- Select a quantity foodservice recipe that requires hot food preparation from a cookbook or web site. The recipe that you select should have 6 or more ingredients including one or more potentially hazardous food ingredients, and should make at least 20 servings.
NOTE: Do not select a recipe that already includes written HACCP guidelines such as those in Food for Fifty or the Healthy Meals USDA web site. Do not select a recipe with ingredients similar to the sample recipes provided. - Assumptions: 1) your recipe will be served to a high risk population at a healthcare facility (hospital or long term care); 2) the cooked product will be held on a trayline during service.; and 3) there are some leftovers that will need to be properly stored. That means that the recipe and its ingredients will go through all steps in the flow of food including preparation, cooking, serving and holding, cooling, and storage of leftovers.
- Copy and paste the recipe below. (2 points)
- Copy and paste the source (site, book, etc.) of the recipe you are using. (2 points)
- Provide discussion answers to the following questions:
1) What are the main microbiological hazards (pathogens) for preparation and service of each potentially hazardous food (PHF) in your recipe? More than likely, there will be more than one PHF food in your recipe. (4 points)
2) Locate one free resource that can be used to help determine what your CCPs are when conducting a HACCP analysis. For example, a decision tree. Share the link or attach the resource. (2 points)
3) Explain specifically how this resource helped you to better understand the concept of CCPs. (2 points)
4) What are the Critical Control Points (CCP) in the flow of food for your recipe? (2 points)
5) What are the critical limits (e.g., a specific time, temperature, range, etc.) related to the CCPs you listed above? (6 points)
6) Describe the specific appropriate monitoring procedures for the critical limits you listed above. (6 points)
7) Describe corrective actions for each of the critical limits if they are not met. (6 points)
8) What verification procedures should be put in place to ensure they are met? (6 points)
9) What records and documentation should be kept for this recipe? (6 points)
