HACCP plan
Cook-chill chicken soup
Prepared to FDA Food Code 2022, 8-201.14. Sample: your plan carries your business, your recipe and your equipment.
8-201.14(A) General information
- Business name
- ____________________
- Address
- ____________________
- Permit number
- __________
- Person in charge, title, phone
- ____________________
- Plan verified by (name, title)
- ____________________
8-201.14(B) Food categorization
- Food
- Chicken and vegetable soup
- Category
- Cooked food filled hot and sealed after cooking
- Why it is controlled
- Cooked soup with poultry is time/temperature control for safety food; a sealed bag removes oxygen 1-201.10(B), 3-502.12(D)
8-201.14(C) Flow diagram
Cook-chill chicken soup
- 01 Receive Chicken at 41°F or below
- 02 Prep Raw chicken apart from vegetables
- 03 CookCCP 165°F, all parts 3-401.11(A)(3)
- 04 Fill and seal hotCCP Sealed above 135°F 3-502.12(D)(2)(d)
- 05 Chill in the bagCCP 135°F to 70°F in 2 h, 41°F in 6 h 3-501.14(A)(1), 3-501.14(A)(2)
- 06 Hold at 34°F, then 41°FCCP 34°F in 48 h; 41°F up to 7 days; max 30 days 3-502.12(D)(2)(e)(iii)
- 07 ReheatCCP 165°F for 15 s within 2 h 3-403.11(A)
- 08 Hot hold and serve 135°F or above
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Chicken: ____ kg
- Vegetables: ____ kg
- Stock: ____ L
- Salt and seasoning: ____
Equipment
- Steam kettle or stockpot
- Bag filler or ladle and oxygen-barrier bags, clip or heat sealer
- Ice bath with stirring
- Walk-in with a continuous electronic temperature monitor
- Calibrated probe thermometer
Procedural controls
- Bags filled and sealed right after cooking, before the soup falls below 135°F. 3-502.12(D)(2)(d)
- Bare hands never touch ready-to-eat food: gloves, tongs or deli paper. 3-301.11(B)
- Bagging is done in a designated area, apart from raw food prep, or at a different time with the area cleaned and sanitized between. 3-502.12(B)(5)(b)
- Food-contact surfaces, the sealer and the circulator bath are cleaned and sanitized between raw and cooked product. 3-502.12(B)(5)(c)
- Only trained staff bag, seal, cook and cool. Access to the sealer is limited to them. 3-502.12(B)(5)(d)
- Food stays in this business; it is not sold packaged to customers or other businesses. 3-502.12(D)(2)(a)
- Bags held in a refrigeration unit with an electronic system that continuously monitors time and temperature, checked by eye twice a day. 3-502.12(D)(2)(f)
- Records kept at least 6 months. 3-502.12(D)(3)(b)
8-201.14(E) Critical control points summary
| CCP | Significant hazard | Critical limit | Monitoring | If the limit is missed | Verification and records |
|---|---|---|---|---|---|
| Cook | Survival of Salmonella in the chicken | All parts of the soup at 165°F or above3-401.11(A)(3) | Probe the kettle in two places before filling; log it | Below the limit: keep heating and re-probe | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log |
| Fill and seal | Recontamination and spore growth if the soup cools before sealing | Each bag sealed before the soup falls below 135°F3-502.12(D)(2)(d) | Probe the kettle at the start and end of filling; log it | Below 135°F before sealing: reheat the soup to 165°F and fill again, or discard | Person in charge reviews the logCooking log |
| Chill | C. perfringens and C. botulinum growth | 135°F to 70°F within 2 hours; to 41°F or less within 6 hours total3-501.14(A)(1), 3-501.14(A)(2) | Probe the center of one bag per batch at 2 and 6 hours | Missed 70°F at 2 hours: reheat to 165°F and restart, or discard. Missed 41°F at 6 hours: discard | Person in charge signs the cooling logCooling log |
| Cold hold | C. botulinum and Listeria growth during storage | 34°F within 48 hours of reaching 41°F; then at 41°F or less for no more than 7 days, never more than 30 days from packaging3-502.12(D)(2)(e)(iii) | Continuous monitor checked twice a day; bags labeled with pack date, date moved and discard date | Above the limit or past a date: evaluate under the plan or discard | Weekly log reviewCold holding log, monitor history |
| Reheat for hot holding | Surviving vegetative cells after storage | 165°F for 15 seconds, reached within 2 hours3-403.11(A), 3-403.11(D) | Probe each batch at the end of reheating; log time and temperature | Not at 165°F within 2 hours: discard | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedFood temperature log |
8-201.14(F) Supporting documents
Training
- Each person who bags, cooks, cools or logs is trained on this plan before they start, and the training is written down.
- Training covers the critical limits, how to probe and log, the corrective actions, and why the process is risky (C. botulinum, Listeria).
- The person in charge confirms training is complete and refreshes it when the plan or the menu item changes.
Records (blank logs attached to the plan)
- Cooking log
- Cooling log
- Cold holding log
- Food temperature log
- Hot holding log
- Thermometer calibration log
- Corrective action log
Label
Chicken soup, cook-chill
Packed: date ____ Batch ____
Moved to 41°F: date ____
Discard by: date ____
Keep at 34°F
8-201.14(G) Other information your regulatory authority asks for
Some health departments add their own forms, a fee, a lab test or a site visit. See what your state lists, then ask your plan reviewer before you start.