HACCP Food Safety Plan Definition of HACCP A systematic approach to construct a food safety program designed to reduce the risk of foodborne hazards by focusing on each step of the food preparation process –from receiving to service. Controlling Hazards → Safe Food
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Food Safety Plan
Process 2The Division of Foods is Based onComplete Trips through the Temperature Danger Zone
(Food that is held at room temperature for four hours must be discarded.)
For example, when cooking chicken, the time/temperature limit is 165°F for 15 seconds.
After extreme temperatures
After bumping or dropping
How to Calibrate:
Insert stem in ice water bath (without touching bottom or sides)
Adjust nut until needle indicates 32oF (freezing point)Calibrating a Bi-Metallic Stemmed Thermometer
Ice Water Bath ----->
(i.e., products cooked day before)
70oF within 2 hours
41oF within 4 more hours
Take temperatures at 2 and 6 hour intervals to make sure that temperatures were reached.
Reheat above 165oF if food has not cooled to 70oF in 2 hours or 41oF in 6 hours.
Discard if more than 70oF after 2 hours or more than 41oF after 6 hours.
41oF within 4 hours
Take temperature after 4 hours to make sure that temperature was reached.
Reheat above 165oF if food has not cooled to 41oF in 4 hours.Cooling Requirement
The temperature in the refrigerator is above 41°F
The freezer temperature is 49°F when you arrive to work on Monday morning