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April 2006

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Managing Food Safety: A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems

Table of Contents

Annex 6 - Suggested Intervention Strategies For Out-of-Control Procedures

 

Out-of-Control Procedure Associated Hazards On-site correction (COS) Long-term Compliance
Bare Hand Contact with RTE Food Bacteria, Parasites, and Viruses via Fecal-oral Route Conduct Hazard Analysis (See Chapter 3 and Annex 3). RCP, Train Employees, SOP/HACCP Development
Cold Holding Vegetative Bacteria, Toxin-forming and Spore-forming Bacteria, Scrombrotoxin (Finfish) Conduct Hazard Analysis (See Chapter 3 and Annex 3). Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe
Contaminated Equipment Bacteria, Parasites, and Viruses Clean and Sanitize Equipment; Discard or Reheat RTE Food. Train Employees, Change Equipment or Layout, Develop SOP
Cooking Vegetative Bacteria, Parasites, and Possibly Viruses Continue Cooking to Proper Temperature. Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe
Cooling Toxin-forming and Spore-forming Bacteria Conduct Hazard Analysis (See Chapter 3 and Annex 3). Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe
Cross- Contamination of RTE Foods with Raw Animal Foods Bacteria, Parasites, and Possibly Viruses Discard or Reheat RTE Food. Change Equipment Layout, RCP, Train Employees, Develop SOP/HACCP/Recipe
Food Source/ Sound Condition Bacteria/Parasites/Viruses/Scombrotoxin/Ciguatera Toxin Reject or Discard. Change Buyer Specifications, Train Employees
Freezing to Control Parasites Parasites Freeze Immediately; Discard; or Cook. Change Buyer Specifications, RCP, Develop SOP/HACCP/Recipe, Change Equipment, Train Employees
Handwashing Bacteria, Viruses, and Parasites Wash Hands Immediately; Conduct Hazard Analysis (See Chapter 3 and Annex 3). Change Equipment Layout, Train Employees, RCP, Develop SOP/HACCP
Hot Holding Toxin-forming and Spore-forming Bacteria Conduct Hazard Analysis (See Chapter 3 and Annex 3). Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe
Receiving Temperatures Scombrotoxin, Bacteria Reject or Discard. Change Buyer Specifications, Train Employees, Develop SOP/HACCP/Recipe
Reheating Vegetative Bacteria; Toxin-forming and Spore-forming Bacteria Conduct Hazard Analysis (See Chapter 3 and Annex 3). Change Equipment, RCP, Train Employees, Develop SOP/HACCP/Recipe

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HACCP
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Hypertext updated by dav/dms/cjm April 13, 2006