Haccp Critical Control Points

HACCP CRITICAL CONTROL POINTS Date: DAILY TEMPERATURE LOG – BATCH COOKING TASTE PANEL GUIDELINES

(1) MINIMUM INTERNAL TEMPERATURE REQUIREMENTS (2) TASTE PANEL EVALUATION FOR COOKING RAW FOODS CODES 165ºF (74ºC) for 15 seconds Poultry (solid & ground); Stuffed Foods (all varieties); Dishes that include previously cooked potentially hazardous ingredients A = Excellent 155ºF (68ºC) for 15 seconds Ground Meats (beef, pork, veal, lamb, and fish); Pork (steaks & chops); Injected Meats; Game; Shell Eggs for hot holding B = Acceptable, recipe review needed 155ºF (68ºC) for 22 seconds Pork roasts C = Corrective action required 145ºF (63ºC) for 15 seconds Beef, Veal, Lamb (steaks & chops); Seafood; Shell Eggs for immediate service; Pasteurized Egg Dishes D = Rejected, product may not be served 145ºF (63ºC) for 4 minutes Beef, Veal, Lamb roasts 140ºF (60ºC) for 15 seconds Commercially processed, ready-to-eat food, heated for the first time, to be hot-held for service and fruit/ vegetables, cooked for the first time, to be hot-held for service BATCH – a large quantity of product prepared at one time

THERMOMETERS CLEANED, SANITIZED AND CALIBRATED Batch 1 Batch 2 Batch 3 Batch 4 Batch 5 (1) Internal (2) (1) Internal (2) (1) Internal (2) (1) Internal (2) (1) Internal (2) Product Emp temps. Taste Emp temps. Taste Emp temps. Taste Emp temps Taste Emp temps. Taste Name Initials Panel Initials Panel Initials Panel Initials Panel Initials Panel Time Temp Code Time Temp Code Time Temp Code Time Temp Code Time Temp Code

KEEP ON FILE FOR ONE YEAR USE BACK OF FORM FOR CORRECTIVE ACTION 3/2009 HACCP CRITICAL CONTROL POINTS -- CORRECTIVE ACTION STEPS

1 COOKING TO CORRECT INTERNAL TEMPERATURES (Use the information on the front of this form to review required internal cooking temperatures). CORRECTIVE ACTION Continue cooking process until correct internal temperature has been reached. Temperature must register on thermometer for 15 seconds or for other times as listed on this temperature log. Product may not be served or used for further processing until required internal temperature has been met. If Roast Beef is not held for 45 minutes prior to service or cooling for later use, it must then be cooked to well done - 150º F (66º C).

2 Complete DAILY TASTE PANEL for all food products. CORRECTIVE ACTION Do not serve foods that are deemed rejected.

HACCP Item PRODUCT DESCRIPTION HACCP CORRECTIVE ACTION (Please Initial) #

KEEP ON FILE FOR ONE YEAR USE BACK OF FORM FOR CORRECTIVE ACTION 3/2009