Anna Cooper

HACCP Project

By: Anna Cooper 11/22/10

Anna Cooper

HACCP STUDENT PROJECT

PROJECT ONE: PHF AND HAZARD ANALYSIS

1. On the menu provided below, highlight the foods that are TCS foods (foods that need to be time/temp controlled for safety).

Wednesday Menu Thursday Menu Friday MenuBreakfast: Hard Cooked Eggs Oatmeal Pancakes Apple Cinnamon Muffins Cream of Wheat

Breakfast: Breakfast Burrito Ham Slice Tater Rounds Apricot Swirl Rolls Oatmeal

Breakfast: Scrambled Eggs Biscuits and Sausage Gravy Cream of Rice

Lunch: Chicken Pot Pie Rueben Sandwiches Grilled Cheese Sandwiches Cream of Tomato Soup Loaded Nachos Cold Salami and Cheese Sandwich Pepperoni Pizza Harvard Beets Garden Patch Barley Medley Chocolate Chip Cookies

Lunch: Breaded Chicken on Bun Beef Cavatini Cheese Cavatini Chicken Chowder Cold Roast Beef and Cheese Sandwich Chicken Alfredo Pizza Green Peas White Rice Snickerdoodle Cookies Homemade Chocolate Pudding

Lunch: Hot Beef French Dip Sandwich Blackened Chicken Tender Salad Three Cheese Bowties Turkey Noodle Soup Cold Turkey and Cheese Sandwich Bacon Cheeseburger Pizza Breaded Okra White Rice Oatmeal Raisin Cookies

Dinner: Beef Pot Roast Fried Catfish Three Pepper Alfredo Sauce on Pasta Italian Tomato Sauce on Pasta Country Turkey Soup Meat Lover’s Pizza Potatoes and Carrots Rice Pilaf Corn Dilly Rolls Oreo Cookie Pudding Ice Cream

Dinner: Beef Lasagna Hot Pulled Pork Sandwich Beef and Noodle Soup Chicken or Beef Fajitas Golden Rice Bake Broccoli Baked Beans Coleslaw Strawberry Shortcake Ice Cream

Dinner: Italian Herbed Chicken Breast Tuna Salad on Potato Bread Red Beans and Rice Vegetarian Minestrone Lyonnaise Potatoes White Rice Cut Green Beans Corn Grilled Texas Toast Angel Food Cake Chilled Melon

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2. Hazard Analysis: Complete the following chart for the selected menu items.

Menu item Bacteria commonly associated with this type of food.

Control Measures to prevent foodborne illness with this type of food

Italian Herbed Chicken Breast

- Salmonella spp.- Clostridium perfringens- Campylobacter Jejuni

- Cook to 165o F for 15 seconds.- Cool and reheat properly.- Hold at correct temperatures.- Prevent cross-contamination.- Do not allow food handlers who have been diagnosed with salmonellosis to work.

Ground beef for Loaded Nachos

- Bacillus cereus- Listeria monocytogenes- Shiga toxin-producing Escherichia coli- Clostridium perfringens- Salmonella

- Cook to155o F for 15 seconds.- Hold at correct temperatures.- Cool and reheat properly.- Throw out products past use-by or expiration date.- Prevent cross-contamination.- Do not allow food handlers with diarrhea and/or who have been diagnosed with hemorrhagic colitis to work.

Tuna Salad - Shigella spp.- Staphylococcus aureus

- Hold, cool, and reheat properly.- Wash hands, especially after touching the hair, face, or body.- Keep wounds on hands and arms covered.- Control flies inside and outside the operation.- Do not allow food handlers with diarrhea and/or who have been

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diagnosed with shigellosis to work.

Salami Sandwich - Listeria monocytogenes- Staphylococcus aureus

- Throw out products past use-by or expiration date.- Prevent cross-contamination.- Wash hands, especially after touching the hair, face, or body.- Keep wounds on hands and arms covered.- Hold, cool, and reheat properly.

3. Complete the following table briefly describing what makes the selected population groups high risk for foodborne illness.

Residents of retirement community Elderly people have weakened immune systems. Stomach-acid production slows, which may allow a greater number of pathogens into the intestinal path. Also, they have decreased taste and smell senses, which may change their eating habits.

Children at an elementary school Young children don’t have a fully developed immune system, which puts them at a higher risk for foodborne illnesses.

Patients in an acute care medical center Patients in an acute care medical center have compromised immune systems. This is often due to medication or treatments that make it difficult for their bodies to recoup from a foodborne illness.

4. Complete the following table briefly describing what can be potentially hazardous about the following types of food production.

Production-Service Type Potential hazards and causesServing raw oysters and raw fish on the menu.

Raw oysters may come from waters contaminated with Vibrio vulnificus and Vibrio parahaemolyticus. If oysters are contaminated with these bacteria, the only way to kill the bacteria is to cook the

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oysters to their proper internal temperatures, which is not done when serving raw oysters. Toxins, such as paralytic, neurotoxic, and amnesic shellfish poisonings, may contaminate shellfish that have filtered toxic algae from the water. This can only be prevented by purchasing shellfish from approved, reputable suppliers. Raw fish may be contaminated with the parasite anisakis simplex, or with the toxins histamine and/or ciguatoxin. Anisakis simplex can be prevented by purchasing sushi-grade fish that has been properly frozen to the right time-temperature specification. Histamine can be avoided by preventing time-temperature abuse while in storage and being prepared. Ciguatoxin may be prevented by purchasing any predatory tropical fish from approved, reputable suppliers.

Production of scratch food products for entire school district in a central kitchen and chilled. Chilled food sent daily to satellite kitchens for reheating.

Cooking, cooling, reheating, and holding are all Critical Control Points here. With so many CCP’s it is very important to have control during each step to ensure food safety. Critical Limits must be met during each step to control the potential hazards of that step. It is important that the food is cooked to proper internal temperatures, be kept at or below 41o F while in transit, that the kitchens reheat the food to 165o F, and that the food is held at 135o F or above. Higher risk for cross contamination because it is handled more frequently. The kitchens should also check the temperature of the food being held every two hours. Purchasing, receiving, storing, and preparing are all Control Points. They aren’t critical because there are other steps after these that help control the potential hazards, but they are still important for food safety.

Production of catered hot and cold food The Critical Control Points for the hot

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items at a central location to then be delivered by truck to locations sites without kitchens such as park grounds, reception halls, conference centers.

food items are cooking and holding, and are receiving, storing, and preparing for the cold food items. Each step is very important for food safety, so Critical Limits must be met during each of these steps to control potential hazards. For the hot food items it is important for them to be cooked to the proper internal temperatures, that they be held at or above 135o F, and that the temperatures be checked every two hours. For the cold food items it is important for them to be received at or below 41o F and in good condition, that they are stored at or below 41o F , and that they are handled correctly during preparation to prevent time-temperature abuse and/or cross contamination. It is also important for the temperature to be checked every two hours. Cross contamination may also be a risk if adequate handwashing facilities are not available at satellite location.

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PROJECT TWO: FOOD CATEGORIES AND FLOW OF FOOD

1. In the table below list the TCS foods on the THURSDAY menu from Project One into the correct category. Only include those menu items that are TCS foods. Assume all entree items except deli meats and cheeses are prepared from scratch.

Breakfast: No Cook Food Preparation

Breakfast: Same Day Service Food Preparation

Breakfast: Complex Food Preparation

None Breakfast BurritoHam SliceTater RoundsOatmeal

None

Lunch: No Cook Food Preparation

Lunch: Same Day Service Food Preparation

Lunch: Complex Food Preparation

Cold Roast Beef and Cheese Sandwich

Breaded Chicken on BunBeef CavatiniCheese CavatiniChicken Alfredo PizzaGreen PeasWhite Rice

Chicken ChowderHomemade Chocolate Pudding

Dinner: No Cook Food Preparation

Dinner: Same Day Service Food Preparation

Dinner: Complex Food Preparation

ColeslawIce Cream

Hot Pulled Pork SandwichChicken or Beef FajitasGolden Rice BakeBroccoliBaked BeansStrawberry Shortcake

Beef LasagnaBeef and Noodle Soup

2. In the table below list the TCS foods on your FRIDAY menu from Project One into the correct category. Only include those menu items that are TCS foods. Assume all entree items except deli meats and cheeses are prepared from scratch.

Breakfast: No Cook Food Preparation

Breakfast: Same Day Service Food Preparation

Breakfast: Complex Food Preparation

None Scrambled EggsBiscuits and Sausage Gravy

None

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Cream of Rice

Lunch: No Cook Food Preparation

Lunch: Same Day Service Food Preparation

Lunch: Complex Food Preparation

Cold Turkey and Cheese Sandwich

Hot Beef French Dip SandwichBlackened Chicken Tender SaladThree Cheese BowtiesBacon Cheeseburger PizzaBreaded OkraWhite Rice

Turkey Noodle Soup

Dinner: No Cook Food Preparation

Dinner: Same Day Service Food Preparation

Dinner: Complex Food Preparation

Tuna Salad on Potato BreadChilled Melon

Italian Herbed Chicken BreastRed Beans and RiceLyonnaise PotatoesWhite RiceCut Green BeansCorn

Vegetarian Minestrone

3. Using the following options:Receive – Store – Prepare – Cook – Cool – Reheat – Hold – Serve

A. List the Flow of Food for Chilled MelonReceive – Store – Prepare – Hold -- Serve

B. List the Flow of Food for Three Cheese Bow TiesReceive – Store – Prepare – Cook – Hold -- Serve

C. List the Flow of Food for Lasagna (assuming it is assembled and chilled the day before reheating and service)

Receive – Store – Prepare – Cook – Cool – Reheat – Hold -- Serve

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PROJECT THREE: PREREQUISITE PROGRAMS

1. List five examples of Standard Operating Procedures that you would want included in a Prerequisite Program.

1) Receiving refrigerated and/or frozen food2) Storing refrigerated and/or frozen food3) Thawing procedures4) Handwashing procedures5) Internal temperatures

2. Write a Standard Operating Procedure for Preparing Cold Foods. SOP must include the following:PurposePolicyProcedure

For limiting time in TDZFor preventing cross contamination

Prescribed corrective actionsProof through documentation

Where to document temperature

Site references used to create you SOP at the end of the pageAttach completed SOP to this sheet

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Standard Operating Procedure

Preparing Cold Foods

Policy: Cold foods must be prepared with great care to prevent time-temperature abuse, cross-contamination, and foodborne illness.

Procedure: Food employees will prepare cold foods using the following procedures:

Keeping cold foods out of the Temperature Danger Zone:1. All ingredients used during cold food preparation will be held at or below 41o

F prior to use.2. Cold foods will be prepared at room temperature in no more than thirty

minutes.3. Remove only the amount of product from the refrigerator that will be used

immediately.4. Prepare food in small batches to avoid leaving large amounts of food at room

temperature for lengthy times.

Preventing Cross-Contamination:1. Clean and sanitize work surfaces, cutting boards, knives, and utensils before

each use.2. Correctly wash hands (as outlined in the handwashing SOP). 3. Use color-coded cutting boards and knives appropriately.4. Prepare cold foods away from, or at separate times than, raw ingredients that

may contaminate the cold food.

Corrective Actions: 1. If preparation of cold foods exceeds thirty minutes, check the temperature of

the product using a clean food thermometer. If the temperature of the product exceeds 41o F, cover and return to refrigeration (above raw foods) for two to four hours. Check the temperature of the food using a clean food thermometer. If the temperature is at or below 41o F, preparation may resume. If, after four hours, the temperature is above 41o F, discard the product.

2. If at any time the cold food is believed to have been contaminated, whether by hands, work surfaces, utensils, or raw ingredients, immediately discard.

3. Temperatures will be recorded on the “Cold Food Preparation Temperature Log”, along with initials, date, time, product being prepared, and any corrective actions taken.

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The foodservice manager will:

1. Review temperature logs daily to confirm temperatures and corrective actions are being met.

2. Follow up as necessary with corrective actions such as;- asking employees to discard a product if it has been time-temperature abused or possibly contaminated, and- retraining any employees who have not followed the outlined corrective actions.

3. File “Cold Food Preparation Temperature Logs” with HACCP records.4. File training and retraining records.

ReferencesServSafe Coursebook, fifth edition.

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http://sop.nfsmi.org/HACCPBasedSOPs/ControllingTimeTempDuringPrep.pdf

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PROJECT FOUR: HACCP FLOW CHART FOR COMPLEX FOOD PREPARATION

Complete the following chart for Complex Food Preparation by marking if each step is a CP or CCP. If the step is a CP, complete the columns titled Control Measures for Control Points, Monitoring Procedures and Corrective Actions. If the Step is a CCP, complete the columns titled Control Measures for Critical Control Points, Critical Limits for Critical Control Points, Monitoring Procedures and Corrective Actions. There are examples of this chart in Week 13 titled “HACCP CP CCP Chart Examples”Flow of Food for Complex Food Prep

CP or CCP

Control Measures for Control Points

Control Measures for Critical Control Points

Critical Limits for Critical Control Points

Monitoring Procedures

Corrective Actions

Receive CP - Check internal temperatures.- Check for product quality and expiration dates.

- Document internal temperatures on invoices.- Document concerns about products on invoice.

- Reject the product and get a credit slip.

Store CP - Check temperatures of storage areas daily.- Store raw meats and ready-to-eat products separately.- Visually check storage maintenance.- Rotate stored products using FIFO.- Label and date products.- Check labels on products daily.- Prevent cross contamination.

- Document storage area temperatures on appropriate temperature charts.- Document storage maintenance checks on evaluation form.- Periodic checks of product rotation and labels.- Periodic checks of proper food storage to prevent cross-contamination.

- Discard time-temperature abused products.- If having temperature control issues and the product has not been time-temperature abused, use immediately.- Discard ready-to-eat products that have been stored below raw meats.- Perform maintenance tasks as needed or hire a professional.- Discard products past use-by or expiration date.- Discard products according to labels.

Prepare CP - Prepare raw foods and ready-to-eat products separately.- Clean and sanitize all work surfaces and utensils

- Document cleaning and sanitizing of work surfaces and utensils. - Document temperatures of TCS foods.- Keep records

- Discard ready-to-eat products that may have been contaminated by raw foods.- If cleaning and sanitizing of work surfaces and utensils is not documented,

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before each use.- Do not allow sick employees to work.- Do not allow TCS foods being prepared to remain in the TDZ for more than thirty minutes.

in employees’ files regarding days and types of illnesses.- Daily check by supervisor done to ensure raw foods and ready-to-eat products are being prepared separately. - Periodic check by supervisor of SOPs.

clean and sanitize prior to use.- Discard TCS foods kept in the TDZ for a total of six hours.- If employee becomes ill while working, discard food handled by that employee, document all corrective actions taken, and then file records.

Cook CCP - Cook foods to minimum internal temperatures for 15 seconds.

- 165o F for poultry, stuffed products, and TCS foods cooked in a microwave.- 155o F for ground, injected, and mechanically tenderized meats, and hot held eggs.- 145o F for steaks, chops, fish, shellfish, and fresh eggs. Roasts must be held at this temperature for four minutes.- 135o F for hot held commercially processed foods, ready-to-eat foods, vegetables and fruits.

- Record internal temperatures on production sheets.- Manager will periodically check records.

- If proper internal temperature is not met during approximated cooking time, heating will continue until the proper internal temperature is reached. The final temperature will be recorded along with any corrective actions.

Cool CCP - Cool foods to 41o F within no more than six hours.

- Cool foods from 135o F to 70o F within two hours.- Then to 41o F or lower within the next four hours.

- Record internal temperature and time on Cooling Log at 2 and 6 hours.- Manager will periodically check the Cooling Log.

- If internal temperature is not at or below 70o F within two hours, the product must either be discarded or reheated once to 165o F and cooled properly.- Corrective actions and final temperature

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will be recorded on Cooling Log.

Reheat CCP - Reheated foods will reach proper internal temperature for 15 seconds.

- All foods will be reheated to an internal temperature of 165o F within two hours.

- Record internal temperatures and time spent reheating on production sheets. - Manager will periodically check records.

- Discard food that was not reheated to the proper internal temperature within two hours.- Corrective actions or final temperature will be recorded.

Hot Hold CCP - Food must be held at the proper internal temperature constantly.- Maintain hot-holding equipment.- Stir food to evenly distribute heat.

- Hot-held food must be kept at or above 135o F.- Food must be stirred every hour.

- Record internal temperatures on Hot-Holding Log every two hours.- Every hour, when food is stirred, document it on the Hot-Holding Log. - Conduct daily maintenance checks on hot-holding equipment to ensure food will be held at proper temperatures.- Manager will periodically check records.

- If, during the two hour temperature check, the internal temperature is below 135o F for less than 4 hours, the product will be returned to the kitchen and reheated to 165o F within two hours, or discarded. If held below 135o F for more than 4 hours, discard immediately. Reheating may only be done once.- Corrective actions and final temperature will be recorded.- If a product is found to be below 135o F, the hot-holding equipment will be evaluated immediately.- If an hourly stirring is missed, the food must be stirred within the next hour. - If the quality of the food looks poor, the food will be discarded and replaced.

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PROJECT FIVE: CONVERTING RECIPES TO HACCPConvert the recipe for chicken soup to a HACCP recipe. There are instructions and an Example of how to do this in Week 13 titled “Converting to HACCP Recipes”

Chicken Noodle SoupYield: 50 portionsSoup is to be prepared on Monday and reheated and served in smaller batches for the next four business days.

Ingredients Amounts Procedure CCP Critical Limits

Corrective Action

Chicken StockOnion, choppedCelery, chopped

3 gallons8 oz8 oz

Bring stock to a boilAdd onion and celery. Cook until tender

Noodles 1 lb Add noodles. Cook for about 15 minutes or until noodles are tender.

MargarineFlour, all purposeSaltPepper, white

8 oz4 oz1 tsp½ tsp

Blend margarine and flourAdd to soup, stirring until slightly thickened.Add seasonings

Cooked chicken, diced

1 lb 8 oz Add chicken and simmer for 5 minutesMake sure soup is bubbly

X Chicken must be cooked to an internal temperature of 165o F for 15 seconds before adding to soup.

Continue cooking chicken until internal temperature of 165o F is reached.

Store soup in cooler for use the next four days

X Soup must be cooled from 135o F to 70o F within two hours, then to

If internal temperature is not at or below 70o F within two hours, the

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41o F within four more hours.

product must either be reheated only once to 165o F and cooled properly, or discarded.

Reheat soup in batches specified on the Daily Production SheetMake sure soup is bubbly

X The soup will be reheated to an internal temperature of 165o F for 15 seconds within two hours.

Discard food that was not reheated to the proper internal temperature within two hours.

Hold soup on steam table until served

X Hot-held soup must be kept at or above 135o F, and the temperature must be checked every two hours.The soup must be stirred every hour.

If, during the two hour temperature check, the internal temperature is below 135o F for more than 4 hours, the product will return to the kitchen and be reheated only once to 165o F within two hours, or discarded.If hourly stirring is missed, stir within the next hour.If the quality of the soup looks poor, discard and replace it.

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PROJECT SIX: MONITORING CHARTS

A. List the types of temperature documentation charts that would be needed by a foodservice to protect food from receiving through service.- Receiving temperature chart to document the temperatures of foods being received.- Temperature charts for refrigeration, freezer, and dry storage units to document the temperatures at which foods are being stored.- Charts to document that each food item is cooked to the correct internal temperature for the right amount of time.- Cooling charts to document temperature and length of time the food item spent between 135o F to 70o F, and 69o F to 41o F. The cooling charts will also be used to document food that wasn’t cooled to 70o F within two hours and needed to be reheated only once to 165o F, then properly cooled. The chart will have a section to mark if the food needed to be discarded due to failure to properly cool food after second attempt. - Reheating charts to document whether or not the reheated food reached 165o F for 15 seconds in no more than two hours.- Charts to document whether or not hot-held foods are kept at or above 135o F, and cold-held foods at or below 41o F. The hot-held food chart will have a section to document if the food was found to be below 135o F and needed to be reheated to 165o F. This will be on the chart to ensure food will only be reheated once, then discarded if found to be under 135o F again.

B. Create a Refrigerator Temperature Chart and include with the HACCP Project. This chart is a chart that would measure the internal air temperature of the refrigerator to ensure that it is working properly. It would be measured by a hanging thermometer in the refrigerator. Be sure to include how often you want this temperature to be documented keeping mind how long food can be in the TDZ. Also, be sure that there is a space so that employees can write corrective actions in if needed. You may also want to include specific corrective actions that should be taken if something is not right at the bottom of the chart.

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Refrigerator Temperature Chart

* Employees will check the refrigerator thermometer every four hours.

Date Time Temperature Initials Corrective Actions

Corrective Actions- If the air temperature of the refrigerator is above 41o F, immediately adjust the temperature dial for the refrigerator to the next coldest setting and record the time and action taken. - If temperature adjustment is needed, re-check the temperature in one hour. If the temperature is still not at or below 41o F after one hour, bring the problem to the attention of management and maintenance. - Check internal temperature of TCS foods. If temperature is below than 41o F, move to alternate location. If higher than 41o F, discard.