FDA Procedures for Standardization and Certification
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Cover Memo
Contents
Expanded Contents
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EXAMPLE RISK CONTROL PLAN |
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| Establishment Name: Hamburger Heaven | Type of Facility: Fast Food (risk category 3) | |||||||
| Physical Address: 1234 Anywhere Street | Person in Charge: Sam Jones | |||||||
| City: Nice | State: HI | Zip: 11111 | County: Franklin | |||||
| Inspection Time In: 8:00 a.m. |
Inspection Time Out: 1:00 p.m. | Date:
7/25/02 |
Candidate's Name: Jane Smith | |||||
| Agency: State Health Dept. | Standard's Name: George Harris | Indicate Person Filling
Out Form: (circle one)
Candidate's Form / Standard's Form |
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| Cold Holding Requirement For
Jurisdiction: [5 °C (41 °F)__X__] or [7 °C (45 °F)_____ ] or
[5 °C (41 °F) and 7 °C (45 °F) combination:______] |
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Based on this day's inspection the following uncontrolled CCPs known to contribute to foodborne illness were identified: (Uncontrolled hazards include the occurrence of any risk factor or lack of public health interventions identified in the Food Code).
Chart 1a: Risk Factors Identified / Corrective Action Required
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RISK FACTORS IDENTIFIED / CORRECTIVE ACTION REQUIRED |
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| OBSERVATION |
UNCONTROLLED PROCESS STEP OR CCP |
HAZARD (most common) |
CRITICAL LIMIT(s) (CLs) |
CORRECTIVE ACTION WHEN CLs ARE NOT MET |
| 1. Hamburger cooked to 130° F on grill. | Cooking 3-401.11(A)(2) |
Salmonella; |
68 °C (155 °F) | Continue to cook until temperature is met |
| 2. Yesterday's chili is reheated to 145° F | Reheating 3-403.11(A) |
Spore formers |
74 °C (165 °F) | Continue to reheat until temperature is met or discard |
| 3. Employees do not wash their hands between working with raw and cooked foods. | Cross contamination 2-301.14(G) |
Salmonella; |
Employees must wash hands between working with raw and cooked foods. | Employees must wash hands; review of handwashing training tapes is mandatory. |
| 4. | ||||
II. The following risk control plan will be implemented to establish active managerial control of the identified uncontrolled hazards. (For unmet critical limits, the plan delineates what needs to be controlled, and how it will be controlled, along with necessary records and responsible personnel. It will also indicate what training is necessary.)
Plan for Hazard #1 - Cooking temperature of hamburgers
Temperature checks of hamburger patties will be taken on the first batch of hamburgers
cooked.
Sam Jones will record the temperatures on his production chart.
Hamburgers with a temperature below 68 °C (155 °F) will be returned to the
grill for further cooking to internal temperature of 68 °C (155 °F).
Temperature records will be faxed to Jane Smith each Friday for 4 weeks.
Plan for Hazard #2- Reheat of leftover chili for hot holding.
Leftover chili will be reheated
on the stove.
Sam Jones will check the temperature of the chili before placing it on the steam table.
The temperatures will be recorded on his production chart.
Chili with a temperature below 74 °C (165 °F) will be placed back on the stove
until it reaches 74 °C (165 °F). The records will be held for Jane Smith's
review during her visit on 8/26/99.
Plan for Hazard #3 - Proper handwashing
All employees will review the handwashing training tapes provided by the Health
Department.
Sam Jones will keep a record of those employees who have reviewed the tapes.
Employees will keep a record each time they wash their hands for one week.
Sam Jones will monitor and maintain this record.
On 8/26/99 this record will be mailed to Jane Smith.
As the person in charge of the __ Hamburger Heaven __ located at ___1234 Anywhere Street _______, I have reviewed and understand the provisions of this voluntary Risk Control Plan from 7/26/02 to 8/26/02.
| _____Sam Jones_____ |
7/25/02 |
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| (Establishment manager) |
(Date) |
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| ______Jane Smith_____ |
7/25/02 |
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| (Regulatory offical) |
(Date) |
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Retail Food Inspections Table of Contents