Reduced Oxygen Packaged HACCP Plan - Cheese

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March 10, 2020

Purpose

This HACCP plan is describes products, processing and re-packing process used for Reduce Oxygen Packaging of hard cheese, pasteurized process cheese or semisoft cheese.  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.

 

Type of cheese (s)

  • Hard
  • Pasteurized Processed
  • Semisoft

 

Equipment used

  • Cooler
  • Smokehouse – (Type of smokehouse or oven)
  • Slicer
  • Vacuum Packaging Machine – (Type of vacuum machine)

 

Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper food safety issues associated with reduced oxygen packaging 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 of reduced oxygen packages immediately after packaging. Employees will be observed to make sure they follow practices.

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Tag List
  • haccp,
  • michigan state university extension,
  • reduced oxygen packaging,
  • rop haccp,
  • meat processing variance training
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