Tuna Salad Sandwich HACCP Plan
Kenneth S. Hilderbrand Jr.
April 27, 2000
Kenny's Sandwich Deli Inc.
Tuna Sandwich Process Flow Diagram
Tuna Sandwich Hazard Analysis
Tuna Sandwich HACCP Plan
Downloadable version
Tuna Sandwich Process Flow Diagram
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PRIMARY PROCESS STEP
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SEC.
PROCESS STEP |
DESCRIPTION
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| (1) Receive Ingredients | Bread, Canned Tuna, Salad Dressing, Chopped Sweet Pickle | |
| (2) Mix Ingredients | Using Power Blender | |
| (3) Prepare Sandwiches | Using Conveyor Belt and Some Hand Labor | |
| (4) Package and Label Sandwiches | Heat Sealed Top on Preformed Plastic Container | |
| (5) Refrigerate | Walk-in Cooler at 45 F or Less | |
| (6) Ship | By Refrigerated Truck | |
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Firm Name: Kenny's Sandwich Deli Inc Product Description: Tuna Salad Sandwiches Firm Address: 1514 SW Harvest Road, Boulder CO 97988 Method of Storage and Distribution: Refrigerated Intended Use and Consumer: General Public |
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(1) Ingredient/processing step |
(2) Identify potential hazards, controlled or enhanced at the step |
(3) Are any potential Food Safgety hazards significant? (Y/N) |
(4) Justify your decisions for Column 3 |
(5) What preventive measures can be applied to prevent the significant hazards? |
(6) Is this step a Critical Control Point? (Y/N) |
| (1) Receive Ingredients |
biological: None chemical: None physical: None |
No | All ingredients are commercially sterile and/or packaged. | No | |
| (2) Mix Ingredients |
biological: Growth of food pathogens chemical: None Physical: None |
No | All ingredients are commercially sterile and/or packaged, and mixing time is less than 5 minutes | No | |
| (3) Prepare Sandwiches |
biological: Growth of food pathogens chemical: None Physical: None |
No | Preparation time is less than 5 minutes. | No | |
| (4) Package & Label Sandwiches |
biological: Growth of food pathogens chemical: Allergens Physical: None |
No |
Package time is less than 5 minutes Label must list all ingredients |
Check all labels for accurate ingredient listing |
Yes |
| )(5) Refrigerate |
biological: Growth of food pathogens chemical: Histamine formation Physical: None |
Yes
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Temperature abuse can allow growth of food pathogens. Commercially Sterile ingredients |
Adequate Refrigeration | Yes |
| (6) Ship |
biological: None chemical: None physical: None |
No | Not regulated by this firm's FDA HACCP plan - controlled by receiver | No | |
Tuna Salad Sandwich HACCP Plan
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Firm Name: Kenny's Sandwich Deli Inc Firm Address: 1514 SW Harvest Road, Boulder CO 97988
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Product Description: Tuna Salad Sandwiches Method of Storage and Distribution: Refrigerated Intended Use and Consumer: General Public |
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(1) Critical Control Point (CCP) |
(2) Significant Hazards(s) |
(3) Critical Limits for each Preventive Measure |
MONITORING
(4)
(5)
(6)
(7) |
(8) CorrectiveActions |
(9) Records |
(10) Verification |
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| (4) Package & Label Sandwiches | Allergens | All labels will accurately list ingredients | Label statement | Visual inspection | Each batch | Packaging supervisor | Relabel | Production log | Daily review by production supervisor |
| (5) Refrigerate | Pathogen Growth | Store at 45 F or less | Cooler Temp. | Thermometer | Each Work Day | Supervisor | Relocate Product to Adequate Cooler | Temperature log | Calibrate Thermometer each week |
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Signature of Company Official: Date of Revision:
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Publication No. ORESU-I-00-001
Copyright Oregon Sea Grant
This publication was funded by the NOAA Office of Sea Grant and Extramural Programs, U.S. Department of Commerce, under grant number NA76RG0476 (project numberA\ESG-4), and by appropriations made by the Oregon State legislature. The U.S. government is authorized to produce and distribute reprints for governmental purposes notwithstanding any copyright notation that may appear hereon.
A downloadable, virus-scanned version of this plan, in MS Word for Windows 6.0, is available here, in a compressed .zip file. You will need a utility such as pkzip or Winzip to decompress and use this document. Download the file.