HACCP plan
Salmon gravlax
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
- Salmon fillet cured with salt and sugar, served raw
- Category
- Raw fish, cured, ready to eat
- Why it is controlled
- Raw fish served ready to eat carries parasites and supports Listeria growth; curing it needs a variance 3-502.11(B), 3-402.11
8-201.14(C) Flow diagram
Salmon gravlax
- 01 Receive At 41°F or below
- 02 Freeze for parasitesCCP -4°F or below for 168 hours (7 days) 3-402.11(A)(1)
- 03 Thaw in walk-in 41°F or less
- 04 Apply cure Weighed recipe
- 05 Cure in walk-inCCP 41°F or below 3-501.16(A)(2)
- 06 Rinse, dry, slice
- 07 Cold hold, date markCCP 41°F, 7 days 3-501.17(A)
- 08 Serve
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Salmon fillet, skin on: ____ kg
- Salt: ____ g per kg
- Sugar: ____ g per kg
- Dill and spices: ____
Equipment
- Freezer that reaches the parasite limit, or supplier freezing records
- Walk-in at or below the limit
- Hotel pans, weights, plastic wrap
- Calibrated probe thermometer
Procedural controls
- Cure recipe written and weighed for each batch. Annex 6, 3(F)(3)
- Bare hands never touch the cured fish. 3-301.11(B)
- Freezing records kept 90 days beyond service. 3-402.12(A)
- Consumer advisory on the menu for raw fish. 3-603.11
8-201.14(E) Critical control points summary
| CCP | Significant hazard | Critical limit | Monitoring | If the limit is missed | Verification and records |
|---|---|---|---|---|---|
| Parasite destruction | Parasites (Anisakis and others) in raw salmon | -4°F or below for 168 hours (7 days); or -31°F or below until solid and held there for 15 hours3-402.11(A)(1), 3-402.11(A)(2) | Freezer temperature logged with the start and end time of each batch; or the supplier's written freezing statement kept with the invoice | Freezing not met or not recorded: refreeze to the full limit or cook the fish; do not serve it raw | Person in charge reviews freezing records before curing; records kept 90 days beyond serviceFreezer log, supplier letters |
| Cure (cold) | Pathogen growth during the multi-day cure | Fish at 41°F or below for the whole cure3-501.16(A)(2) | Walk-in logged twice a day; fish probed once a day | Above the limit: move, evaluate time over the limit under the plan, discard if unsafe | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCold holding log |
| Cold hold and date mark | Listeria growth in ready-to-eat fish | 41°F or below; used or discarded within 7 days, the day of preparation counted as day 13-501.16(A)(2), 3-501.17(A) | Every container labeled with the discard day; reach-in logged twice a day | Past the date or no label: discard | Weekly log reviewCold holding log |
8-201.14(F) Supporting documents
Training
- Each person who cures fish is trained on the recipe, the parasite rule and the date mark, and it is written down.
- Annex 6 asks that staff who cure demonstrate familiarity with the curing guidelines.
Records (blank logs attached to the plan)
- Cold holding log
- Food temperature log
- Thermometer calibration log
- Corrective action log
- HACCP verification log
Label
Salmon gravlax Batch ____
Freezing record: ____
Discard by: day ____ (7 days)
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.