ST-STANFORD CATERING @ MUNGER

ROUTINE INSPECTION

Per chef, there is a HACCP plan approved for ROP. Further investigation to be conducted in office. There several food items (various types of meat) in reduced oxygen packaging (ROP) with date labels, past 48 hours, in the reach in freezer located in the front service area. A HACCP plan is required when conducting reduced oxygen packaging, however, an exemption can be made if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. Using ROP for sous vide will not require HACCP but standard operating procedures (SOP) will be needed to address the procedures. Using ROP for purpose of cooling will not require HACCP but a SOP will be needed to address the procedures. *When facility is using ROP for storing and removing potentially hazardous food from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit SOP to this Department. Except for fish that is frozen before, during, and after packaging, a food facility shall not package fish using a reduced-oxygen packaging method.