Recommended Stock Rotation Chart to Assure Quality
FOOD PRODUCTION POLICIES, PROCEDURES, AND STANDARDS
A. General production policy
B. Home prepared food
C. Milk
D. Receiving
| 1. Inspection of incoming products
2. Substandard products 3. Food containers 4. Container disposal 5. Labeling 6. Use-by-date |
7. Food storage areas
8. Stock rotation 9. Mixing old food and new food 10. Food storage times and temperature 11. Recommended times to cool food 12. Proper storage conditions |
| 1. Potentially hazardous food
2. Hard foreign objects 3. Food pasteurization 4. Safe preparation of multi-portion, thick, more than 2-inch items 5. Leftover roasts or other thick items 6. Safe preparation of single portion, thin, less than 2-inch thick items 7. Batters 8. Sauces, soups, and beverages |
9. Controlling growth of pathogens with acid ingredients
10. Fruits, vegetable, legumes, and cereals 11. Bread and bakery items 12. Hot combination dishes (casseroles, stews, etc.) 13. Cold combination dishes (salads and sandwich spreads 14. Blanching 15. Reconditioning 16. Frozen desserts |
| 1 Food holding temperatures
2. Conveyors 3. Serving, packaging, and transporting 4. Salad bar 5. Handling food and money 6. Dishware 7. Food tasting 8. Food causing allergic reactions 9. Standards of identity-packaged foods |
10. Food labels of food packaged / sold in a food establishment
11. Bulk food that is available for consumer self-dispensing 12. Bulk unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification 13. Carry-out and banquet food 14. If food falls on the floor |
| 1. Food cooling time
2. Storage to prevent cross-contamination 3. Storage time 4. Storage containers 5. Leftovers 6. Unwrapped food 7 Work station cleanliness 8. Frequency of surface sanitation |
9. Serving utensils and cutting boards
10. Beverage dispensing equipment 11. Milk product dispensers 12. Dispensing tableware and flatware 13. Self-service food, dishes, and utensils 14. Table condiments 15. Ice scoops 16. Food serving temperatures |
A. General production policy. HACCP evaluations shall be conducted on all menu or production items. This evaluation will include times and temperatures for all food handling steps, beginning ordering, receiving and storage, preparation, staging for service, transport, service, and handling of leftovers.
B. Home-prepared food. No home-prepared or home-canned food shall be served or stored in the facility.
C. Milk. All milk and dairy products served and used in preparation of products will be grade A and shall come from a HACCP supplier who also complies with government pasteurization regulations. All fluid milk shall be served in an unopened container, not to exceed 1 pint, or shall be dispensed from an approved refrigerated bulk dispenser at less than 41°F (5ºC).
D. Receiving
1. Inspection of
incoming products. Delivery vehicles shall be inspected, and
any product shall be rejected if the cargo area at the time of arrival
is not at required temperatures of 0°F (-17.8ºC) or 41°F (5ºC),
or cargo conditions were not appropriate for the food. Food cannot
be more than 10°F (-12.2ºC) (frozen) or 41°F (5ºC) (refrigerated).
All refrigerated and frozen items shall be stored at appropriate temperatures
within 10 minutes of receipt before the product temperature increases more
than 5°F (2.7ºC). All incoming food products shall be inspected
for frozen or chill temperature damage, date codes, suspicious odors and
drips, and pest infestation. All food shall be labeled on the side
that will face front, with a use-by date to assure quality.
2. Substandard
products. Managers/supervisors shall be notified of any substandard
food item to determine if the product should be kept, discarded, salvaged,
or returned to the supplier on the delivery vehicle. If discarded,
it shall be recorded on the waste control report.
3. Food containers.
Receiving personnel shall be alert for damage to cases or boxes of food
that might indicate contamination from an outside source or insect and
rodent infestation. Receiving personnel shall spot-check canned foods
for pinholes, bulging, and rusting containers. Any cans of food with
swells, flippers, leakers, corrosion, or dents on seams and rims shall
be segregated (removed from use or storage area) and returned to the supplier(s)
promptly.
4. Container disposal.
All
empty containers and packing boxes shall be disposed of promptly and properly
in order to deprive pests of hiding and nesting places. All staples,
plastic binders, and pieces of wire will be accounted for, in order to
prevent these items from finding their way into foods as hard foreign objects.
5. Labeling.
Labels of all stored food products shall be placed on the side of the container
and facing front (rather than just the lids). All bulk food and food
ingredient containers shall be labeled with the common name of the product.
All packaged food and ice shall be labeled by the supplier with product
name, name and address of the manufacturer, net weight, and ingredients
in descending order of predominance.
6. Use-by date.
Unused portions of opened food shall be stored in a tightly closed, approved,
food grade bulk container with a label on the container. All perishable
food shall have the date it was put in the container and a use-by date.
Food will be used from the container until the container is empty or the
use-by date has expired. Then the container shall be cleaned, sanitized,
and refilled.
7. Food storage
areas. All storage areas shall be kept clean and organized.
Only food in a moisture-impervious container shall be stored on the floor.
All other perishable food products shall be stored at least 6 inches above
the floor on approved shelving or racks. Dollies may be used to transport
bulk containers of food. Duckboards will not be used as food storage
racks. Food shall not be stored in restrooms, locker and dressing
rooms, or vestibules. Food shall not be stored under unprotected
overhead sewer waste or water lines (except fire protection sprinkler heads).
All stored foods shall be covered with plastic film, foil, or paper, except
during periods of preparation and service.
8. Stock rotation.
All incoming food shall be given a use-by date and stored so that the oldest
food shall be used first. New inventory (cans, boxes, or cases) will
be placed behind the older inventory. For highest quality, all food
should be used before its code date expires. The Recommended
Stock Rotation Chart to Assure Quality will be used as a quality
guide for length of storage time. (Click
here for full-page view of this table.)
Recommended Stock Rotation Chart to Assure Quality
9. Mixing old food
and new food. Old food shall not be mixed with freshly prepared
food beyond the accepted storage-use time at the maximum temperature of
the food.
10. Food storage temperatures
and times. The values in the Maximum Holding
Times at Specified Temperatures chart are based on anticipated
contamination of food, if pathogenic bacteria in food are given sufficient
time for a 10-generation multiplication (1:1,024). (Click
here for full-page view of this table.)
Maximum Holding Times at Specified Temperatures
These values have also been
derived by comparing actual bacterial growth with FDA Food Code holding
guidelines for ready-to-eat food that allows 7 days if the food temperature
is at 41°F (5°C) or less, 4 days at 45°F (7.2°C), and 4
hours, for example when food is at 112°F (44°C). This chart
provides growth times for 1 and 10 generations of pathogens over the range
of 30 to 125°F (-1.1 to 51.7°C).
NOTE: Hot food shall
be held above 130°F (54.4°C). To conserve nutritional value,
food (especially vegetables) maintained above 130°F (54.4°C), should
not be held for more than 30 minutes.
[The FDA Food Code recommends holding hot foods at or above 140°F
(60°C)].
11. Use recommended times to
cool food. The FDA Food Code recommends cooling food to 41°F
(5°C) in less than 6 hours. However, Juneja et al. (1994)
showed that food is safe if it is continuously cooled to less than 45°F
(7.2°C) in less than 15 hours in a 38°F (3.3°C) driving force
(air flow = 50 feet per minute).
Food safety control
can also be extended with pathogenic microbiological growth inhibitors
in the food such as aw and pH, or GRAS additives when shown
to be effective by laboratory analysis. A HACCP recipe must be used
in each case by the cook for control. The recipe must be approved
by a person who shall certify the process as safe, such as a chilled food
process authority.
12. Proper storage conditions.
Freezer temperatures shall be maintained at less than 0°F (-18°C),
with as little fluctuation in temperature as possible. During defrost,
the freezer air temperature will not increase more than 10°F.
Refrigeration units should stay below 41°F (5°C) during defrost.
Temperature fluctuation must be minimized in order to achieve maximum shelf
life for inventory items. Sufficient air flow around the inventory
shall be assured by keeping items on open racks in refrigerated and freezer
areas, away from the walls and off of the floor. Cook / chill storage
shall be maintained at 28.5 to 32°F (-2 to 0°C). Dry storage
areas shall be maintained at 50 to 70°F (10 to 21.1°C) and at 50
to 60% relative humidity.
E. Pre-preparation
1. Ingredient inspection
and control. All ingredients shall be inspected as they are used
in food preparation. Any ingredients that are off-color, have strange
odors, appear to have bubbles when they should not, show evidence of insect
or rodent contamination, or are suspect in any other manner shall be rejected
and returned to suppliers or discarded. If there is any doubt about
the safety of food or how it was prepared, it shall be thrown out.
The suspect food will be shown to a manager or supervisor before disposal,
and a record of this type of food disposal shall be written on the waste
control sheet.
2. Food thawing.
Thawing shall be accomplished by any one of the following methods:
a. In a conventional or rapid thaw refrigerator at 41°F (5°C).
b. Under flowing, potable water at a temperature of 70°F (21.2°C)
or below, with sufficient velocity to agitate and float off loose food
particles into the overflow.
c. In a microwave oven only when the food will be immediately transferred
to conventional cooking facilities as part of a continuous cooking process
or when the entire, uninterrupted cooking process takes place in the microwave
oven or other conventional cooking process.
3. Chemical
additives
• Sulfites and sulfates shall not be used in any food preparation, unless
present as an ingredient in a commercial item.
• Monosodium glutamate (MSG) can cause illness in some people if used in
excess. It shall be used at 0.5% or less on a weight basis.
[For example, no more than 1/8 teaspoon (1.7 g) of MSG shall be used per
12-ounce portion (340 g) of food.]
• Any food containing yellow #5 shall be so identified on the menu to the
customer. (If yellow #5 is used, it can cause allergic reactions
in some people.)
• Nitrates and nitrites, if used in sausage manufacture, shall be used
at a concentration of less than 200 ppm.
There shall be HACCP recipe procedures for the use of any food chemical
in a recipe where there is any question of safety.
4. Raw food handling.
After touching raw food and containers, and before touching ready-to-serve
food, employees shall wash their hands to control cross-contamination.
5. Separate raw
and cooked food. Raw and cooked foods shall be kept separate.
Separate, freshly cleaned and sanitized cutting boards and knives shall
be used for raw foods and for cooked foods. Equipment with any raw
food contamination shall be cleaned and sanitized before it comes in contact
with cooked food.
6. Food washing.
All
raw fruits and vegetables, after trimming, shall be thoroughly washed before
preparation.
• Method: Put the vegetables / fruit in a colander and run a lot
of flowing cold water over the vegetables / fruit for 1 minute. As
an alternative, immerse the items in a sanitized sink of cold water kept
flowing with an overflow pipe. Agitate for 15 seconds. A vegetable
brush should be used when appropriate. Using a colander, transfer
the food to a second sink containing an adequate supply of clean cold water
and agitate once more. Drain items.
7. Cutting up raw
food. Raw food shall be prepared in small enough quantities to
maintain the temperature below 50°F (10°C) before it is returned
to the refrigerator. Preparation shall not be done more than 24 hours
in advance of use. Prepared raw food can be stored in containers
up to 8 inches deep if the temperature is less than 50°F (10°C)
when the container of food is returned to the refrigerator.
F. Preparation
1. Potentially
hazardous food. All food shall be considered to be potentially
hazardous unless it has a pH less than 4.6 (to control the growth of Clostridium
botulinum), an aw less than 0.86 (to control growth of Staphylococcus
aureus), or is commercially sterilized and in a sealed, approved container.
Food that is not heat pasteurized, such as salad dressings, shall have
a pH of less than 4.1 to control and inactivate Salmonella spp.
As an alternative, it will have a salt concentration in the water phase
of more than 12% to control all pathogens. If chemicals are used
for control such as acid or salt, the concentration shall be monitored
when the product is formulated and daily during use.
Food that is hermetically
sealed and stored at room temperature shall have been treated for an Fo
of 1 [250°F (121.1°C) for 2.4 minutes] or acidified to prevent
the multiplication of mesophilic, pathogenic microorganisms.
2. Hard foreign
objects. Food shall be inspected for the presence of any extraneous
material larger than 1/16th inch that could cause disgust, alarm, or injury
to consumers. The following procedures shall be used to prevent or
minimize the presence of hard foreign objects and other unwanted material
in food.
• Keep can opener blades dull and replace them when they get sharp.
When they are sharp, they cut the can rather than punch through, and make
metal fragments.
• Wrap spice and herb seeds and leaves in cheesecloth bags before adding
to food so they can be removed.
• Use big toothpicks with "pants."
• Inspect food for bones, bone chips, and glass.
• Account for all metal staples, twist-ties, and nails used in packaging,
and remove all packaging material from products.
• Never use metal scrubbing pads for cleaning food utensils or food preparation
work surfaces.
• Use metal ice scoops for getting ice from ice machine. Never use
a glass to scoop ice.
• Wash fresh fruits and vegetables and inspect these products for the presence
of insects and worms.
3. Food pasteurization.
All cooked food shall be pasteurized according to the 7D Salmonella
inactivation (destruction). The Food Pasteurization
Table indicates the center temperature and the amount of time required
at that temperature to reduce Salmonella in beef, pork, poultry,
and fish by at least 10,000,000:1/g.
The center temperature
in the thickest part of raw meat, poultry, and fish pieces must reach a
pasteurization temperature for an established period of time in order to
assure vegetative pathogen destruction.
If food is cooked
for extended chilled storage (more than 14 days), the spoilage bacteria
must be controlled. Therefore, the food must be cooked to >160ºF
(typically 190ºF) for 15 minutes to achieve a shelf life of 45 or
more days at <38ºF cold storage.
4. Safe preparation
of multi-portion, thick, more than 2-inch items. In some cases,
government regulations still specify higher end point temperatures.
Unless there is specific government approval for a lower time-temperature
standard, specified foods shall be cooked to government-specified temperatures.
Rare roast beef
may be removed from the oven when the center temperature is above 130°F
(54.4°C) and transferred to a hot holding device that is set at a temperature
and at an adequate relative humidity to keep the center and surface temperature
at 130°F (54.4°C) or above for times specified for adequate pasteurization.
Other meat, fish,
and poultry must be kept in a hot holding device where the center temperature
can be maintained above 130°F (54.4°C) for safety; 140°F (60°C)
for regulations; and above 150°F (65.5°C) for customer satisfaction.
Slow-cooked food
products with a starting center temperature of 41°F (5°C) shall
reach 130°F (54.4°C) within 6 hours to prevent unnecessary growth
of C. perfringens.
Commercial pre-cooked
food such as beef, ham, poultry, and fish have come from approved sources
and do not need to be heated to make them safe when removed from the package
or can. They must be maintained at temperatures below 41°F (5°C)
or heated and maintained above 130°F (54.4°C) for safety [140°F
(60°C) for regulations] after removal from the container or package.
5. Leftover
roasts or other thick items. It shall be the policy of this establishment
to plan to not have any leftover roasts or other thick items because of
the hazardous possibility of spore outgrowth in these thick items during
cooling. To avoid negative customer comment if menu items are sold
out, a statement similar to the following will be used, "We slow-roast
our large cuts of meat for each meal to provide fresh, tender, moist meat
throughout the day and evening. Cooking takes about 4 hours.
We apologize if we run out. I would suggest ____________, which is
excellent tonight."
If there are any leftovers
from thick pieces of meat, they shall be cut into pieces less than 2 inches
thick and chilled to 45°F (7.2°C) in 15 hours or less for safety.
If a whole roast is to be cooled, a blast cooler will be used. If
there are any leftovers from thick pieces of meat, they shall be cut into
pieces less than 2 inches thick and cooled continuously to 41°F (7.2°C)
or less within 6 hours for safety. If a whole roast is to be cooled,
a blast cooler will be used.
6. Safe preparation
of single-portion, thin, less than 2-inch thick items. The following
procedures shall be used in order to meet public health codes as well as
customer standards of quality.
• Raw, thin foods (chicken, fish, and hamburgers) are normally contaminated
with high numbers of both spoilage and pathogenic bacteria. They
shall be given an adequate time-temperature heat treatment to ensure destruction
of pathogenic bacteria. These products shall be cooked to a minimum
center temperature of 150°F (65.6°C) for 72.6 seconds according
to the Food Pasteurization Table.
• Eggs. Because Salmonella enteritidis has been found
to be present in the yolks and whites of USDA-graded eggs, shell eggs are
a hazardous food. Shell eggs must be cooked until all parts reach
a temperature of 145°F (62.8°C) for 15 seconds or purchased from
a supplier whose flock is certified as Salmonella free.
Pasteurized liquid and dried eggs shall be used in the preparation of egg
dishes and other menu items whenever possible to assure the safety of these
products.
Raw shell eggs shall not be used in the preparation of uncooked, ready-to-eat
menu items unless they have been produced from flocks of chickens that
are certified by the supplier to be free of Salmonella spp. or are
pasteurized.
• Raw beef. If beef is to be eaten raw, it must be ground from large
fresh cuts held no more than 3 days at below 41°F (5°C) in the
retail operation. The supplier must certify that when delivered,
there are less than 100,000 Standard Plate Count (SPC) Colony-Forming Units
(CFU) [86°F (30°C) incubation] per cm2 and less than
10 E. coli per cm2 on the surface when examined by the
standard surface swab/sponge procedure. There shall be no detectable
Salmonella
spp. or E. coli (none/25 g sample).
• Poultry. Poultry shall be cooked until a center temperature of
165°F (73.9°C) is reached and held for more than 15 seconds.
Dark meat may be heated to 185°F for tenderization.
• Fish and shellfish. These items shall be cooked to reach a center
temperature of 145°F (62.8°C) for 15 seconds. If fish or
shellfish are served raw, or if these products are cooked to less than
145°F (62.8°C), the supplier must certify that these fish and shellfish
products have such a low pathogenic microorganism level that they are safe
when eaten raw.
• Microwave ovens. When using a microwave oven, a thermometer shall
be used to verify that all portions of the food have been pasteurized [cooked
until all parts of the food have reached a temperature of 165°F (73.9°C)
and held at this temperature for 2 minutes], or the food will be further
heated in a hot-holding device to assure adequate heat penetration.
7 Batters.
Batters shall be discarded at appropriate intervals that allow less than
a 10-generation multiplication of spoilage bacteria.
8. Sauces,
soups, and beverages. Stocks, soups and hot beverages will be
held above 165°F for customer satisfaction [above 140°F (60°C)
for regulations].
9. Controlling
growth of pathogens with acid ingredients. Hollandaise and Béarnaise
sauces shall be prepared safely with two critical controls.
• They shall be prepared with sufficient acid (normally 1 to 5% acid solution
per egg yolk) to reduce the final pH to less than 4.1.
• In preparation, the egg yolks (after separation) will be mixed with the
acid and then whipped in a double boiler so that the temperature of the
egg yolks is raised above 150°F (65.6°C). This procedure
assures instant death of any vegetative pathogens. Then, the butter
can be added with absolute assurance that no vegetative pathogens have
survived and that there is no potential for growth, because the pH is so
low. If a cold sauce is to be prepared, the acidified eggs can be
pasteurized the same way and then cooled and emulsified with the oil.
Other egg and heavy
cream sauces that are not pasteurized, that do not tolerate continuous
holding at 150°F (65.6°C), and that do not have a final acidity
of less than pH 4.1, shall be made fresh at least every 2 hours.
Acid ingredients in
mayonnaise prevent the growth of Salmonella spp. and other vegetative
pathogens if the pH is less than 4.1. However, mayonnaise should
be refrigerated to control spoilage.
10. Fruits, vegetables,
legumes, and cereals. Fresh fruits and vegetables shall be double-washed
in a clean sink in cold water [below 60°F (15.6°C)] to reduce surface
contaminants (microorganisms, parasites, pesticides, insects, worms, and
soil). The fresh fruit or vegetable items shall be put into the first
clean, sanitized sink or bowl, which is filled with water. The items
should be agitated in the water and then transferred to a colander in a
second sink/bowl where clear water shall flow over the items as they are
agitated for about 30 seconds. The food shall then be shaken or spun
dried to remove excess water.
Fresh vegetables such
as radishes, celery, parsley, and onions have very high spoilage bacterial
counts. Fresh vegetable spoilage is partially controlled if very
cold food refrigeration temperatures [above 35°F (1.7°C)] are maintained.
If the temperature is below 38°F (3.3°C), there will be a control
for Clostridium botulinum type E.
Cereals (e.g., rice)
and legumes (e.g., dried peas and beans) are contaminated with spores and
must be kept dry, or below 0.86 aw. After cooking, all
vegetables such as green beans, baked or boiled potatoes, and cereals such
as rice will have activated spores and shall be maintained at 130°F
(54.4°C) or above, or cooled continuously to 41°F (5°C) or
below within 15 hours [6 hours for FDA].
11. Bread and pastry
(bakery items). Hazardous fillings and icings must be cooled
continuously to 41°F (5°C) or below within 6 hours before being
used in items such as eclairs or filled rolls.
When a hazardous topping
such as an egg white meringue made with uncertified egg whites (i.e., not
certified as Salmonella free) is baked or browned, the center temperature
of the meringue and temperature at the interface of the pie and meringue
shall reach 160°F (71.1°C) for more than 5.2 seconds. The
filling must be placed in the shells or crusts while still hot, above 165°F
(73.9°C). The topping is then added and the item baked or cooled.
(This controls microbial contamination at the surface between the filling
and pie topping.) After baking, the pie and meringue must be
cooled continuously to 41°F (5°C) or below within 15 hours [6 hours
for FDA].
12. Hot combination dishes
(casseroles, stews, thick soups). When cooked or pre-cooked ingredients
are combined and reheated, they shall reach a center temperature that achieves
a 7D pasteurization in less than 6 hours.
13. Cold combination dishes
(salads and sandwich spreads). All ingredients used in
cold combination dishes shall be washed and prepared separately and kept
at or below 41°F (5°C). All ingredients shall be pre-chilled
before they are combined and shall be maintained at or below 50°F (10°C)
during preparation. These products shall be prepared in small batches.
A uniform flavor will be produced in these products if flavoring and spices
are added to sauces or dressings before mixing all ingredients together.
Leftovers shall not be used in cold combination dishes unless HACCP-approved
recipes are used in the preparation of these items.
For best quality,
cold combination dishes shall be used within 24 hours
14. Blanching.
Water blanchers shall be cleaned every 4 hours when in use to prevent multiplication
of thermophilic spoilage bacteria.
15. Reconditioning. Food,
raw materials, and other ingredients that are adulterated shall be disposed
of so as to protect against the contamination of other food. If adulterated
food can be reconditioned, it will be done using a method that has been
proven to be effective, or it will be reexamined and found not be adulterated,
before being incorporated into other food.
16. Frozen desserts.
Depending on the item, ice cream, sherbets, ices, frozen yogurt, etc.,
shall be maintained at -10 to 28°F (-23.3 to -2.2°C) for quality.
G. Holding, serving, and transporting
1. Food holding
temperatures. Freshly prepared hot food shall be held at or above
130°F (54.4°C) for safety and cold food shall be held at a safe
time-temperature to control bacterial pathogen multiplication to below
10 generations (e.g., 7 days at 41°F). Adequate and approved
hot holding devices or cold holding devices shall be used to maintain potentially
hazardous foods at correct temperatures during storage, preparation, transportation,
and service.
2. Conveyors.
Food transported by conveyors shall be protected to prevent hazardous contamination.
3. Serving,
packaging, and transporting. Food shall be kept covered as much
as possible to maintain surface temperatures and prevent surface dehydration.
During transport, hot food shall be maintained above 130°F (54.4°C)
for safety [140°F (60°C) for regulations] and cold food at a safe
time-temperature. Since food open on a buffet or service line will
be subject to evaporative cooling, the surface temperatures will be below
140°F (60°C), unless it is covered. Individual portions of
food on a buffet line shall be at 150°F (63.6°C) for customer satisfaction
and should be replaced with fresh portions every 20 minutes for quality.
Casserole items should be replaced every hour for quality.
Food items in cold
storage will be kept covered to prevent cross-contamination and surface
dehydration. Cold items [below 41°F (5°C) when going on the
line] will warm and must be used according to times listed in the food
holding table (Maximum Holding Times at Specified
Temperatures). Cold food shall not be displayed under hot
display lights that warm the food surface.
4. Salad
bar. Ice in non-refrigerated salad bars shall be filled to the
level of food in the containers. Ice is not needed in mechanically
refrigerated salad bars. Cold food items must be cold before being
placed in the salad bar, because salad bar units are not designed to cool
food. Cold food items will slowly warm to about 55°F (12.8°C)
in the top layers in most salad bars. Therefore, leftover salad bar
product shall never be added to fresh product beyond the safe time-temperature
allowed. Leftover salad bar product(s) shall be used until the time
and temperature are equivalent to 10 multiplications. Some of the
leftover salad bar items (e.g., carrot sticks, chopped onions, celery sticks)
may be used in a recipe (stews or soups) in the kitchen or packed into
containers and sold as pre-portioned items, if still within the use-by
date / time.
5. Handling
food and money. Tongs, spoons, or paper wrappers shall be used
to prepare and serve food whenever possible. While handling food with correctly
washed hands and fingertips is safe, customers sometimes object. Customers
consider it hazardous when food handlers touch money and food without hand
washing. However, the FDA does not recognize this as a hazardous
procedure.
6. Dishware.
Personnel
shall not touch food contact surfaces of dishware and serving utensils.
Servers may touch the rims of plates, bottoms of glasses, and handles of
cups and utensils. All dishware shall be double-checked for a clean,
spot-free appearance before it is used. Any unsatisfactory dishware
shall be returned to the dishwashing area. Dishware that is chipped,
cracked, or surface-scarred must not be used. Defective dishware
must be shown to the supervisor, who records the disposal of the item(s).
7. Food tasting.
Each
time a food is tasted, a clean saucer or clean disposable container and
clean spoon or fork (plastic or metal) shall be used so that contaminants
from the mouth will not get into the food. Personnel shall never
dip their fingers into food in order to taste any prepared product.
8. Foods
causing allergic reactions. A listing of all ingredients used
in the preparation of food items shall be available to serving personnel
so that they can correctly answer customer questions, if requested to do
so, concerning the presence of possible allergenic substances in any food
product. If ingredients are substituted in a recipe, employees shall
be informed of the substitution.
Food has the potential
for causing severe allergic reactions (possibly life threatening) in sensitized
individuals. [For example, severe reactions in some individuals can
be caused by ingestion of fish, nuts, wheat products (gluten intolerance),
milk and dairy products (lactose intolerance), MSG, sulfites and/or yellow
#5.] Employees shall be informed that this condition does exist in
some individuals and of the importance of answering customer questions.
9. Standards of
identity: packaged foods. Packaged food prepared, used, or sold
by the facility shall comply with standard of identity requirements in
21 CFR (Code of Federal Regulations) §131-169 and 9 CFR §319
Definitions and Standards of Identity or Composition, and the general requirements
in 21 CFR §130 - Food Standards: General and 9 CFR §319 Subpart
A - General.
10. Food Labels of Food Packaged/Sold
in a Food Establishment. Food packaged in a food establishment
shall be labeled as specified in law, including 21 CFR §101 - Food
Labeling, and 9 CFR §317 Labeling, Marking Devices and Containers.
Label information shall include:
- The common name of the food, or if absent a common name, an adequately
descriptive identity statement
- If made from two or more ingredients, a list of ingredients in
descending order of predominance by weight, including a declaration of
artificial color or flavor and chemical preservatives, if contained in
the food.
- An accurate declaration of the quantity of contents.
- The name and place of business of the manufacturer, packer, or
distributor.
- Nutritional Labeling as specified in 21 CFR §101 - Food Labeling
and 9 CFR §317 Subpart B Nutrition Labeling.
11. Bulk food that is
available for consumer self-dispensing shall be prominently labeled
with the following information in plain view of the consumer:
- The manufacturer's or processor's label that was provided with
the food; or a card, sign, or other method of notification that includes
the information specified in labeling requirements for food in 21 CFR and
9 CFR as described in the above paragraphs.
12. Bulk unpackaged foods
such as bakery products and unpackaged foods that are portioned to consumer
specification need not be labeled if:
-
A health, nutrient content, or other claim is not made.
- There are no state or local laws requiring labeling; and
- The food is manufactured or prepared on the premises of the food
establishment, or at another food establishment, or a food processing plant
that is owned by the same person and is regulated by the Food Regulatory
Agency that has jurisdiction.
13. Carry-out and banquet food. The
freshest possible food with the lowest bacterial counts shall be provided
for carry-out service. Customers shall be told to keep hot food above
140°F (60°C), or keep cold food below 41°F (5°C), or to
consume it within 2 hours and cool the leftovers. All catered food
must be maintained above 140°F (60°C) or below 41°F (5°C).
14. If food falls on the floor,
it will be discarded.
H. Storing prepared food
1. Food cooling
time. Food can be cooled rapidly in less than 6 hours by panning
the food less than 2 inches deep, covering it to prevent surface contamination
and drying, and by putting it in a 35°F (1.7°C) refrigerator with
an airflow of more than 1,000 feet/minute. This is done by placing
the pans of food about a 4-inch distance from a commercial fan. Food
can also be cooled quickly by placing it in an ice bath, potable ice water,
liquid or solid CO2, or liquid nitrogen. However, research
has shown that if food is cooled continuously from the temperature of 130
to 45°F (54.4 to 7.2°C) in less than 15 hours, it will be safe.
Note: FDA recommendation is to cool food continuously from 140 to
41 °F (60 to 5°C) within 6 hours. However, this is not
necessary for safety.
Refrigeration unit(s)
shall not be overcrowded or improperly loaded so as to obstruct or disrupt
the cooling circulation patterns.
2. Storage to prevent
cross-contamination. Raw food shall be stored underneath prepared
food to prevent drippings from the raw food from contaminating the prepared
food. Another alternative is to store these foods in separate racks
of the refrigerator or in separate refrigeration units.
3. Storage time.
Food spoilage microorganisms will continue to multiply and reduce the quality
of food during refrigerated storage. Food shall be used up according
to the maximum safe times-temperatures shown in the table, Maximum
Holding Times at Specified Temperatures.
4. Storage containers.
Single-use items such as plastic bread bags, seamed metal cans, ketchup
bottles, crimped aluminum pie tins, and glass jars shall not be reused
after original contents have been removed. Food (particularly high-acid
food) shall never be stored, prepared, and cooked or processed in containers
or pipes that contain toxic materials such as galvanized metal, chipped
enamelware, lead and lead glazes, or copper or copper tubing.
5. Leftovers.
Leftovers shall be minimized. A tabulation of the number of customers
served or items sold will be used to forecast the amount of food to prepare.
Progressive food preparation shall be used to minimize leftovers whenever
possible.
Leftover food shall
be cooled from 130 to 45°F in less than 15 hours (safety) [from
140°F to less than 41°F, FDA Food Code recommendations in 6 hours
or less]. Cooked, pasteurized leftovers that have a pH of less
than 4.6 or aw of less than 0.86 are not hazardous foods.
6. Unwrapped food.
Unwrapped
food shall be discarded after it has been served once to a customer.
In hospital food service, all unwrapped food returned on trays must be
discarded.
Food that is still
packaged and in sound condition may be re-served.
7. Work station
cleanliness. Work stations shall be clean and orderly, and free
from debris and spilled food. Crumbs must not be swept onto the floor;
they must be swept onto a plate or tray. Work stations shall be kept
clean with detergent and water-soaked towels as necessary, and must be
wiped down with a sanitizing solution after each meal.
8. Frequency of
surface sanitizing. Soiled eating areas shall be cleared promptly
and cleaned with a detergent solution. Tables and counter surfaces
should be sanitized every 4 hours or at the end of the meal to prevent
bacterial build-up and to maintain professional food process standards.
Tables in the dining room shall be washed with a mild detergent solution,
sanitized, and polished with a dry cloth.
9. Serving utensils
and cutting boards. Serving utensils in serving systems shall
be kept in hot [above 140°F (60°C)] or in cold food; kept dry and
clean or washed to prevent more than a 10-generation multiplication of
bacterial pathogens, according to the table, Maximum
Holding Times at Specified Temperatures; or stored in a dipper
well with flowing cold water. Cutting boards used for serving hot,
cooked food on display shall be cleaned and sanitized at least every 4
hours.
10. Beverage dispensing equipment.
All beverage-dispensing equipment shall be cleaned regularly according
to the manufacturer's instructions. The dispensing unit shall be
taken apart daily (or at a frequency that controls pathogenic bacterial
multiplication to less than 10 generations), cleaned, and sanitized to
prevent bacterial, yeast, and mold build-up.
11. Milk product dispensers.
Milk and milk product dispensers shall be cleaned and sanitized to limit
pathogenic bacterial multiplication to less than 10 generations.
Particular attention must be given to gaskets and O-rings. Milk dispensing
tubes (spouts) must not be longer than 3/4 inch and must be cut at a 45°
angle that permits complete drainage. The plastic sleeve around the
tube must be removed.
12. Dispensing tableware and
flatware. Tableware and flatware (both multiple use and single
service) shall be dispensed in a sanitary manner so that surfaces that
come into contact with food or the mouth are protected from contamination.
Handles of flatware shall be presented to the user. Sanitary straw
dispensers will be used for dispensing straws, or wrapped straws shall
be used. Sanitary, disposable cup dispensers shall be used for customer
service.
13. Self-service food, dishes,
and utensils. Customers must not be allowed to reuse single-service
or multi-use plates, bowls, tableware, etc. when obtaining additional food
from the salad bar or buffet. A sign shall be posted at the buffet
or service line that gives customers appropriate instructions, or customers
will be given oral instructions. Customers shall be given a clean
dish, and their dirty plate or dish should then be taken to the dishwashing
area. Properly designed, constructed, and installed protective shields
or other approved devices shall be provided to protect food from consumer
contamination. Food in the self-service display units shall be arranged
so that customers do not have to reach over the food.
14. Table condiments.
All condiment containers shall be clean and uncontaminated, and shall be
replaced if they appear to be below standard. Individually portioned
condiments shall be provided for table service or counter service.
Condiment bins shall be kept clean. Commercially packed condiment
containers shall not be refilled. The ingredients in partially filled
condiment containers will be sent to the kitchen for use in cooking when
it is time to clean the containers.
15. Ice scoops. In
order to avoid hard foreign object hazards, plastic or metal scoops shall
be used to dispense frozen food or ice. Glass drinking containers
shall not be used as scoops. Ice scoops are stored in ice with handles
out of the ice or in an ice scoop holder. Ice buckets shall be filled
in a sanitary manner.
16. Food serving temperatures.
All foods served to customers shall be above 140°F (60°C)] or below
41°F (5°C) when they leave the service area.
The following enclosures
can be used to monitor and develop safe recipe procedures and resultant
food products.
Quality Assured HACCP Recipe Procedure (Section VI, encl.
1)
New Product - Process Development (Section VI, encl.
2)
Product Specification (Section VI, encl. 3)
I. Consumer
1. Consumer information.
Consumers (customers) shall be given information about the food(s) they
purchase whenever appropriate for foodborne illness prevention and whenever
requested. Therefore, customers should be warned to consume hot take-out
food that is not above 130°F (54.4°C) in less than 2 hours and
to refrigerate the leftovers <2 inches thick. [When customers
take hot food home from a food market or restaurant, the spores of C.
botulinum, B. cereus, and C. perfringens are in the food and,
if the food cools to less than 130°F (54.4°C), the spores of these
bacterial pathogens can begin to grow. It is common for this to happen
in take-home food.] Customers will be warned to keep cold food items
cold and to consume these foods within a safe time period, according to
the table, Maximum Holding Times at Specified Temperatures,
and to discard the unused portion at the end of that time. To prevent
possible allergic reactions in some people, customers shall be given information
concerning ingredients in food items, if they request this information.
2. Product complaints
are
an important indicator of possible deficiencies of preparation controls
and the distribution handling procedures. It is therefore necessary
to have an effective system for handling and investigating complaints whereby:
Reference:
Juneja, V.K., Snyder, O.P., and Cygnarowicz-Provost, M. 1994.
Influence of cooling rate on outgrowth of Clostridium perfringens spores
in cooked ground beef. J. Food Protect. 57(12):1063-1067.
| Recipe Name:
Recipe #: Production style: Written by: Date: |
Portion size (vol./wt.):
Number of portions: Final yield (AS): Yield: SA/QA by: Date: |
Preparation time: To be prepared by: Supervisor: |
|
# |
# |
Specifications |
% |
(weight or volume) |
(wt./vol.) |
Ref.# |
|
|
Monitoring
Pre-preparation
Time / Initials
Preparation
Serve
Leftovers
Ingredients that could produce possible allergic reactions
Comments:
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|
|
|
|
|
|
|
|
|
Product Description
HACCP Recipe
Development Sequence
1. Recipe testing
2. Microbiological challenge testing
3. Shelf life studies
4. Ingredient purchasing specification
5. Documentation review
Validation of each step in development
Implementation
1. Training
2. Roll out
| Name: | Date: |
| Index: | Brand: |
General: (Include picture of product)
Size:
Case:
Acceptable
Size:
Color:
Count:
Expected hazards levels/size
Temperature and time for safe holding
Unacceptable
Size:
Color:
Count:
Hazards levels/size
Notes:
To Table
of Contents
To Section V
To Section VII