Hazard Analysis Table - Raw Meat and Poultry ROP Storage for In-House Use

Aug 31, 2026

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This document provides HACCP-related hazard analysis and control guidance for raw meat and poultry products prepared using ROP (refrigerated oxygen-permeable/controlled) storage for in-house use. It defines standard operating procedures covering receiving of refrigerated and non-refrigerated items, dry and cold storage requirements, and preparation steps for vacuum packaging and labeling. It specifies critical control points, critical limits, monitoring, corrective actions, and verification for cold storage and cooking, plus service controls to prevent recontamination, supported by reference materials and SSOP cleaning/sanitizing principles.

LanguageEnglish

CategoryGeneral

FormatDOCX

Pages27

Reading Time9 min

AccessFree to download

HACCP Summary Table: Raw Meat and Poultry ROP Storage for In-House Use

Standard Operating Procedures Overview

Receiving Raw Meat and Poultry

Receiving Non-Refrigerated Ingredients and Packaging Materials

Cold Storage

Dry Storage

Preparation #1: Vacuum Packaging & Labeling

Cold Storage (CCP 1a, 1b)

Preparation #2

Cooking (CCP 2)

Service

References

Sanitation Standard Operating Procedures (SSOP) - Template

Refrigerated/Frozen Non-refrigerated Ingredients, Verified by (Name) Signature Date Packaging Service (9) Preparation #1, Vacuum Packing & Labeling (5) Preparation #2 (7) Cooking (8) CCP 2 Cold Storage (6) CCP 1 * Dry Storage (4) Cold Storage (3) Receiving Raw Meats & Poultry (1) Receiving of Packaging Materials (2) Hazard Analysis Table: Raw Meat and Poultry ROP Storage for In-House Use Establishment Name: HACCP Summary Table: Raw Meat and Poultry ROP Storage for In-House Use Establishment Name: Approved by: Date: Standard Operating Procedures: Raw Meat and Poultry ROP Storage for In-House Use Establishment Name: Only food establishment employees trained in the use of this process and who have a thorough understanding of the HACCP plan shall conduct this process. Receiving 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? Receiving 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? Cold Storage: What are the required storage procedures to ensure the food is properly refrigerated and protected from contamination? Dry Storage: What are the required procedures to ensure materials are properly stored and protected from contamination? Preparation #1, Vacuum Packaging & Labeling: If ROP packaged products are to be sold to consumers for home use, or if this is an option, label content must include safe storage, handling and cooking instructions for the consumer as a Critical Control Point (CCP). Provide instructions for an employee to follow as they are preparing to vacuum package a product. How will they package/seal appropriately, control time and temperature, label the product, determine the expiration date, and any other concern you may have for this process. Cold Storage (CCP 1a, 1b): What are the instructions for properly storing the vacuum packaged products? Consider temperature abuse and cross contamination. Critical Limit: What critical limits must be monitored and met at this step to keep the product safe? Monitoring: What must the employee do, or how will measurements be made, to ensure that each critical limit has been met? What records will be maintained to demonstrate compliance with the critical limits? Corrective Action: For each critical limit, provide instructions to be followed if the critical limit is not met. Verification: 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? Preparation #2: If ROP-packaged product may be used in-house or sold to consumers for home use, Step 5 will be a Critical Control Point (CCP) for labeling. If ROP-packaged product will only be sold for consumers’ home use, steps 7-9 should be deleted. What instructions are to be followed for final preparation of the product before it is cooked and served? Cooking (CCP 2): What equipment will be used to cook the product? If the instruction is different for different products, provide a list of products here for each piece of cooking equipment, refer to the recipe card for each product, or give other general instructions as appropriate. Critical Limit: What critical limits (temperatures and time at temperature) must be monitored and met at this step to keep the product safe? Monitoring: What must the employee do, or how will measurements be mad

FAQs

What checks should receiving employees perform for refrigerated raw meat and poultry shipments?

Employees should assess receipt temperature and the condition of packages to ensure products are safe and not contaminated. Shipments should be rejected for reasons that compromise safety or package integrity.

Which HACCP elements are required for each CCP step?

For CCP steps, the document requires defined critical limits, monitoring procedures and records, corrective actions when limits are not met, and verification activities by management with defined responsibility and frequency.

How does the document control risk during cooking and service?

Cooking (CCP 2) requires monitoring and meeting time/temperature critical limits, with documented records and corrective actions. During service, servers must follow menu or recipe guidelines and avoid recontamination by observing PRPs for employee health and hygiene.

Aug 31, 2026

Upload by Ivy