Which information must a haccp plan for sous vide soup contain?

* Hazard analysis: This includes identifying all potential hazards that could occur during the production, storage, and distribution of sous vide soup. Some potential hazards include:

* Microbial contamination, such as from bacteria or viruses

* Chemical contamination, such as from cleaning chemicals or pesticides

* Physical contamination, such as from foreign objects like glass or metal

* Temperature abuse, such as from improper cooling or heating

* Critical control points (CCPs): These are the points in the production process where hazards can be controlled or eliminated. CCPs for sous vide soup may include:

* Cooking the soup to a sufficient internal temperature to kill harmful bacteria

* Cooling the soup rapidly to prevent bacterial growth

* Packaging the soup in a sealed container to prevent contamination

* Critical limits: These are the maximum or minimum values that must be met at CCPs to ensure that hazards are controlled. For example, the critical limit for cooking sous vide soup may be a minimum internal temperature of 165 degrees Fahrenheit.

* Monitoring procedures: These are the methods used to monitor CCPs to ensure that they are meeting critical limits. For example, temperature monitoring may be conducted using a thermometer.

* Corrective actions: These are the steps that must be taken if a CCP is not meeting critical limits. For example, if the soup is not reaching the required internal temperature, it may need to be cooked for longer.

* Verification procedures: These are the methods used to verify that the HACCP plan is effective in controlling hazards. Verification procedures may include:

* Sampling and testing the soup for harmful bacteria

* Reviewing process records to ensure that CCPs are being met

* Conducting audits of the production facility.