HACCP STUDENT PROJECT - Weebly



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 Menu |

|Breakfast: |Breakfast: |Breakfast: |

|Hard Cooked Eggs |Breakfast Burrito |Scrambled Eggs |

|Oatmeal Pancakes |Ham Slice |Biscuits and Sausage Gravy |

|Apple Cinnamon Muffins |Tater Rounds |Cream of Rice |

|Cream of Wheat |Apricot Swirl Rolls | |

| |Oatmeal | |

|Lunch: |Lunch: |Lunch: |

|Chicken Pot Pie |Breaded Chicken on Bun |Hot Beef French Dip Sandwich |

|Rueben Sandwiches |Beef Cavatini |Blackened Chicken Tender Salad |

|Grilled Cheese Sandwiches |Cheese Cavatini |Three Cheese Bowties |

|Cream of Tomato Soup |Chicken Chowder |Turkey Noodle Soup |

|Loaded Nachos |Cold Roast Beef and Cheese Sandwich |Cold Turkey and Cheese Sandwich |

|Cold Salami and Cheese Sandwich |Chicken Alfredo Pizza |Bacon Cheeseburger Pizza |

|Pepperoni Pizza |Green Peas |Breaded Okra |

|Harvard Beets |White Rice |White Rice |

|Garden Patch Barley Medley |Snickerdoodle Cookies |Oatmeal Raisin Cookies |

|Chocolate Chip Cookies |Homemade Chocolate Pudding | |

|Dinner: |Dinner: |Dinner: |

|Beef Pot Roast |Beef Lasagna |Italian Herbed Chicken Breast |

|Fried Catfish |Hot Pulled Pork Sandwich |Tuna Salad on Potato Bread |

|Three Pepper Alfredo Sauce on Pasta |Beef and Noodle Soup |Red Beans and Rice |

|Italian Tomato Sauce on Pasta |Chicken or Beef Fajitas |Vegetarian Minestrone |

|Country Turkey Soup |Golden Rice Bake |Lyonnaise Potatoes |

|Meat Lover’s Pizza |Broccoli |White Rice |

|Potatoes and Carrots |Baked Beans |Cut Green Beans |

|Rice Pilaf |Coleslaw |Corn |

|Corn |Strawberry Shortcake |Grilled Texas Toast |

|Dilly Rolls |Ice Cream |Angel Food Cake |

|Oreo Cookie Pudding | |Chilled Melon |

|Ice Cream | | |

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

|Menu item |Bacteria commonly associated with this type|Control Measures to prevent foodborne |

| |of food. |illness with this type of food |

|Italian Herbed Chicken Breast |Clostridium perfringens |Cook so that the internal temperature is |

| |Salmonella |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 aureus |Keep the tuna salad at an internal |

| |Shigella |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 causes |

|Serving 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|The first hazard is that you need to get the food up to the |

|a central kitchen and chilled. Chilled food sent daily to |proper temperature while cooking. Second, you need to make sure |

|satellite kitchens for reheating. |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 |Having the proper holding equipment to keep the food out of the |

|location to then be delivered by truck to locations sites without|danger zone is very important. Once the food is transported you |

|kitchens such as park grounds, reception halls, conference |need to have chafing dishes for the serving of the food. These |

|centers. |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 |Breakfast: Complex Food Preparation |

| |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, |Beef Cavatini, Cheese Cavatini, Chicken |

| |Homemade chocolate pudding |chowder, Chicken Alfredo pizza |

|Dinner: No Cook Food Preparation |Dinner: Same Day Service Food Preparation |Dinner: Complex Food Preparation |

|Ice Cream |Strawberry Shortcake | Beef Lasagna |

|Coleslaw |Broccoli |Hot Pulled Pork Sandwich |

| |Baked Beans |Beef and Noodle Soup |

| |Chicken or Beef Fajitas | |

| |Golden Rice Bake | |

| | | |

| | | |

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 |Breakfast: Complex Food Preparation |

| |Preparation | |

| |Scrambled Eggs | Biscuits and Sausage Gravy |

| |Cream of Rice | |

|Lunch: No Cook Food Preparation |Lunch: Same Day Service Food Preparation |Lunch: Complex Food Preparation |

| Cold Turkey and Cheese Sandwich |Breaded Okra |Hot Beef French Dip Sandwich |

| |White Rice |Blackened Chicken Tender Salad |

| |Three Cheese Bowties |Turkey Noodle Soup |

| | |Bacon Cheeseburger Pizza |

|Dinner: No Cook Food Preparation |Dinner: Same Day Service Food Preparation |Dinner: Complex Food Preparation |

|Chilled Melon |White Rice |Italian Herbed Chicken Breast |

|Tuna Salad on Potato Bread |Cut Green Beans |Vegetarian Minestrone Lyonnaise Potatoes |

| |Corn | |

| |Grilled Texas Toast | |

| |Red Beans and Rice | |

3. Using the following options:

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

A. List the Flow of Food for Chilled Melon

1. Check melons when received to see if they are fresh and up to standards

2. Store melons in a refrigerator and the temperature should be 41 degrees F or lower

3. Clean melons well before you slice or prepare them

4. 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 Ties

1. 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 FIFO

3. 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 delivered

2. Place all items in the proper storage areas

3. Prep food for lasagna. Cook meat, pasta, sauce and combined cheese.

4. Put together lasagna

5. 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 higher

8. 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:

Purpose

Policy

Procedure

For limiting time in TDZ

For preventing cross contamination

Prescribed corrective actions

Proof through documentation

Where to document temperature

Site references used to create you SOP at the end of the page

Attach completed SOP to this sheet

Standard Operating Procedures

For

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.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 |CP or |Control Measures |Control Measures |Critical Limits |Monitoring Procedures |Corrective Actions |

|Complex Food Prep|CCP |for Control Points|for Critical |for Critical | | |

| | | |Control Points |Control Points | | |

|Receive |CP |*Receive food from| | |*Document internal |*Reject food items that do|

| | |an approved | | |temperatures when |not reach our standards. |

| | |supplier | | |delivered |* Call supplier and have |

| | |*Check internal | | |*Write problems with |them correct the problems.|

| | |temps. | | |delivery or items from| |

| | |*Visibly check | | |delivery on invoice | |

| | |each item in | | | | |

|Store |CP |*Check and Log | | |*Date Items when |*Place items in the proper|

| | |Temps. | | |received to insure |order to follow FIFO. |

| | |*Follow FIFO | | |FIFO is being followed|* Discard any items that |

| | |* Monitor storage | | |*Fill out daily temp |have been temperature |

| | |areas | | |logs for storage |abused. |

| | | | | |areas(refrigerator, | |

| | | | | |freezer, and dry | |

| | | | | |storage) | |

| | | | | |*check storage areas | |

| | | | | |daily for spills. | |

|Prepare |CP |*Cleaning | | |*Have productions logs|*Train or retrain |

| | |procedures are | | |in place and have |employees on proper |

| | |being followed | | |employees fill them |preparation procedures. |

| | |*Proper equipment | | |out. |*Discard any items that |

| | |is being used per | | | |have been in question of |

| | |item. | | | |cross contamination or |

| | |*Restrict sick | | | |temperature abused. |

| | |employees | | | | |

| | |*follow SOP's | | | | |

|Cook |CCP | |*Train all |*Cook all food to |*Have an internal |*Cook food for a longer |

| | | |employees to know |the proper |temperature log and |time, so the proper |

| | | |the proper |internal |have employees fill |internal temperature can |

| | | |internal |temperature |out daily or for every|be reached. |

| | | |temperatures of | |item cooked. |*Retrain employees on |

| | | |foods. Follow the| | |proper internal temps. for|

| | | |SOP | | |food. |

|Cool |CCP | |*Train all |*Cool food to 70*F|*Have employees fill |*keep cooling food if |

| | | |employees on the |within 2hours, and|out a cooling log to |proper time and |

| | | |correct way to |below41*F within a|insure the proper |temperature is being |

| | | |cool down food, |total of 6hours. |temps and times are |followed. |

| | | |follow the SOP |Your total cooling|being met. |*Discard food if it is not|

| | | | |time can not | |below 70*F in under 2 |

| | | | |exceed 6 hours. | |hours, and if it is not |

| | | | | | |below 41*F in a total of 6|

| | | | | | |hours. |

|Reheat |CCP | |*Train all |*Reheat all food |*Have a log for |*Keep heating food until |

| | | |employees to |to 165*F for at |reheating temperatures|it reached an internal |

| | | |follow proper |least 15 seconds. |and have employees |temperature of 169*F or at|

| | | |reheating | |fill out for each item|least 15 seconds. |

| | | |procedures, SOP | |reheated. | |

|Hot Hold |CCP | |*Train all |* Food must be |*Have a holding food |*Discard food if it falls |

| | | |employees to know |held @ an internal|log and have employees|below 135* f |

| | | |the proper method |temp of 135*F or |fill out for each item|*Discard food after 4 |

| | | |for holding hot |higher. Discard |the time and |hours of holding |

| | | |food, follow SOP |after 4 hours of |temperature. | |

| | | | |hot holding. | | |

PROJECT FIVE: CONVERTING RECIPES TO HACCP

Convert 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 Soup

Yield: 50 portions

Soup 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 Stock |3 gallons |Bring stock to a boil | | | |

|Onion, chopped |8 oz |Add onion and celery. Cook| | | |

|Celery, chopped |8 oz |until tender | | | |

|Noodles |1 lb |Add noodles. Cook for | | | |

| | |about 15 minutes or until | | | |

| | |noodles are tender. | | | |

|Margarine |8 oz |Blend margarine and flour | | | |

|Flour, all purpose |4 oz |Add to soup, stirring until| | | |

|Salt |1 tsp |slightly thickened. | | | |

|Pepper, white |½ tsp |Add seasonings | | | |

|Cooked chicken, diced |1 lb 8 oz |Add chicken and simmer for |X |Once chicken is added to|Keep heating until the |

| | |5 minutes | |the soup, bring soup to |soup reaches 165*F or |

| | |Make sure soup is bubbly | |a boil. Check the |higher. |

| | | | |internal temperature of | |

| | | | |the soup to insure the | |

| | | | |chicken exceeds 165*F | |

| | | | |for 15 seconds or more. | |

| | | | |The whole soup should be| |

| | | | |165*F or above to insure| |

| | | | |the safety of the food. | |

| | |Store soup in cooler for |X |Cool soup down in less |Discard food if it does |

| | |use the next four days | |than 6 hours. The food |not reach 70*F in two |

| | | | |has to reach 70* or |hours and if it does not |

| | | | |below within two hours |reach below 41*F within |

| | | | |and below 41*F in the |the remaining 4 hours. |

| | | | |remaining 4 hours. | |

| | |Reheat soup in batches |X |Reheated food needs to |Keep heating soup until it|

| | |specified on the Daily | |be brought to the |reaches the desired |

| | |Production Sheet | |internal temperature of |temperature. |

| | |Make sure soup is bubbly | |165*F for 15 seconds or | |

| | | | |higher. | |

| | |Hold soup on steam table |X |Hold temperature should |Discard food if it exceeds|

| | |until served | |be at least 135*F and |the time limit. If temp |

| | | | |can not be held for more|goes below 135*F reheat in|

| | | | |than 4 hours. |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 EVALUATION

Name:

|Content |Possible Points |Points |

|Project One: PHF and Hazard Analysis |10 | |

|PHF identified on menu | | |

|Bacterial risks identified accurately | | |

|Population and process risks identified accurately | | |

|Project Two: Flow of Food |10 | |

|Menu items placed in correct categories | | |

|Correctly listed flow of food for three menu items | | |

|Project Three: Prerequisite Programs |25 | |

|Listed 5 appropriate SOPs | | |

|SOP for Preparing Cold Foods written concisely and accurately. SOP| | |

|contained required content. | | |

|Project Four: HACCP Flow Chart |30 | |

|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 | | |

|Project Five: Recipe Conversion |10 | |

|Converted recipe to HACCP format including all necessary | | |

|information | | |

|Project Six: Monitoring Charts |10 | |

|Identified charts required in a foodservice | | |

|Developed temperature chart that is easy to comprehend and includes| | |

|all needed information. | | |

|Directions are followed |5 | |

|Grammar and spelling are correct | | |

|Cover page is included | | |

|Project is assembled in order stated in instructions | | |

|Project is stapled | | |

|Module is work processed | | |

|This Evaluation Form is included – if not |- 10 | |

|Total points |100 points | |

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