[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-177721-105":53,"doc-detail-177721-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","fancy-southern-cuisine-haccp-sous-vide-6-20-16","Fancy Southern Cuisine - HACCP Sous-Vide 6 - 20 - 16","","HACCP plan for Fancy Southern Cuisine addresses shelf-life extension and product quality for raw meats and cheeses using reduced-oxygen vacuum packaging paired with sous-vide preparation. It states intent to control pathogen growth, especially Clostridium botulinum and Listeria monocytogenes, and explains how reduced oxygen does not limit pathogens. The plan defines refrigerated and sous-vide temperature controls, vendor and equipment requirements, and an end-to-end process from receiving through packaging verification, labeling, cold holding, cooking, hot holding, and service, including log documentation for exceptions.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/fancy-southern-cuisine-haccp-sous-vide-6-20-16/177721/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/fancy-southern-cuisine-haccp-sous-vide-6-20-16/177721.png","ImageObject",442,249,{"name":88,"@type":89},"Emma Mercer","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-22","2026-09-02",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",13,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What is the main purpose of vacuum packaging raw meats and cheeses in this HACCP plan?","Question",{"text":109,"@type":110},"To extend shelf-life and provide consistent, high-quality menu options daily. Vacuum packaging with reduced oxygen limits spoilage bacteria growth while supporting temperature-based pathogen control.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Which pathogens are identified as the main concerns for Reduced Oxygen Packaging/Sous-Vide?",{"text":114,"@type":110},"Clostridium botulinum and Listeria monocytogenes are highlighted as pathogens of concern, with controls designed to prevent their growth and toxin production.",{"name":116,"@type":107,"acceptedAnswer":117},"What temperature requirements govern raw poultry during receiving, storage, and vacuum packaging?",{"text":118,"@type":110},"Raw poultry must be received at 41°F or below, stored at 41°F or below, and vacuum packaging requires verifying product temperature at or below 41°F using a properly calibrated thermometer.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},177721,1790128853,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":142},962084925502,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Name of Establishment: ____________________________Fancy Southern Cuisine___________\nPlan Date: ____________________MM/DD/YYYY___________________________\nAddress of Establishment: __123 Street Name Raleigh, NC 12345_______________________\nName of Primary Contact: ____John Smith____________________________________________\nEmail of Primary Contact: __________\u0013 HYPERLINK \"mailto:ILuvFoodSafety@gmail.com\" \\h \u0014ILuvFoodSafety@gmail.com\u0015______________________\nPhone Number of Primary Contact: _____________919-555-5555_______________________\nSignature of Primary Contact: __________ John Smith, Executive Chef____________________\nHACCP Team\nOwner\nExecutive Chef\nKitchen Manager\nChef de Cuisine\n\u000f\n________Fancy Southern Cuisine________\n[Name of Establishment(s)-If multiple locations, list all]\n____________________________04092019999_________________________________\n[Facility ID Number(s)-If multiple locations, list all]\nReduced Oxygen Packaging & Sous-Vide of Raw MEATs/POULTRY/Cheeses\n[HACCP Process(es)]\nTable of Contents\nIntent\nThe purpose of vacuum packaging raw meats and cheeses is to extend their shelf-life in order to provide an assortment of high-quality menu selections on a daily basis. The purpose of preparing food via sous-vide cooking method is to deliver the highest quality product to our restaurant patrons. Vacuum packaging extends our freezer and refrigerator shelf life of our meats and cheeses, thus allowing us to keep a larger variety of specialty foods on hand.  In creating a packaging atmosphere with reduced oxygen we limit the growth of spoilage bacteria.  This increases our quality but removes common indicators of time/temperature abuse in meat (off color; texture; odor). Reduced oxygen does NOT limit the growth of pathogens and also creates an environment that allows for the growth of Clostridium botulinum which causes botulism. Sous-vide cooking, if done incorrectly, could provide an excellent environment for pathogen growth. The intent of this HACCP plan is to control for the growth of pathogens.\nValidation\nRefrigerated temperatures (41°F) will control the growth and/or toxin production of some pathogens but Clostridium botulinum and Listeria monocytogenes are able to multiply well in refrigeration. Likewise, sous-vide circulating water baths held at 135°F or higher would prevent pathogen growth. For this reason, C. botulinum and L. monocytogenes become the pathogens of concern for Reduced Oxygen Packaging/Sous-Vide.  In controlling for their growth we will control the growth of other foodborne pathogens as well. Raw meat has high levels of competing (spoilage) bacteria. This acts as a secondary barrier to pathogen growth as most foodborne pathogens don’t compete well with other microorganisms.  When followed as written, the methods in this plan will control for the growth and/or toxin production of C. botulinum and L. monocytogenes. (Food Code Annex 3, page 432).\nOverview of Processes\n*See page 70 for marinade ingredients\nThe intended consumer:\nOn-site consumption, general population\nShelf life: 14 days for MEATs & POULTRY; 30 days for Cheeses; 72 hours for Sous-Vide\nVendor: Sysco\nEquipment/Materials list: (see attached specification sheets for specialized equipment)\nWalk in cooler/freezer\nFood & Ambient Air Thermometers\nVacuum packer/packer bags\nCirculator, Data Logger\nProcess Description-Reduced Oxygen Packaging (ROP) POULTRY (Chicken Breast, Duck, Duck Confit, Quail, Foie Gras):\nIngredients: Chicken Breast, Duck, Duck Confit, Quail, Foie Gras Spices, Marinade\nMaterials: Vacuum sealer bags, labels\nEquipment: Vacuum sealer, walk-in cooler, walk-in freezer\nReceiving of Raw POULTRY (1)\nPOULTRY products to be vacuum packaged must be received at 41°F or below. If above 41°F it will not be accepted by restaurant operator.\nCold Storage of Raw POULTRY (2)\nPOULTRY products will be stored at 41°F or below in the walk in cooler.\nPreparation (3)\nPOULTRY products will be prepared in small batches to assure temperatures don’t exc","cbCaisHCr1qTfaTj","https://ap.wps.com/l/cbCaisHCr1qTfaTj","docx",1417428,73,"English","# Intent\n# Validation\n# Overview of Processes\n## Intended Consumer and Shelf Life\n## Vendor and Equipment/Materials\n# Process Description - Reduced Oxygen Packaging (ROP)\n## ROP Poultry\n## Hazard Analysis\n## Critical Control Points (CCPs) Chart\n## Chicken Sous-Vide Temperature Chart","[{\"question\":\"What is the main purpose of vacuum packaging raw meats and cheeses in this HACCP plan?\",\"answer\":\"To extend shelf-life and provide consistent, high-quality menu options daily. Vacuum packaging with reduced oxygen limits spoilage bacteria growth while supporting temperature-based pathogen control.\"},{\"question\":\"Which pathogens are identified as the main concerns for Reduced Oxygen Packaging/Sous-Vide?\",\"answer\":\"Clostridium botulinum and Listeria monocytogenes are highlighted as pathogens of concern, with controls designed to prevent their growth and toxin production.\"},{\"question\":\"What temperature requirements govern raw poultry during receiving, storage, and vacuum packaging?\",\"answer\":\"Raw poultry must be received at 41°F or below, stored at 41°F or below, and vacuum packaging requires verifying product temperature at or below 41°F using a properly calibrated thermometer.\"}]","Fancy Southern Cuisine - HACCP Sous-Vide 6 - 20 - 16 | DOCX",1788328953,26]