Table 154

Excerpt of HACCP Plan Summary Page for Fresh-Cut Lettuce

Process Biological/chemical/ step; physical

CCP hazard description no.

Water Biological: L. flume monocytogenes; wash; E. coli O157:H7; CCP 1B Salmonella spp., Shigella spp., other microbial pathogens

Critical limits

Potable water containing > 1 ppm free residual chlorine for 30 seconds; at pH < 7.0

Monitoring procedures/

frequency/person responsible

Prior to start of processing and each 30 minutes thereafter, QC personnel will monitor free chlorine using standardized test kit, and a calibrated pH meter will be used to monitor pH three times per shift

Corrective actions/ Verification procedures/

person responsible person responsible

QC personnel will maintain chlorine, pH, temperature monitoring logs; CCP deviations/corrective action logs, calibration logs for thermometer, pH test and chlorine test kit used; microbiological tests will be run on finished product at least once per year to validate pathogen absence. HACCP plan will be revalidated at least one per year

From IFPA Technical Committee, HACCP for the Fresh-Cut Produce Industry, IFPA, Alexandria, VA, 2000. With permission.

QC personnel will adjust water chemistry to maintain pH and chlorine added to maintain CL; held product will be rewashed and CL deviations noted in log

HACCP records

HACCP coordinator reviews all HACCP records weekly, HACCP coordinator will conduct calibration tests; plant manager reviews records daily, state food inspector/FDA audits, customer audits/ internal/consultant audit once per year, all records kept at least one year; random sampling/ testing product to ensure process verification n

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