City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH

Transcription

1 City and Cunty f San Francisc DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH Lndn N. Breed, Mayr Greg Wagner, Acting Directr f Health Stephanie K.J. Cushing, MSPH, CHMM, REHS Directr f Envirnmental Health HACCP Plan Template fr Acidificatin f Rice in cmpliance with Califrnia Retail Fd Cde Requirements Date San Francisc Department f Public Health Envirnmental Health Branch Fd Safety Sectin 1390 Market Street Ste 210 San Francisc, CA Dear Fd Safety Divisin, I am submitting this HACCP Plan t request apprval t deviate frm the Califrnia Retail Fd Cde requirement that requires ptentially hazardus fd (PHF) be maintained belw 41 degrees F. As per sectin , the HACCP plan is required because a fd additive, such as vinegar is being used as a methd f fd preservatin, rather than as a methd f flavr enhancement, r t render a fd s that it is nt a Ptentially Hazardus fd. Name f Fd Establishment (FE): Persn in Charge (PIC): (Permit) Number: Address f FE: Phne Number f FE: As Permit Hlder, I am requesting apprval t perate under a HACCP plan rather than ht r cld hld rice, which has instead been acidified t a ph level at r belw 4.1. [The requester must include a Hazard Analysis Critical Cntrl Pint (HACCP) Plan.] I understand that this request may take 30 business days t review. Thank yu fr the cnsideratin. Name f Permit Hlder: Mailing Address: Address: Hme / Cell Phne Number: Cnsumer Prtectin Prgram 1390 Market Street, Suite 210 San Francisc, CA phne (415) fax (415) Revised (header updated 08/2018)

2 Cntents f a Hazard Analysis Critical Cntrl Pint (HACCP) Plan A HACCP plan is required when fd additives r cmpnents, such as vinegar, are used t render a fd nn time/temperature cntrl fr safety fd (fd nt requiring refrigeratin t prevent micrbial grwth) such as sushi rice, accrding t the Califrnia Retail Fd Cde Sectin The HACCP plan shall indicate all f the fllwing pursuant t the Califrnia Retail Fd Cde sectin : The fllwing must be included in the sushi rice HACCP Plan: A categrizatin f the types f (TCS) fds that are specified in the menu such as rice and fish and identificatin f the pathgens f cncern. A flw diagram f the specific fd identifying the Critical Cntrl Pints (CCPs) prviding the fllwing infrmatin: Ingredients, materials, and equipment used in the preparatin f that fd. Frmulatins r recipes that address the fd safety cncerns invlved with that type f fd and the methds t cntrl fr thse cncerns. A recipe r frmulatin fr the sushi rice HACCP Plan which must include all f the fllwing: Type f rice, (fr example shrt grain ). The cncentratin f the vinegar, (fr example: 4 percent). Methds f cking rice include the time and temperature. Methds f preparing vinegar mixture (fr example: vinegar, salt, and sugar). Methd f cling cked rice, indicate time and temperature. Methd f mixing rice and vinegar slutin. Create HACCP Plan. Identify CCPs. Identify yur Critical Limits (CL). Methds f measuring and the frequency f mnitring yur CCP (fr example: measuring the ph daily by using a ph meter accurate t +/- 0.2 r ph test strips accurate t +/- 0.5). Describe the crrective actin (fr example: if the ph is nt less than 4.1, mre vinegar will be added t the sushi rice and the rice will be retested, after secnd test if ph is nt less than 4.1, the rice is t be discarded). Plicy and prcedures regarding strage f sushi rice shuld indicate hlding time and temperature (fr example: eight hurs at 70 degrees F t 80 degrees F). Describe plicy regarding remaining sushi rice fllwing the hlding time (fr example: discard leftver sushi rice after eight hurs). Describe plicy regarding recrd keeping. Fr example: all recrds fr the sushi rice HACCP plan and the related dcuments are t be kept n-site fr at least tw years. Sanitatin Standard Operating Prcedures (SSOPs) including methds fr fd emplyee and supervisry training. Example f cnsumer advisry and letter f guarantee frm seafd/fish supplier fr parasite destructin. The methd and frequency fr the Persn in Charge t rutinely verify that the fd emplyee is fllwing standard perating prcedures and mnitring critical cntrl pints. Cnsumer Prtectin Prgram 1390 Market Street, Suite 210 San Francisc, CA phne (415) fax (415)

3 HACCP Plan Template fr Acidificatin f Rice in cmplaince SAMPLE #1 Nigiri/Maki Rll (Raw Fish) and Sushi Rice HACCP HACCP Critical Cntrl Pints Critical Cntrl Pint (CCP) Hazard (bilgical, physical, chemical) Critical Limits (CL) fr each CCP Mnitring Crrective actin Verificatin Recrds What Hw When Wh Fish frzen fr parasite destructin (except tuna species that are exempt) Rice acidificatin Bilgical parasites in fish served raw r under cked Bilgical sprt frming Bacillus cereus Frzen t -4 degrees F fr seven days Rice ph 4.1 Freezing time and temperature Rice ph Letter frm Supplier ph meter/ ph test strips Recrd ph and batch # n sushi rice lg sheet Annually r befre new supplier starts delivery Measure ph f each batch 15 minutes after prepared Manager Sushi Chef If n letter/ temperature lg is available; fish will be served cked If ph is abve 4.2 add vinegar ne TBSP and stir. Recheck ph until ph is <4.2. Check recipe t prevent future crrectin Letter frm supplier/ temperature lg Manager t check sushi rice lg and ph meter calibratin lg daily Current supplier letter/ frzen fish temp. lgs available fr tw years ph meter calibratin lg and sushi rice lg available fr tw years. 3

4 SAMPLE #2 Emplyee Hazard Analysis Critical Cntrl Pint (HACCP) TRAINING Prcedures 1. All emplyees will be trained t use the apprved HACCP Plan. 2. Training cvers critical cntrl pint identificatin, mnitring f critical cntrl pints, and crrective actins. 3. Lg sheets will be used t mnitr prduct critical cntrl pints during the preparatin prcess. 4. The lg sheets will be available at all times during peratin fr mnitring by management. 5. All emplyees will be trained in basic fd safety including: a. persnal hygiene and prper hand washing. b. Divisin f Public Health Fd Emplyee Health Interview and Agreement fr restrictin and exclusin fr fdbrne illness expsure, symptms, and/r diagnsis. c. cleaning and sanitizing methds. d. thermmeter calibratin. e. use f ph test strips/use and calibratin f a ph meter. 6. Emplyees will be retrained yearly r as needed fr required crrective actin. Training Lg: Training Type (Emplyee Name) Trainer Name and Date 4

5 SAMPLE #3 Sushi Rice Flw Chart This analysis identifies the Critical Cntrl Pints (CCPs) in the preparatin f tw (2) fds (sushi rice and fish) that are time/temperature cntrlled fr safety (TCS). CCPs are shaded. Receive dry gds Dry strage Ck rice (rice and water in rice cker.) Rice acidificatin (Using sugar and vinegar and validated with ph meter) Receive frzen fish (validated with letter f guarantee/ frzen fish temperature lgs) Frzen fish strage Defrst fish Assemble Nigiri r Maki rll. Cut and serve 5

6 SAMPLE #4 Example Ingredients and Recipe/ Methds Ingredients: Extra fancy (shrt grain) rice: 7 lbs. Water: 8 lbs. Distilled white vinegar (reduced t 4 percent acidity): 15 z. Sugar: 12 z. Salt: 5 z. Equipment: Rice cker Thermmeter ph meter Lg sheets Clck Pre-preparatin: 1. Assemble all ingredients and equipment. 2. Verify rice cker clean and in gd repair because dirty r damaged equipment can harbr bacteria and lead t fdbrne illness. 3. Add 7 lbs. rice t pt, and wash rice by agitate with clean glved hands three times, partially fill pt each time and visually inspect rice fr physical cntaminates and remve any debris that may be present and drain water. 4. Add 8 lbs. frm a ptable water surce taking int accunt the water added during the washing prcess. S the ttal weight f rice and water is 15 lbs. Preparatin: 5. Put the rice int rice cker until rice is thrughly cked, apprximately 30 minutes. The rice will bil at 212 degrees F. Be sure nt t lift lid during cking prcess. When the rice is cked, the keep warm light will be n. The rice nw is pasteurized and all vegetative pathgens are reduced t a safe level. Spres fr Bacillus cereus survive. 6. While the rice is cking, cmbine the distilled white vinegar (reduced t 4 percent acidity), sugar, and salt int a small stainless steel pt and heat the mixture until the sugar has disslved (abut 160 degrees F), stirring cnstantly, remve frm heat, and set aside. 7. Use spatula t empty rice cker and put it int a large stainless steel cntainer r baking sheet, need t be sure the rice cntainer is clean and in gd repair. Layer f rice in cntainer cannt be greater than tw inches in depth. Spread the rice evenly ver the bttm with a stainless steel spn. Placing rice in a larger cntainer speeds the cling prcess and makes it easier t mix the vinegar mixture int the rice. 8. Run a spatula thrugh the rice (abut 80 degrees F) using right and left slicing mtins t separate the grains. At the same time, slwly add abut 32 z. vinegar mixture (abut 80 degrees F). Make sure all rice is evenly cated with vinegar mixture s that all rice reaches the apprpriate ph (less r equal t 4.1) 32 z. f vinegar mixture is added t acidify the rice and add flavr. Mre vinegar mixture may be added if target ph (less r equal t 4.1) is nt reached. Let cl t rm temperature (abut 30 minutes). 9. Check the ph f the rice mixture by using a calibrated ph meter. The ph must be 4.1 r less t prevent the grwth f Bacillus Cereus. If it is abve the required range, add mre vinegar mixture t it and repeat steps 7 and 8 and recrd the reading in the crrective actin f the sushi rice ph lg. The rice des nt need t be refrigerated, because it is at a safe ph and is n lnger a time/temperature cntrl fr safety (TC) fd. Keep cvered t prevent drying. Sushi rice quality can last up t eight hurs. After eight hurs the sushi rice must be discarded. Critical Cntrl Pint: A ph f 4.1 r belw is used t cntrl bacteria and must be strictly fllwed. S it is a must t verify ph is 4.1 r belw using a calibrated ph meter fr each batch and recrd ph n prductin lg and the restaurant manager will review the recrd weekly 6

7 Methd fr verifying ph: 1. After the rice is finished cking, acidify immediately. Then, the finished rice is allwed t equilibrate fr at least 30 minutes befre ph is tested. 2. Gather a little rice frm five different places in the rice cntainer (fur crners and the middle). The amunt is apprximately ¼ cup r the size f a glf ball r a small red ptat. 3. Place this ¼ cup f rice frm the batch being tested int a clean cup. 4. Add ¼ cup f distilled water t the sl cup cntaining rice. The water shuld be at rm temperature (apprximately 77 degrees F.). The cup will cntain ½ water and ½ rice. 5. Manually mix the rice and distilled water in the cup with a spn fr abut 10 secnds. Allw the mixture t stand fr an additinal 10 secnds. 6. Gently tilt the cup s that there is a separatin f water frm the rice. 7. Stick the ph meter tip int the liquid trying t avid tuching the rice t determine the ph level. Recrd the ph meter reading in clumn ph. The target ph is 4.1 r belw. 8. If the rice is abve 4.1, re-acidify until it is 4.1 r less. 9. Recrds are reviewed, signed, and dated fr each batch f rice. Nte: A ph meter is required (r ph test strips that are in the acidic range). The ph meter must be calibrated at least nce per week and dcumented. This is accmplished by dipping the meter in a buffer slutin. The buffer slutin shuld be chemically set t a specific ph level t get an accurate reading. Fllw manufacturer s specificatins fr calibratin. Preparatin f Nigiri r Maki Rll: Ingredients: Sushi rice Fish Other ingredients Seaweed wrap (Nri) Water Equipment: Plastic fd service film Bamb mat Small bwl All the sushi chefs wear glves each time they prepare the fd. Bamb and plastic mats are lined with plastic fd service film and re-wrapped every fur hurs f cntinuus use and between cntact with different sushi prducts. All mats are cleaned and sanitized daily. All cutting surfaces are cleaned t avid crss cntaminatin. All apprved fish is maintained in the freezer. When fish is needed, it is remved frm the freezer, and placed in the walk-in cler (temperature 41degrees F) t defrst. When they have been ttally defrsted, the package is pened and the fish is placed int the sushi case (temperature 41degrees F), cvering the fish with plastic t prtect frm pssible cntaminatin. Critical Cntrl Pint: Fish are frzen at -4 degrees F r lwer fr seven days in accrdance with parasite destructin regulatins. When the nigiri r maki rll rder is placed, the fish that has been rdered will be taken ut f sushi case, cut up, and used with the sushi rice which has been previusly prepared. All the leftver fish in the sushi case are discarded within tw days. All sushi rice will be thrwn away if nt finished within eight hurs. All the knives, chpping bard, bamb, and cntainer will be washed, rinsed, and sanitized t keep them clean between every rder. 7

8 SAMPLE #5 Example Lgs Sushi Rice Lg Frequency EVERY BATCH Manager checks nce per week. Maintain these recrds fr tw years. Date Time Batch # ph Cmments/ Crrective Actins Initials 8

9 ph Meter Calibratin Lg Frequency EVERY WEEK Date ph 2 (place check mark belw) ph 7 (place check mark belw) ph 10 (place check mark belw) Initials 9

10 Frzen Fish Lg Fr in huse parasite destructin, must maintain temperature f -4degrees F fr at least seven days. Type f Fish Day Date Temperature (degrees F) Initials

11 SAMPLE #6 Example Manufacturer Specificatins Manufacturer s specificatins fr rice cker 11

12 Manufacturer s specificatins fr digital thermmeter 12

13 Manufacturer s specificatins fr ph meter 13

14 with Califrnia Retail Fd Cde Requirements Manufacturer s specificatins fr ph test strips fr ph 14

15 SAMPLE #7 Cnsumer advisry as per Califrnia Retail Fd Cde sectin *Nte the disclsure and the reminder 15

16 with Califrnia Retail Fd Cde Requirements SAMPLE List f cmpnents f applicatin fr apprval f a HACCP plan fr (sushi) rice 1) Hazard Analysis Critical Cntrl Pint Plan (See Sample #1) 2) Training plan (See Sample #2) 3) Flw chart fr fd preparatin (See Sample #3) 4) Ingredients and recipes (See Sample #4) 5) Example lgs (See Sample #5) 6) Manufacturer s specificatins fr equipment; including methds fr calibratin if necessary (rice cker, thermmeter, ph meter, ph test strips - See Sample #6 attachments ) 7) Example cnsumer advisry that is in cmpliance with f the Califrnia Retail Fd Cde (See Sample #7) and nte t advise n allergens if required 16

17 This is a template t be used in the preparatin f a HACCP plan fr sushi rice in a permitted fd establishment in San Francisc. The template is surced frm the Delaware Health and Scial Services Divisin f Public Health, with mdificatins. Applicants are still required t submit details pertaining exactly t the applicant s peratin. The equipment used in this sample is nt endrsed by the San Francisc Department f Public Health and is nly used as an example fr this template. 17