Presented by: Berkel Sales & Service, Inc. 713-688-9518 - PowerPoint PPT Presentation

Presented by: Berkel Sales & Service, Inc. 713-688-9518

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Chef Discussion Variance, HACCP , and ROP Discussion

Presented by: Berkel Sales & Service, Inc. 713-688-9518 What is a variance and a HACCP Plan? ➢ A Variance is a written document issued by the Regulatory Authority (RA) that authorizes a modification or waiver of one or more of the requirements of the Rules (Ordinance). ➢ A HACCP Plan is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. ➢ A HACCP Plan must be submitted and approved before beginning processes in your establishment.

Presented by: Berkel Sales & Service, Inc. 713-688-9518 When is a Variance Required? ➢ A Variance is required when an establishment is: ➢ Smoking food as a method of food preservation ➢ acidic coating around the meat that keeps the bacteria from growing and smoking also helps to dehydrate the meat ➢ Curing food (Adding Nitrate/Nitrite salts) Dry and Wet ➢ Documentation of ingredients and amounts, including curing salt products showing nitrate/nitrite (active ingredient) concentrations ➢ Using food additives or adding components such as vinegar (acidifying foods) as a method of food preservation or to render a food so that it is non-TCS ➢ Examples: Sushi rice ➢ Kimchi ➢

Presented by: Berkel Sales & Service, Inc. 713-688-9518 When is a Variance Required? ➢ Custom processing animals that are for personal use as food and not for sale or service in a food establishment ➢ A custom exempt meat processor is defined in State and Federal law as a processor that does not require continuous inspection because they only process meat for the owner of the animal ➢ https://dshs.texas.gov/meat/grants/ ➢ Operating a molluscan shellfish life-support system used to store and display shellfish offered for human consumption ➢ Shellfish are filter feeders allowing concentration of pathogenic microorganisms that may be present in the water. Due to the number of shellfish and the limited volume of water used, display tanks may allow concentration of pathogenic viruses and bacteria

Presented by: Berkel Sales & Service, Inc. 713-688-9518 When is a Variance Required? ➢ Sprouting seeds or beans, such as wheat grass and alfalfa sprouts, in the retail establishment ➢ Water and seed chlorination methods ➢ Preparing food by another method that is determined by the regulatory authority to require a variance ➢ Packaging food using a reduced oxygen packaging method (ROP) when the method is not covered the rules

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Four Categories of ROP #1 ➢ Two Barrier or (Double Barrier) ➢ 41 ° F and one of the following: ➢ Cured in a food processing plant ➢ Raw ➢ A w (water activity) of 0.91 or lower; or ➢ pH of 4.6 or below ➢ No variance because this is allowed in the rules ➢ Definitely requires a HACCP Plan

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Four Categories of ROP #2 ➢ Single Barrier or (Time/Temperature Control Barrier) ➢ Cook-Chill – food is cooked and then sealed in a barrier bag while still hot ➢ Sous Vide – food is sealed in a barrier bag and then cooked ➢ Proper cooking, proper cooling and maintaining of cold storage are the barrier ➢ No variance because this is allowed in the rules ➢ Definitely requires a HACCP Plan

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Four Categories of ROP #3 ➢ 48 hour ➢ Food is sous vide or cook/chill in vacuum sealed bags, opened and used in its entirety within 48 hours ➢ No variance because this is allowed ➢ DOES NOT REQUIRE A HAACP PLAN

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Four Categories of ROP #4 ➢ No Barrier ➢ 41 ° F without another barrier ➢ Requires a variance and requires a HACCP Plan Why the variance? ➢ Not in the rules.

Presented by: Berkel Sales & Service, Inc. 713-688-9518 Criteria Barrier Shelf life Variance HACCP By the Numbers – Food Safety Program 2016 Two Barrier 41°F plus pH 4.6 or 30 days at 41°F; NO YES (Double Barrier) less, a w 0.91 or less, cured in a processing plant, raw product Time/Temp as a Cooking, Cooling, 7 days at 41°F; 30 days if NO YES Barrier (Single Storage cooled from 41°F to 34°F Barrier) w/in 48 hours No Barrier (No 41°F 7 days at 41°F YES YES Barrier except 41°F or below) 48 hours Time (48 hours or 48 hours NO NO less)