Reduced Oxygen Packaged HACCP Plan - Pickled Bolonga

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March 7, 2020 - Jeannine Schweihofer<grobbelj@msu.edu>, Michigan State University Extension

Purpose

This HACCP plan describes processing and re-packing process used for Pickled Bologna.  The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) which are followed.

The product is still classified as Time / Temperature Control for Safety - Food

 

Ingredients

Bologna, Vinegar, Water, (insert other ingredients)

 

Equipment used

  • Cooler

 

Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper good manufacturing practices of raw and cooked foods. This includes preventing cross-contamination throughout processing and packaging by doing cooked foods before raw food, properly cooling cooked foods, and storage after packaging. Employees will be observed to make sure they follow practices.

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Tag List
  • haccp,
  • hccap,
  • meat marketing & processing,
  • meat processing variance training,
  • michigan meat network,
  • reduced oxygen packaging,
  • rop haccp
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