HACCP Plan Help: Ready-To-Eat Deli Food

Hello, after performing an exhaustive search of what I'm now aware of is an incomplete HACCP plan of our food processing facility, I'm hoping I can find an answer here.
I work for a small food processor that is governed by the Department of Agriculture. We prepare 20-50 lb batches of ready-to-eat deli food including cold salads and entrees to be re-heated at the retail location where they are sold. We also produce both temperature and non-temperature sensitive bakery products. We keep temperature logs for all finished product. We use cambros, aluminum transport racks and a refrigerated truck to deliver the product to the retail location (soon to be 2 locations) where some of it is packaged for sale while some is sold out of the service case.
Although we note the time and temperature of products when they are loaded on the truck (we own and operate the truck), we cannot find the code or guideline that dictates proper PHF delivery record keeping. Can someone point me in the right direction?
Also, despite numerous inquiries with numerous Dept of Ag inspectors, we cannot get an answer as to whether or not we are required to keep temperature logs on bakery items such as brownies, cake, cheesecakes, cookies, etc.
Thank you for any help that you may be able to give me!

Dear marcus2332,

Welcome to the forum !

This is (obviously) a very specialised question. Not my direct area but I had a google around and there does seem to be a general lack of accessible data, surprisingly so. I noticed suggestions that the USA food code "should" cover this aspect but I presumed you had checked this already with negative result so i didn't scan it.

I presume you are also primarily looking for acceptable local regulatory info. which limits again somewhat. You seem to hv put in a lot of effort already so the following may be familiar to you already, never mind.

I realise the document attached below is relatively general but it does demonstrate that yr problem is being looked at. I couldn’t find anything more directly applicable

Anybody in the tranportation of RTE and non-RTE food business here ?? Aircraft also maybe ??

Transporting_Food_to_RemoteSites.pdf   37.2KB   112 downloads

(from http://sop.nfsmi.org/ which offers an impressive selection of dwlable SOPs)

Rgds / Charles.C

added - there is also a book "Food Transportation" ed Robert Heap which is partially Google viewable on-line and contains a HACCP analysed segment, may be of some interest

Hi Marcus, Welcome to the forums.

Is Charle's information of use to you or do you need further advice / help?

Simon - yes, the example SOP on transportation has proved useful. However, it would be most helpful to know where in the Federal Food Code is the realm that governs the transportation of ready-to-eat product from a satellite kitchen. Also helpful would be the realm of the Federal Food Code that governs the temp log of baked RTE product. I understand the Code is rather cumbersome and difficult to extract info from. I really do appreciate what has been done for me though! Thanks again!

Hello all,

I have a doubt with my haccp plan and will appreciate all the opinions you can give me.

I have 2 independent clients. One supplies ready to eat food to the other.

The first customer register de temperature when they fill the boxes with the food made (Register A).

The other client has to register the temperature of the ready to eat food when he receives it (register B).
The time of transport to the first client to the other is +-20 minutes.
When the food arrives to the 2 client is ready to be served but they have to conserve the hot temperature(above 60ºC) so they put the food into small containers that are surrounded by hot water (+-90ºC).
They have to register the temperature when the food arrives and they start to serve, and the temperature of food of the last person that was served (Register C).

I know that it sounds a little bit confuse

If the transportations time is less than +- 20 minutes should i eliminate the register B?

I don't like "paper", so if i'll try to do a safer HACCP plan with the less paper possible.

I don't know if i can eliminate the register B, but if i'll do it, who will be responsible if the temperature of filling the boxes will be bellow the 60ºC?

The 2 client can't reheat the food. they don't have the means to do it.

Thanks

Best Regards

Andreia

The first customer register de temperature when they fill the boxes with the food made (Register A).

The other client has to register the temperature of the ready to eat food when he receives it (register B).

They have to register the temperature when the food arrives and they start to serve, and the temperature of food of the last person that was served (Register C).

Hi Andreia

Register B is important because Client 2 can reject if it is too low and also if you don't carry out this check you cannot be sure if the temperature was too low on delivery then warmed up by the hot water.

Hot holding is normally at least 63 C

Regards,

Tony

Regiser B should also be maintained to ensure delivery time, which should correlate to delivery temperature.  Also, Register B will become a useful document during audits or if there are any foodborne illness investigations or "bad apple" employees.