HACCP plan
Vacuum-packed raw beef portions
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
- Raw beef portions (steaks, chops)
- Category
- Raw meat packaged by reduced oxygen packaging
- Why it is controlled
- Raw meat is time/temperature control for safety food; the barrier is its high level of competing organisms 3-502.12(B)(2)(d)
8-201.14(C) Flow diagram
Vacuum-packed raw beef portions
- 01 Receive At 41°F or below
- 02 Cold storage Raw, below ready-to-eat
- 03 Portion Designated area
- 04 Vacuum seal Trained staff only
- 05 Label every bagCCP Keep at 41°F; discard in 30 days 3-502.12(B)(3)
- 06 Cold holdCCP 41°F or less 3-502.12(B)(2)
- 07 Open and cookCCP 145°F for 15 s 3-401.11(A)(1)
- 08 Serve
8-201.14(D) Ingredients, equipment and procedures
Recipe (your amounts)
- Raw beef: ____ portions of ____ g
- Nothing else added to the bag
Equipment
- Chamber vacuum sealer and bags
- Bag labels printed in bold type
- Walk-in held at or below the limit
- Calibrated probe thermometer
Procedural controls
- Barrier for each food named in the plan: raw meat with a high level of competing organisms. 3-502.12(B)(2)(d)
- Bare hands never touch ready-to-eat food. 3-301.11(B)
- Packaging is done in a designated area, apart from ready-to-eat food, or at a different time with the area cleaned and sanitized between. 3-502.12(B)(5)(b)
- The sealer and food-contact surfaces are cleaned and sanitized between raw and ready-to-eat products. 3-502.12(B)(5)(c)
- Only trained staff use the sealer; access is limited to them. 3-502.12(B)(5)(d)
8-201.14(E) Critical control points summary
| CCP | Significant hazard | Critical limit | Monitoring | If the limit is missed | Verification and records |
|---|---|---|---|---|---|
| Label and date | C. botulinum toxin and Listeria if bags are kept too long | Every bag labeled to keep at 41°F or below and discard within 30 days of packaging, or by the supplier's date if sooner3-502.12(B)(3), 3-502.12(B)(4) | Packer labels each bag at sealing; person in charge checks labels daily | No label, or past the date: discard | Weekly label and log reviewROP label and discard log |
| Cold hold | Pathogen growth in the sealed bag | 41°F or less3-502.12(B)(2) | Walk-in temperature logged twice a day; bag temperature probed weekly | Above the limit: move bags, find out how long they were warm, discard if unknown or past the plan's allowance; fix the unit | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCold holding log |
| Cook | Survival of pathogens on the meat | 145°F or above for 15 seconds; intact steak served rare: 145°F on the surface, top and bottom, with a color change3-401.11(A)(1), 3-401.11(C)(3) | Line cook probes or checks the sear for each order type; logs spot checks each shift | Below the limit: keep cooking | Probe thermometers checked for accuracy (±2°F, 4-203.11(B)) and loggedCooking log |
8-201.14(F) Supporting documents
Training
- Each person who packs or labels is trained on this plan, the label rules and the discard dates, and it is written down (3-502.12(B)(6)).
- Training covers why sealed bags are risky (C. botulinum, Listeria) and the corrective actions.
Records (blank logs attached to the plan)
- ROP label and discard log
- Cold holding log
- Cooking log
- Thermometer calibration log
- Corrective action log
Label
IMPORTANT: Keep refrigerated at 41°F or below
Raw beef Packed: date ____
Discard by: date ____ (30 days, or the supplier's date if sooner)
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.