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April 2006
| Example Risk Control Plan for Turkey Vegetable Soup | ||||
| Establishment Name: ABC Establishment | Type of Facility: Full Service | |||
| Physical Address: 123 Any Street | Person in Charge: John Doe | |||
| City: Any City | State: Any State | Zip: 00000 | County: Any County | |
| Inspection Time In: 9:00 a.m. |
Inspection Time Out: 12:30 p.m. |
Date: July 12, 2001 |
Inspector's Name: Jane Doe | |
| Agency: Your jurisdiction | ||||
Temperature of turkey vegetable soup in walk-in cooler was 65 °F after cooling in the walk-in all night (12 hours).
Food Code Section 3-501.14 - Soup not cooled from 140 °F - 41 °F in 6 hours or less
Improper Holding Temperatures (Cooling)
Cool from 140 to 41 °F within 6 hours provided that food is cooled from
140 to 70 °F in 
2 hours.
(Who is responsible for the control, what monitoring and record keeping is required, who is responsible for monitoring and completing records, what corrective actions should be taken when deviations are noted, how long is the plan to continue)
Conduct a Trial Run to Determine if Cooling Procedure Works
The head chef will portion soup at a temperature of 140 °F in cleaned and sanitized 3-inch metal pans, and place them uncovered in the coolest, protected area of the walk-in cooler. He will record the time on the "Time-Temperature Log." Two hours later, the temperature of the soup will be checked and recorded. If the temperature of the soup is not 70 °F or less, the soup will be reheated to 165 °F, and the trial run will be restarted in an ice bath. When the temperature is 70 °F or less within 2 hours, the time and temperature will be recorded, and cooling will continue. Four hours later, the temperature of the soup will again be checked and recorded. If the soup is 41 °F or less, the cooling procedure will be established. If the soup is not 41 °F or less, it will be discarded and other cooling options will be used (see below).
Procedure
When there is less than one gallon of soup left over at the end of the day, the head chef will log the volume and disposition of the soup. When the volume is greater than one gallon, the established procedure will be followed. The head chef will complete the Temperature Log daily for 30 days. The general manager will review the log weekly for completeness and adherence to the procedure.
Other options that may be suggested to the operator include: purchasing a data logger to record cooling overnight; discarding any leftover soup at the end of the day; using chill sticks/ice paddles; using a ice bath to cool leftovers prior to storage; and purchasing a blast chiller).
The log will be available for review by the regulatory authority upon request.
As the person in charge of the _______________ located at __________________, I have voluntarily developed this risk control plan, in consultation with ______________________ and understand the provisions of this plan.
| _______________________ | _______________________ |
| (establishment manager) | (date) |
| _______________________ | _______________________ |
| (regulatory official) | (date) |
| Risk Control Plan | ||||
| Establishment Name: | Type of Facility: | |||
| Physical Address: | Person in Charge: | |||
| City: | State: | Zip: | County: | |
| Inspection Time In: |
Inspection Time Out: | Date: | Inspector's Name: | |
| Agency: | ||||
(Who is responsible for the control, what monitoring and record keeping is required, who is responsible for monitoring and completing records, what corrective actions should be taken when deviations are noted, how long is the plan to continue)
As the person in charge of the _______________ located at __________________, I have voluntarily developed this risk control plan, in consultation with ______________________ and understand the provisions of this plan.
| _______________________ | _______________________ |
| (establishment manager) | (date) |
| _______________________ | _______________________ |
| (regulatory official) | (date) |
