HACCP plan
Sous vide beef steak
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 steak, portioned
- Category
- Raw animal food, cooked and cooled in the bag
- Why it is controlled
- Cooked meat held in a sealed bag is time/temperature control for safety food 1-201.10(B), 3-502.12(D)
8-201.14(C) Flow diagram
Sous vide beef steak
- 01 Receive At 41°F or below
- 02 Portion and season Designated area
- 03 Bag and seal 3-502.12(D)(2)(d)
- 04 CookCCP 145°F for 15 s, center 3-401.11(A)(1)
- 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 Sear to order Out of the bag, straight to the plate
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Beef steaks: ____ portions of ____ g
- Salt and seasoning: ____
- Fat or aromatics added to the bag: ____
Equipment
- Chamber vacuum sealer with oxygen-barrier bags
- Immersion circulator
- Ice bath
- 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 E. coli O157:H7 | 145°F or above for 15 seconds at the center of the thickest steak3-401.11(A)(1) | Probe the thickest bag through foam tape at the end of the cook; log it | Below the limit: keep cooking and re-probe. Circulator failed: discard or finish to the limit under the plan | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log |
| Cool | Spore formers growing while 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 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) | C. botulinum and Listeria growth | 41°F or less; used or discarded within 7 days3-502.12(D)(2)(e)(ii) | Continuous monitor checked twice a day; every bag labeled with the discard date | Above the limit: move and evaluate by time over the limit; 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)
Label
Sous vide steak
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.