HACCP Inspection Guidelines

MANUAL OF NAVAL PREVENTIVE MEDICINE

(a) Using the menu, the cook work sheet or production schedule,

try to determine the flow of food through the facility. If the facility has

flow charts for major menu items examine these for clarity, completeness,

CCPs, and CL.

(4) Try to inspect the facility based on the flow chart or other

available SOPs, etc.

(a) Start with the refrigerated storage. Take the internal

product temperature of a representative sampling of the food. Are the

product temperatures and item consistent with the menu and the cook work

sheet/production schedule?

(b) Check invoices and receiving records. Are PHFs checked at

delivery for wholesomeness, product temperatures, etc.? If a delivery is

taking place, do food service workers wash their hands before and after

handling raw PHFs? Are they using a sanitized product thermometer?

washing, wearing clean disposable gloves, using clean sanitized utensils,

and other practices which limit cross-contamination.

(d) Observe cooking processes. Do cooks check the internal

product temperatures? Are PHFs removed from the oven and placed either in

hot food holding or cooling promptly; or, are foods left on stoves, counter

tops, etc. for long periods? Are leftovers rapidly heated to 165o F before

being placed on the serving line?

(e) Check serving line. Are foods at correct product

temperatures. Are foods such as soups, salads and other items brought out

at correct temperatures and in small batches?

(f) Check cooling techniques for leftovers and pre-prepared

foods.

Are the techniques appropriate? Do they work?

(g) Talk to the food service personnel. Do employees

understand the HACCP system, CCPs and Critical Limits that effect their

work? Knowledge of what to do if critical limits are exceeded or not met?

(h) Examine training records. Are managers trained? Do

employees receive adequate ongoing training appropriate to their position?

b. Remember the goal of the HACCP system is to prevent food- borne

illness by identifying and controlling hazards.