplier assures safety.
Preparation
Fruit and vegetable None. 2D wash E. coli reduction; 5D surface blanch E. coli reduction.
washing
Pasteurization
Meat, fish, fruits, 130ºF, 112 min.: beef 5D Salmonella (E. coli) reduction.
vegetables, bakery 135ºF, 27 min.; 140ºF, 9 min.;
145ºF, 3 min.; 150ºF, 1 min.;
155ºF, 15 sec.
Poultry 165ºF, 15 sec.
Hot hold, transport, 130ºF beef; 135ºF everything else. <1-log increase Clostridium perfringens, which begins to
serve, package multiply ~125ºF, and at 105ºF, multiply every 15 min.
Cool 135 to 70ºF, 2 hr.; 70 to 41ºF, 4 hr. 120 to 55ºF, 6 hr. and continue to 40ºF (14.2 hr.) or <1-log
increase of C. perfringens or Bacillus cereus (USDA).
Packaging ready-to- None. No detectable Listeria monocytogenes (<1 / 25 g) in ~3 samples
eat food every 3 months.
Cold hold 41ºF, 7 days. No standard. Until spoiled. <50ºF Clostridium botulinum
control, <40ºF B. cereus control.
Shelf stable
processed food
Vegetative cells <4.6 pH C. botulinum, <4.2 pH Salmonella, <0.86 aw Staphylococcus aureus.
<0.86 aw Staphylococcus aureus.
Spores <4.6 pH C. botulinum, <4.2 pH B. cereus, <0.92 aw B. cereus.
Reheat 41 to 165ºF, 15 sec., 2 hr. No standard. Control not needed.
Consumer abuse None. <3-log increase B. cereus.
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 SUPPLIER CONTROLS FOR SAFE PRODUCTS
CONTROL STABILIZE
HFO
INGREDIENT Grown Pasteurize Allergen pH Acid / Ref. /
Sort, Wash Other Aw
Safe Sterilize (inform) Ferment Freeze
Remove
Meat / poultry / fish /
seafood
Entrée / specialty foods
Dairy / egg products
Bakery products
Grain / mill products
Nuts
Fruits / vegetables
Non-alcoholic beverages /
juice / bottled water / other
drinks
Fats / oils
Sugars / sweeteners /
confections
Condiments / salad
dressings / vinegars
Gravies / sauces / soups
Spices / flavorings / food
chemicals
Gelatins / puddings /
dessert powders
Alcoholic beverages / bar
mixes

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 COOK CONTROLS FOR SAFE PRODUCTS
CONTROL STABILIZE
B,C,P
INGREDIENT HFO Sort, Pasteurize Allergen pH Acid / Ref. /
Hazard Wash Other Aw
Remove Sterilize (inform) Ferment Freeze
Meat / poultry / fish /
seafood
Entrée / specialty foods
Dairy / egg products
Bakery products
Grain / mill products
Nuts
Fruits / vegetables
Non-alcoholic beverages /
juice / bottled water / other
drinks
Fats / oils
Sugars / sweeteners /
confections
Condiments / salad
dressings / vinegars
Gravies / sauces / soups
Spices / flavorings / food
chemicals
Gelatins / puddings /
dessert powders
Alcoholic beverages / bar
mixes

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 MENU ITEM ALLERGEN ANALYSIS
Big Eight Allergen Ingredients Food Intolerance
Milk
Food
Tree and milk Crustaceans
Product Peanuts Eggs Soy Wheat Fish Sulfites MSG Other
nuts by- and shellfish
products

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 PROCESS HURDLE TECHNOLOGY
Physical Hurdles Physicochemical Hurdles
Heat processing (pasteurizing, blanching Water activity (aw) Glucono-δ-lactone
Storage temperature (chilling, freezing) pH (GDL)
Redox potential (Eh) Chelators
Radiation [ultraviolet (UV), ionizing
Salt (NaCl) Surface treatment
radiation (irradiation)]
Nitrite (NaNO2) agents
Electromagnetic energy, EME (microwave Ethanol
Nitrate (NaNO3 or
energy, radio frequency energy) Propylene glycol
KNO3)
Photodynamic inactivation Carbon dioxide Maillard reaction
Ultrahigh pressure (CO2) products (MRPs)
Oxygen (O2) Spices and herbs
Packaging (vacuum packaging, active
packaging, edible coatings) Ozone Lactoperoxidase
Organic acids Lysozyme
Modified atmosphere packaging (MAP)
Ascorbic acid Chlorine
Aseptic packaging Sulphite or SO2 Chitosan
Smoking
Phosphates

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 POTENTIALLY HAZARDOUS FOOD / TEMPERATURE CONTROL FOR SAFETY
The goal is to measure and control the process capability to the time of consumption, to achieve the following food safety objectives:

Vegetative Cells Spores

Staphylococcus aureus <3 log growth or no detectable toxin; Bacillus cereus ≤3 log growth; H0 ≤2 log pathogenic / gram
H0 ≤2 log in ready-to-eat food Clostridium perfringens ≤3 log growth; H0 ≤2 log pathogenic
Listeria monocytogenes <1 log growth (Ross says ≤100 / / gram
gram at consumption) Clostridium botulinum (C. sporogenes proxy) absence of
Salmonella <l log growth toxin (probably ≤3 log growth)
Hemorrhagic E. coli <1 log growth
Vibrio <1 log growth

pH aw pH aw
4.4 0.990 4.8 1.000
4.5 0.955 4.8 0.988
4.6 0.935 4.9 0.978
4.7 0.920 5.0 0.973
4.8 0.913 5.1 0.968
4.9 0.907 5.2 0.964
5.0 0.902 5.3 0.961
5.1 0.900 5.4 0.958
5.2 0.898 5.5 0.955
5.6 0.953
5.7 0.951
5.8 0.950
5.9 0.949
6.0 0.948
6.1 0.947
6.2 0.946
7.0 0.946
Graphs adapted from: Evaluation and Definition of Potentially Hazardous Foods
Appendix C: Scientific Data Used to Develop Framework 1. Determination of pH and water activity limits for TCS foods http://www.cfsan.fda.gov/~comm/ift4-ac.html

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 pH PROCESS CONTROL
pH Description
14.0 Very alkaline
10.0 Dishwashing chemicals, Milk of Magnesia, vegetative pathogen death
9.0 Upper growth limit for bacteria (>9.0 bacterial destruction)
8.5 City water
8.0 Alkaline
Egg white, hominy, devil's food cake
7.0 Neutral
Soaps, hand wash detergents
Can cook in copper
6.0-7.6 Human saliva
6.8-4.6 Low acid
Most vegetables (corn, peas, potatoes, beans, lettuce), melons, meat, fish lobster, poultry, milk,
cream, oatmeal, gravy, bread
6.8-6.5 Chlorine sanitizer 100% effective
<5.0 Clostridium perfringens and Clostridium botulinum type E stop growing
<4.6 Acid
Most fruits (apples, oranges, grapes, berries, pineapple, tomatoes), Jell-O
Clostridium botulinum types A and proteolytic B growth is stopped
<4.5 Staphylococcus aureus toxin production stopped
<4.2-4.0 Bacillus cereus, Salmonella, Escherichia coli, and Listeria monocytogenes stopped
4.0 BBQ sauce, catsup, mayonnaise, mustard, hollandaise sauce, pickles, jams and jellies, pickled
pig's feet, carbonated beverages
2.0-3.0 Lemons, limes, cranberry juice, vinegar
1.0-2.0 Very acid
Digestive, hydrochloric acid of the stomach
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 WATER ACTIVITY (aw) PROCESS CONTROL
Minimal aw required for Bacterial,
Water activity Food
Yeast, and Mold Growth
1.0 Water
No restriction >0.98 Fresh meats, poultry, fish
Fresh fruits and vegetables
Milk, canned fruits and vegetables.
Yersinia enterocolitica 0.975 0.98 to 0.95 Cooked meat, fish and poultry, bread
Campylobacter spp. >0.97
Clostridium botulinum, type E 0.97
Clostridium perfringens 0.93-0.95 0.95 to 0.91 Cured meat products, cheeses
Bacillus cereus 0.93-0.95
Salmonella spp. 0.92–0.95
Escherichia coli O157:H7 0.95
Clostridium botulinum, type A 0.94
Listeria monocytogenes 0.90–0.93
Vibrio spp. 0.93
Most bacteria 0.91–0.88 0.91 to 0.87 Fermented sausages, syrups
Most yeasts 0.88
Staphylococcus aureus 0.83 0.87 to 0.80 Fruit juice concentrates, sweetened condensed
Toxin production 0.86 milk, flours, rice, dried vegetables (peas, beans)
Regular molds 0.80 0.80 to 0.75 Jams, marmalade
Halophilic bacteria 0.75 0.75 to 0.65 Fudge, marshmallows, jelly, molasses
Xerotolerant molds 0.71
Xerophilic molds 0.65 to 0.60 Dried fruits, caramels, honey
and osmophilic yeasts 0.62-0.60
No microbial proliferation (growth) 0.60 to 0.20 Dry pastas (vermicelli), spices, dry milk powder,
dried egg powder, crackers

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 NON-HAZARDOUS-INGREDIENT PRODUCTS
DO NOT REQUIRE PROCESSING BY COOK FOR SAFETY
CHO, Herbs, Spices,
Protein Dairy Fats, Oils Fruit, Veg. Funct. Addit. Beverages
Starch, Sugar Condiments

Bacon bits Cheese, hard Bagels Oil Fruits BBQ sauce Dry spices Coffee
Nut paste Cheese, soft Bread crumb, stuffing Pan coating Fruit pie fillings Cooking wine Fresh herbs and Tea
Peanut butter Cottage Chips Shortening Fruit Juices Garlic, canned spices Soda
Tahini cheese Chow mein noodles Canned, dried and Hot sauce Ginger root Alcoholic
Cured meats, all Cheese cake Crackers, pretzels frozen fruits Ketchup Pepper beverages
Pate Dry breakfast cereals Jams, jellies, and Salsa Salt Water, ice
Caviar Milk Dry grains, rice, pasta preserves Mayonnaise Sugar
Egg roll, Condensed Bread, rolls, buns Vegetables Mustard Cornstarch
Stuffed pasta, milk Ice cream cone Capers Relish
ravioli Cream Lefse Chilies Salad dressings
tortellini, etc. Ice cream bar Pie shell, Pizza crust Horseradish Soup base (dry)
Leftovers Sour cream Popcorn Olives, Pickles Vanilla extract
Gravy Whipped Taco shell, Tortilla Dry beans, peas, Vinegar
Soups topping (flour or corn) lentils, etc Worcestershire
Soup or gravy Yogurt Dumplings Tempeh, Tofu, sauce
stock Flan Wonton skin Miso
Dried gelatin Butter Candy, Chocolates Sauerkraut
Nuts, seeds Evaporated Ice cream toppings Guacamole
milk Marshmallows Hummus
Frozen desserts: ice Soy milk
cream, sherbet, ices Rice milk
Cookies Cooked vegetables
Honey Sauces, tomato,
Mousse, pudding, Jello etc. (ready to
Flour use)
Syrup Potato products:
Molasses Tater tots, hash
browns, hush
puppies

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 HAZARDOUS INGREDIENTS
DO REQUIRE PROCESSING BY COOK FOR SAFETY
CHO, Herbs, Spices,
Protein Dairy Fats, Oils Fruit, Veg. Funct. Addit. Beverages
Starch, Sugar Condiments

Meat Raw milk and None None Fruits, fresh None None None
Uncooked meats, any other Berries
all (e.g., bacon) unpasteurized Citrus fruit
dairy products Coconut
Fish Fruit, non-citrus
Fish Melons, all
Scallops, shellfish Banana

Poultry Vegetables, fresh

Fresh vegetables
Lettuce
Other Spinach
Eggs Non-protein-
bearing
vegetables
Onion
Peppers
Potatoes
Vegetables, low-
protein

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 RETAIL HACCP PROCESS PERFORMANCE CRITERIA
FOOD PROCESS HACCP
Risk Proc
SystemÆProcesses H0 + ΣI - ΣR = FSO / ALOP Hazard H0 Critical
Sev Det Freq FSO Perf Crit
Critical Process Name Level Limit
Pre-prep
Raw food bacterial growth – not CCP:
-Pasteurization controls w/ 5-log reduction
Salmonella
RTE food:
-Bacillus cereus <3-log growth, Listeria
monocytogenes <2-log growth
Fruit and vegetable: wash – 2-log wash / 5-log
pasteurization reduction
Fermentation – control of pathogens
Pasteurize – use integrated lethality
5-log reduction Salmonella (meat and
poultry)
5-log reduction Vibrio (fish / shellfish)
Sterilize – vegetables, 12-log reduction
Clostridium botulinum (250ºF, 3 minutes);
seafood, crab, 6-log reduction C.
botulinum (185ºF, 15 minutes)
Hot hold / transport – ≥130ºF surface / center
temperature, <1-log increase Clostridium
perfringens
Room temperature display (sushi, rice cakes, etc.)
– <3-log increase B. cereus
Cool food – hot to 120ºF in kitchen; 120 to 55ºF
in 6 hours and continue to 41ºF no time limit,
<3-log increase C. perfringens
Cold hold – <3-log increase B. cereus; cook
determines shelf life
Ship food nationally – <3-log increase B. cereus
until consumption

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 FDA FOOD CODE HOLDING / STORAGE RECOMMENDATIONS
WITH HITM MODIFICATION

1.6 Temp. 10
1.5 HITM - adapted FDA Food Code 0.4 (°F) 1 Generation Generations
1.4
o
y = 0.032*(temp C -(-2.924))* 0.5 30 293.5 123.8 days
o
1.3 (1-Exp (0.444 *(temp C - 52.553))) 0.59 35 45.7 19.3 days
1.2 0.69
40 18.2 7.5 days
1.1 0.83
41 15.6 6.5 days
1/2

1 1.0
45 9.5 4.0 days
[1/generation (h)]

Time (hours)
0.9 1.2
Spoilage bacteria 1.6
50 5.9 2.4 days
0.8
0.7
y= 0.016x-0.2969 2.0 55 4.0 1.7 days
0.6 Bacterial Pathogens 2.8 60 2.9 1.2 days
0.5
y = 0.015x-0.4364
4.0 70 1.69 16.9 hrs
0.4 6.3 80 1.11 11.1 hrs
0.3 11.1 90 0.79 7.9 hrs
0.2 25
100 0.59 5.9 hrs
0.1 100
110 0.47 4.7 hrs
0
115 0.46 4.6 hrs
0 20 40 60 80 100 120 140
o 120 0.56 5.6 hrs
Temperature ( F)
spoilbac/Chart9 125 3.1 31.0 hrs
382

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 WASHING AND BLANCHING FRUITS AND VEGETABLES
(VEGETATIVE BACTERIA) HACCP
Hazard:
Raw fruits and vegetables are contaminated in the
pores of the surface. Chemicals do not affect
pathogens in the surface.

Control:
The bacteria must be removed by brush friction or
water turbulence. The following reduces bacteria,
parasites, and viruses about 2 log by dilution.
1. Trim.
2. Wash in turbulent water. Transfer to 2nd sink.
3. Rinse in turbulent water, 2nd sink.
4. Spin dry.
Chemicals can be used in a 3rd sink, but have a
limited effect, 1 log.
Blanch fruit or vegetable in 160ºF water, 1 minute,
for a 5-log reduction.

Validation:
Put E. coli on food and measure before and after
treatment, using E. coli Petrifilm™.

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 FOOD PASTEURIZATION HACCP
(VEGETATIVE BACTERIA)

Hazard:
Pathogens contaminate raw meat, fish, and
poultry.

Control:
Salmonella is the target pathogen.
Reduce Salmonella 5 log / 7 log.
(Assumes the food is contaminated with about
1,000 / gram, and must be reduced to
1 per 100 grams.)

Validation:
• Contaminate with non-pathogenic E. coli.
Take sample before heating, <70ºF.
• Take samples about 130ºF, 140ºF, and
150ºF. By 150ºF, there should be >5 log
reduction.

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 DESTRUCTION OF SALMONELLA IN FOOD

DEATH CONTROLS
DESTRUCTION OF
Time and temperature SALMONELLA SPP. IN FOOD
Nutrients and acids 7D USDA
Water activity 5D FDA 6.5D FDA Poultry
Temp. Hamburger Roast beef with 12%
°F (°C) (100,000:1) (3,160,000:1) fat
130 (54.4) 86 min. 112 min ---
135 (57.2) 27 min. 35 min. ---
140 (60.0) 8.7 min. 11.2 min. 35 min.
145 (62.8) 2.7 min. 3.5 min. 13.8 min.
150 (65.6) 52 sec. 67 sec. 4.9 min.
155 (68.3) 16 sec. 21 sec. 1.3 min.
160 (71.1) 5.2 sec. 6.7 sec. 26.9 sec.
165 (73.8) Instant Instant <10 sec.
1326

1326

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 COMPARISON OF D-VALUES
for Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7

Salmonella spp. L. monocytogenes E. coli O157:H7

Temperature
z = 10ºF z = 11.28ºF z = 8.30ºF
(F) (C) 1D) 1D 1D
130 54.4 17.28 min 21.95 min 26.75 min
135 57.2 5.47 min 7.91 min 6.68 min
140 60.0 1.73 min 2.85 min 1.67 min
145 62.8 32.79 sec 1.03 min 25.02 sec
150 65.6 10.37 sec 22.21 sec 6.25 sec
155 68.3 3.28 sec 8.00 sec 1.56 sec
160 71.1 1.04 sec 2.88 sec 0.39 sec
165 73.9 0.33 sec 1.04 sec 0.10 sec

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 RETAIL FOODSERVICE SYSTEM PROCESS IDENTIFICATION
PROCESSES WITH SIGNIFICANT RISK; ABRREVIATED HACCP PLAN
PREREQUISITES
Processes with Hazard
Control
Significant Risk (biological, chemical, physical)
Cook / RTE food B: Staphylococcus aureus on skin, B: Wash fecal pathogens off fingers. Don't cough on food.
handler prepares Streptococcus in throat, Shigella from Don't touch skin. Cover cuts.
for work feces on fingers
C: None
P: Jewelry P: Not allowed.
Get equipment to B: Vegetative pathogens B: Wash, rinse, sanitize.
prepare food C: Leaching heavy metal C: Only stainless steel, wood, FDA plastic.
P: Equipment parts P: Keep equipment repaired.
Buy food to be:
Eaten as B: All pathogens B: Supplier exclusion. No cross-contamination,
purchased C: All hazards H0+ΣI<FSO.
P: All hazards C: Supplier exclusion. No cross-contamination,
H0+ΣI<FSO.
P: Supplier exclusion. No cross-contamination,
H0+ΣI<FSO.
Raw, cook B: Vegetative pathogens and spores B: Cook washes, ferments, pasteurizes.
makes safe C: All hazards C: Allergens identified. Additives at safe level.
P: All hazards P: Removed.
Store refrigerated B: No significant increase B: Refrigerate at 41ºF; food spoils first.
food C: None
P: None

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RETAIL FOODSERVICE SYSTEM PROCESS IDENTIFICATION (CONT'D)

FOOD PROCESS HACCP

Processes with Hazard
Control
Significant Risk (biological, chemical, physical)

Cut up raw food B: Cutting board and hands contaminated with B: Wash, rinse, sanitize cutting board, hands, and utensils after
on cutting board pathogens from raw food contact with raw foods.
C: Chemicals C: Do not cross-contaminate.
P: Hazards P: Remove physical hazards.
Weigh ingredients B: None
C: Additives C: Used at a safe level.
P: None
Food to be served B: E. coli, Salmonella vegetative pathogens B: Wash vegetables; ferment; acidify.
without cooking C: None
P: None
Cook B: Vegetative pathogens; cooking activates B: Pasteurize. Reduce vegetative pathogens 5 log. Keep
spores >130ºF for spore control.
C: None
P: None
Hot hold B: Spores B: >130, spores can't germinate.
C: None
P: None
Cool B: Spores B: Cool <14 hours; spores can't germinate.
C: None Time as control: 135 to 41°F, 4 hours, and throw away
P: None controls spores. If 41 to 70°F, 6 hours controls Lm.
Mix cold B: Spores, vegetative pathogens B: Mix <50ºF. Prevent vegetative pathogen cross-
ingredients, salad C: None contamination.
and sandwiches, P: None
or reheat
Take-out B: Spores B: Control spores by eating in <6 hours if at room temperature
C: None or refrigerate.
P: None
Cold hold B: Spores B: Control spores by keeping ≤41°F or, if raw fish, <38°F.
C: None
P: None

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 FOOD GROUPS HACCP PROCESS ANALYSIS
HACCP Process Groups
(USDA HACCP, 9 CFR 417) Control Shelf life
Prerequisite / GMPs working
I Not heat treated, not shelf stable (raw). Not PHF / no RPG: Grown safe, with H0 that meets <14 days
sprouts; raw meat, fish; sushi, sashimi; eggs, raw fruits and FSO. (bact. spoilage)
vegetables May require Temperature Control
for Quality.
II Not heat treated, with inhibitors to make shelf stable. Grown safe, made safe by supplier, >2 years, 70ºF
Water activity: flour, corn meal, nuts, salt, sugar, sugar icing, with H0 that, with +ΣI-ΣR (5-log (chem. spoilage)
honey, spices and herbs, oil, lard; salted, dried fish, fresh pasta Salmonella), meets FSO.
Fermentation: pepperoni, salami; olives; dairy (cheese, yogurt, Does not require TCS because of
sour cream / milk / crème fraîche); bread; sauerkraut; kimchee; product aw, pH, or additives.
beer, wine
Acidified: salad dressing; cole slaw; salsa; condiments
III Fully cooked, not shelf stable. hot or cooled, refrigerated Pasteurized (5-log to 7-log 41 to 135ºF,
ready-to-eat food; meat, fish, poultry; fruits, vegetables, dairy, Salmonella) so that +ΣI-ΣR meets ≤4 hours or
pastry filling, pudding FSO. Cold 41ºF,
Requires TCS. 14-90 days
IV Fully cooked, with inhibitors to make shelf stable. marinara Pasteurized (5-log to 7-log >5 years
sauce; fruit pie fillings; cake icing, bread and pastry, dry Salmonella) so that +ΣI-ΣR meets
cereals, dry pasta, smoked fish; packaged, low-pH fruits and FSO.
vegetables Does not require TCS because of
product aw, pH, or additives.
V Commercially sterile, shelf stable. "packaged" meat, fish, Sterilized, Clostridium botulinum >5 years
poultry, fruits, vegetables, dairy / UHT milk spores reduced 9 log to 12 log.
Does not require TCS.
PHF=Potentially Hazardous Food; RPG-Rapid and Progressive Growth; UHT=Ultra High Temperature; Ho=Starting Hazard;
FSO=Food Safety Objective; Σ=summary; I=Increase; R=Reduction; TCS=Temperature Control for Safety; aw=water activity

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 RETAIL PROCESS HACCP BASED ON FIVE USDA HACCP PROCESSES
Transport, Customer
Process Purchase Receive / Store Pre-Prep Preparation Cool
Hold, Serve Consumption
I. Not heat treated, not shelf CCP. Farmer No B,C,P cross- Remove hard foreign No B,C,P cross- No B,C,P N/A Raw food spoils
stable has HACCP contamination objects. contamination. cross- safe.
Raw mushrooms, green onions, and Wash fruits and contamination. No B,C,P cross-
salad greens, fruit, fruit juice, fresh guarantees vegetables, 2 log. contamination.
fruit and vegetable salads, fish, safe levels of No cross-contamination.
beef, pork, shellfish, eggs hazards on
food.
II. Not heat treated, with CCP. Farmer No B,C,P cross- Remove hard foreign CCP. 5-log No hazard. No hazard. No hazard.
inhibitors to make shelf stable / supplier has contamination objects. Salmonella kill
Combine flour, nuts, salt, sugar, HACCP and Wash fruits and with acid if eggs
vinegar, eggs, milk, etc. to make guarantees vegetables, 2 log. added or pH
foods such as butter with honey, safe levels of No cross-contamination. <4.2 or aw <0.92
herbs, acid, salad dressing, pickles, hazards on or combination.
olives, kimchee, wine. food.
III. Fully cooked*, not shelf <103 No C,P cross- Remove hard foreign CCP. Cooking CCP. >130ºF. CCP. <6 CCP. <40ºF or <3
stable Salmonella. contamination. objects. gives a 5-log to hours, 120 log growth of
Ready-to-eat meat, fish, poultry, Chemicals at 7-log Salmonella to 55ºF. vegetative
butter, cheese, ice cream, salads tolerable kill; spores pathogens before
with cooked safe ingredients levels. survive. No consumption.
inhibitors.
IV. Fully cooked*, with <103 No C,P cross- Remove hard foreign CCP. Cooking No hazard. No hazard. No hazard.
inhibitors to make shelf stable Salmonella. contamination. objects. gives a 5-log to
Smoked, salted, canned meat, fish, Chemicals at 7-log Salmonella
poultry; canned fruit; jam, jelly, tolerable kill. pH, aw ,
syrup, processed cheese, acidic levels. and chemical
sauces (BBQ sauce, catsup), acidic inhibitors
beverages, bread, bagels, cake, prevent spore
cookies, dry cereals, taco shells) outgrowth.
V. Commercially sterile**, shelf <1 No C,P cross- Remove hard foreign CCP. Product No hazard. No hazard. No hazard.
stable Clostridium contamination. objects. receives a 9-log
Hermetically / anaerobically botulinum / to 12-log
packaged food (vegetables, beans, gram Clostridium
meat, poultry, fish, soup, dairy Chemicals at botulinum
products) tolerable reduction.
levels.

B,C,P = biological, chemical, and physical Not shelf stable = pathogenic vegetative cells can grow, and spores can outgrow
*Fully cooked = 5-log to 7-log Salmonella treatment or Food Safety Objective (FSO) of <1 Salmonella / 25 grams **Commercially sterile = 9-log to 12-
log Clostridium botulinum treatment

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 CHILLED FOOD COOKING HACCP
SHELF-STABLE RECIPES WITH pH AND Aw CONTROL
1. Ingredients with enough acid (acetic, citric,
lactic) to get equilibrium pH of ≤4.2, (Bacillus
cereus spore control)
OR
Ingredients with enough salt or sugar to get a
water activity of <0.92 (Bacillus cereus spore
control).
2. Cook / mix. Add mold and yeast inhibitors
(e.g., benzoate, sorbate). Add thickeners.
3. If there are solid ingredients (e.g., meatballs,
eggs), add them and package. Wait 1 to 3
days. The protein in the added ingredient will
tend to combine with some of the acid, and the
pH will rise. Verify that the final pH at
equilibrium is <4.3 for Bacillus cereus or <4.6
for Clostridium botulinum. Verify aw, if that
is being used for control.

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 READY-TO-EAT CHILLED FOOD PROCESSES
1. ASSEMBLE-COOK-PACKAGE HOT-CHILL
Pre-prep assemble´Cook pasteurize´Pump, package hot, MAP, vacuum, air´Chill
Stews, sauces, soups, sandwich spreads, fruit pie fillings, pudding

2. ASSEMBLE-SEAR-PACKAGE-COOK-CHILL
a. Pre-prep assemble´Sear´Vacuum package´Cook pasteurize´Chill
Sous vide, rolls and roasts, canned crab and ham
b. Pre-prep assemble´Package (pan / tray), MAP, vacuum, air´Cook pasteurize´Chill
Casseroles (meat, pasta, vegetable, sauce combination) pates, meat, fruit, and cream pies, quiches

3. COOK-CHILL-ASSEMBLE-PACKAGE
a. Pre-prep´Cook pasteurize´Chill´Assemble whole´Package, MAP, vacuum, air
Roast or fried chicken, other roasts, uncured sausage, bread
b. Pre-prep´Cook pasteurize´Chill´Slice / dice assemble´Package, MAP, vacuum, air
Uncured luncheon meat, diced meat
c. Pre-prep´Cook pasteurize´Chill´Assemble (pan / dish / tray)´Package, MAP, vacuum, air
Meat and pasta, dinners, meat and sauces, sandwiches and pizza, milk
d. Pre-prep´Cook pasteurize´Partial chill??´Fill in dough´Chill´Package, MAP, vacuum, air
Meat pies, quiches, patties, pates, filled pastries

4. ASSEMBLE WITH COOKED AND RAW INGREDIENTS-PACKAGE

a. Pre-prep´Assemble cold raw and cold pasteurized ingredients´Package, MAP, vacuum, air
Chef's salads, fruit salads, leafy salads, chicken salads / cold casseroles, sandwiches, pizza with raw ingredients
b. Pre-prep´Assemble cold raw / cold pasteurized and hot (liquid) ingredients´Package, MAP, vacuum, air´Chill / gel
Uncured jellied meats, gelled fruits
Farber, J.M. and Dodds, K.L., eds. 1995. Principles of Modified-Atmosphere and Sous Vide Product Packaging. Technomic Publishing Co. Inc. Lancaster. p. 353.

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 HACCP FLOWS-CHILLED FOOD PROCESSES

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 FLOW CHART: FIVE PROCESS GROUPS
Hazard and Risk Analysis Control(s) Monitoring / Self-check Corrective Action Verification and
Prerequisite processes • B,C,P hazard identification • Critical limit, FMEA and process Who, how, when, what to (by HACCP Team) Analysis for
are in place. Tolerable level / size control(s) to reduce / prevent / measure process variation and If deviation created a Process
• Risk assessment eliminate a significant risk to an keep inside the critical limit(s) significant risk, what Improvement
Severity (cost) ALOP Where is it recorded? corrective action was taken? Who, how, when,
Probable hazard levels / size • Validation and reference what
Probable occurrence) • Expected process deviations
• Process criterion to achieve a
Acceptable risk Significant risk
Process flow with controls Cpk>1 within expected process
(Basis)
Tasks deviations
Yes; next step Yes
Steps
or a menu item if only one CCP Is this step the best CCP?
No; next step Yes

Get ingredients
Supplier Supplier Unsafe;
Safe TCS
z
I. Trim, wash
Yes, TCS
z
II. Additives,
ferment
No TCS

III. Pasteurize
Yes TCS
z
IV. Pasteurize
+ Additives
No TCS

V. Sterilize
No TCS

Combine, Serve

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 QUALITY-ASSURED HACCP RECIPE PROCEDURES
Recipe Name: Portion size (vol./wt.): Preparation time: 2 hours
Chicken Cacciatore 1/4 (6 oz.) chicken + 3 oz. sauce
Production style: Combination Number of portions: 100 Prepared by: S. P.
Written by: O. P. S. Date: 10/95 Final yield (AS):100 Supervisor:
SA/QA by: J. Bell Date: 12/95 Final yield:
Gp. Ingred. Edible Portion (EP) EP Weight As served
# # Ingredients and Specifications (weight or volume) % (weight)
I 1 Onions, chopped (1/2" x 1") 3.0 lb 1,360.00 g 13.26
2 Mushrooms, cut (1/2 ", caps & stems) 3.0 lb 1,360.00 g 13.26
3 Peppers, green, cut (1/2" x 1") 2.0 lb 907.2 g 8.84
4 Garlic, chopped 6 Tbsp. 85.05 g 0.53
5 Tomatoes, canned, crushed 13.25 lb 6,010.00 g 58.58
( 2 - #10 cans)
6 Oil, vegetable 1/4 cup 54.00 g 0.53
7 Wine, Marsala or Madeira 2 cups 472.00 g 4.60
8 Oregano, crushed 2 tsp. 3.00 g 0.03
9 Salt 1 tsp. 5.50 g 0.05
10 Pepper 1 tsp. 2.10 g 0.02
Total 22.6 lb 10,258.85 g 100.00 22.0 lb
Approx. gallons 2.5 gal.
II 11 Chickens, whole (25 - 2¼ to 2½ lb.) 62 lb 40.0 lb
Preparation Verif.
1. Prepare sauce. Get chopped onions, mushrooms, green peppers and garlic (40°F) from
refrigerator. Sauté the vegetables in vegetable oil for about 10 minutes. Add crushed tomatoes
with juice, wine, and seasonings (72°F). Bring sauce to a simmering temperature (205°F, 10
min.).
1a. Hold sauce in bain marie. (165°F, 20 min.)
2. Prepare chicken. Get chicken quarters (40°F) from meat and poultry refrigerated storage area.
Remove rib bones. (45°F, 10 min.)
3. CCP Place quarters, one layer deep in shallow roasting pans. Brown chicken by baking it in a
convection oven at 350°F for 30 min. (>165°F, >15 sec.)
4. Remove pans of chicken from oven. (165°F, 15 min.) Pour off excess liquid. Save for chicken
stock.
4a. CCP Cool liquid from 135 to <41ºF, <6 hours, <2 inches deep or <1-gallon container.
5. Cover the chicken quarters with sauce, 155°F, <10 min. (Final temperature 150ºF.)
6. Return the pans of chicken and sauce to convection oven at 300°F and continue baking until all
parts of the chicken reach a temperature of 175°F (about 45 minutes).
7. Check temperature of chicken. If temperature is not 175°F, continue baking.
8. Cover chicken, 175ºF, transfer to 150°F hot holding unit and serve within <2 hours.
Hold / Serve
9. Hold / serve chicken >150ºF, <2 hours. For each portion, use either 1/4 quarter white or dark
meat. Chicken should be accompanied by 3 ounces of sauce (165ºF) (about 3 tablespoons).
Leftovers
10. CCP Cool from 135 to <41°F in <6 hours, ≤2 inches deep or <1-gallon container.
Ingredients that could produce possible allergic reactions: Tomatoes, wine

Process Start food ctr. Thickest food Container size Cover Temp. on/ End food ctr. Process step
step # temp., ºF dimension (in.) HxWxL (in.) Yes/No around food temp., ºF time, hr./min.

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 CHICKEN CACCIATORE QA RECIPE FLOW
Preparation
1. Prepare sauce. Get chopped onions, 1a. Hold in bain marie.
O mushrooms, green peppers, minced garlic. D
Sauté in oil. Add crushed tomatoes, juice,
wine, and seasoning. Bring to a simmer.
Ti 40°F To 205°F t 20 min. Ti 205°F To 165°F t 20 min.
↓
2. Get chicken quarters from refrigerator.
O Remove rib bones.
Ti 40°F To 45°F t 10 min.
↓
3. CCP Place quarters, one layer deep in
O shallow roasting pan. Bake (brown) in
convection oven at 350°F to >165ºF, >15 sec.
Ti 45°F To >165°F t 30 min.
↓
4. Remove pan(s) of chicken from oven. 4a. CCP Cool liquid from 135 to 41ºF in <6 hr.,
O Pour off excess liquid. Save for chicken D <2 inches deep or <1-gallon container.
stock. (Save for chicken stock).
Ti >165°F To 155°F t 15 min. Ti ≥135°F To <41°F t < 6 hr.
↓
5. Cover chicken quarters with sauce.
O
Ti 155°F To 150ºF t <10 min.
↓
6. Bake at 300°F in convection oven until D = Delay
O chicken reaches a temperature of 175°F.
I = Inspect
Ti 150°F To 175°F t 45 min.
O = Operate
↓
7. Check. Is the temperature 175ºF? No S = Store
I If not, continue to cook. T = Transport
↓ Yes
8. Cover and transfer to 150°F hot holding unit.
T Ti = Temp. in
Ti 175°F To 150°F t 5 min. To = Temp. out
Hold/Serve ↓ t = Time to do the step
9. Hold. Serve 1/4 chicken and 3 oz. sauce.
D Use within <2 hr.
Ti 150°F To 150°F t <120 min. CCP = Critical Control Point
Leftovers ↓
10. CCP Cool from 135 to <41°F, <6 hr.,
D ≤2 inches deep or <1-gallon container.
Ti 135ºF To <41ºF t <6 hr.

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 CHICKEN CACCIATORE HACCP PLAN
Process Steps and Controls: B, C, P, Potential Control Monitoring & Record; (What, Corrective Action & Record Verification & Record
GMPs and prerequisites are in place Hazards and Risk Analysis Critical Limit (CL) for How, Frequency, Who) (Procedures and Frequency)
(Ti=temp. in; To=Temp. out; each Hazard Control
t=Time to do the step)
Preparation
1. Prepare sauce. Get chopped B: Not significant. Supplies are obtained
O onions, mushrooms, green C: None. from reputable sources;
peppers, minced garlic. Sauté in P: None. sauce has low pH and is
oil. Add crushed tomatoes, heated sufficiently to
juice, wine and seasoning. destroy vegetative
Bring to a simmer. pathogens.
Ti 40°F To 205°F t 20 min.
1a. Hold sauce in bain marie. B: Not significant. No pathogenic
D C: None. microbial growth in
Ti 205°F To 165°F t 20 min. P: None. sauce at >130°F.
2. Get chicken quarters from B: Not significant. Vegetative pathogens
O refrigerator. Remove rib bones. C: None and spores are con-
P: Not significant. trolled by low
temperature. Inspect to
assure that all bones are
Ti 40°F To 45°F t 10 min. removed
3. CCP Place quarters, one layer B: Vegetative pathogens and Cooking temperature Assigned worker takes lowest If temperature is not >165°F, Supervisor initials the
O deep in shallow roasting pan. spores >165°F, >15 sec. temperature of center of food continue to cook. production log each shift.
Bake (brown) in convection C: None assures a >7D in each lot and records on
oven at 350°F, >165ºF, >15 sec. P: None salmonellae kill. production sheet for each lot.
Ti 45°F To>165°F t 30 min.
4. Remove pan(s) of chicken from B: Not significant. Temperature >130°F
O oven. Pour off excess liquid. C: None. controls spores and kills
Save for chicken stock. P: None. vegetative cells.
Ti >165°F To 155°F t 15 min.
4a. CCP Cool liquid from B: Pathogenic spores Cooling chicken stock Use clean, sanitized container If refrigeration goes off, Supervisor initials the
D 135 to 41ºF, <6 hr., <2 C: None from 135 to 41ºF, <6 and refrigerator that is move stock to a functioning production log each shift.
inches deep or <1-gallon P: None hr., controls spore validated for safe cooling refrigeration unit. If cooling
container. (Save for outgrowth. is not within FDA
recommendations, throw it
chicken stock). out.
Ti ≥135°F To 41°F t<6 hr.
5. Cover chicken quarters with B: Not significant Temperature >130°F
O sauce. C: None. controls spores and kills
Ti >155°F To 150°F t<10 min. P: None. vegetative cells.
6. Bake at 300°F in convection B: Not significant. Temperature >130°F
O oven until chicken reaches a C: None. controls spores and kills
temperature of 175°F. P: None. vegetative cells.
Ti >150°F To 175°F t<45 min.
7. Check. Is the temperature B: Not significant. Temperature >130°F
I 175ºF? If not, continue to cook. C: None. controls spores and kills
P: None. vegetative cells.

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 Process Steps and Controls: B, C, P, Potential Control Monitoring & Record; (What, Corrective Action & Record Verification & Record
GMPs and prerequisites are in place Hazards and Risk Analysis Critical Limit (CL) for How, Frequency, Who) (Procedures and Frequency)
(Ti=temp. in; To=Temp. out; each Hazard Control
t=Time to do the step)
8. Cover and transfer to 150°F hot B: Not significant. Temperature >130°F
T holding unit. C: None. controls spores and kills
Ti 175°F To 150°F t 5 min. P: None. vegetative cells.
Hold/Serve
9. Hold. Serve 1/4 chicken and B: Not significant. Temperature >130°F
D 3 oz. sauce. Use within <2 hr. C: None. controls spores and kills
Ti 150°F To 150°F t <120 min. P: None. vegetative cells.
Leftovers
10. CCP Cool from 135 to B: Pathogenic spores. Cooling to <41ºF in 6 Assigned worker makes sure If refrigerator goes off, The production schedule will
D <41ºF, <6 hr., ≤2 inches deep C: None hours assures safety. the food is at the proper depth transfer to a functioning be initialed by a supervisor
or <1-gallon container. P: None The presence of to cool to <41ºF in 6 hours. refrigeration unit. once a shift, prior to transfer
pathogenic This is recorded on If containers are the wrong to refrigerator. The
microorganisms from production sheet for each lot. size, get the correct size. supervisor will initial that the
cross-contaminated CCP has been met.
Ti 135ºF To <41ºF t <6 hr. products is controlled
by GMPs and SSOPs.

Approved (QC) __________________________________________________________ Date __________________________

Approved (Process Authority) _______________________________________________ Date __________________________

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 FOOD HOT HOLD HACCP (SPORE CONTROL)
Hazard:
• The surface of food with a center
temperature of 140ºF in a steam table
exposed to air with a relative humidity of
50% will be about 117ºF because of
evaporative cooling.
• Clostridium perfringens will grow <125ºF.
• Heat lamps dry food.

Control:
Keep food covered; keep high humidity,
>90%, above food; or cover food with
something like a butter sauce or cheese.

Validation:
• Make a pan of instant mashed potatoes with
cooked ground beef on the surface.
• Measure temperature. Hold in a steam table
for 4 hours. Measure Clostridium
perfringens.

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 FOOD COOLING HACCP (SPORE CONTROL)
Hazard:
Clostridium botulinum, Bacillus cereus, and
Clostridium perfringens spores will germinate and
multiply if cooling is too slow between 125 and
80ºF.

Control:
• Cool fast enough between 120 and 80ºF to
prevent outgrowth of spores <1 log.
• Pre-cool room temperature.
• Blast cooler 1,000 feet per minute air, 38ºF,
2-inch pan, 6 hours.
• Ordinary refrigerator 50 feet per minute air,
2-inch pan, 15 hours.

Validation:
• Cook hamburger to 160ºF to pasteurize the food
and activate the spore. Put in a test container.
• Cool. Take a center sample before and after
cooling. Determine if there is growth using
Petrifilm™.

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 COOLING FOOD FROM 120 TO 55ºF IN 6 HOURS (USDA GUIDELINES)
COMPARED TO FDA 6-HOUR COOLING RECOMMENDATION
138
100
128 COOLING TIMES
Log10 (Temperature Difference (Food Center Temperature

118
10 AND TEMPERATURES
98
88 USDA Cooling
FDA 6-Hour
78 120 to 55ºF in 6

Food Center Temperature ( F)

Cooling
hours, followed by

o
68
USDA: 120 to 55 oF in 6 hours 135 to 41ºF
cooling to 40ºF
minus Air Temperature) F

(38ºF Environment)
o

Cooling Rate = 8.75 hours per (38ºF Environment)

58
log10 temperature reduction
0 135 0 120
1 94 1 101
10 48 2 70 2 86
47
46 3 55.8 3 75
45
44
4 48.0 4 66
43 5 43.5 5 60
42 6 41 6 55
FDA: 135 to 41oF in 7 51
41
6 hours. 8 48
Cooling Rate =
40 9 45.5
3.9 hours per log10
10 43.9
temperature
11 42.5
reduction
1 12.6 41
0 2 4 6 8 10 12 14
39
16 14.16 40
Time (hours)

1342

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 FSMS WITH PROCESS PERFORMANCE STANDARDS
1. Management
Daily
7. Food HACCP processes Operations
Process Safety Objectives / performance standards Report
INPUT Biological, Chemical, and Physical Hazards OUTPUT
Baseline hazards H0 Controls: Prevent, Eliminate, Reduce FSO / ALOP
Prerequisite
Processes + Σ Increase - Σ Reduction pathogen substance
Physical hazards: remove, reduce <1/16 inch
2. Personnel Æ Fruits and vegetables: wash 2-log or surface blanch
Double wash, nail brush 5-log reduction Æ 8. Products
6-log reduction and Services
Pasteurize (in package or not) 150ºF for 1 minute for
3. Environment Æ 5-log Salmonella reduction
4. Facilities Æ Additives / dry shelf stable
Sterilize 250ºF for 3 minutes for 12-log Clostridium
5. Equipment Æ botulinum reduction
Pest prevention; Food Customer abuse:
contact surface wash Hot hold >130ºF / 135ºF
Eat before 1-log
5-log / 2-log reduction Cool <2-inch pan, <6-inch diameter pot, <1-log
increase of spore /
Clostridium perfringens multiplication
6. Supplies Æ vegetative cell
Cold hold <41ºF, <1-log spore / vegetative cell multiplication or
Food that the farmer multiplication
grew / processor made refrigerate
safe; Prevent cross-
Acidify, shelf stable pH <4.2 Salmonella, Bacillus immediately
contamination / allergen
cereus, <4.6 Clostridium botulinum
Water activity, shelf stable <0.86 Staphylococcus Cook, package,
identification; Chemical store, serve later
control aureus, <0.92 Bacillus cereus

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 AMC-HACCP FOOD SAFETY MANAGEMENT PLAN
for ________________________
Log of changes to manual Food sabotage Receiving food
Regulatory / third-party audit Proper storage procedures: ambient,
HACCP reassessment frozen, refrigerated
Operations Description Training Prevent food contamination:
(Plan Review) -Daily operations report physical, chemical, biological
Food safety assurance -Corrective action report Chemicals separation
Description of the system and processes -HACCP team monthly meeting report -Ingredient and supplier
Menu HACCP -Employee food HACCP training qualification list
Organization checklist / qualification
Environment
Facilities Food Process HACCP
Major equipment Prerequisite Processes Documentation
-Retail food safety management: Personal Hygiene Recipe process HACCP groups
Evidence of control Individual illness Food pre-preparation hazard and control
-Description of the system and products Cuts and abrasions rules
-Cook control – Menu-product groups / Personal cleanliness Prevent cross-contamination
Supplier control – Menu-product Fingernails Chemicals separation
groups Hair restraint Chemical additives
-Organization chart Jewelry and hard objects in pockets Allergies and adverse food reactions
-Environment surrounding the facility Handkerchiefs and facial tissues Food thawing
-Facility plan Chewing gum, smoking, and eating Food washing
-Major equipment items Hand washing Serving raw foods
Handling food, money, and dirty Physical hazards / hard foreign
tableware objects
AMC-HACCP Management Cleaning, Maintenance, and Pest Control Ingredient control
Food safety policy Cleaning Allergenic ingredient control
Management responsibility Cleaning plan Separate raw and cooked food
Food safety management plan Food sinks vs. hand and utility sinks preparation equipment
Evaluation of unit performance; Knowing that equipment is sanitized Food preparation hazard and control rules
management review Food contact surface wiping cloths Food product thermometers
Food safety improvement program Sanitizing food contact surfaces Salad bar
The Person In Charge (PIC) 3-compartment sink operation Pasteurization and quality
Holding subordinates responsible Bussing tables temperatures
HACCP team operations Equipment cleaning Food transport, holding, and serving
Coaching and skill development Food waste cans hazard and control rules
Setting the example Tableware Hot holding
Daily QA self-inspection Work station cleanliness Food serving temperatures
HACCP team meeting, report, and Chemicals and MSDS Food removed from temperature
corrective action Maintenance control
Employee and customer suggestions Maintenance plan Serving, packaging, transporting
Emergencies Cooler-freezer temperatures Cooling food
Power outage Pest Control Cold holding
Water contamination Pest control plan Reheating for hot holding
Fire and natural disasters - Cleaning and sanitizing schedule Table condiments
Choking - Chemicals list and material safety data Communicating food safety
Food security sheets Carry-out, catering, and banquets hazard
Management - Equipment list / preventive and control rules
Human element – staff maintenance schedule - Quality assurance recipe procedures
Human element – public Supplies - Five retail USDA-based food process
Facility Supplier and ingredient certification flows
Operations Inspection of incoming products - HACCP flow diagram
Substandard products - HACCP plan

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 MENU ITEM HACCP PLAN
Menu Item Storage Preparation Hold / Serve Leftovers
Baked potato, raw Dry storage, RT, 10 days. Double wash. Wrap in aluminum foil. Hold >160ºF, <1 hr. / None
Bake at 400ºF until soft (190ºF) >160ºF, WD. CCP.
15 sec. CCP.
Charleston chicken, Hold in FD, 0ºF / 24 hrs. Deep fry (350ºF) to >165ºF, 15 sec. Serve immediately. None
raw CCP.
Chicken wings Portion 9 chicken wings in food Deep fry (350ºF) to >165ºF, 15 sec. Serve immediately. None
(buffalo wings), storage bag. Thaw in refrig. 24 CCP.
supplier pasteurized hrs. / Hold 48 hrs. in WR <40ºF
(clock label).
Chicken fried steak, Hold in FD, 0ºF / 24 hrs. Cook to order. Deep fry (350ºF) to Serve immediately. None
raw >160ºF, 15 sec. CCP.
Hamburger (Junior Frozen, wrapped 24 hrs. / FD. Cook to order, from frozen >160ºF, 15 Serve immediately. None
Burger, 3 oz.), raw sec. CCP. (Temperature
measurement must assure destruction
of E. coli.) (Add seasoning.)
Hashed browns, aw Unopened (dry storage, RT). Cook to order >160ºF, 15 sec. Serve immediately. None
control, supplier Rehydrated shelf life 24 hrs.
pasteurized including 20 minutes
rehydration <40ºF (clock label).
Boca Burger, Hold 24 hrs. FD, 0ºF. Cook to order >160ºF, 15 sec. Serve immediately. None
supplier pasteurized
Steak, sirloin / steak Frozen / thaw 24 hrs. refrig. Cook to order >145ºF, CCP unless Serve immediately. None
T-bone, raw Hold 48 hrs. / RD <40ºF (clock customer requests otherwise.
label).
Eggs, pasteurized After opening 24 hrs. / WR Cook to order (scrambled eggs, Serve immediately. None
liquid, supplier <40ºF (clock label). omelets) to >150ºF, 15 sec.
pasteurized
Eggs, fried, raw Refrigerated shell eggs (<40ºF). Cook to 145ºF, 15 sec., unless Serve immediately. None
customer requests otherwise. CCP.
Eggs, hard boiled, Refrigerated shell eggs (40ºF). Cook for 10 minutes, >150ºF, 15 sec. 24 hrs. refrig. <40ºF. Discard
raw Pour ice over eggs to cool. CCP.
Oatmeal, aw control, RT storage Mix pack with hot water (>190ºF) or: Service immediately. Discard
supplier pasteurized Kettle, add oatmeal to boiling water, ST = 4 hrs., >160ºF
simmer 8-10 minutes <160ºF, 15 sec.
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 Menu Item Storage Preparation Hold / Serve Leftovers
Mashed potatoes, aw RT storage Mix 2 qts. boiling water (212ºF), 2 oz. Service immediately. Discard
control, supplier Liquid Margarine and 1 bag potato mix ST = 4 hrs., >160ºF
pasteurized >160ºF, 15 sec.
Celery, raw 5 days refrig. <40ºF (cover Clean and trim. Double wash. CCP. <40ºF, 24 hrs. Discard
label, clock label). Cut or dice <40ºF.
Lettuce, iceberg, raw 5 days refrig. <40ºF (cover Clean, core, remove brown leaves. <40ºF, 24 hrs. Discard
label, clock label). Double wash. CCP. Quarter.
Separate leaves. Remove excess
water. Store in plastic container <40ºF.
Mushrooms, raw, 3 days refrig. <40ºF (cover Double wash. Remove stems. Slice <40ºF, 24 hrs. Discard
supplier vegetative label, clock label) <50ºF.
pathogen safe
Tomatoes, raw 5 days refrig. <40ºF (cover Double wash. CCP. Slice. stack slices 8 hrs. / CT <40ºF. Discard
label, clock label). in 4-inch insert pan.
Parsley 7 days refrig. <40ºF (cover Inspect parsley, remove brown and Washed, prepped 24 Discard
label, clock label). yellow leaves. Double wash. CCP. hrs. / CT <40ºF.
Trim parsley to 1-to-1-1/2-inch stems.
Roast beef, supplier Stored frozen, thaw 24 hrs. / Use in sandwiches. 48 hrs. / RD <40ºF. Discard
pasteurized WR (clock label).
Cheddar cheese 5 lb. plastic bags 3 mths. / WR Use as directed. Portioned 72 hrs. WR Discard
(shred), aw control, <40ºF. 24 hrs. / RD <40ºF.
supplier pasteurized
Mayonnaise, pH 1-gal. plastic jar, unopened Use as directed. Open refrig. = 30 days, Discard
control, supplier (store room) = expiration date not to exceed
pasteurized expiration date. WR
<40ºF.
Iced tea, freshly Dry storage, RT Prepare as directed. Brewing assures 8 hrs. Discard
brewed, supplier safe pasteurization.

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 STANDARDIZED MONITORING
What to Measure How to Measure
Food temperature in cold holding Measure 1/8 to 1/4 inch below the top surface.
(delivery, receiving, refrigerator)
Cooked, pasteurized food Measure temperature of center of thickest food item.
Hot hold display Measure 1/8 to 1/4 inch below the top surface.
Cooling Push through the thickest part of the food to find the
warmest temperature.
Cold hold display Measure 1/8 to 1/4 inch below the top surface
Refrigerator air temperature Measure cup of salt, 8 oz., on the center shelf for >1 hour
to stabilize.
Oven temperature Measure cup of salt, 8 oz., on the center shelf for >1 hour
to stabilize.
Oven humidity Use a thermocouple in a cotton wick in water with air
circulation.
Fryer Using a tip-sensitive thermometer, measure oil
temperature for 3 cycles and take the average.
Food pH At 20ºC, measure pH with a strip or meter. Food can be
diluted by 30% with distilled water, if needed.
Food aw Use a Decagon aw meter or equivalent.
Surface safety Using Petrifilm™, do a contact plate or swab and look for
<100 colonies per 8 square inches.

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 EMPLOYEE FOOD HACCP TRAINING CHECKLIST
Demonstrated
Evaluation
Critical Control Points Correct
Date __________
Performance
Prerequisites
Personal hygiene
If I have vomiting or diarrhea, I will tell the PIC.
I will double wash my fingertips when coming from an "unknown location" such
as the toilet.
When handling raw meat / fish / poultry, I will decontaminate my hands and food
contact surface before touching RTE food.
I do not touch my skin, face, or hair when working with food.
Immediately after glove use, I remove the gloves and wash my hands.
Receiving
When receiving food / opening food, any food that is damaged or spoiled will be
returned to the supplier / discarded. Refrigerate food 41°F.
Storage
I store raw food on the bottom shelves in the refrigerator and RTE food above the
raw food, <41°F.
I store chemicals completely separate from food.
Equipment
I assure that my equipment is clean before I use it.
I assure that my equipment is working correctly and calibrated before I begin food
preparation.

Food process hazard controls

I double wash raw fruits and vegetables before using in menu items.
During pre-preparation, I remove physical hazards from food.
During preparation, I consider if any ingredient in a recipe is an allergen and if so,
remember it so that customer questions can be accurately answered. If in
doubt,
I refer allergen questions to the kitchen manager.
I cook foods for pasteurization to:
a. Solid steaks, chops, fish: 145ºF center temperature,
15 seconds
b. Ground meat, fish: 155ºF, 15 seconds
c. Poultry: 165ºF, 15 seconds
OR: as ordered by the individual customer.
I hold hot food >135ºF or <4 hours if time is used as a control.
I cool panned food ≤2 inches deep or liquids in ≤1-gallon container.
When making a cold combination such as salads, I pre-cool ingredients to <50ºF
before mixing and avoid cross-contamination from Staphylococcus aureus on
hands.
I cold hold RTE food at 41ºF food temperature, <7 days; it is labeled.
I do not add leftovers to a fresh food.
I reheat food to 165ºF for 15 seconds in <2 hours.
Cleaning responsibility (see over)
On ___________, I trained ________________________ to know the above food safety information, and I verified
that he/she could apply it in his/her work.
_____________________________________ ___________________
Trainer Date

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 MANAGEMENT AND EMPLOYEES
CAN DEMONSTRATE WHY THE FOOD IS SAFE
Management Knows hazards; assigns controls; assigns a coach and trains food
handlers to do policies, procedures, and standards / SSOPs; takes
corrective action; audits to improve
Prerequisite
process
Personnel Wash fecal pathogens off fingertips, 6 log10 reduction; personal hygiene
Environment and Clean; no pests
Facilities
Equipment Food contact surfaces: rinse, wash, rinse, sanitize,
5 log10 reduction
Supplies Supplier makes safe Cook makes safe
Fully cooked, preserved Raw
Food HACCP
process Law HACCP
Receive, store <41ºF Raw food spoils safe
Cooked, refrigerated food <50ºF, <3
log10 increase of Bacillus cereus
Pre-preparation Wash fruits and Friction wash fruits and vegetables, 2
vegetables log10 reduction; dilute bacteria or 5
log10 reduction surface blanch
Pasteurize 155ºF, 15 seconds: 5 log10 reduction Salmonella
meat, fish Tip-sensitive thermometer
165ºF, 15 seconds:
poultry
Hot hold / transport >135ºF >130ºF, <1 log10 increase Clostridium
perfringens
Serve >135ºF >130ºF
(150 to 170ºF quality)
Cool 135 to 41ºF, 6 hours 120 to 41ºF, 14 hours
(2-inch pan, 1-gallon pot)
<1 log10 increase Clostridium
perfringens
Cold hold, 41ºF, 7 days <50ºF, <3 log10 increase of Bacillus
pasteurized food cereus (>30 days)
Reheat 41 to 165ºF, <2 hours None; process must prevent toxin

presentations: RENO2008: Jan08-Tue-writing rev 1/2/08 3:09 PM print 1/2/08 57