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More HACCP answers for restaurant kitchens
Older posts from the blog, newest first. Use the topics above the list to jump to one subject.
Posts, page 3
Reheating Food to 165°F: Food Code Rules for Hot Holding
When reheating food to 165°F is required, the 2 hour limit, microwave rules, exceptions for packaged foods and roasts, and how to log reheating.
Restaurant Sanitation SOP: Cleaning and Sanitizing Procedures
Write a sanitation SOP for your restaurant: cleaning vs sanitizing, sanitizer checks, three-compartment sink, dish machine, wiping cloths and schedules.
Seafood HACCP Plan for Restaurants: Parasites, Histamine and Shellfish Tags
A seafood HACCP plan for restaurants: when 21 CFR 123 applies, parasite freezing for raw fish, histamine control, shellstock tags and the records to keep.
The Seven HACCP Principles Explained for Restaurants
The seven HACCP principles explained with restaurant examples: hazards, CCPs, limits, monitoring, corrective actions, verification, records.
Thermometer Calibration Log: How to Check and Record Accuracy
How to calibrate food thermometers with the ice point method, how often to check, Food Code accuracy rules, and a thermometer calibration log layout.
Time as a Public Health Control: 4 Hour and 6 Hour Rules
How time as a public health control works under Food Code 3-501.19: the 4 hour and 6 hour options, labeling, written procedures and when to use it.
Do restaurants need a HACCP plan?
Do restaurants need a HACCP plan? Most don't for ordinary cooking, but vacuum packing, sous vide, curing and acidified sushi rice change that. Here's the rule.
How to write a HACCP plan for sous vide
How to write a HACCP plan for sous vide in a restaurant: flow, hazards, cook and chill limits, 7- and 30-day storage under Food Code §3-502.12, and records.