Reduced Oxygen Packaged HACCP Plans - raw, frozen or cooked, non-cured meat and poultry
DOWNLOADMarch 10, 2020
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EmailInstructions:
- Facility - insert name and address
- Other retail facilities, farmer markets, etc. – insert name and location(s)
- Type of food(s) - Modify list to delete or include any other product you ROP not on the list Note: Do not include fish or cheese products (separate plans are available)
- Labels of products – to save typing ingredient list, place copy of label(s) on blank paper and include sheet(s) with plan
- Process Flow diagram - Review and confirm; modify as needed
- Facility Layout - provide layout and show product flow or reference Specialized Retail Meat Processing Variance Facility Layout
- Equipment used - Add or delete equipment used, as needed
- Standard Operating Procedures (SOP) – a. Modify SOP’s if your process is different. b. On Cooked plan select Cooking and Cooling reference
- Train employees on use of vacuum packaging machine, how to prevent cross contamination between raw and cooked product, how and when to properly clean vacuum packaging machine
- Document employee training
- Print, read, instruct employees and have plan and associated documents available
- Complete record each operating day and have on file
