PRODUCTION CENTRE

COVID-19 HEALTH SCREENING TOOL 

CCP Forms
  • CCP1B - Cooking Temperature
  • CCP2B - Cooling Temperature & Time

(Person Responsible: CCP Monitor, or Trained Designated Employee)

PROCECURE:
- Check Internal/core temperature of product during cooking on each batch using a calibrated thermometer and a time stop to ensure critical limit is maintained (72°C for a minimum of 1 minute). 
- Document the results below with date, time, initial and provide the document to production manage or HACCP coordinator when completed for verification

DEVIATION PROCEDURE
- If internal / Core temperature of product is below 72ºC, increase media temperature to achieve 72 ºC of core temperature of product for one minute
- If thermometer to measure CL is found out of calibration all product released using the thermometer since the last good calibration must be placed on hold to receive a thermal application achieving CL or disposed of
- If there is a failure of equipment that makes impossible to reach CL, product must be placed on hold until it has receive the thermal application reaching CL or must be disposed of
- If the problem cannot be fixed, this must escalate to the Production Manager and HACCP Coordinator, which will provide further directions


(Person Responsible: CCP Monitor, or Trained Designated Employee)


PROCEDURE

1. Record date and product name

2. Write down cooking finish time

3. Once the product is ready for cooling, write down the cooling start time

4. Calculate and write the difference in time between the two process (it should not be higher than 90 min)

5. Write down cooling finish time and temperature

6. Calculate if total cooling time and temperature were below the critical limit [(CL) 54.4 to 26.6 degrees C (1.5 Hr) or 26.6 to 4.4 degrees C (5 Hr)] write down yes or no and note total cooling time and temperature

7. Initial the first column. Provide the document to Production Manager or HACCP Coordinator when completed for verification


DEVIATION PROCECURE

- If internal temperature remains out of critical limit (CL) but within the allowed time, decrease room temperature to achieve CL core temperature of product within the allowed time.

- If thermometer to measure CL is found out of calibration all product released using the thermometer since the last good calibration must be placed on hold to further assess or dispose of.

- If CL time and temperature cannot be achieved product must be placed on hold and disposed of.

- If the problem cannot be fixed,  this must escalate to the Production Manager and HACCP Coordinator, which will provide further directions. 


Forms & Records

  • Blood Spill Record
  • Foreign Material Record

PROCEDURE

Conduct cleaning and sanitation activities after incident. 

Put on disposable gloves and appropriate protective clothing 

Use soap product mixed with water in spray bottle, rinse. 

Re-sanitize with the sodium hypochlorite solution and repeat x2. 

Disposable gloves and coat, paper towel and/or rug place in plastic autoclave biohazard bag. 

Complete, dates and signs/initials this Record


Plant Supervisor investigate(s) whenever contamination occurs. Any employee can report foreign material to their immediate supervisor. If food safety is compromised or in case of re occurrence, segregate and address immediately. Write the deviation on a Food Safety Deviation Record and record action taken and Corrective Actions to prevent recurrence, if necessary. 

Production Manager Records

  • Equipment Service Schedule
  • Tab 2

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