HACCP plan
Sous vide chicken breast
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 breast, boneless
- Category
- Raw poultry, cooked and cooled in the bag
- Why it is controlled
- Poultry is time/temperature control for safety food and commonly carries Salmonella and Campylobacter 1-201.10(B), 3-401.11(A)(3)
8-201.14(C) Flow diagram
Sous vide chicken breast
- 01 Receive At 41°F or below
- 02 Trim and season Raw poultry area
- 03 Bag and seal 3-502.12(D)(2)(d)
- 04 CookCCP 165°F, instantaneous 3-401.11(A)(3)
- 05 Cool 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 41°FCCP 41°F or less, 7 days 3-502.12(D)(2)(e)(ii)
- 07 Finish and serve Reheated for hot holding to 165°F
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Chicken breast: ____ portions
- Brine or seasoning: ____
- Fat or aromatics in the bag: ____
Equipment
- Chamber vacuum sealer
- Immersion circulator
- Ice bath or blast chiller
- Reach-in with a continuous electronic temperature monitor
- Calibrated probe thermometer
Procedural controls
- Bags sealed before cooking. 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 and Campylobacter | 165°F or above at the center, instantaneous3-401.11(A)(3) | Probe the thickest breast through foam tape when the bath time is up; log it | Below the limit: keep cooking and re-probe. Never serve a batch that did not reach the limit | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log |
| Cool | C. perfringens growth while cooling | 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 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, corrective action log |
| Cold hold (41°F) | Listeria and C. botulinum growth | 41°F or less; used or discarded within 7 days3-502.12(D)(2)(e)(ii) | Continuous monitor checked twice a day; bags labeled with the discard date | Above the limit: move and evaluate; past the date: discard | Weekly log reviewCold holding 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
- Hot holding log
- Thermometer calibration log
- Corrective action log
Label
Sous vide chicken breast
Packed: date ____ Batch ____
Discard by: date ____ (7 days)
Keep at 41°F or below
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.