Table 11 - HACCP Plan for Grilled Hamburger 2025

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Its a written plan that properly addresses the food safety risks of your food business, which requires focus and adequate knowledge about food safety and related manufacturing operations. Making your own HACCP plan in-house promotes a sense of ownership and a general understanding of your food operations.
For example: The critical limits for controlling Salmonella in chicken pieces at the cooking step (CCP) could be 70C for 2 minutes. Both the time and temperature are critical limits and must both be achieved.
Bacteria multiply rapidly in the Danger Zone temperatures between 40 and 140 degrees F To keep bacterial levels low, store ground beef at 40 degrees F or below and use within 2 days, or freeze. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 degrees F.
Establishing Critical Control Point monitoring requirements: ex. hamburger patties will be checked using a metal stem thermometer inserted into the middle to see if a temperature of at least +155˚F is for 15 seconds is achieved.
Cook pork chops to an internal temperature of 145F (63C) is an example of a critical limit in a HACCP plan, ensuring food safety by controlling a biological hazard. A critical limit is a specific and measurable criterion that must be met to control a hazard.
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HACCP - Step 11 - principle 6: validation and verification Before the HACCP plan can be implemented, it must be validated to confirm that it can ensure consistent control of the significant hazards relevant to the food business under production conditions.

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