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Implementation date: _________________________
Sample, sous vide food flow
Tender spare ribs
Received whole
Butchered, portioned, seasoned
Packaged, labeled and sealed
Sous vide cooked
Cooled
Refrigerated
Removed from bag and reheated to order on grill
Served
SousVideHazardAnal ysisCrit icalControlPointHACCPChecklist_EH_08_2014_kkc
3
Environmental Health Division
3020 Rucker Avenue, Suite 104  Everett, WA 98201-3900  fax: 425.339.5254  tel: 425.339.525

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