HACCP Project BY, Leslie Lawson

April 23, 2010

Instructions: Complete projects 1-6 within this document, adding additional pages as necessary. Email completed project to geist78@ksu.edu in one document.

Submit project following guidelines listed on HACCP Project Evaluation Form at the end of this document. Please include a cover page.

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

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

Clostridium perfringensSalmonella

Cook so that the internal temperature is 165*F for at least 15 seconds.Hold the food at a temperature above 135*F or below 41*F Prevent cross contamination with other foods.Keep food handlers that are sick with salmonella away from the food.

Ground beef for Loaded Nachos

Shiga toxin-producing Escherichia coli

Cook beef to the internal temperature of 155*F for 15 seconds or more.Purchase meat from an approved supplier.Try to prevent cross contamination of foods.Keep sick employees out of the kitchen away from food.

Tuna Salad Staphylococcus aureusShigella

Keep the tuna salad at an internal temperature of 41*F or lower, and discard on the proper date.Employees need to wash hands and cover wounds properly especially on their hands. Keep employees with diarrhea out of the facility.Try to control flies in and out side of the food establishment.

Salami Sandwich Listeria monocytogenes Throw away the meat if it is passed its expiration date.Cook the meat the its proper internal temp, and keep the

product at a holding temperature of 41*F or lower.Prevent cross contamination with other products.

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

Residents of retirement community As people get older their immune systems start to weaken. The body can start to work slower and food can stay in the body longer exposing them to bacteria longer. Also they might experience a loss of smell and taste so they can not tell if food is in proper quality for consuming.

Children at an elementary school Children are at a higher risk because they are growing and have not fully developed their immune system yet. This makes them more susceptible to food borne illnesses.

Patients in an acute care medical center These people have a compromised immune system, therefore making them a higher risk for developing a food borne illness. Their immune system is busy fighting another problem and this makes it easier for a different bacteria to move in and take over.

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.

If you are serving raw oysters you need to be careful with the place you purchase them from. If the water is contaminated you are at risk of getting Vibrio vulnificus and Vibrio parahaemolyticus. Another danger is that you are not cooking the item so you don't have a chance to kill any bacteria by heat because this step is taken out.

Production of scratch food products for entire school district in a central kitchen

The first hazard is that you need to get the food up to the proper temperature while

and chilled. Chilled food sent daily to satellite kitchens for reheating.

cooking. Second, you need to make sure you cool down to the internal temperature of 41*F or lower within four hours. Another thing is reheating the item. You need to heat the item to 165*F for at least 15 seconds. You need to hold the food at 41*F or lower if you are transporting it in the cold state and keep it below that temperature for the whole time in the proper vehicle.

Production of catered hot and cold food items at a central location to then be delivered by truck to locations sites without kitchens such as park grounds, reception halls, conference centers.

Having the proper holding equipment to keep the food out of the danger zone is very important. Once the food is transported you need to have chafing dishes for the serving of the food. These will keep the food hot while serving. The cold food should be placed on ice or in a cold case at the site. The food should be kept covered until time of service. If the food is reheated you need to discard after 4 hours of being held.

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

Ham slices, Tater rounds, Oatmeal

Breakfast burritos

Lunch: No Cook Food Preparation

Lunch: Same Day Service Food Preparation

Lunch: Complex Food Preparation

Chicken breast on a bun, Rice, Peas, Homemade chocolate pudding

Beef Cavatini, Cheese Cavatini, Chicken chowder, Chicken Alfredo pizza

Dinner: No Cook Food Preparation

Dinner: Same Day Service Food Preparation

Dinner: Complex Food Preparation

Ice CreamColeslaw

Strawberry ShortcakeBroccoli Baked BeansChicken or Beef FajitasGolden Rice Bake

Beef Lasagna Hot Pulled Pork Sandwich Beef 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

Scrambled EggsCream of Rice

Biscuits and Sausage Gravy

Lunch: No Cook Food Preparation

Lunch: Same Day Service Food Preparation

Lunch: Complex Food Preparation

Cold Turkey and Cheese Sandwich

Breaded Okra White Rice

Hot Beef French Dip Sandwich

Three Cheese Bowties Blackened Chicken Tender Salad Turkey Noodle Soup Bacon Cheeseburger Pizza

Dinner: No Cook Food Preparation

Dinner: Same Day Service Food Preparation

Dinner: Complex Food Preparation

Chilled MelonTuna Salad on Potato Bread

White Rice Cut Green Beans Corn Grilled Texas ToastRed Beans and Rice

Italian Herbed Chicken BreastVegetarian Minestrone Lyonnaise Potatoes

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

A. List the Flow of Food for Chilled Melon1. Check melons when received to see if they are fresh and up to standards2. Store melons in a refrigerator and the temperature should be 41 degrees

F or lower3. Clean melons well before you slice or prepare them4. Prep melons by slicing and pealing them if wanted. Use a cutting board

designated for ready to eat food, or produce. 5. Store melon in a food safe container, cover and label. Or if you are

serving right away place in serving container. Place in a refrigerator or cold table to insure the melon stays under 41*F.

B. List the Flow of Food for Three Cheese Bow Ties1. Check each item in when delivered by supplier, and make sure it is all in

proper order.2. Place all Items in the proper storage areas, using FIFO3. Prep all Items used in the recipe 4. Cook the pasta, and make the sauce.5. Once the food is prepared, hold food until serving. Make sure food is

held at a temperature above 135*F. 6. Serve food and keep food in a chafing dish, or steam table to keep the

temperature above 135*F.7. Discard after predetermined time

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

1. Check all ingredients in when delivered2. Place all items in the proper storage areas3. Prep food for lasagna. Cook meat, pasta, sauce and combined cheese. 4. Put together lasagna5. Cool the lasagna to below 41*F with in 6 hours, reaching 70*F within

two hours.6. Reheat lasagna to an internal temperature of 165*F for at least 15

seconds.7. Hold the lasagna at an internal temp of at least 135*F or higher8. Serve the lasagna, and make sure the temperature stays above 135*F.9. Discard food after predetermined time

PROJECT THREE: PREREQUISITE PROGRAMS

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

Hand washing Holding Hot and Cold TCS food Cleaning and Sanitizing Food Contact Surfaces Cooking TCS foods Storage of food

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

Standard Operating ProceduresFor

Preparing Cold Food

Purpose: To prevent or reduce the risk of contracting a food born illness or injury by contaminated cold prepared foods.

Policy: All foodservice employees who prepare, handle ore serve food must read this standard operating procedure and abide by all procedures listed below.

Procedure: Train all employees on the standard operating procedure for

preparing cold foods. All employees must follow state or local health department

requirements. All employees must properly wash their hands following the standard

operating procedure on hand washing. Before handling food, wash and sanitize all food contact surfaces,

equipment and utensils that will be used. Allow all items to air dry. This will help prevent cross contamination. * Be sure to only use cutting boards that are designated to be used for ready to eat food.

If using raw fruits and vegetables, wash thoroughly before any preparation. Scrub the surface of firm fruits and vegetables and remove any damaged areas.

If preparing recipes with deli meats, or other TCS foods, limit time out of the refrigerator. Try to keep food out of the danger zone ( 41*-135*F). If TCS foods have been out of the refrigerator for more than 6 hours, they MUST be discarded.

Be sure that all TCS cold foods do not exceed 70*F. If food does it must be discarded.

Food temperature must be checked before being returned to cold storage and recorded on a temperature log.

Label, date, time, cover and refrigerate all cold items when finished prepping.

Discard all food that is past its expiration date, visibly old or if it exceeds 70*f and the 6 hour time limit.

Once food is being served; sell, serve or discard within 6 hours or once the internal temp reaches 70*F (whichever one comes first).

All cold food that is being served must have the internal temperature checked every two hours and recorded on the temperature log.

Monitoring:

All employees must follow the standard operating procedures, and report to management any deviation for immediate compliance.

Supervisors and Managers are to correct any standard operation procedure deviations and are responsible for correction implementation.

All employees re to personally check all cold food items daily, for any imperfections. Ask a supervisor or coworker if in question.

Corrective Action:

First, the employee will be retrained on the proper standard operation procedures of preparing cold foods.

Remove any food that is in question. Wash if needed and check the internal temperature of the cold food item.

Discard any food that does not meet the food standards stated above in the procedures. * Discard cut melons after 7 days.

Verification and Record Keeping:

All employees are responsible for writing iin the daily temperature logs.

Supervisors or Managers are responsible to check temperature logs daily.

Logs are to be kept for 1 year.

Date Implemented: By: .

Date Reviewed: By: .

Date Revised: By: .

Work Cited:

I found some sample SOPs on the USDA website.

sop.nfsmi.org/HACCPBasedSOPs.php

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 *Receive food from an approved supplier*Check internal temps.*Visibly check each item in

*Document internal temperatures when delivered*Write problems with delivery or items from delivery on invoice

*Reject food items that do not reach our standards. * Call supplier and have them correct the problems.

Store CP *Check and Log Temps. *Follow FIFO* Monitor storage areas

*Date Items when received to insure FIFO is being followed*Fill out daily temp logs for storage areas(refrigerator, freezer, and dry storage)*check storage areas daily for spills.

*Place items in the proper order to follow FIFO.* Discard any items that have been temperature abused.

Prepare CP *Cleaning procedures are being followed*Proper equipment is being used per item. *Restrict sick employees*follow SOP's

*Have productions logs in place and have employees fill them out.

*Train or retrain employees on proper preparation procedures. *Discard any items that have been in question of cross contamination or temperature abused.

Cook CCP *Train all employees to

*Cook all food to the

*Have an internal temperature log

*Cook food for a longer time, so the

know the proper internal temperatures of foods. Follow the SOP

proper internal temperature

and have employees fill out daily or for every item cooked.

proper internal temperature can be reached.*Retrain employees on proper internal temps. for food.

Cool CCP *Train all employees on the correct way to cool down food, follow the SOP

*Cool food to 70*F within 2hours, and below41*F within a total of 6hours. Your total cooling time can not exceed 6 hours.

*Have employees fill out a cooling log to insure the proper temps and times are being met.

*keep cooling food if proper time and temperature is being followed.*Discard food if it is not below 70*F in under 2 hours, and if it is not below 41*F in a total of 6 hours.

Reheat CCP *Train all employees to follow proper reheating procedures, SOP

*Reheat all food to 165*F for at least 15 seconds.

*Have a log for reheating temperatures and have employees fill out for each item reheated.

*Keep heating food until it reached an internal temperature of 169*F or at least 15 seconds.

Hot Hold CCP *Train all employees to know the proper method for holding hot food, follow SOP

* Food must be held @ an internal temp of 135*F or higher. Discard after 4 hours of hot holding.

*Have a holding food log and have employees fill out for each item the time and temperature.

*Discard food if it falls below 135* f*Discard food after 4 hours of holding

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 Once chicken is added to the soup, bring soup to a boil. Check the internal temperature of the soup to insure the chicken exceeds 165*F for 15 seconds or

Keep heating until the soup reaches 165*F or higher.

more. The whole soup should be 165*F or above to insure the safety of the food.

Store soup in cooler for use the next four days

X Cool soup down in less than 6 hours. The food has to reach 70* or below within two hours and below 41*F in the remaining 4 hours.

Discard food if it does not reach 70*F in two hours and if it does not reach below 41*F within the remaining 4 hours.

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

X Reheated food needs to be brought to the internal temperature of 165*F for 15 seconds or higher.

Keep heating soup until it reaches the desired temperature.

Hold soup on steam table until served

X Hold temperature should be at least 135*F and can not be held for more than 4 hours.

Discard food if it exceeds the time limit. If temp goes below 135*F reheat in proper equiptment.

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.

Daily temperature logs for the refrigerators and freezers Temperature and time log for cooling food Temperature and time log for holding food Internal temperature logs for cooking food Time and temperature logs for food that is out on the serving line (hot or

cold)

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.

 

Temperature Chart for Refrigerators and Freezers

SUN Mon Tues Wed Thurs Fri Sat Corrective Action

6am

Refrg. Refrg. Refrg. Refrg. Refrg. Refrg. Refrg.  

Freezer Freezer Freezer Freezer Freezer Freezer Freezer

10am

Refrg. Refrg. Refrg. Refrg. Refrg. Refrg. Refrg.  

Freezer Freezer Freezer Freezer Freezer Freezer Freezer

2pm

Refrg. Refrg. Refrg. Refrg. Refrg. Refrg. Refrg.  

Freezer Freezer Freezer Freezer Freezer Freezer Freezer

6pm

Refrg. Refrg. Refrg. Refrg. Refrg. Refrg. Refrg.  

Freezer Freezer Freezer Freezer Freezer Freezer Freezer

10pm

Refrg. Refrg. Refrg. Refrg. Refrg. Refrg. Refrg.  

Freezer Freezer Freezer Freezer Freezer Freezer Freezer

*All Food must be discarded if it is above 41* for longer than 4 hours

*Remove food from storage area if equipment is malfunctioning, and place in a different working refrigerator or freezer.* Contact a supervisor or manager if you notice any problems, as soon as possible.*Food Danger Zone is 41*-135*F

HACCP STUDENT PROJECT EVALUATIONName:Content Possible Points PointsProject One: PHF and Hazard Analysis PHF identified on menu Bacterial risks identified accurately Population and process risks identified

accurately

10

Project Two: Flow of Food Menu items placed in correct categories Correctly listed flow of food for three menu

items

10

Project Three: Prerequisite Programs Listed 5 appropriate SOPs SOP for Preparing Cold Foods written

concisely and accurately. SOP contained required content.

25

Project Four: HACCP Flow Chart Identified Control Points and Critical Control

Points Identified Control Measures for Control

Points Identified Control Measures for Critical

Control Points Identified Monitoring Procedures Identified Corrective Actions

30

Project Five: Recipe Conversion Converted recipe to HACCP format including

all necessary information

10

Project Six: Monitoring Charts Identified charts required in a foodservice Developed temperature chart that is easy to

comprehend and includes all needed information.

10

Directions are followedGrammar and spelling are correctCover page is includedProject is assembled in order stated in instructionsProject is stapledModule is work processed

5

This Evaluation Form is included – if not - 10Total points 100 points