Fillable 2020 HACCP Reduced Oxygen Packaging (ROP) (Hennepin County)

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2020 HACCP Reduced Oxygen Packaging (ROP) (Hennepin County)

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PUBLIC HEALTH
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
2020 HACCP – Reduced Oxygen Packaging (ROP)
VALID 2/1/2020 – 1/31/2021
Hazard analysis critical control point (HACCP) is a preventive approach to food safety. It identifies food safety
hazards in the food production process and designs measurements to reduce those hazards to a safe level.
HACCP includes having a written plan that addresses identified critical control points (CCPs) where illness or
injury is reasonably likely to occur in the absence of the hazard’s control.
2020 HACCP PLAN REVIEW FEES*
SUBMISSION CHECKLIST
Initial Plan Review Fee:
$371.00
Application
Annual HACCP Audit Fee:
$185.00
Plan
*Make checks payable to Hennepin County Treasurer
Plan Fee ($371.00) *license fee is separate and will be
assessed upon plan approval
ESTABLISHMENT INFORMATION
Establishment Name
Phone
MN
City
State
Zip
OWNER INFORMATION
Owner Name
Phone
City
State
Zip
RESPONSIBLE AGENT FOR PLAN REVIEW (if other than owner)
Operator
Contractor
Designer
Other: ______________________________________
Responsible Agent Name
Phone
City
State
Zip
ADDITIONAL INFORMATION
Basic Procedure Info:
New
Revised
Do you regard any info in this application/plan as Trade Secrets?
Yes
No
HACCP PLAN CONTACT INFORMATION
Signature:
Date:
Please PRINT the following information:
Name:
Phone:
Email:
Page - 2 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Reduced Oxygen Packaging (ROP) HACCP Submittal Information
Is new construction or remodeling taking place?
Yes
No
If yes, was this ROP HACCP plan submittal provided along with the construction plan review submittal?
Reminder: HACCP plan review and fee is separate from construction plan review.
Yes
No
For construction plan review submittal requirements, please contact us at (612) 543-5200 or
https://www.hennepin.us/business/licenses-permits/food-beverage-lodging
What is the reason for this ROP HACCP plan submittal?
New ROP HACCP plan
Modification of existing approved ROP HACCP plan
Have you previously submitted this ROP HACCP plan to a regulatory authority (i.e. MDH, MDA, city or county
health department) in the state of Minnesota?
Yes
No
If yes, please provide the following:
Regulatory Authority
Food Establishment(s)
Activity or Food Category
Please select one of the following processes that this ROP HACCP plan covers. ROP is allowed under
Minnesota Rules, part 4626.0415 or Minnesota Rules, part 4626.0420. ROP includes vacuum packaging,
modified atmosphere packaging (MAP), controlled atmosphere packaging (CAP), cook-chill and sous-vide of
time/temperature control for safety food (TCS).
Raw meat, raw poultry, raw vegetables
Fish that is frozen before, during & after packaging
Cook-chill process (if holding ROP product less than 48hrs contact department before submitting to
discuss process with HACCP reviewer)
Sous-vide process
Cheese
Cured meats
Other:
Page - 3 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Procedural Control Measures
Please select the control measures you will be using to control pathogen growth for this ROP HACCP process
All ROP HACCP processes must:
Maintain product at 41
o
F or below
Your ROP HACCP process must also meet at least one of the following:
Have a
w
of 0.91 or less
Have pH of 4.6 or less
A meat or poultry product cured at USDA regulated plant and is received in an intact package
A food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables
Fish that is frozen before, during and after packaging
Packaged TCS food using cook-chill or sous-vide process
If a food establishment packages TCS food using an ROP method that does not meet the double control
measures as described above, then BOTH an ROP HACCP plan AND a variance are required. If this applies to
your establishment, please select one of the following for this HACCP ROP plan submittal:
Meat or poultry product cured on site at the food establishment, and then packaged on site using an
ROP method
Meat or poultry product cured off site at a satellite location of the same business entity, and then
packaged on site using an ROP method
Uncured ready-to-eat meat or poultry product
Other:
Variance Request
If you are proposing to implement an operation, procedure, and/or equipment that does not comply with State
Rules and County ordinances, a variance from the regulations may be requested. The variance request process
includes the following (minimum):
1. Complete a Variance Request application (applications at our Hopkins office or website:
www.hennepin.us/business/licenses-permits/food-beverage-lodging
)
2. State regulation from which you are requesting a variance.
3. Reason/need for variance from the regulation (financial reasons will not be accepted).
4. Provide documentation that supports the variance will not negatively impact food safety, public health,
or employee safety. (This must also show that no other accepted operation, practice, technique and/or
equipment can be substituted or is available.)
Page - 4 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Product Details
Provide product names, ingredient lists, formulations or recipes, and other information to describe the
methods that address the food safety concerns of this HACCP activity. You must include all chemical
preservatives, such as cure or “pink salt” and brand name, in the ingredient lists.
Upon request of the regulatory agency, you must provide additional scientific documentation or other
information (e.g., source of recipe used, processing authority letter) that demonstrates food safety is not
compromised by the proposal.
Activity or Food Category
Name(s) of Product(s)
ROP of raw meats, raw poultry, raw vegetables
ROP of fish that is frozen before, during, and after
packaging
ROP of meats or poultry products cured at USDA
regulated plant and is received in an intact package
ROP of meats or poultry products cured on site at
the food establishment
ROP of meats or poultry products cured off site at a
satellite location of the same business entity
Cook-chill process
Sous-vide process
ROP of cheese
Other (describe):
Other (describe):
Page - 5 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Recipe and Methods Used
Page - 6 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Label Requirements
Describe how each package will be prominently and conspicuously labeled on the principal display panel. The
label must be in bold type on a contrasting background, with instructions to:
Maintain the product at 41
o
F or below
AND (choose 1)
Consume or discard within 30 calendar days. Time product is frozen is not counted in the 30 days
OR for cook-chill or sous-vide products
Consume or discard within 7 calendar days. Time product is frozen is not counted in the 7 days.
Description or Example of ROP Product Label
Page - 7 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Materials and Equipment
List all materials and equipment used specifically for this specialized process. Provide manufacturer information
specific and relevant to materials and equipment used to verify, control or meet the critical limits. Materials and
equipment required depend on your process.
Item
Manufacturer
Model Number
ROP machine
ROP bags
Walk-in cooler
Holding cooler
Retail display cooler
Freezer
Monitoring
thermometer/thermocouple
Data logger (or other continuous
monitoring method) for cook-chill
or sous-vide process
Page - 8 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Food Flow Diagram
The food flow diagram below is provided as an example. Your diagram may be different depending on your
food flow. Cook-chill or sous-vide food flow diagrams will be different from this example.
Submit a diagram for your specific process. Identify all steps in the process, all critical control points and add
critical limits to all critical control points.
Receiving:
Raw meats, raw poultry, raw
vegetables, approved cheeses, USDA
cured meat & poultry products (1)
Receiving:
Packaging materials
Cold Storage
#1
Dry
Storage
Preparation #1:
Vacuum packaging & labeling
(5)
Cold Storage #2:
Walk-in, holding coolers, retail
display coolers, freezers (6)
CCP 2
Discard
(10)
Preparation #2:
Bag opened (7)
Cooking (8)
Sale or service (9)
Page - 9 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Identifying Hazards and Controls
Use the examples in the table below to identify your food safety hazards and controls. Modify the table below for your process. Steps must match
your food flow diagram.
1. List the operational steps that match your food flow. The list is provided as an example. Your list must be based on your food flow.
2. List the potential food safety hazards for each step. Hazards can be:
a. Biological (e.g., Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes,
Salmonella, Shiga toxin-producing E. coli, Shigella, Staphylococcus aureus, hepatitis A, norovirus, parasites)
b. Chemical (e.g., poisonous chemicals, histamines, allergens)
c. Physical (e.g., glass, metal, stones, bones)
3. List the preventative measures to control the hazards. Preventative measures may include:
a. Standard Operating Procedures (SOPs) such as: receiving products from approved sources, monitoring temperatures, cooling using
proper methods, date marking, employee training, etc.
b. Sanitation Standard Operating Procedures (SSOPs) such as: illness policy, handwashing, prohibiting bare hand contact with ready-to-
eat food, cleaning and sanitizing equipment and utensils, etc.
4. Identify if this step is a critical control point (CCP). For ROP, CCPs often include: using cure as an ingredient, vacuum packaging and
labeling, cold storage, etc.
Operational Step Potential Hazard(s) Preventative Measure(s) to Control the Hazard
Is This
Step a
CCP?
Receiving: Raw meats, raw poultry,
raw vegetables, approved cheeses,
USDA cured meat & poultry
products (1)
Biological: Campylobacter jejuni, Salmonella, Shiga
toxin-producing E. coli
Receiving products from approved sources, monitoring
temperatures, employee training, illness policy,
handwashing
No
Receiving: Packaging materials (2)
Chemical: Poisonous chemicals
Receiving products from approved sources, letters of
guarantee ensuring that packaging material is
appropriate for product use
No
Cold Storage (4)
Physical: Visible foreign material (e.g., rodent
droppings, insects, etc.)
Employee training, cleaning and sanitizing equipment
and utensils
No
Preparation #1: Vacuum packaging
& labeling (5)
Biological: Campylobacter jejuni, Clostridium
botulinum, Salmonella, Shiga toxin-producing E.
coli, Staphylococcus aureus, hepatitis A, norovirus
Each bag/package properly labeled as required,
employee training, illness policy, handwashing,
prohibiting bare hand contact with ready-to-eat food,
cleaning and sanitizing equipment and utensils
Yes
Page - 10 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Operational Step Potential Hazard(s) Preventative Measure(s) to Control the Hazard
Is This
Step a
CCP?
Cold Storage #2: Walk-in, holding
coolers, retail display coolers,
freezers (6)
Biological: Campylobacter jejuni, Clostridium
botulinum, Listeria monocytogenes, Salmonella,
Shiga toxin-producing E. coli, Staphylococcus
aureus, hepatitis A, norovirus
Monitoring temperatures, employee training, cleaning
and sanitizing equipment and utensils
Yes
Preparation #2: Bag opened (7)
Biological: Listeria monocytogenes, Staphylococcus
aureus, hepatitis A, norovirus
Employee training, illness policy, handwashing,
prohibiting bare hand contact with ready-to-eat food,
cleaning and sanitizing equipment and utensils
No
Cooking (8)
Biological: Campylobacter jejuni, Salmonella, Shiga
toxin-producing E. coli
Monitoring temperatures, employee training, illness
policy, handwashing, prohibiting bare hand contact with
ready-to-eat food, cleaning and sanitizing equipment
and utensils
No
Sale or Service (9)
Biological: Staphylococcus aureus, hepatitis A,
norovirus
Employee training, illness policy, handwashing,
prohibiting bare hand contact with ready-to-eat food,
cleaning and sanitizing equipment and utensils
No
Discard (10)
Biological: Listeria monocytogenes
Employee training
No
Page - 11 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
CCP Summary
Use the chart below to identify key elements of your HACCP plan. The form below is provided as an example. Your HACCP plan may be different
depending on your process.
Critical
Control Point
(CCP)
Critical Limit
to Control
the CCP
What will be
monitored?
How will it be
monitored?
Frequency
of
monitoring
Who is
responsible
to monitor?
Corrective action(s)
to be taken if critical
limit(s) is not met
What type of
records will be
kept?
How will this
step be verified?
Preparation
#1: Vacuum
packaging and
labeling (5)
Each package
is properly
labeled, as
described in
Label
Requirements
sections of
this HACCP
plan
ROP package
labels
Visual check
Daily
Designated
employee
If label is missing or
incomplete, relabel
Retrain employees
HACCP
Training Log
ROP
Production Log
Corrective
action(s)
recorded on
log(s) as
needed
HACCP Training
Log will be
reviewer at time
of training by the
trainer
ROP Production
Log will be
reviewed weekly
by the PIC or
manager on duty
Cold Storage
#2: Walk-in,
holding
coolers, retail
display
coolers,
freezers (6)
Temperature:
41⁰F or below
Cold storage
temperatures
taken between
two ROP
packages
Use of
thermometers/
thermocouples
and visual
check
Daily
Designated
employee
If temperature
between packages
exceeds 41⁰F, open a
package and take
product temperature.
If product temperature
exceeds 41⁰F, do one
or more of the
following: Turn unit
down; Call to have unit
serviced; Place ROP
packages in ice water
bath; Relocate product
to a different unit;
Discard product.
Identify and discard
out of date products.
Retrain employees
HACCP
Training Log
Thermometer/
Thermocouple
Accuracy
Testing Log
ROP Product
Log
HACCP Training
Log will be
reviewed at time
of training by
trainer
Thermometer/
Thermocouple
Accuracy Testing
Log reviewed
weekly by the PIC
or the manager
on duty
ROP Product Log
will be reviewed
weekly by the PIC
or the manager
on duty
Page - 12 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
HACCP Training Program
Required Elements
Your food employee and supervisory training program must address the food safety issues of concern. Provide details below
HACCP Training Program Element HACCP Training Program Details
Who is responsible to coordinate and provide the training? (E.g., certified food
protection manager and/or PIC)
Who will be trained? (E.g., food employees, supervisors, managers; include names
and roles if possible)
How will training be delivered? (E.g., in-person, computer-based)
How often will training or re-training take place? (E.g., new hire, annual refresher,
corrective action)
What skills regarding ROP specialized processes will the trainee master? (E.g.,
sanitary use of ROP equipment, correct method for taking temperatures, proper
record-keeping)
How will the trained employee demonstrate knowledge gained? (E.g., describe
the HACCP process and identify CCPs, perform process under supervision)
Page - 13 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
HACCP Training Program
Required Topics
Your food employee and supervisory training plan must address specific HACCP training topics. Provide details below.
Topic
Objectives
HACCP Training Program Details
Concepts required
for a safe operation
Food employees and supervisors will understand:
• The parts of the HACCP plan (including the food
flow diagram and CCP summary)
• Any additional supporting documents provided
• The importance of following the HACCP plan
Equipment and
facilities
Food employees and supervisors will:
• Operate the ROP related equipment correctly
• Conduct all ROP activities in the designated area
Procedures
Food employees will:
• Use the designated ROP work area to help control
cross-contamination
• Prevent bare hand contact with ready-to-eat food
by using suitable utensils such as deli tissue,
spatulas, tongs, single-use gloves, or dispensing
equipment
• Follow proper cleaning and sanitation procedures
for food-contact surfaces
• Follow steps identified in the food flow diagram
• Monitor each CCP and take appropriate corrective
actions
Page - 14 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Sanitation Standard Operating Procedures (SSOPs)
SSOPs must address the food safety issues of concern. Provide details below.
SSOP SSOP Details
Explain how food employees will avoid contact with exposed,
ready-to-eat food with their bare hands and will use suitable
utensils such as deli tissue, spatulas, tongs, single-use gloves, or
dispensing equipment.
Identify a designated work area and describe the way either
physical barriers or other methods of separation of raw foods and
read-to-eat foods will be implemented, to minimize the potential
of cross-contamination.
Describe cleaning and sanitization procedures for food-contact
surfaces.
Describe how access to the processing equipment is limited to
responsible trained personnel familiar with the potential food
safety hazards of the operation.
Page - 15 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Record-Keeping
Attach or include copies of all blank record-keeping forms you will use that are necessary to implement this
HACCP plan. Some examples are included on the following pages. These may include:
• HACCP Training Log
• Thermometer / Thermocouple Accuracy Testing Log
• ROP Production Log
• ROP Product Log or ROP Product Log for Cook-chill or Sous-vide
• Other logs specific to your ROP HACCP processes, such as: Cooking and Cooling Log
These records are to be maintained by the designated employee, PIC and manager on duty to demonstrate
that the HACCP plan is properly operated and managed.
*All records relating to your approval and HACCP plan must be kept on site for at least one year.
Page - 16 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
HACCP Training Log
Name: ____________________________________________________________________________________
The designated employee must be trained before conducting HACCP processes. Record training and any
retraining on this log. Trainer must verify this log when training / retraining is completed.
Training Program Element Date
Was Knowledge
Gained? (Yes/No)
Retrain if No
Were Skills
Mastered? (Yes/No)
Retrain if No
Trainer
Initials
HACCP plan (food flow, CCPs, critical
limits)
Employee health policy and hygiene
Preventing bare hand contact
Preventing cross-contamination
ROP equipment and facilities
SSOPs (cleaning and sanitation)
Comments and Corrective Action(s):
Page - 17 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
Thermometer / Thermocouple Accuracy Testing Log
The designated employee must test thermometer / thermocouple accuracy at least once weekly. Record Observations and any corrective actions on
this log. PIC or manager on duty must verify this log weekly.
Thermometer / Thermocouple ID: ____________________________________
Date
Method
Used
Thermometer
Reading
Accurate
(Yes/No)
Initials
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Verified by (PIC or manager on duty initials): ___________________________
Thermometer / Thermocouple ID: ____________________________________
Date
Method
Used
Thermometer
Reading
Accurate
(Yes/No)
Initials
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Ice Slurry
Verified by (PIC or manager on duty initials): ___________________________
Corrective Action(s):
Page - 18 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
When to use this thermometer / thermocouple accuracy testing log
If you are following an approved HACCP plan for conducting reduced oxygen packaging (ROP) processes for TCS food, you must maintain
temperature records. You may use this log for record-keeping. Make records available to the regulatory authority upon request. Keep records for at
least one year.
Thermometers must be:
• Checked for accuracy at least once weekly (or manufacturer recommendation)
• Accurate to within 2⁰F (32⁰F for ice slurry testing)
Always follow manufacturer’s instructions for thermometer / thermocouple accuracy checks and calibration.
Page - 19 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
ROP Production Log
The designated employee must monitor vacuum packaging and labeling of ROP products. Record production
details and any corrective actions on this log. PIC or manager on duty must verify this log weekly.
Date
Product and Batch
Number
Amount
Each
Package
Properly
Labeled
(Yes/No)
Initials
Verified By
(PIC or
Manager on
Duty Initials)
Corrective Action(s):
Page - 20 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
When to use this ROP production log
If you are following an approved HACCP plan for conducting reduced oxygen packaging (ROP) process for TCS
food, you must maintain product labeling records. You may use this log for record-keeping. Make records
available to the regulatory authority upon request. Keep records for at least one year.
Page - 21 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
ROP Product Monitoring Log
The designated employee must monitor temperatures and check all ROP package labels at least once daily.
Record observations and any corrective actions on this log. PIC or manager on duty must verify this log weekly.
Refrigeration Unit ID: _______________________________
Week of: _____________________________________________
Day and Date Temperature Initials
Past Use By
Date?
(Yes/No)
Initials
Verified by (PIC or
Manager on Duty
Initials)
Sunday
Date:
Monday
Date:
Tuesday
Date:
Wednesday
Date:
Thursday
Date:
Friday
Date:
Saturday
Date:
Corrective Action(s)
Page - 22 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
When to use this ROP production monitoring log
If you are following an approved HACCP plan for conducting reduced oxygen packaging (ROP) processes for
TCS food, you must maintain temperature records. You may use this log for record-keeping. Make records
available to the regulatory authority upon request. Keep records for at least one year.
Page - 23 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
ROP Product Log for Cook-Chill or Sous-Vide
The designated employee must monitor temperatures at least twice daily and check all ROP package labels at least once daily. Record observations
and any corrective actions on this log. PIC or manager on duty must verify this log weekly.
Refrigeration Unit ID: _______________________________
Week of: _____________________________________________
Day and Date Time Temp. Initials Time Temp. Initials
Past Use
By Date?
(Yes/No)
Data Logger
Working?
(Yes/No)
Initials
Verified by (PIC
or manager on
duty initials)
Sunday
Date:
Monday
Date:
Tuesday
Date:
Wednesday
Date:
Thursday
Date:
Friday
Date:
Saturday
Date:
Corrective Action(s)
Page - 24 -
Hennepin County Public Health
1011 South First Street, Suite 215, Hopkins, MN 55343
612-543-5200 | Epi-envhlth@hennepin.us
When to use this ROP product log for cook-chill or sous-vide
If you are following an approved HACCP plan for conducting reduced oxygen packaging (ROP) processes for
TCS food, you must maintain temperature records. You may use this log for record-keeping. Make records
available to the regulatory authority upon request. Keep records for at least one year.
Record-keeping requirements for cold storage of ROP cook-chill or sous-vide product are:
• Twice-daily checks
AND
• Continuous, electronic monitoring (such as a data logger)
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2020 HACCP Reduced Oxygen Packaging (ROP) (Hennepin County)

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