Macaroni & Cheese Cooking Process - Essay Example

- Bring to a boil (100° C or higher).
- Remove from heat once the boiling is reached (do not over-boil) and mix in the bread crumbs, onion, pimiento, parsley, and seasonings. Fold in beaten eggs and cooked macaroni.
- Pour into a greased 2-quart baking dish.
- Bake at 180°C for 45 minutes.
- In a saucepan, heat soup (below 80°C ) with 3 to 4 tablespoons of milk, or enough to thin slightly.
- Pour hot soup mixture over the baking dish.
- Return to oven and bake for 5 to 10 minutes longer.

Step: Raw material receiving and inspection - Presence and Growth of pathogens; Accept deliveries from a reputable supplier; Materials received must be in roper packaging; Conduct visual inspection of all materials; Dispose of defective materials; Reject not properly packaged materials.

Step: Refrigerated storage - Growth of pathogens; Store materials in chilled conditions to avoid the growth of pathogens; Recommended temp is not less than 10°C; Check the temperature of chiller every 24 hours; Record temperature readings; Adjust chilled temperatures to desired levels; Discard if temperature requirements are not meet in 24 hours.

Step: Preparation - Contamination of pathogens from the wash water and food handlers; Use properly sanitized wash water (Chlorinated at least 0.1%); Food handlers must use a properly sanitized mask, headgears, and gloves; All utensils must be properly sanitized with hot water; Monitor water chlorination level; Monitor use of food handlers’ gears; Monitor sanitization procedures; Adjust chlorination level to desired concentration; Require food handlers to use masks, caps, and gloves; Require sanitization.

Step: Cooking - Pathogen survival and growth; Baking is at 180°C for 45 minutes; Heating of liquid below 80°C; Additional baking 180°C for 5-10 minutes; Check oven and heating temperatures using sanitized thermometers; Record time and temperature settings; Adjust to the desired temperature. If the lower temperature is used extend the time of cooking; Discard if over-cooked.

Step: Holding - Growth of pathogens; Refrigerate not more than 10°C; Hold in chilled conditions up to 3 days; Check temperature settings; Record temperatures within storage duration; If storage temp is higher than desired for an extended period; Reheat in the oven using reheating procedure; Discard after 3 reheating cycles.

Step: Reheating - Pathogen survival; Heat in oven at 180° C for 5-10 minutes; Maximum of 3 reheating is allowed; Check temperature; a Record number of times of reheating; Ensure right temperature and time; Discard if not consumed after 3rd reheating.

Step: Serving - Contamination; Serve hot at about 40° C; Check serving temperature; Reheat if the product is cold or below 30° C. Read More