April 2006
Out-of-Control Procedure | Associated Hazards | On-site correction (COS) | Long-term Compliance |
---|---|---|---|
Bare Hand Contact with RTE Food | Bacteria, Parasites, and Viruses via Fecal-oral Route | Conduct Hazard Analysis (See Chapter 3 and Annex 3). | RCP, Train Employees, SOP/HACCP Development |
Cold Holding | Vegetative Bacteria, Toxin-forming and Spore-forming Bacteria, Scrombrotoxin (Finfish) | Conduct Hazard Analysis (See Chapter 3 and Annex 3). | Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe |
Contaminated Equipment | Bacteria, Parasites, and Viruses | Clean and Sanitize Equipment; Discard or Reheat RTE Food. | Train Employees, Change Equipment or Layout, Develop SOP |
Cooking | Vegetative Bacteria, Parasites, and Possibly Viruses | Continue Cooking to Proper Temperature. | Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe |
Cooling | Toxin-forming and Spore-forming Bacteria | Conduct Hazard Analysis (See Chapter 3 and Annex 3). | Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe |
Cross- Contamination of RTE Foods with Raw Animal Foods | Bacteria, Parasites, and Possibly Viruses | Discard or Reheat RTE Food. | Change Equipment Layout, RCP, Train Employees, Develop SOP/HACCP/Recipe |
Food Source/ Sound Condition | Bacteria/Parasites/Viruses/Scombrotoxin/Ciguatera Toxin | Reject or Discard. | Change Buyer Specifications, Train Employees |
Freezing to Control Parasites | Parasites | Freeze Immediately; Discard; or Cook. | Change Buyer Specifications, RCP, Develop SOP/HACCP/Recipe, Change Equipment, Train Employees |
Handwashing | Bacteria, Viruses, and Parasites | Wash Hands Immediately; Conduct Hazard Analysis (See Chapter 3 and Annex 3). | Change Equipment Layout, Train Employees, RCP, Develop SOP/HACCP |
Hot Holding | Toxin-forming and Spore-forming Bacteria | Conduct Hazard Analysis (See Chapter 3 and Annex 3). | Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe |
Receiving Temperatures | Scombrotoxin, Bacteria | Reject or Discard. | Change Buyer Specifications, Train Employees, Develop SOP/HACCP/Recipe |
Reheating | Vegetative Bacteria; Toxin-forming and Spore-forming Bacteria | Conduct Hazard Analysis (See Chapter 3 and Annex 3). | Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe |