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HACCP, or Hazard Analysis and Critical Control Points, is a system that food producers use to assess and address the risks inherent in their production processes. HACCP protocols are different for processors handling different types of food products, but they have common features. A HACCP chart is a tool that producers use to monitor the temperatures of potentially hazardous foods. The details of HACCP charts may vary from state to state and industry to industry, but they should always contain a spreadsheet for recording temperatures and other quantifiable information relevant to food safety procedures. Because HACCP is a system for identifying and preventing difficulties in the course of the production process, it does not extend to microbiological testing after a product enters the food system. Additional follow up is needed to ensure comprehensive food safety. |
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How to Do a HACCP ChartStep 1 Monitor the temperatures in your walk-in cooler, cook-line coolers, cooking station, reheating line, and hot holding case. Note these temperatures on your HACCP chart. Take readings at regular intervals, at least three times during the day. Step 2 Take temperatures as you receive inventory from suppliers. Note these temperatures on your HACCP chart. Step 3 Monitor the temperatures on potentially hazardous foods that are in the process of cooling. Check them after two hours, and again after six hours. Note these temperatures on your HACCP chart. Step 4 If any of the temperatures that you note do not comply with health department guidelines for storing that particular kind of food, take immediate corrective action. Record the action you take on your HACCP chart. |
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