Transcription
Sample Food Safety PlanMEETS BC REGULATORY REQUIREMENTSCHICKEN CORDON BLEU
CHICKEN CORDON BLEU FOOD SAFETY PLANProduct DescriptionProduct Description1. What is your product name andweight/volume?Chicken cordon bleu (1 kg)2. What type of product is it (e.g., raw, ready-toeat, ready-to-cook, or ready for furtherprocessing, etc.)?Raw3. What are your product’s important food safetycharacteristics (e.g., acidity, Aw, salinity, etc.)?None4. What allergens does your product contain?Milk, egg and wheat.5. What restricted ingredients (preservatives,additives, etc.) does your product contain, andin what amounts (e.g., grams)?None6. What are your food processing steps (e.g.,cooking, cooling, pasteurization, etc.)?Receiving incoming materials, ambient storage, coolrefrigerator storage, packaging material storage in aseparate location, cutting, rolling, filling, seasoning,coating, dipping, coating, refrigerate, weighing, traypackaging and sealing, metal detecting, retail boxpackaging and labeling, case packaging and labeling,palletizing, freezer storage, shipping.7. How do you package your product (e.g.,vacuum, modified atmosphere, etc.) and whatpackaging materials do you use?Chicken cordon bleu is packaged in a plastic tray andsealed with polypropylene film. Packaged trays arepacked in cardboard boxes.8. How do you store your product (e.g., keeprefrigerated, keep frozen, keep dry) in yourestablishment and when you ship your product?Keep frozen. Frozen chicken cordon bleu packagesare shipped in a clean, temperature-controlled truck(less than or equal to -18 C)9. What is the shelf-life of your product underproper storage conditions?Frozen product shelf life is 3 months at freezertemperatures (less than or equal to -18 C)10. How is the best before date to be noted on your The best before date is printed on the cardboardproduct? (When product shelf life is more than 3 box as YY MM DD. Example: 15 JA 04 (January 04,2015)month, lot code or manufacturing date is to beprinted on product label.)Page 2 of 7
CHICKEN CORDON BLEU FOOD SAFETY PLANProduct Description11. Who will consume your product (e.g., thegeneral public, the elderly, theimmunocompromised, infants)?Raw product for the general population.Note: Chicken cordon bleu is not suitable for peoplewith milk, egg or wheat allergies or glutenintolerance.Frozen product must be cooked before eating.Cooking instructions are provided on the label.Chicken cordon bleu must be cooked until theinternal temperature of the product reaches togreater than or equal to 74 C (165 F) for 15 seconds.12. How might the consumer mishandle yourproduct, and what safety measures will preventthis?1. Products not stored at correct temperatures cancause illness and can have quality defects – storageand handling instructions are on the label.2. Products that have passed the best before datecan cause illness and can have quality defects –cooking instructions are printed on the cardboardbox label.3. Refreezing can cause food safety and qualitydefects – storage and handling instructions are onthe label.13. Where will the product be sold?Food service, retail, wholesale and distributor.14. What information is on your product label?Individual product box label contains informationsuch as product name, weight, ingredient listingincluding allergens, nutritional table, storage andhandling instructions, best before date, cookinginstruction, manufacturing company name, addressand contact information.Corrugated box label contains information such asproduct name, best before date, quantity, storageand handling instructions, cooking instruction,manufacturing company name, address and contactinformation.Page 3 of 7
CHICKEN CORDON BLEU FOOD SAFETY PLANIncoming MaterialsIngredientsRaw chicken breast piecesBlack pepperCooked ham slicesParsley flakesSwiss cheese slicesAll purpose flourLiquid pasteurized eggsBread crumbsSaltFood contact processing aid materialsNoneFood contact packaging materialsPlastic traysPolypropylene plastic filmsNon-food contact packaging materialsPrinted cardboard boxesTapeCorrugated boxesShrink wrapPlain labelsWooden palletsInkChemicals (hand washing, sanitation and maintenance)Hand soapSanitizerHand sanitizerLubricantDegreaserPage 4 of 7
CHICKEN CORDON BLEU FOOD SAFETY PLANFood Safety Plan Table: Meets BC Regulatory Requirements1. Identifying Hazards2. Identifying3. Establishing Critical Limits4. Establishing Monitoring Procedures5. Establishing Corrective Actions6. Establishing Verification7. Keeping(Regulatory Requirement*)Critical Control(Regulatory Requirement*)(Regulatory Requirement*)(Regulatory Requirement*)ProceduresRecords(Pending Regulatory Requirement)(PendingPoints ical hazard:CCP # 1Metal detector must detect 2.5Test the metal detector at the start,A. When the metal detector fails toPresence of hazardous extraneousMetal detectingmm ferrous, 2.5 mm non-every hour during packaging, and at themetallic material in the finishedferrous, and 3.0 mm stainlessend of each packaging run.product due to the failure of thesteel test samples when themetal detector to detect metal and1.At the end of each productionDaily Metaldetect a metal test sampleday, review the “Daily MetalDetector Check1.Immediately stop the line andDetector Check Record” toRecordTest the metal detector by passing aplace all products processed sinceensure that it has been properlytest samples are passedsample piece of metal through thethe last successful check on hold.completed.reject the product when metal isthrough the detector with thedetector to ensure that it is operatingdetected.product. The metal detectoreffectively and able to detect metalmetal detector was not functionalmonitoring of the metalmust reject the product.present in the product.must be held until they can bedetector follows the writtenCheck metal samples of 2.5 mm ferrous,passed through a functionalmonitoring procedure.2.5 mm non-ferrous, and 3.0 mmmetal detector.2.3.4.2.All products processed while the1.2.3.If non-conformance is foundstainless steel, one at a time. EachB. When a product is rejected by theduring the verificationcheck must include all three samplemetal detectorprocedure, investigate thetests.1.Inspect the product for the metalcause of the non-conformancepiece.and take necessary correctiveInsert the metal sample into the middleof the product and then pass the5.Once per week, ensure that theactions to preventproduct package through the metalFor above listed non-conformances (Adetector. A properly operating metal& B) investigate the cause of the non-detector must detect the metal sampleconformance and take necessarywhether or not the detector isin the product.corrective actions to preventoperating effectively, non-Each time a metal contaminant isreoccurrence.conformances, and correctivePage 5 of 7reoccurrence.4.Record all observations (e.g.,
1. Identifying Hazards2. Identifying3. Establishing Critical Limits4. Establishing Monitoring Procedures5. Establishing Corrective Actions(Regulatory Requirement*)Critical Control(Regulatory Requirement*)(Regulatory Requirement*)(Regulatory Requirement*)Points (RegulatoryCHICKEN CORDON BLEU FOOD SAFETY PLAN6. Establishing Verification7. KeepingProceduresRecords(Pending Regulatory ment)detected, the metal detector belt must6.actions taken) on the “Dailyretract and the rejected product mustRecord all non-conformances andMetal Detector Check Record,”drop into the rejection box.corrective actions taken on the “Dailyincluding the date, the time,Record the metal sample check asMetal Detector Check Record,"and initials.acceptable (“ ”) (i.e., the metalincluding the date, the time, anddetector is operating correctly) or notinitials.acceptable (“X”) (i.e., the metaldetector is not operating correctly) onthe “Daily Metal Detector CheckRecord,” including the date, the time,and initials.Page 6 of 7
Daily Metal Detector Check RecordCritical Control Point #1 (Physical)Critical Limits: Metal detector must detect 2.5 mm ferrous, 2.5 mm non-ferrous, and 3.0 mm stainless steeltest samples when the test samples are passed through the detector with the product. The metal detectormust reject the product.Record the metal sample check as acceptable (“ ”) (i.e., the metal detector is operating correctly) or notacceptable (“X”) (i.e., the metal detector is not operating correctly).DateTimeBatchProduct NameNumber2015/11/0212:002.5 mm2.5 mm3.0 mmInitialsFerrousNon-StainlessferrousSteel SM SM1Chicken cordon bleu13:051Chicken cordon bleu14:071Chicken cordon bleu XSM15:371Chicken cordon bleu SM16:041Chicken cordon bleu SM17:051Chicken cordon bleu SM1Chicken cordon bleu SM(start)17:44(finish)Record non-conformance and corrective actions here:At 14:07, a 3.0 mm stainless steel test sample was not detected by the metal detector. The line wasstopped. Products were placed on hold since last successful check at 13:05. At 15:30, the metal detectorwas repaired and calibrated. SMDaily verification:MNDate: 2015/11/02Weekly verification:MLDate: 2015/11/09Page 7 of 7
CHICKEN CORDON BLEU FOOD SAFETY PLAN . Page . 6. of . 7 1. Identifying Hazards (Regulatory Requirement*) 2. Identifying Critical Control Points (Regulatory Requirement*) 3. Establishing Critical Limits (Regulatory Requirement*) 4. Establishing Monitoring Procedures (Regulatory Requirement*) 5. Establishing Corrective Action s (Regulatory .
