[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-166106-en":3,"doc-seo-166106-105":30,"detail-sidebar-cat-1-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":11,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},166106,4398048950312,"Violet","https://ap-avatar.wpscdn.com/avatar/400002538284de19e3c?_k=1778320343897328908",1,17,"Forms","HACCP Hazard Analysis Table - Sous Vide Cooking Meats, Poultry","HACCP hazard analysis and operating controls for sous vide cooking of meats and poultry, structured across receiving, storage, preparation/vacuum packaging, cooking, cooling, cold storage, and reheating. The document defines critical control points (CCP 1–4) with associated critical limits for time/temperature, monitoring procedures, required records, corrective actions, and management verification responsibilities. It also specifies employee training requirements and includes guidance for rejecting unsafe shipments, controlling contamination, and ensuring accurate date marking and rotation.","Verified by (Name)\t\t\t\tSignature\t\t\t\tDate\nSale or Service (10)\nPackage and Label (9)\nCooling (8)\nCook and Dehydrate (7)  CCP 2\nMix and Marinate meat, spices, and water (refrigerated) (6)\nAssemble ingredients, cut meat, weigh spices (5)\nDry Storage (4)\nCold Storage (3)\nReceiving Raw Meats & Poultry\n(1)\nReceiving of Non-Meat Ingredients, Packaging (2)\nHazard Analysis Table: Sous Vide Cooking Meats, Poultry\nEstablishment Name:\n*This step is not a critical control point if the food is not reheated for hot holding; it is only reheated for immediate service.\n\u000f\nHACCP Summary Table: Sous Vide Cooking Meats, Poultry\nEstablishment Name:\nApproved by:                                                                   Date:\nStandard Operating Procedures: Sous Vide Cooking Meats, Poultry\nEstablishment Name:\nOnly food establishment employees trained in the use of this process and who have a thorough understanding of the HACCP plan shall conduct this process.\nReceiving Raw Meat/Poultry: What must the receiving employee check or look for on each incoming shipment of refrigerated foods to ensure that they are acceptable for use, i.e., safe and not contaminated? Consider temperature at receipt as well as the condition of the packages. For what reasons would a shipment be rejected?\nReceiving Non-Refrigerated Ingredients and Packaging Materials: What must the receiving employee check or look for on each incoming shipment of non-refrigerated foods, ingredients, and packaging materials to ensure that they are acceptable for use, i.e., safe and not contaminated? Consider condition of the packages. For what reasons would a shipment be rejected?\nCold Storage: What are the required storage procedures to ensure the food is properly refrigerated and protected from contamination?\nDry Storage: What are the required procedures to ensure the food is properly stored and protected from contamination?\nPreparation #1 and Vacuum Packaging: Provide instructions for an employee to follow as they are preparing to vacuum package a product. What ingredients are to be added? (Can refer to recipe for product.) What instructions are to be followed to package/seal appropriately, control time and temperature during preparation, label the product, and any other concerns for this process?\nCooking (CCP 1 – NOT a CCP if the product is always reheated for hot holding): What instructions are to be followed to properly cook the product? Provide specifications for the product portions to ensure uniform cooking. What is the limit for the number or weight of portions that can be placed in the water bath to allow for proper circulation and heating? Are the cooking times and temperatures found in the recipe for each product? What instructions are to be followed to prepare the water bath for cooking?\nCritical Limit: Provide a list of critical temperatures and required time at temperature for each product or product category (such as whole muscle beef, chicken, or pork). This information can be provided in recipe cards – if so, all recipes must be submitted with this plan for review.\nMonitoring: What must the employee do to ensure that critical limits for temperature and time have been met? How are product temperatures to be monitored? What records will be maintained to demonstrate compliance with the critical limits?\nCorrective Action: What instructions are to be followed if the critical limit is not met?\nVerification: How will management ensure that procedures are being followed correctly, required records are being maintained, and corrective actions are effective? Who is responsible, and how often will this activity occur?\nCooling/Shocking (CCP 2): What are the instructions for properly cooling the vacuum packaged products? After cooling, how is the product to be labeled, and what information is required? Explain how the correct date mark is determined.\nCritical Limit: List the critical limits for the two phases of cooling that must be monitored and met at this step to keep the product s","cbCainQcMnsouBcO","https://ap.wps.com/l/cbCainQcMnsouBcO","docx",184160,30,"English","en",105,"# Receiving Raw Meats & Poultry\n## Receiving of Non-Meat Ingredients, Packaging\n# Cold Storage\n## Dry Storage\n# Preparation and Vacuum Packaging\n# Cooking (CCP 1)\n## Critical Limit\n## Monitoring\n## Corrective Action\n## Verification\n# Cooling/Shocking (CCP 2)\n## Critical Limit\n## Monitoring\n## Corrective Action\n## Verification\n# Cold Storage (CCP 3a, 3b)\n## Critical Limits\n## Monitoring\n## Corrective Action\n## Verification\n# Reheating (CCP 4)","[{\"question\":\"What is the role of training in this HACCP plan for sous vide meats and poultry?\",\"answer\":\"Only trained food establishment employees with thorough understanding of the HACCP plan should conduct the process.\"},{\"question\":\"What checks should receiving employees perform to ensure incoming refrigerated raw meats and poultry are acceptable?\",\"answer\":\"Check package condition and product temperature at receipt; reject shipments that are unsafe or contaminated.\"},{\"question\":\"What corrective action is required if the product does not cool below 41°F within 6 hours at CCP 2?\",\"answer\":\"The plan requires a corrective action when the cooling-rate requirement is not met, including the specified failure threshold of not cooling below 41°F within 6 hours.\"}]","HACCP Hazard Analysis Table - Sous Vide Cooking Meats, Poultry | DOCX",1788183223,11,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":34,"description":15,"schema_data":35,"social_meta":87,"head_meta":89,"extra_data":91,"updated_unix":28},"haccp-hazard-analysis-table-sous-vide-cooking-meats-poultry","",{"@graph":36,"@context":86},[37,54,69],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/template/","Template",2,{"item":49,"name":13,"@type":43,"position":50},"https://docshare.wps.com/template/forms/",3,{"item":52,"name":14,"@type":43,"position":53},"https://docshare.wps.com/template/haccp-hazard-analysis-table-sous-vide-cooking-meats-poultry/166106/",4,{"url":52,"name":14,"@type":55,"author":56,"headline":14,"publisher":58,"fileFormat":61,"inLanguage":23,"description":15,"dateModified":62,"datePublished":63,"encodingFormat":61,"isAccessibleForFree":64,"interactionStatistic":65},"DigitalDocument",{"name":9,"@type":57},"Person",{"url":41,"name":59,"@type":60},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-03","2026-08-31",true,{"@type":66,"interactionType":67,"userInteractionCount":11},"InteractionCounter",{"@type":68},"ViewAction",{"@type":70,"mainEntity":71},"FAQPage",[72,78,82],{"name":73,"@type":74,"acceptedAnswer":75},"What is the role of training in this HACCP plan for sous vide meats and poultry?","Question",{"text":76,"@type":77},"Only trained food establishment employees with thorough understanding of the HACCP plan should conduct the process.","Answer",{"name":79,"@type":74,"acceptedAnswer":80},"What checks should receiving employees perform to ensure incoming refrigerated raw meats and poultry are acceptable?",{"text":81,"@type":77},"Check package condition and product temperature at receipt; 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