HACCP plan
Sous vide beef short rib
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
- Beef short rib, bone in or boneless
- Category
- Raw animal food, cooked and cooled in the bag (whole meat roast)
- Why it is controlled
- Meat is time/temperature control for safety food: it supports C. perfringens and C. botulinum growth in a sealed bag 1-201.10(B), 3-502.12(D)
8-201.14(C) Flow diagram
Sous vide beef short rib
- 01 Receive Meat at 41°F or below
- 02 Cold storage Raw, below ready-to-eat
- 03 Season and bag Designated area, no bare hands
- 04 Seal Oxygen-barrier bag, before cooking 3-502.12(D)(2)(d)
- 05 CookCCP Roast chart, e.g. 135°F / 36 min 3-401.11(B)(1)
- 06 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)
- 07 Hold at 34°FCCP 34°F within 48 h; use within 30 days 3-502.12(D)(2)(e)(i)
- 08 Reheat Unsliced roast: oven roast chart; other: to 165°F
- 09 Serve On premises
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Beef short rib: ____ kg per batch
- Salt and dry seasoning: ____ g per kg
- Aromatics added to the bag: ____
Equipment
- Chamber vacuum sealer with oxygen-barrier bags
- Immersion circulator and lidded bath
- Ice bath or blast chiller
- Walk-in with a continuous electronic temperature monitor
- Calibrated probe thermometer with a thin tip and closed-cell foam tape
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 E. coli O157:H7 in the beef | Center held at a roast chart time and temperature, for example 130°F for 112 minutes, 135°F for 36 minutes or 145°F for 4 minutes3-401.11(B)(1) | Cook probes a bag from the thickest piece through foam tape at the end of the cook; logs bath setting, center temperature and time | Below the chart: keep cooking until the chart time is met at the reached temperature and log the extra time. Circulator failed mid-cook: discard or finish under the person in charge's direction per the plan | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log, thermometer calibration log |
| Cool | C. perfringens and C. botulinum spores growing as the bag cools | 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 the start, at 2 hours and at 6 hours; log the times and readings | Above 70°F at 2 hours: reheat to 165°F and restart cooling with a faster method, or discard. Above 41°F at 6 hours: discard | Person in charge signs the cooling log dailyCooling log, corrective action log |
| Cold hold (34°F) | C. botulinum and Listeria growth during storage | 34°F within 48 hours of reaching 41°F; used or discarded within 30 days of packaging3-502.12(D)(2)(e)(i) | Electronic monitor runs all the time; staff check it twice a day and log it. Every bag labeled with the pack date and the discard date | Unit above the limit: move bags to a unit that holds it and decide by the time over the limit under the plan. Past the discard date or no label: discard | Weekly review of the monitor history and labelsCold holding log, monitor printout |
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
- Thermometer calibration log
- Corrective action log
- HACCP verification log
Label
Sous vide short rib
Packed: date ____ Batch ____
Discard by: date ____ (30 days after packing)
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.