[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-163395-105":3,"detail-sidebar-cat-1-en-105":85,"doc-detail-163395-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":78,"head_meta":80,"extra_data":82,"updated_unix":84},105,"en","food-safety-plan-clemson-ice-cream","Food Safety Plan - Clemson Ice Cream","","Food Safety Plan for Clemson Ice Cream, covering governance, product design, ingredient handling, and operational controls for a student-run, ready-to-eat ice cream facility. It details food safety team roles, product and ingredient specifications, receiving and storage requirements by ingredient type, and the production flow from sanitation through freezing to final disassembly and cleaning. The plan includes hazard analysis, preventive controls, allergen and sanitation programs, supply-chain preventive control, recall planning and communications, and implementation records and monitoring forms.",{"@graph":14,"@context":77},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/food-safety-plan-clemson-ice-cream/163395/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/food-safety-plan-clemson-ice-cream/163395.png","ImageObject",442,249,{"name":42,"@type":43},"Quinn Holloway","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-26","2026-08-31",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69,73],{"name":60,"@type":61,"acceptedAnswer":62},"What is the scope of the Clemson Ice Cream Food Safety Plan?","Question",{"text":63,"@type":64},"The plan covers company overview, product and ingredient handling, process controls from sanitation to disassembly, and documented procedures. It also includes hazard analysis, preventive controls, recall readiness, and implementation records.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are ingredients handled differently by type?",{"text":68,"@type":64},"Shelf-stable ingredients are stored at room temperature (~70F) and used first-in-first-out. Frozen ingredients are stored in the freezer (-11F), refrigerated ingredients at ~35F, and allergens are stored on the bottom shelf in the freezer to reduce cross-contamination risk.",{"name":70,"@type":61,"acceptedAnswer":71},"What does the plan include for hazard and preventive controls?",{"text":72,"@type":64},"It provides a hazard analysis and preventive controls across process, allergens, sanitation, and supply-chain preventive control programming. These controls are tied to specific procedures and monitoring/recordkeeping.",{"name":74,"@type":61,"acceptedAnswer":75},"What procedures are defined for recalls and FDA communication?",{"text":76,"@type":64},"The plan specifies a recall plan and recall team, additional key contacts, recall steps, and FDA communication requirements. It also includes a draft recall notice and related implementation records and forms.","https://schema.org",{"og:url":32,"og:type":79,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":81,"canonical":32},"index,follow",{"doc_id":83,"site_id":7},163395,1788143085,{"code":4,"msg":86,"data":87},"success",[88,93,98,103,108,113,118,123,127],{"id":89,"doc_module":22,"doc_module_name":25,"category_name":90,"show_sort_weight":91,"slug":92},11,"Presentations",90,"presentations",{"id":94,"doc_module":22,"doc_module_name":25,"category_name":95,"show_sort_weight":96,"slug":97},12,"Resumes",80,"resumes",{"id":99,"doc_module":22,"doc_module_name":25,"category_name":100,"show_sort_weight":101,"slug":102},14,"Invoices",70,"invoices",{"id":104,"doc_module":22,"doc_module_name":25,"category_name":105,"show_sort_weight":106,"slug":107},15,"Posters",60,"posters",{"id":109,"doc_module":22,"doc_module_name":25,"category_name":110,"show_sort_weight":111,"slug":112},16,"Social Media",50,"social-media",{"id":114,"doc_module":22,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},17,"Forms",40,"forms",{"id":119,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},18,"Letters",30,"letters",{"id":124,"doc_module":22,"doc_module_name":25,"category_name":125,"show_sort_weight":55,"slug":126},21,"Paper Templates","papers-templates",{"id":128,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":129},158,"general-158",{"code":4,"msg":86,"data":131},{"doc_id":83,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":22,"category_id":128,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":84,"read_time":109},2336474466712,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Food Safety Plan for\nClemson Ice Cream\nPrepared by: Kathryn Worley\nReviewed by: \t\tDate:\nPrint Name: \t\tTitle:\nTable of Contents\n\u0003\u0013 HYPERLINK \\l \"_TOC_250024\" \u0014Company Overview\t3\u0015\n\u0013 HYPERLINK \\l \"_TOC_250023\" \u0014Food Safety Team\t3\u0015\n\u0013 HYPERLINK \\l \"_TOC_250022\" \u0014Product Description\t4\u0015\n\u0013 HYPERLINK \\l \"_TOC_250021\" \u0014Ingredients\t5\u0015\n\u0013 HYPERLINK \\l \"_TOC_250020\" \u0014Flow Diagram\t7\u0015\n\u0013 HYPERLINK \\l \"_TOC_250019\" \u0014Process Narrative\t8\u0015\n\u0013 HYPERLINK \\l \"_TOC_250018\" \u0014Good Manufacturing Practices and Standard Operating Procedures\t10\u0015\n\u0013 HYPERLINK \\l \"_TOC_250017\" \u0014Hazard Analysis\t11\u0015\n\u0013 HYPERLINK \\l \"_TOC_250016\" \u0014Preventive Controls\t22\u0015\n\u0013 HYPERLINK \\l \"_TOC_250015\" \u0014Process Preventive Controls\t22\u0015\n\u0013 HYPERLINK \\l \"_TOC_250014\" \u0014Allergen Preventive Controls\t23\u0015\n\u0013 HYPERLINK \\l \"_TOC_250013\" \u0014Sanitation Preventive Controls\t25\u0015\n\u0013 HYPERLINK \\l \"_TOC_250012\" \u0014Supply-Chain Preventive Control Program\t27\u0015\n\u0013 HYPERLINK \\l \"_TOC_250011\" \u0014Recall Plan\t28\u0015\n\u0013 HYPERLINK \\l \"_TOC_250010\" \u0014Recall Team\t28\u0015\n\u0013 HYPERLINK \\l \"_TOC_250009\" \u0014Other Important Contacts\t29\u0015\n\u0013 HYPERLINK \\l \"_TOC_250008\" \u0014Recall Steps\t31\u0015\n\u0013 HYPERLINK \\l \"_TOC_250007\" \u0014FDA Communication\t32\u0015\n\u0013 HYPERLINK \\l \"_TOC_250006\" \u0014Draft Recall Notice\t36\u0015\n\u0013 HYPERLINK \\l \"_TOC_250005\" \u0014Implementation Records and Forms\t37\u0015\n\u0013 HYPERLINK \\l \"_TOC_250004\" \u0014Daily Production GMP Monitoring Records\t38\u0015\n\u0013 HYPERLINK \\l \"_TOC_250003\" \u0014Ingredient Codes\t39\u0015\n\u0013 HYPERLINK \\l \"_TOC_250002\" \u0014Employee Training\t40\u0015\n\u0013 HYPERLINK \\l \"_TOC_250001\" \u0014Incident Report/ Corrective Action Form\t41\u0015\nDaily Sanitation Control Records\t42\nSemester Creamery Sanitation Tasks\t43\nReceiving Sheet\t44\n\u0013 HYPERLINK \\l \"_TOC_250000\" \u0014Food Safety Plan Reanalysis Checklist\t45\u0015\u0004\nCompany Overview\n‘55 Exchange is a very-small (~20 employees, less that $1 million in sales), student run facility that makes a variety of ice creams that are intended to be ready-to-eat. Some ice cream flavors include:\nProduct is made 1-2 days a week in a single 5-8 hour production shift. Ice cream production starts with washing, assembling, and sanitizing the machine and surrounding area, followed by production (freezing only) of the ice cream, and ends with disassembly and washing of the production space and machine.The ice cream is sold only in ‘55 Exchange as scoops or prepackaged tubs directly to the consumer. It is not sold elsewhere in any form.\nFood Safety Team\n*Preventive controls qualified individual\nProduct Description\nIngredients\nTable 1: Shelf-Stable Ingredients used in Clemson Ice Cream\nTable 2: Frozen Ingredients used in Clemson Ice Cream\nTable 3: Refrigerated Ingredients used in Clemson Ice Cream\nFlow Diagram\nVerified by: Signature: Date:\nProcess Narrative\nReceiving Ingredients and Packaging\nIngredients and raw materials are purchased from a broker that offers products only from verified suppliers. Ingredients are stored appropriately according to manufacturer’s requirements.\nReceiving Packaging: Unlabelled 3-gallon boxes and unlabelled lids are received in bulk. Unlabelled 58-oz. tubs and plastic lids are also received in bulk. Specifications require food grade material compatible for frozen foods. Visual inspection of boxes for damage upon arrival.\nReceiving Shelf-Stable Ingredients:\nDippin’ Flavors: Ingredients shown in table 1 from Dippin’ Flavors are delivered via an unrefrigerated FedEx truck.\nUS Foods: Ingredients shown in table 1 from US Foods are delivered via a refrigerated US Foods truck.\nLochhead: Ingredients delivered via an unrefrigerated truck.\nReceiving Frozen Ingredients:\nIce Cream Mix: Received frozen in boxes of four 1-gallon jugs of liquid ice cream mix from Hunter Farms, NC. Specifications require the pre-pasteurization of the mix for microbial reduction for vegetative pathogens. Truck must be below freezing temperatures.\nUS Foods: Ingredients shown in table 2 from US Foods are delivered via a refrigerated US Foods truck. The front section of the truck has a freezer.\nDippin’ Flavors: Ingredients shown in table 2 from Dippin’ Flavors are delivered","cbCaiboOgiQUO2q6","https://ap.wps.com/l/cbCaiboOgiQUO2q6","docx",421987,45,"English","# Table of Contents\n## Company Overview\n## Food Safety Team\n## Product Description\n## Ingredients\n## Flow Diagram\n## Process Narrative\n## Good Manufacturing Practices and Standard Operating Procedures\n## Hazard Analysis\n## Preventive Controls\n## Process Preventive Controls\n## Allergen Preventive Controls\n## Sanitation Preventive Controls\n## Supply-Chain Preventive Control Program\n## Recall Plan\n## Recall Team\n## Other Important Contacts\n## Recall Steps\n## FDA Communication\n## Draft Recall Notice\n## Implementation Records and Forms\n## Daily Production GMP Monitoring Records\n## Ingredient Codes\n## Employee Training\n## Incident Report / Corrective Action Form\n## Daily Sanitation Control Records\n## Semester Creamery Sanitation Tasks\n## Receiving Sheet\n## Food Safety Plan Reanalysis Checklist","[{\"question\":\"What is the scope of the Clemson Ice Cream Food Safety Plan?\",\"answer\":\"The plan covers company overview, product and ingredient handling, process controls from sanitation to disassembly, and documented procedures. It also includes hazard analysis, preventive controls, recall readiness, and implementation records.\"},{\"question\":\"How are ingredients handled differently by type?\",\"answer\":\"Shelf-stable ingredients are stored at room temperature (~70F) and used first-in-first-out. Frozen ingredients are stored in the freezer (-11F), refrigerated ingredients at ~35F, and allergens are stored on the bottom shelf in the freezer to reduce cross-contamination risk.\"},{\"question\":\"What does the plan include for hazard and preventive controls?\",\"answer\":\"It provides a hazard analysis and preventive controls across process, allergens, sanitation, and supply-chain preventive control programming. These controls are tied to specific procedures and monitoring/recordkeeping.\"},{\"question\":\"What procedures are defined for recalls and FDA communication?\",\"answer\":\"The plan specifies a recall plan and recall team, additional key contacts, recall steps, and FDA communication requirements. It also includes a draft recall notice and related implementation records and forms.\"}]","Food Safety Plan - Clemson Ice Cream | DOCX"]