HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require...
Transcript of HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require...
![Page 1: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/1.jpg)
HACCP-Based Specialized Processes for Retail Food
Presented by
Pamela Ross-Kung, MS, RSPresident
September 12, 2019
1
![Page 2: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/2.jpg)
Goal
The overall goal of this presentation is to provide an increased awareness of specialized processes at retail food establishments that require a HACCP plan so they can be identified and brought into compliance with current regulations.
2
![Page 3: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/3.jpg)
Objectives
• Identify specialized processes that require a HACCP plan under105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation Standards for Food Establishments
• Recognize if a retail food establishment is conducting one or more specialized processes during an inspection
• Determine regulatory action to be taken if a retail establishment is conducting one or more specialized processes without prior approval and/or a HACCP plan
3
![Page 4: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/4.jpg)
Specialized Processes Requiring a HACCP PlanA HACCP plan is required for all specialized processes
• Smoking* food as a method of food preservation rather than as a method of flavor enhancement Pf
• Curing* foodPf
• Using food additives or adding components such as vinegar (i.e. sushi, fermentation):Pf
(1) As a method of food preservation rather than as a method of flavor enhancement(2) To render a food so that it is not a time/temperature control for safety food (TCS)
• Packaging TCS food using a reduced oxygen packaging method (ROP) • Operating a molluscan shellfish life-support system display tank used to store or display
shellfish that are offered for human consumption (must obtain additional variance for wet storage systems from DPH (105 CMR 500.021(D)) Pf
• Custom processing animals that are for personal use as food and not for sale or service in a food establishment Pf
• Sprouting seeds or beansPf
• Preparing food by another method that is determined by regulatory authority to require a variance (such as drying*, which could render the food shelf stable)Pf
*We will often see overlap in these processes curing/drying/smoking, curing/smoking, etc.4
![Page 5: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/5.jpg)
Processes Requiring a HACCP PlanProcess Variance
RequiredHACCP Plan
RequiredVariance
ExceptionHACCP Plan Exception
Smoking to preserve food or extend shelf life YES YES Smoking for flavor enhancement, color, or part of the cooking process
Smoking for flavor enhancement, color, or part of the cooking process
Curing YES YES
Adding food additives or components to render food non-TCS or extend shelf life (i.e. acidification, fermentation)
YES YES
Operating Live Molluscan Shellfish System YES YES
Custom Animal Processing YES YES
Sprouting YES YES
Reduced Oxygen Packaging (ROP) YES/NO YES Methods under 3-502.12 with validated process
Other Methods (like drying) YES YES
5
![Page 6: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/6.jpg)
HACCP Plan – No Variance(1) TCS food that is packaged using ROP method, maintained at
41˚F or less an
Has a water activity of .91 or less;
Has a pH of 4.6 or less;
Is a meat or poultry product cured at a food processing plant; regulated by the USDA; or
Is a food with a high level of competing organisms
6
![Page 7: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/7.jpg)
HACCP Plan – No Variance
(2) Fish that is frozen before, during, and after packaging using a ROP method (3-502-11)
(3) Food that is prepared and packaged using a cook-chill or sous vide method (3-502-11)
(4) Specific cheeses that are packaged using a ROP method (3-502-11)
(5) Juice packaged in a food establishment without a warning label (3-404.11)
(6) Unpackaged juice prepared in a food establishment serving a highly susceptible population (3-801.11)
7
![Page 8: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/8.jpg)
Determining if the establishment is conducting a specialized process…
• Start by reviewing the menu • Look at the obvious equipment• Look for signs of specialized processes in:
refrigerator(s)freezer(s)storage areasareas they seem hesitant to show youareas they say are not under their control
8
![Page 9: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/9.jpg)
Menu AssessmentAsk specific questions:
• What foods do you make from scratch (prepared on premise)? • Do you use any special ingredients or equipment?• Do you have any seasonal items?• Do you bring in any foods made at your home, or at
another location?• Do you conduct any specialized processes? (Have your list ready)
Note: You have the right to ask for invoices if you are not sure where a product, or an ingredient originated. You also have a right to ask to see a recipe to verify ingredients.
9
![Page 10: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/10.jpg)
Sample Menu ItemsLomo Margherita (cure)Cured Pork Loin, San Marzano Tomatoes, Fresh Mozzarella, BasilPastrami (cure)Swiss, Deli Mustard, Sauerkraut (fermented)AndouilleSmoked Sausage (cure)Little SmokiesSmoked Sausage (cure)Mango Lassi (homemade yogurt - fermentation)Cured Egg Yolks (additives – no curing salts)
10
![Page 11: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/11.jpg)
Recognizing Signs of Specialized Processing
11
![Page 12: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/12.jpg)
SMOKING
12
![Page 13: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/13.jpg)
13
![Page 14: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/14.jpg)
Smoker
Photo: MASTERBUILT
14
![Page 15: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/15.jpg)
This smoker can be mistaken for a BBQ oven
Photo: Home Depot15
![Page 16: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/16.jpg)
Smoking or Drying Oven
Check for certification symbol (NSF, ANSI, ETL, UL, etc.)
16
![Page 17: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/17.jpg)
CURING17
![Page 18: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/18.jpg)
Pink Salt
18
![Page 19: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/19.jpg)
BaconROP & Cure
Photo: VacMaster
19
![Page 20: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/20.jpg)
Bacon Curing
Photos: The Sausage Maker20
![Page 21: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/21.jpg)
Brine Injector Needles
Photo: PreMIala
21
![Page 22: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/22.jpg)
Smoking and/or Curing
22
![Page 23: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/23.jpg)
DRYING23
![Page 24: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/24.jpg)
Drying/Curing KIT
Photo credit: Ask The Meatcutter
24
![Page 25: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/25.jpg)
Casing Kit
25
![Page 26: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/26.jpg)
Beef JerkyStart of process
26
![Page 27: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/27.jpg)
Beef Jerky
End of process
27
![Page 28: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/28.jpg)
Drying and/or Curing
28
![Page 29: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/29.jpg)
Beef Jerky
29
![Page 30: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/30.jpg)
Check for certification symbol (NSF, ANSI, ETL, UL, etc.)
Dehydrator
30
![Page 31: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/31.jpg)
DehydratorCommercial drying oven
31
![Page 32: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/32.jpg)
Drying CabinetCheck for certification symbol (NSF, ANSI, ETL, UL, etc.)
32
![Page 33: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/33.jpg)
Drying or Smoking Oven
Check for certification symbol (NSF, ANSI, ETL, UL, etc.)
33
![Page 34: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/34.jpg)
REDUCED OXYGEN PACKAGING (ROP)
Cook-chill / Sous Vide
34
![Page 35: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/35.jpg)
35
![Page 36: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/36.jpg)
36
![Page 37: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/37.jpg)
37
![Page 38: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/38.jpg)
Sous vide
Photo - Plascon USA
38
![Page 39: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/39.jpg)
Cook-Chill orSous vide
Photo - Plascon USA39
![Page 40: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/40.jpg)
Ice Bath
Photo - Plascon USA
Cook Chill
40
![Page 41: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/41.jpg)
Vacuum Packaging Machines
Tabletop and floor model
41
![Page 42: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/42.jpg)
ROP
Vacuum packaging machine stored so it’s not obvious
42
![Page 43: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/43.jpg)
ROP
Small heat sealer
43
![Page 44: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/44.jpg)
Immersion Circulator& Bath
Photo: Web Restaurant
44
![Page 45: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/45.jpg)
Photo: Web Restaurant45
![Page 46: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/46.jpg)
Immersion Circulator
Calibration test
Photo - Polyscience46
![Page 47: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/47.jpg)
Blast Chillers
Photos – Web Restaurant47
![Page 48: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/48.jpg)
FOOD ADDITIVES
48
![Page 49: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/49.jpg)
SushiAcidification
49
![Page 50: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/50.jpg)
50
![Page 51: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/51.jpg)
51
![Page 52: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/52.jpg)
Kombucha
Fermentation
52
![Page 53: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/53.jpg)
Kombucha
53
![Page 54: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/54.jpg)
Yogurt Maker and Starter Culture
Fermentation
54
![Page 55: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/55.jpg)
Large Fermenting Bucket
Can make up to 15 gallons
55
![Page 56: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/56.jpg)
YogurtFermenting in a warm
place
56
![Page 57: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/57.jpg)
KIMCHI
Finished product
57
![Page 58: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/58.jpg)
SAUERKRAUT
58
![Page 59: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/59.jpg)
LIVE MOLLUSCAN
SHELLFISH LIFE-SUPPORT
SYSTEM
59
![Page 60: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/60.jpg)
60
![Page 61: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/61.jpg)
Don’t just look for typical “TANKS”
61
![Page 62: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/62.jpg)
62
![Page 63: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/63.jpg)
CUSTOM ANIMAL
PROCESSING63
![Page 64: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/64.jpg)
Deer Meat
Photo credit: Brady Miller
64
![Page 65: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/65.jpg)
Photo credit: Brady Miller 65
![Page 66: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/66.jpg)
Photo credit: Dan Wilde 66
![Page 67: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/67.jpg)
Photo credit: Brady Miller 67
![Page 68: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/68.jpg)
CUSTOM PROCESSING
Unsafe practice:Cross-contamination
68
![Page 69: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/69.jpg)
CUSTOM PROCESSING
Unsafe practice:Cross-contamination
69
![Page 70: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/70.jpg)
SPROUTING
70
![Page 71: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/71.jpg)
Variety of Sprouts
Photo credit: William Keene 71
![Page 72: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/72.jpg)
Radish Sprouts
Photo credit: Wikepedia
72
![Page 73: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/73.jpg)
Red Clover Sprouts
Photo credit: Wikepedia
73
![Page 74: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/74.jpg)
Alfalfa Sprouts
Photo credit: Wikepedia
74
![Page 75: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/75.jpg)
Mung Bean Sprouts
Photo credit: Wikepedia
75
![Page 76: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/76.jpg)
Broccoli Sprouts
Photo credit: Wikepedia
76
![Page 77: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/77.jpg)
Wheatgrass
Photo credit: Wikepedia
77
![Page 78: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/78.jpg)
Small Scale SproutingBeginning Stage
78
![Page 79: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/79.jpg)
Small Scale Sprouting
Mid stage
79
![Page 80: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/80.jpg)
Small Scale Sprouting
End Stage
80
![Page 81: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/81.jpg)
Juice
81
![Page 82: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/82.jpg)
Packaged Juice with a
Warning Label
82
![Page 83: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/83.jpg)
Regulatory Actions for Non-compliance
During the inspection, you discovered that the establishment is conducting a specialized process. What do you do?
83
![Page 84: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/84.jpg)
Specialized Processes – Applicable Regulations
• 3-502.11 Variance Requirement• 3-502.12 Reduced Oxygen Packaging Without a Variance, Criteria• 8-103.10 Modifications and Waivers• 8-103.11 Documentation of Proposed Variance and Justification• 8-103.12 Conformance with Approved Procedures• 8-201.13 When a HACCP Plan is Required• 8-201.14 Contents of a HACCP Plan
84
![Page 85: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/85.jpg)
Helpful ResourcesValidation and Verification of HACCP Plans in Retail Food Establishments: A Course for Retail Food Regulators https://core.ac.uk/download/pdf/146675642.pdf
Validation and Verification of HACCP Plans in Retail Food Establishments: A Course for Retail Food Regulators https://foodsafety.ces.ncsu.edu/retail-haccp/
FDA 312: Special Processes at Retailhttp://www.vet.utk.edu/cafsp/courses/pdf/FD312Brochure.pdf
https://www.fda.gov/training-and-continuing-education/ora-university-orau/state-local-and-tribal-regulatory-partners-welcome-oted
NACCHO Sharing Session Specialized Processes-Reduced Oxygen Packaging. April 25, 2018 https://www.naccho.org/uploads/card-images/environmental-health/Specialized-Processes-ROP-FINAL.pdf
85
![Page 86: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/86.jpg)
Validation and Verification ofHACCP Plans in Retail Food Establishments
(Food Service and Retail Food Stores)A Course for Retail Food Regulators
Learner Guide
Consulting Curriculum DeveloperPamela Ross-Kung, MS, RS
Project ManagerPriscilla Neves, MEd, RS, CFSP
Massachusetts Department of Public Health Revised August 2003
86
![Page 87: HACCP-Based Specialized Processes for Retail Food...• Identify specialized processes that require a HACCP plan under. 105 CMR 590.000: State Sanitary Code Chapter X: Minimum Sanitation](https://reader033.fdocuments.us/reader033/viewer/2022041716/5e4bf096a4167475080e3d01/html5/thumbnails/87.jpg)
Retail HACCP Validation and Verification
TRAINING MANUAL
Validation and Verification of HACCP Plans in Retail Food Establishments:A COURSE FOR RETAIL FOOD INDUSTRY February 2019
87