Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: _____ _______________________________ Menu Items: __Soups_________________
Receive fresh ingredients at 41F or below.
Cold Hold/Store in refrigerator at 41F or below.
Ingredients combined (veggies, broth, cream, seafood, noodles, etc.) in stock pot
Cool in shallow (2 inch or less) hotel pans in walk-in at 41 or below. Cool from 135-70 in 2 hrs & 70-41 in additional 4 hrs.
Hot Hold at 135F or above for maximum or 4 hours. (temp to be checked with metal stemmed thermometer every 2 hours)
Cooked (boiled) to 145F or above.
Hot Hold at 135F or above for max of 4 hours Reheat to 165F or above (temp to be checked with metal stemmed thermometer every 2 hours) Served
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: Menu Items: __Crab Cakes_________________________
Receive fresh crabmeat from ________ at 41F or below or pasteurized crabmeat from ____________ at 38F.
Cold Held at 41F or below for fresh crabmeat or 38F or below for past. crabmeat. Crabmeat (pasteurized) iced if unit is not 38F or less
Combine crabmeat with mustard, breading & seasonings and form into cakes using gloves, etc.
Served
Cook to 145F to order if no shell eggs are used, 155F is shelled eggs used in recipe.
Cold Held at 41F or below for maximum of 2 days.
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: Menu Items: Shrimp Salad
Receive frozen shrimp in 5 lb boxes at 0F or below from Sysco or other approved source.
Shrimp thawed under cool running water
Shrimp combined with pre-chilled mayonnaise, celery & spices.
Served
Cold Hold at 41F or below for maximum of 2 days.
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: Menu Items: Hamburgers
Receive frozen patties from Sysco at 0F or below.
Cold Held/Stored in freezer at 0F or below.
Cooked to order to 155F
Variation Burgers cooked as requested by customer. Consumer advisory placed on menu with asterisk by undercooked item to refer them to advisory.
Served
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: _ Menu Items: Prime Rib
Prime Rib received fresh from Sysco at 41F or below.
Meat seasoned and Cooked to rare to approximately 130F for 121 minutes.
Roast cooled in walk-in. Cover vented to allow proper cooling.
Reheat to 135F or above to order. Served *Can be cooked less with consumer advisory and asterick on item.
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: _________________________ Menu Items: ___Pasta Sauce________________________
Receive ground beef from Sysco at 0F or below.
Thaw in walk-in at 41F or below for maximum of 24 hours.
Cook meat to 155F
Cooled in walk-in in shallow containers less than 4 inch food depth with vented lid.
Monitor temp of product every 2 hours with thermometer
Hot Hold at internal temperature of 135F. Internal temperature to be checked every 2 hours. Some Served
Combine vegetables, oil, tomato sauce, etc. to meat mixture. Continue to cook to 165F-185F for 3-4hours.
Reheat to 165F within 2 hours.
Hot Hold at 135F or above.
Serve Any leftovers are discarded.
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: ____________________________ Menu Items: ___________________________
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: ____________________________ Menu Items: ___________________________
Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility: ____________________________ Menu Items: ___________________________
