Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 1 of 3 (1) Critical Control Point (2) Significant Hazards (3) Critical Limits for each Preventive Measure Monitoring (8) Corrective Actions (9) Verification (10) Records (4) (5) (6) (7) What How Frequency Who Cooking Pathogen survival through cooking Product will be cooked to a minimum of 165 F for at least 15 seconds Temperature of cooked product Use a calibrated thermometer and check multiple locations in the cooking unit. Record the lowest temperature found Each batch Cook or designated employee Cooking step will continue until required temperatures are met Weekly manager review and thermometer calibration log Calibration log Bagging Pathogen contamination and growth due to abuse Product temperature will be kept at 135 F or higher during the bagging process Temperature of the product at the bagging step Use a calibrated thermometer and check product temperature throughout the bagging process Each batch throughout the bagging process Cook or designated employee If product temperature falls below 135 F during bagging, product will be diverted to non ROP packaging Weekly manager review and thermometer calibration. log Calibration log cooling cooling Cooking-
Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 2 of 3 (1) Critical Control Point (2) Significant Hazards (3) Critical Limits for each Preventive Measure Monitoring (8) Corrective Actions (9) Verification (10) Records (4) What (5) How (6) Frequency (7) Who Cooling Pathogen growth due to abuse Product will be cooled to 70 F within two hours, and to 41 F within a total of 6 hours, and subsequently to 34 F within 48 hours of reaching 41 F. Product temperature Use a calibrated thermometer placed between two bags of product Every hour during the initial and every 12 hours after reaching 41 F Designated employee Product that does not meet the requirements will be segregated and held for evaluation by a process authority. Weekly manager review and thermometer calibration. log Calibration log Labeling 1 Improper labeling leading to temperature abuse and pathogen growth Product will be labeled “Store at 41 F or lower” and a use by date/time shelf life of 72 hours from the time of product reaches 34 F during cooling and is removed from the ice bath. Labeling Visual check of the label and the cooling log to ensure correct use by date/time. Each batch Designated employee Product with incorrect use by date/time will be relabeled with correct use by date time Weekly manager review Cooking cooling log
Standard operating procedures (SOPs) at Critical Control Points (CCP’s.) 3 0f 3 (1) Critical Control Point (2) Significant Hazards (3) Critical Limits for each Preventive Measure Monitoring (8) Corrective Actions (9) Verification (10) Records (4) (5) (6) (7) What How Frequency Who Labeling 2 Improper labeling leading to temperature abuse and pathogen growth Product will be labeled “Store at 41 F or lower” and a use by date/time shelf life of 72 hours from the time of product reaches 34 F during cooling. Labeling Visual check of labels on stored products Label check of products in storage once per day Designated employee Any unlabeled or out of date product will be discarded. Weekly manager review Refrigerated storage log Refrigerated storage Pathogen growth due to abuse Storage unit will be held at 41 F or lower. Storage temperature Continuous monitoring thermometer in warmest part of storage unit with daily download and review of data and visual check of readout Daily review of data. Twice daily check of readout Designated employee Any product found to have been held above 34 F will be put on hold and records sent to a process authority for evaluation. Weekly manager review and thermometer calibration Refrigerated storage log
Cooking-bagging-cooling log Check cook temps at different locations in the cooking kettle and record the lowest temperature found. Operating limit = 170 F for at least 15 seconds - Critical limit at least 165 F for 15 seconds. Continue cooking process until lowest temperature meets operating limit. Check bagging temps at different locations in the holding kettle and record the lowest temperature found. Operating limit = 140 F - Critical limit at least 135 F. If bagging temperature falls below operating limit stop bagging and reheat product. Check cooling temps by placing the thermometer between two bags. Check temps once per hour until the product reaches 41 F and then check every 12 hours until the product reaches 34 F. (Critical limits 135F-70F within two hours, 135F-41F within a total of 6 hours, 41 F to 34F within 48 hours of reaching 41 F.) Hold for evaluation any product that does not meet cooling requirements. Product Name/ Date Lot # Cook Bag Cool Cool Cool Cool Cool Cool Cool Cool 135F to70F in 2 hrs? Yes/no 135F to 41F in 6 hrs? Yes/no 41F to 34F in 48hrs? Yes/no 72 hour use by date/time Proper label? Yes/no Initial Time/ temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp Time/ Temp example 1/1/15 1 9:00A 170F 10:00A 145F 11:00A 90F 12:00P 45F 1:00P 41F 2:00P 36F 3:00P 34F Yes Yes Yes 1/4/15 3:00P Yes THJ Reviewed by: Date:
Refrigerated Storage Log Critical limits: Temperature must be 41 F or lower Operating Limit = 38 F, notify supervisor if cooler is above 38 F. All ROP products must be labeled with a warning statement “Keep at 41 F or lower” and have a use by date. All ROP products that are unlabeled or whose use by date is expired must be discarded. Date Time 1 Temp 1 Time 2 Temp 2 Data review? Yes/No Any temps above 41 F? Yes/No Proper labeling? Yes/no Out of date product? Yes/no Corrective action taken Initials Reviewed by: Date Calibration log Calibration instructions