HACCP STUDENT PROJECT
HACCP Project
By: Anna Cooper
11/22/10
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 |- Salmonella spp. |- Cook to 165o F for 15 seconds. |
| |- Clostridium perfringens |- Cool and reheat properly. |
| |- Campylobacter Jejuni |- 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 |- Cook to155o F for 15 seconds. |
| |- Listeria monocytogenes |- Hold at correct temperatures. |
| |- Shiga toxin-producing Escherichia coli |- Cool and reheat properly. |
| |- Clostridium perfringens |- Throw out products past use-by or |
| |- Salmonella |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. |- Hold, cool, and reheat properly. |
| |- Staphylococcus aureus |- 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 diagnosed with |
| | |shigellosis to work. |
|Salami Sandwich |- Listeria monocytogenes |- Throw out products past use-by or |
| |- Staphylococcus aureus |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 causes |
|Serving 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 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|Cooking, cooling, reheating, and holding are all Critical Control|
|a central kitchen and chilled. Chilled food sent daily to |Points here. With so many CCP’s it is very important to have |
|satellite kitchens for reheating. |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 items at a central |The Critical Control Points for the hot food items are cooking |
|location to then be delivered by truck to locations sites without|and holding, and are receiving, storing, and preparing for the |
|kitchens such as park grounds, reception halls, conference |cold food items. Each step is very important for food safety, so|
|centers. |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. |
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 | |
|None |Breakfast Burrito |None |
| |Ham Slice | |
| |Tater Rounds | |
| |Oatmeal | |
|Lunch: No Cook Food Preparation |Lunch: Same Day Service Food Preparation |Lunch: Complex Food Preparation |
|Cold Roast Beef and |Breaded Chicken on Bun |Chicken Chowder |
|Cheese Sandwich |Beef Cavatini |Homemade Chocolate Pudding |
| |Cheese Cavatini | |
| |Chicken Alfredo Pizza | |
| |Green Peas | |
| |White Rice | |
|Dinner: No Cook Food Preparation |Dinner: Same Day Service Food Preparation |Dinner: Complex Food Preparation |
|Coleslaw |Hot Pulled Pork Sandwich |Beef Lasagna |
|Ice Cream |Chicken or Beef Fajitas |Beef and Noodle Soup |
| |Golden Rice Bake | |
| |Broccoli | |
| |Baked Beans | |
| |Strawberry Shortcake | |
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 | |
|None |Scrambled Eggs |None |
| |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 |Hot Beef French Dip Sandwich |Turkey Noodle Soup |
| |Blackened Chicken Tender Salad | |
| |Three Cheese Bowties | |
| |Bacon Cheeseburger Pizza | |
| |Breaded Okra | |
| |White Rice | |
|Dinner: No Cook Food Preparation |Dinner: Same Day Service Food Preparation |Dinner: Complex Food Preparation |
|Tuna Salad on Potato Bread |Italian Herbed Chicken Breast |Vegetarian Minestrone |
|Chilled Melon |Red Beans and Rice | |
| |Lyonnaise Potatoes | |
| |White Rice | |
| |Cut Green Beans | |
| |Corn | |
3. Using the following options:
Receive – Store – Prepare – Cook – Cool – Reheat – Hold – Serve
A. List the Flow of Food for Chilled Melon
Receive – Store – Prepare – Hold -- Serve
B. List the Flow of Food for Three Cheese Bow Ties
Receive – 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
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 food
2) Storing refrigerated and/or frozen food
3) Thawing procedures
4) Handwashing procedures
5) Internal temperatures
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 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.
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.
References
ServSafe Coursebook, fifth edition.
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 |- Check internal | | |- Document internal |- Reject the product and |
| | |temperatures. | | |temperatures on |get a credit slip. |
| | |- Check for | | |invoices. | |
| | |product quality | | |- Document concerns | |
| | |and expiration | | |about products on | |
| | |dates. | | |invoice. | |
|Store |CP |- Check | | |- Document storage |- Discard time-temperature|
| | |temperatures of | | |area temperatures on |abused products. |
| | |storage areas | | |appropriate |- If having temperature |
| | |daily. | | |temperature charts. |control issues and the |
| | |- Store raw meats | | |- Document storage |product has not been |
| | |and ready-to-eat | | |maintenance checks on|time-temperature abused, |
| | |products | | |evaluation form. |use immediately. |
| | |separately. | | |- Periodic checks of |- Discard ready-to-eat |
| | |- Visually check | | |product rotation and |products that have been |
| | |storage | | |labels. |stored below raw meats. |
| | |maintenance. | | |- Periodic checks of |- Perform maintenance |
| | |- Rotate stored | | |proper food storage |tasks as needed or hire a |
| | |products using | | |to prevent |professional. |
| | |FIFO. | | |cross-contamination. |- Discard products past |
| | |- Label and date | | | |use-by or expiration date.|
| | |products. | | | |- Discard products |
| | |- Check labels on | | | |according to labels. |
| | |products daily. | | | | |
| | |- Prevent cross | | | | |
| | |contamination. | | | | |
|Prepare |CP |- Prepare raw | | |- Document cleaning |- Discard ready-to-eat |
| | |foods and | | |and sanitizing of |products that may have |
| | |ready-to-eat | | |work surfaces and |been contaminated by raw |
| | |products | | |utensils. |foods. |
| | |separately. | | |- Document |- If cleaning and |
| | |- Clean and | | |temperatures of TCS |sanitizing of work |
| | |sanitize all work | | |foods. |surfaces and utensils is |
| | |surfaces and | | |- Keep records in |not documented, clean and |
| | |utensils before | | |employees’ files |sanitize prior to use. |
| | |each use. | | |regarding days and |- Discard TCS foods kept |
| | |- Do not allow | | |types of illnesses. |in the TDZ for a total of |
| | |sick employees to | | |- Daily check by |six hours. |
| | |work. | | |supervisor done to |- If employee becomes ill |
| | |- Do not allow TCS| | |ensure raw foods and |while working, discard |
| | |foods being | | |ready-to-eat products|food handled by that |
| | |prepared to remain| | |are being prepared |employee, document all |
| | |in the TDZ for | | |separately. |corrective actions taken, |
| | |more than thirty | | |- Periodic check by |and then file records. |
| | |minutes. | | |supervisor of SOPs. | |
|Cook |CCP | |- Cook foods to |- 165o F for |- Record internal |- If proper internal |
| | | |minimum internal |poultry, stuffed |temperatures on |temperature is not met |
| | | |temperatures for |products, and TCS |production sheets. |during approximated |
| | | |15 seconds. |foods cooked in a |- Manager will |cooking time, heating will|
| | | | |microwave. |periodically check |continue until the proper |
| | | | |- 155o F for |records. |internal temperature is |
| | | | |ground, injected, | |reached. The final |
| | | | |and mechanically | |temperature will be |
| | | | |tenderized meats, | |recorded along with any |
| | | | |and hot held eggs.| |corrective actions. |
| | | | |- 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. | | |
|Cool |CCP | |- Cool foods to |- Cool foods from |- Record internal |- If internal temperature |
| | | |41o F within no |135o F to 70o F |temperature and time |is not at or below 70o F |
| | | |more than six |within two hours. |on Cooling Log at 2 |within two hours, the |
| | | |hours. |- Then to 41o F |and 6 hours. |product must either be |
| | | | |or lower within |- Manager will |discarded or reheated once|
| | | | |the next four |periodically check |to 165o F and cooled |
| | | | |hours. |the Cooling Log. |properly. |
| | | | | | |- Corrective actions and |
| | | | | | |final temperature will be |
| | | | | | |recorded on Cooling Log. |
|Reheat |CCP | |- Reheated foods |- All foods will |- Record internal |- Discard food that was |
| | | |will reach proper |be reheated to an |temperatures and time|not reheated to the proper|
| | | |internal |internal |spent reheating on |internal temperature |
| | | |temperature for 15|temperature of |production sheets. |within two hours. |
| | | |seconds. |165o F within two |- Manager will |- Corrective actions or |
| | | | |hours. |periodically check |final temperature will be |
| | | | | |records. |recorded. |
|Hot Hold |CCP | |- Food must be |- Hot-held food |- Record internal |- If, during the two hour |
| | | |held at the proper|must be kept at or|temperatures on |temperature check, the |
| | | |internal |above 135o F. |Hot-Holding Log every|internal temperature is |
| | | |temperature |- Food must be |two hours. |below 135o F for less than|
| | | |constantly. |stirred every |- Every hour, when |4 hours, the product will |
| | | |- Maintain |hour. |food is stirred, |be returned to the kitchen|
| | | |hot-holding | |document it on the |and reheated to 165o F |
| | | |equipment. | |Hot-Holding Log. |within two hours, or |
| | | |- Stir food to | |- Conduct daily |discarded. If held below |
| | | |evenly distribute | |maintenance checks on|135o F for more than 4 |
| | | |heat. | |hot-holding equipment|hours, discard |
| | | | | |to ensure food will |immediately. Reheating |
| | | | | |be held at proper |may only be done once. |
| | | | | |temperatures. |- Corrective actions and |
| | | | | |- Manager will |final temperature will be |
| | | | | |periodically check |recorded. |
| | | | | |records. |- 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. |
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 |Chicken must be cooked |Continue cooking chicken |
| | |5 minutes | |to an internal |until internal |
| | |Make sure soup is bubbly | |temperature of 165o F |temperature of 165o F is |
| | | | |for 15 seconds before |reached. |
| | | | |adding to soup. | |
| | |Store soup in cooler for |X |Soup must be cooled from|If internal temperature |
| | |use the next four days | |135o F to 70o F within |is not at or below 70o F |
| | | | |two hours, then to 41o F|within two hours, the |
| | | | |within four more hours. |product must either be |
| | | | | |reheated only once to |
| | | | | |165o F and cooled |
| | | | | |properly, or discarded. |
| | |Reheat soup in batches |X |The soup will be |Discard food that was not|
| | |specified on the Daily | |reheated to an internal |reheated to the proper |
| | |Production Sheet | |temperature of 165o F |internal temperature |
| | |Make sure soup is bubbly | |for 15 seconds within |within two hours. |
| | | | |two hours. | |
| | |Hold soup on steam table |X |Hot-held soup must be |If, during the two hour |
| | |until served | |kept at or above 135o F,|temperature check, the |
| | | | |and the temperature must|internal temperature is |
| | | | |be checked every two |below 135o F for more |
| | | | |hours. |than 4 hours, the product|
| | | | |The soup must be stirred|will return to the |
| | | | |every hour. |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. |
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.
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.
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