Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

HACCP-cod fish

2,419 views

Published on

  • Thanks for the previous comments. www.HelpWriting.net helped me too
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • Hello! I have searched hard to find a reliable and best research paper writing service and finally i got a good option for my needs as ⇒ www.HelpWriting.net ⇐
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • Check the source ⇒ www.WritePaper.info ⇐ This site is really helped me out gave me relief from headaches. Good luck!
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • If you have any problems with writing, feel free to ask our writers for help! ⇒ www.HelpWriting.net ⇐ is ready to help with any kind of academic writing!
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • Without requiring much effort from your part, The Gout Diet guides you step-by-step on how to remove gout quickly and efficiently. For more details: check out the following free video presentation:  https://t.cn/A6AZCbfA
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here

HACCP-cod fish

  1. 1. A BC HACCP PLAN Product Name: Cod fish with herb & rice Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Receiving Raw Frozen Cod Fish Biological hazards and toxins: C.botulinum ciguatoxin vibrio spp Various viruses such as: norovirus Yes Visual evaluation & Time and temperature measuring contamination & spoilage CCP Freezer ≤ 0°F. Vacuumed packaged with oxygen. transmission rate of 10,000 cubic centimeter per square meter every 24 hours or less. Package Supplier provides parasite destruction record. Check for evidence of thawing. Packaging Intact. Supervision including Using thermometer & visual evaluation by Quality Control staff during receiving step. Known source. Visually checking tags every time it is received from supplier. Reject delivery. Action Plan for disposition and documentation Thermometer calibration Check the packages. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  2. 2. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Fresh Vegetables chemical hazards. Biological hazard; Yersinia enterocolitica, listeria Salmonella Shigella E.coli Yes Visual evaluation contamination & spoilage Packaging Intact. No signs of insects or rodents. Supervision and visual evaluation by Quality Control staff during receiving step. Reject delivery. Action Plan for disposition and documentat ion Check the packages. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  3. 3. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Dry or non- perishable ingredients Chemical hazards hazards Biological hazards for raw rice: bacillus cereus Yes Visual evaluation contamination & spoilage Packaging Intact. No signs of insects or rodents. No dented, bulging or rusted cans. Supervision and visual evaluation including Expiration date by Quality Control staff during receiving step. Reject delivery. Action Plan for disposition and documentat ion Check the packages. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  4. 4. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Storing Frozen Cod fish Biological toxins: C.botulinum ciguatoxin & Various bacteria and viruses from time & temperature abuse Chemical hazards Yes Visual evaluation & Time and temperature measuring Cross contamination from other foods Bacterial growth/spoilage Check freezer storage 0 to -10°F. Label, date,use FIFO Supervision including Using thermometer in the thickest part, timer & visual evaluation by Quality Control staff during storing step. Discard ingredients if evidence of time, temperature abuse, or spoilage is noted. Adjust and calibrate as needed. Action Plan for disposition and documentat ion Check how freezer works. Thermometer calibration. Check the packages. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  5. 5. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Fresh Vegetables Biological hazard; Listeria E.coli salmonella yersinia due to time and temperature abuse. yes Visual evaluation & Time and temperatur e measuring Visual evaluation & Time and temperature measuring Cross contamination from other foods Bacterial growth/spoilage 3- 7 days storing from manufacture is the product shelf life. Check refrigerator 41°F.Label, date,use FIFO. Supervision and visual evaluation including Expiration date and thermometer application by Quality Control staff during storing step. Discard ingredients if evidence of time, temperature abuse, or spoilage is noted. Action Plan for disposition and documentation Check how refrigerator works. Thermometer calibration. Check the packages. Supervisory review and sign off on recorder charts Dry or nonperishabl e ingredients Physical hazards Chemical hazards Biological hazards for raw rice: bacillus cereus yes Visual evaluation & Time and temperatur e measuring Visual evaluation & Time and temperature measuring Bacterial growth and spoilage Dry storage temperature 50-70°F. Label,date, use FIFO. Supervision and visual evaluation including Expiration date and thermometer application by Quality Control staff during storing step. Discard ingredients if evidence of time, temperature abuse, or spoilage is noted. Action Plan for disposition and documentation . Check the packages. Supervisory review and sign off on recorder chart
  6. 6. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZ ARD CON TRO LLED BY A PP OR A BC HAC CP PLA N CCP? JUSTIFICATION CRITICAL LIMITS: MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP RECORDS: Thawing Frozen Fish Thawing Frozen Fish Biological toxins: Ciguatoxin vibrio spp & Various bacteria from time & temperature abuse. Physical hazard Tim e and tem per atur e mea suri ng Cross- contamination Thaw under refrigeration at 41 °F or less. Place the food in a pan to avoid juice dripping on other foods. Change the pan when liquid is visible in the pan. Supervision including using thermometer and timer by production staff during production time. Allow adequate time for thawing. Check the temperature at the end of thawing process. Discard if evidence of time, temperature abuse, or spoilage is noted. Temperature of food should not exceed 41°F . Action Plan for disposition and documentation Check how refrigerator works. thermometer calibration. Check the packages and time Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  7. 7. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZARD CONTROLLED BY A PP OR A BC HACCP PLAN CCP? Justification Critical Limits MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP Records Preparation, Cooking, Holding Preparation Fish, vegetables & rice Biological hazards listeria yesinia, norovirus & Various bacteria from time & temperature abuse. Physical hazard yes Sanitation Health related considerations Contaminatio n and cross- contaminatio n. Bacterial growth. Wash hands. Clean and sanitize utensils,knives and cutting boards. Wash vegetables before chopping and mincing. Using separate chopping boars for chicken and vegetables. Visual evaluation and supervision including using separate cutting board for vegetables and chicken by production staff. Wash hands. Wash, rinse, sanitize utensils, knives and cutting boards. Using separate chopping boars for chicken and vegetables. Action Plan for disposition and documentation. Supervisory review and sign off on recorder charts. Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure. Cooking Fish Biological hazards vibrio spp norovirus & Various bacteria from time & temperature abuse. Physical hazard Chemical hazards yes Temperature Bacterial survival. Bacterial survival. Contamination from food handler. Contamination from seasonings. Bake fish until it reaches 145°F or cook until it is opaque and separates easily with a fork. Supervision including Using thermometer in two thickest parts,using timer & visual evaluation by production staff during production time. Continue cooking until 165°F for 15 seconds within two hours. Calibrate and adjust as necessary . Action Plan for disposition and documentation. Thermometer calibration. Check the time. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  8. 8. A BC HACCP PLAN Holding Biological toxins: C.botulinum & Various bacteria from time & temperature abuse. Bacillus cereus for the rice Physical hazard Yes Time and temperature. Bacterial growth and spoilage. Bacterial survival and growth Hot hold at 135°F. Or higher for 2 hours or less. Keep covered. Use clean and sanitized utensils. Keep serving utensils stored in serving dish. Supervision including Using thermometer in the thickest part,timer & visual evaluation by Quality Control staff within the last two hours to ensure the temperature does not fall below 135°F. Calibrate and adjust as necessary . Discard if evidence of time/ temperature abuse or spoilage is noted. If the temperature falls below 135°F, reheat the food to 165°F for 15 seconds. Action Plan for disposition and documentation . Thermometer calibration. Check the timer. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.
  9. 9. A BC HACCP PLAN Ingredients HAZARD DESCRIPTION IS THIS HAZARD CONTROLLED BY A PP OR A BC HACCP PLAN CCP? Justification Critical Limits MONITORING PROCEDURES CORRECTIVE ACTIONS VERIFICATION PROCEDURES: HACCP Records Cooling &Reheating Cooling Biological toxins: C.botulinum & Various bacteria from time & temperature abuse. Physical hazard Time and temperature measuring. Cross- contaminatio n. Bacterial survival and growth. Cross- contaminatio n. Cooling from 135F to 70F In two hours or less, and from 70F to 38F in four hours or less. Cover and store above raw foods. Label by ''use-by'' date. Supervision including Using thermometer in the thickest part, timer & visual evaluation by production staff. Calibrate and adjust as necessary. Discard. Action Plan for disposition and documentation. Thermometer calibration. Check the time. Supervisory review and sign off on recorder charts Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure. Reheating Biological toxins: C.botulinum & Various bacteria from time & temperature abuse. Physical hazard Time and temperature measuring Bacterial growth and survival. Reheat to 165°F within 2 hours. Supervision including Using thermometer in the thickest part, timer & visual evaluation by production staff. Calibrate and adjust as necessary. Discard. Action Plan for disposition and documentation. Thermometer calibration. Check the time. Supervisory review and sign off on recorder charts. Actual monitoring information. Date&time the activity took place. Signature or initials of person conducting the monitoring procedure.

×