CHEF 1205 Sanitation and Safety –Chapter 10 – Food Safety Management Systems Refer to the recipe I have given you for Grilled Chicken Caesar Salad to create a HACCP Plan.
There are three (3) ingredients listed in the recipe that are potentially hazardous. Fill out the chart below to analyze these hazards to food safety and determine critical control points to prevent, eliminate, or reduce these hazards to safe levels.
Determine ONE critical control point per ingredient. CCP's may include all points in the flow of food: Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating and Serving. These are the ONLY possible critical control points.
The critical limit is the point at which food becomes unlikely to cause foodborne illness. This might include the correct minimum internal cooking temperature, or the maximum temperature or number of days an ingredient should be stored under refrigeration.
Monitoring procedures might include checking the internal temperature of foods during cooking or storage, labeling foods with discard dates, or recording the time between delivery and storage of foods. You WILL have additional monitoring procedures.
Corrective action is the action you will take if critical limits are not met. This might include cooking the food longer, throwing it away if it has been in the temperature danger zone for too long or rapidly chilling the food.
Again, you WILL have additional corrective actions.
Verification includes the steps taken to ensure that your HACCP plan is working. This might include manager reviews or monthly evaluation of the HACCP plan. You WILL have additional verification steps.
Record keeping is the storage of all logs and records related to the HACCP plan. This might include keeping invoices for 3 months or filing logs of corrective actions taken for quarterly review.