HACCP plan example: cook-chill braised short rib

What does the general information section look like?

Example Bistro, a 60-seat restaurant. Person in charge: the chef-owner, a certified food protection manager. Product: braised beef short rib, portioned and vacuum-packed after chilling, held under refrigeration and reheated to order. Jurisdiction uses the FDA Food Code 2022.

What does a cook-chill flow diagram look like?

1. Receive raw beef (CCP 1)
2. Cold storage at 41°F or below
3. Season, sear, braise (CCP 2)
4. Cool in two stages (CCP 3)
5. Portion and vacuum-pack (reduced oxygen packaging)
6. Refrigerated storage with date label (CCP 4)
7. Reheat for service (CCP 5)
8. Serve

Which hazards does a cook-chill plan control?

Receiving. Biological: pathogen growth if beef arrives warm. Significant. Control: reject cold TCS food above 41°F (§3-202.11).

Braise. Biological: survival of vegetative pathogens such as Salmonella and E. coli O157:H7. Significant. Control: cook. A long braise far exceeds the intact-cut limit of 145°F for 15 seconds (§3-401.11(A)(1)); we monitor an end temperature of at least 145°F.

Cool. Biological: growth of Clostridium perfringens and Bacillus cereus from spores that survive cooking. Significant. Control: cooling limits in §3-501.14.

Vacuum-pack and store. Biological: anaerobic conditions favour Clostridium botulinum and Listeria monocytogenes. Significant. Control: time and temperature limits in §3-502.12(D).

Reheat. Biological: survival or growth during slow reheating. Significant when the food goes to hot holding. Control: reheat to 165°F for 15 seconds within 2 hours (§3-403.11).

What are the critical limits in this HACCP plan sample?

CCP 2: Braise

Critical limit: internal temperature at least 145°F for 15 seconds (§3-401.11(A)(1)). Monitoring: cook probes the thickest piece in each pan at the end of cooking with a calibrated thermometer and records it. Corrective action: continue cooking until the limit is met. Records: temperature log.

CCP 3: Cooling

Critical limit: from 135°F to 70°F within 2 hours, and to 41°F or below within a total of 6 hours (§3-501.14(A)). Monitoring: record temperature and time at the start, at 2 hours, and when 41°F is reached. Corrective action: if 70°F is not reached within 2 hours, reheat to 165°F and restart cooling, or discard; if 41°F is not reached within the 6 hours total, discard. (These are common industry corrective actions: the Food Code sets the limits but leaves corrective actions to your plan.) Records: cooling log.

CCP 4: Refrigerated storage of packaged product

Critical limit: held at 41°F or below and used within 7 days of packaging; or cooled to 34°F within 48 hours of reaching 41°F, held at 34°F or below and used within 30 days (§3-502.12(D)(2)(e)). Monitoring: the cooler has an electronic system that continuously monitors time and temperature, visually checked twice daily (§3-502.12(D)(2)(f)); each bag labelled with product and date packaged. Corrective action: discard product past its date or held above the limit; repair the cooler. Records: temperature log, kept 6 months.

CCP 5: Reheat

Critical limit: 165°F for 15 seconds within 2 hours for hot holding (§3-403.11(A)). Portions reheated to order and served immediately may be served at any temperature (§3-403.10), but we reheat to 165°F as house practice. Corrective action: continue heating; discard if 165°F isn't reached within 2 hours.

How is the plan verified?

The chef reviews and initials all logs weekly; thermometers are calibrated in ice water (32°F) weekly and after drops; the plan is reviewed annually and whenever the recipe, packaging or equipment changes. All records for the packaged product are kept at least 6 months, as §3-502.12 requires.

How do I turn this example into my own plan?

The builder generates this structure for your own processes, sous vide, vacuum packaging, cook-chill, cold and hot holding and more, with the limits and citations filled in.