HACCP Procedure Form
Facility Natne:_ _ _ _ _ _ _ _ _ _ _
_ Location:------------ Menu ltem(s):_ _ _ _ _ _ _ _ _ _ _
_ 1ngredients:- ------------Critical Control Point
Receiving
0
Yes
0
Not Applicable
Monitoring
0
0
0
0
Cold Storage/Cold Hold
0
Yes
0
Not Applicable
0
0
0
0
Source Approved
Not adulterated/ spoiled
Ten1perature<41° /<0°
No s,vollen or dented cans
Pasteurized crab<38°
Raw foods separated fron1
cooked product
Ten1perature<41° /<0° (circle)
Pasteurized crab<38°
Corrective Action
0
0
0
0
0
0
0
0
Yes
Not Applicable
0
0
0
0
Cook
0
0
Yes
Not Applicable
Preparation/Ready to Serve
Items
0
Yes
0
Not Applicable
Hot Holding
0
Yes
0
Not Applicable
Microwave
[n refrigerator at <41 °
Under running water <70 °
Other:
[nten1al Temperature of (taken at
coolest part):
0
Chicken 165 ° for 15 sec.
0
Roast Beef 130° for 121 n1in.
0
Ground Beef, Con1minuted
Meats 155° for 15 sec
0
Other 145° for 15 sec
0
Etnployee hygiene n1aintained
0
Equipn1ent cleaned and
sanitized
0
Minitnize hand contact
0
Titne of food at atnbient
temperature
0
Prechilling ingredients to 41°
or less
0
Food in pans<3" depth
0
Hold food at 135 ° or greater
0
Check food every
0
Maxin1u1n holding titne:
0
0
0
0
0
0
0
0
0
0
0
Cooling
0
0
Yes
Not Applicable
0
0
0
0
0
Reheat
0
0
Yes
Not Applicable
0
0
0
Cool in shallow pans<3" in
depth
[ce bath until reaches 41°
Refrigerate
Monitor tetnperature
hrs.
Cool from 140° to 70° in 2
hours, from 70° to 41° in 4
hours
Rapidly reheat to 165° or
greater in< 2 hours
Ten1perature taken at coolest
part of product
Titned reheat
Discard if food is>41° for - hrs.
Discard pasteurized crab >38°
Do not refreeze food greater than
0
0
Thaw
Refuse delivery
Discard Food
Other:
0
0
0
0
0
Other:
Discard food
Alter process
Other:
Continue heating until inten1al
ten1perature is attained
Other:
Clean hands/clean and sanitize
equiptnent
Discard food>41 ° for - hrs.
Other:
Rapidly reheat to 165° and hold at
135° if<
hrs.
Discard if<135 ° for
hrs.
Other:
Rapidly reheat to 165° if not
cooled in 6 hours, discard if> 6
hours
Discard product
Other:
Continue heating until inten1al
ten1perature is attained
Other:
I agree to adhere to the HACCP procedures outlined above and to tnonitor n1y products for HACCP
compliance. Notification is necessary to change my HACCP plan or to add new 1nenu iten1s.
Prepared by:_ _ _ _ _ _ _ _ _Date:_ _ _Approved by:_ _ _ _ _ _ _ _ _ _ Date:_
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