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1. Expected threat level in raw food to be controlled:
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Salmonella spp.: <10/g
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Listeria monocytogenes:
<1/g
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Staphylococcus aureus:
<100/g
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Clostridium perfringens:
<100/g
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Clostridium botulinum:
<0.01/g
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Bacillus cereus: <100/g
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Control of hard foreign objects.
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If meat, fish, or poultry is to be eaten rare or raw, the
supplier assures and certifies safe pathogen levels.
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The producers / suppliers provide standard plate count data
that prove they have a stable, HACCP-controlled process.
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Just-in-time delivery at <0F (<-18C) or 41F (<5.0C)
maximizes freshness and minimizes pathogen multiplication. If food is maintained
at <30F (1.1C), there will be no Listeria monocytogenes multiplication.
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â PROCESS
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| 2. Receiving: Some food
and beverages will be contaminated and must be checked, sorted, trimmed. |
Food must be stored before temperature reaches 45F (7.2C)
or 5F (-15C). Label with date.
Damaged packages and cans of food are returned.
Infested packages and defective products (moldy or spoiled
foods) are returned.
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3. Storage: <41F (<5.0C)
<4 days. Limit surface mold by controlling aw.
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At 41F (<5.0C) and <4 days, L. monocytogenes
will be controlled to an acceptable increase of <1:16 (4 generations).
Cut, chop <24 hours before use.
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4. Pre-preparation and staging for
production <24 hours before use. Cut, chop, wash fruits and vegetables.
Weigh and measure. Keep temperatures <50F (<10C).
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Clean-as-you-go prevents pathogen cross-contamination. Single
hand wash 10-2 reduction.
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Control multiplication of L. monocytogenes to <1
additional generation.
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[Total L. monocytogenes multiplication is <1:32
(5 generations).]
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Fruits and vegetables are double washed to remove surface
filth and reduce pathogens >100:1 (10-2).
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5. Preparation:
Cook
<41 to 130F (<5.0 to >54.4C)
<6 hours
Pasteurize
Reduce Salmonella spp. 10-5
Control C. botulinum, pH 4.6
Control salmonellae, pH 4.1
Cool
>130 to 45F (>54.4 to 7.2C)
<15 hours
Mix salads to maintain <50F (<10C) |
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Heat from <41 to >130F (5.0C to >54.4C) <6 hours to
prevent multiplication of Clostridium perfringens.
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Food pasteurization for 100,000:1 (10-5) Salmonella
spp. reduction by temperature:
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130F (54.4C)--86.45 min.; 140F (60C)--8.65 min.;
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150F (65.6C)--0.865 min.; 160F (71.1C)--0.0865 min.
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or by addition of sufficient organic acid to decrease
the pH below 4.1 with a 2-day hold at 75F (23.9C).
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Cool food from 130 to 45F (54.4 to 7.2C) in <15 hours
to control multiplication of C. perfringens.
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Prevent toxin production of Staphylococcus aureus
when mixing salads by pre-cooling ingredients to 40F (4.4C) before mixing
and then keeping the ingredients <50F (<10C) during mixing and use.
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OUTPUT
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6. Finish production:
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Serve at >130F (54.4C) safety
or >150F (65.6C) quality.
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Package, chill, and distribute at 41 to 55F (5.0 to
12.8C) for <10 generations of pathogens.
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Retain vegetable nutrients at >130F (54.4C) by serving in
<30 minutes.
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Prevent cross-contamination from vegetative pathogens.
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Prevent customer abuse. Label: Consume within 2 hours, or
begin cooling within 2 hours and cool to 41F (5.0C) in <15 hours.
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Warn consumers with a label that lists ingredients which
might cause a food allergic reaction.
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7. Food holding, leftovers, reuse:
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Do not add fresh to old.
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If stored at 30 to 41F (-1.1 to 5.0C), use in a time to control
possible post-processing pathogen growth to <10 generations.
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If pasteurized food is stored at <38F (<3.3C), it can
be held until spoiled.
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Since post-cooking contamination is controlled, reheating
is not required as a hazard control.
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