Fillable Hazard Analysis Critical Control Point (Page 2 of 3) in pdf

For each Critical Control Point:



Identify acceptable levels, called Critical Limits. Critical Limits must be things you can

measure. Examples are refrigerated temperature (41º F or less), cooling (135 º F to 41º F in 6

hours), final cook temperature (poultry 165 ºF, meat and fish to 145º F), time under vacuum (14

days or less) etc.



Describe how the Critical Limits will be measured. Include who will measure, how they will

measure and when they will measure.



Who will verify that the measurements and procedures are correctly documented and followed?

How often will this be done?



What are the actions taken by the person in charge if the critical limits for each CCP are not

met? Corrective actions need to be specific to the critical limit. For example, what will you do

when the refrigerated product is above 41ºF? Above 45ºF? What will happen if the duck does

not reach a final cook temperature of 165ºF?



Include samples of the forms that will be used to keep track of the measurements, verify the

procedures are correct and record corrective actions when critical limits are not met. A single

form could be used for all.



Provide food safety training to teach employees and supervisors how to perform the steps in this

plan, how to use necessary equipment and how to implement corrective actions. Employees need

to sign off on the training plan.



Provide a refrigeration temperature log for 1 week to assure your refrigeration units can hold at 41º F

or less. Cooling verification charts and final cook temperature verification charts will also be

required.



Include a statement that an approved, signed copy of the plan will be kept on the premises for

review by the Snohomish Health District (SHD). Also keep a statement that SHD will be informed in

advance of any significant changes in the process that may affect the accuracy or effectiveness of

the plan.

I certify that all of the information submitted is accurate to the best of my knowledge. The

operation complies with Washington State Retail Food Code.

I understand that failure to comply with this plan and/or falsification of monitoring records is a

violation of the Washington State Retail Food Code WAC 246-215 and may result in enforcement

action.

___________________________________________________________ Date: ___________

Permit holder or person in charge

Signature/Title

For Health Department use:

Date

Reviewer

Comments

Accepted

Environmental Health Division

3020 Rucker Avenue, Suite 104  Everett, WA 98201-3900  fax: 425.339.5254  tel: 425.339.525

Hazard Analysis Critical Control Point Page 2

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