23-14683 HACCP Plan Review Checklist Rev. 09 01 17 PDF
23-14683 HACCP Plan Review Checklist Rev. 09 01 17 PDF
23-14683 HACCP Plan Review Checklist Rev. 09 01 17 PDF
HACCP Plan must be specific and limited to the proposed Reduced Oxygen
Packaging (ROP) process.
1. Cover letter- Describe the proposed ROP process and must include
name and physical address of the food establishment(s) with single
point of contact information.
4. Flow Diagram and/or Hazards Analysis Table - For each specific food or
category type, identify each step of the ROP process, identifying
Critical Control Points and corresponding Critical Control Limits,
potential safety concerns (chemical, biological and physical) and
corrective action to be taken when Critical Control Limits are not
achieved.
Public Sanitation and Retail Food Safety Unit ● PO Box 149347, Mail Code 1987 ● Austin, Texas 78714-9347
(512) 834-6753 ● Facsimile: (512) 834-6683 ● http://www.dshs.texas.gov/foodestablishments/
6. Critical Control Points (CCP) - Each Critical Control Point; e.g., cold
holding, cooking, and cooling. Include reheating and hot holding as
Critical Control Points if the product is to be held hot until serving.
7. Critical Limits (CCL) -_Must provide established Critical Limits for each
Critical Control Point; e.g., cold holding temperature, cooking
temperature, cooling time and temperatures, reheating and hot
holding (if applicable) time and temperatures, etc.
10. Corrective action/response plan when Critical Limits not met - Course
of action taken by the PIC if Critical Limits for each Critical Control
Point are not met. What corrective actions are to be taken if the
process is performed incorrectly, specific to each step of the process.
11. Initial Cooling - Bagged foods must be cooled to 41°F using the
standard cooling parameters; i.e., 135° F to 70° F in two hours and
70°F to 41°F within the next four hours.
Public Sanitation and Retail Food Safety Unit ● PO Box 149347, Mail Code 1987 ● Austin, Texas 78714-9347
(512) 834-6753 ● Facsimile: (512) 834-6683 ● http://www.dshs.texas.gov/foodestablishments/
ADDITIONAL NOTES:
• Except for FISH that is frozen before, during, and after PACKAGING, a
FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN
PACKAGING method.
Public Sanitation and Retail Food Safety Unit ● PO Box 149347, Mail Code 1987 ● Austin, Texas 78714-9347
(512) 834-6753 ● Facsimile: (512) 834-6683 ● http://www.dshs.texas.gov/foodestablishments/
Public Sanitation and Retail Food Safety Unit ● PO Box 149347, Mail Code 1987 ● Austin, Texas 78714-9347
(512) 834-6753 ● Facsimile: (512) 834-6683 ● http://www.dshs.texas.gov/foodestablishments/