HACCP Plan – Raw, ground; Pizza Product Description

HACCP Plan – Raw, ground; Pizza Directions for Use of the Process Flow Diagram 1. Examine the model Process Flow Diagram and determine which steps you actually use in your process. Cross out, white out, or delete all steps that are NOT part of …

  Descriptions, Plan

HACCP Plan – Fully cooked, not shelf-stable; Soup Product ...

HACCP Plan – Fully cooked, not shelf-stable; Soup Process Flow Diagram Process Category: Fully cooked, not shelf stable Products: Soups 2. Receiving Raw and RTE Meat/Poultry 1. Receiving Packaging Materials (deli containers, plastic bags). 3. Receiving of Non-meat and Non-poultry Ingredients. (flour, thickeners, gravy, cheese,

  Packaging, Plastics, Shelf

Table 1. Minimum growth temperatures for selected ...

2. Arbitrarily establish a performance standard a. for example, <2 log increase in salmonellae and E. coli O157:H7 3. Conduct a risk assessment (This is highly recommended) B. Cooked meat and poultry products 1. Provide time and temperature guidance such as in the current guideline (FSIS Directive 7110.3 Rev. 1; 1-24-89) 2.

  Standards, Growth, Temperatures, Minimum, Selected, Minimum growth temperatures for selected

HACCP - Hazard Analysis and Critical Control Points

1 “BARE-BONES” OVERVIEW OF HACCP By Dr. Dennis Buege HACCP - Hazard Analysis and Critical Control Points The HACCP approach to food safety emphasizes the following actions in addressing potential

  Critical, Analysis, Control, Points, Hazards, Hazard analysis and critical control points

SOP for Calibration of Thermometer

thermometer calibration log, along with the date and initials of the person performing the calibration procedure. Thermometers will be calibrated at a frequency dependent on production volumes, and use of monitoring CCP values or SOP values. Any thermometer that has been dropped or abused will be taken out of service until it has been ...

  Calibration, Procedures, Calibration procedure

This 2007 version of FSIS recognizes it since it was ...

T. gondii 2,056 2.7 raw pork None. This parasite can not multiply in meat or poultry products. Campylobacter 1,031,000-1,313,000 0.5 - 0.8 poultry None. C. …

  Indigo

FSIS - Appendix B

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 January 1999 Updated June 1999 Appendix B

A SHORT GUIDE TO COMPLETING A HACCP PLAN

A SHORT GUIDE TO COMPLETING A HACCP PLAN HACCP is a recognised way of making sure that the food safety hazards in your business are being managed responsibly and showing that this is being done day-in, day-out. This Guide refers to a set of template documents that can be completed to reflect your business.

  Guide, Plan, Short, Haccp, Completing, A short guide to completing a haccp plan, A short guide to completing a haccp plan haccp