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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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 Posted: Jun 03 2008 Post subject: |
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| Harry Nutczak wrote: | | all these logs for your 'Flow of Food" should be covered in your HACCP plan. What? you don't have one?? |
Why don't you post your HACCP plan as an example Harry? It will give folks who've never seen one an idea of how to proceed. Of course you probably do things differently than some, so your plan won't fit everyone's needs, but it will still be a good starting point nonetheless. |
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mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 03 2008 Post subject: |
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Mutha, Thats a real good outline for a starting point.
A HACCP Plan only requires a few major things, sit down with someone else that is well versed in your operation and look at what could be considered Hazards in your food handling. It will be brief I have fat fingers today and I don't feel like typing long
Hazard analysis; (list them all on a piece of paper)
Food temps!
chances of Contamination, or cross contamination?
Any shellfish or seafood served, dairy or eggs used?
Any foodhandlers sick?? food contact surfaces sanitized?
Critical control points
Check that the cold food is being held cold enough,
Meats are fully cooked and held hot enough
And many other items.
Corrective actions
Now you need to list what appropriate action should be taken if you find your control points have been breached, Lets say your pork is only cooked to 130 degrees, what correction needs to be made?? list it
it sounds harder then it is, it is just some hoops that should be jumped through to show your HD inspector that you are not clueless on safe food handling
Maybe a better way to think of this is by calling it "The idiots guide to cooking and safe handling"
All of this is in the current serv-safe book, I would highly suggest that anyone not current on their food handlers course should get up to date as soon as they can.
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