Hazard Analysis and Critical Control Points Menu - Essay Example

HACCP RECIPES AND FLOW CHARTS BREAKFAST MENU: Hearty Oatmeal served with Orange Juice and Hard Boiled Eggs Cereal: Hearty Oatmeal (Good for 4 to 6servings) INGREDIENTS: 4 cups skim milk 2 cups uncooked old-fashioned oatmeal 1/2 cup dark raisins 1/3 cup chopped walnuts 1 or 2 apples (any kind), cored, peeled and slivered (easily done with a vegetable peeler) Cinnamon, to taste PROCESS: 1. Mix first five ingredients in a large saucepan. Critical Step! 2. Bring to a boil (100C or higher), and then turn heat down to low. Critical Step! 3. Cover and simmer (80-90C), stirring often, for about 10 minutes or until oatmeal reaches desired consistency. Critical Step! 4. Serve sprinkled with cinnamon (and extra milk if desired). (50-60C serving temperature) (http://www.recipegoldmine.com/breakcereal/hearty-oatmeal.html) Flow Chart PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% no visual defects Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Cool and dry not less than 20C Check food growth of molds Discard for signs of growth PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Bring to a boil then bring to simmer at 80-90 C for 10 minutes.. Check oatmeal desired consistency Continue simmering until desired consistency is reached SERVE Contamination Yes Serve hot about 50-60 C Check serving temperature Reheat if product is cold Orange Juice (Note: You can ignore this Recipe if you are using ready to serve orange bottled juices) INGREDIENTS: 2 pcs medium sized Oranges 1 tsp refined sugar Ice cubes for chilling PROCESS: 1. Cut oranges into halves and squeeze out juice 2. Add sugar and mix until dissolved 3. Add ice cubes Critical Step! 4. Serve chilled. (Temperature range 7-15C) (Common Recipe: No Source) Flow Chart: Orange Juice PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free of physical defects Visual inspection. Reject if defects are seen. STORE Growth of pathogens No Maintain at chilled conditions 12C Check for temperature and sign of defects Lower the cooler temperature setting. PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. SERVE Contamination Yes Serve chilled at 10 Check serving temperature Discard if temperature limit is exceeded Hard Boiled Egg RAW MATERIALS: Fresh Eggs (1-2 weeks old) Water PROCESS 1. Place eggs in single layer in saucepan. 2. Cover with at least one inch of cold water over tops of shells. 3. Cover pot with lid and bring to a boil over medium heat. Critical Step! 4. As soon as the water comes to a full boil, remove from heat and let stand. Time must not exceed 25 minutes. (Common Recipe: No Source) Flow Chart Hard Boiled Egg PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens Yes 100% no visual defects. Age must be less than 1 week Visual inspection. Reject for signs of defects and over aged eggs STORE Growth of pathogens No Cool and dry (Room temp or bet 20-30 C) Check food cracks & defects Discard for signs of defects COOKING Pathogen survival and overcooking Yes Bring to a full boil then remove (max time=25 minutes) Check maximum cooking time Discard for other use if overcooked SERVE Contamination Yes Single time service Check for wholeness of forms & darkening of yolk. Discard if yolks and whites are crushed, deformed, or discolored LUNCH: Entre: Salmon Salad Sandwich and Macaroni & Cheese Soup: Vegetable Soup Salad: Caesar Salad Dessert: Fruit Cocktail Vegetable Soup Recipe INGREDIENTS 1 bunch of chopped celery 2 dry onion soup mix packages (1 ounce each) 1 chopped zucchini 6 chopped onions 1 large chopped green bell pepper 8 chopped tomatoes 1 medium head of chopped cabbage 8 whole peppercorns 2 minced garlic cloves 1 bay leaf PROCESS 1. Mix all your chopped vegetables: cabbage, onions, bell pepper, celery, zucchini and tomatoes, into a large pot. 2. Pour in water to cover all the vegetables by one inch. 3. Stir the onion soup mix, peppercorns, garlic and bay leaf. Critical Step! 4. Bring to a boil, then reduce heat and simmer for approximately 90 minutes to 2 hrs, until the vegetables are tender. (Source: http://www.grouprecipes.com/305/vegetable-soup.html) Flow Chart: Vegetable Soup PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination of pathogens, physical defects No 100% no visual defects Visual inspection. Reject for signs of contamination and physical defects STORE Growth of pathogens No Cool and dry not less than 20C Check food growth of molds Discard for signs of growth PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Bring to a boil then simmer at 75-80 C for 90 minutes to 2 hrs. Check vegetable tenderness Continue simmering until tender. Discard if over-cooked SERVE Contamination Yes Serve hot about 50-60 C Check serving temperature Reheat if product is cold HOLDING Growth of pathogens Yes Minimum temperature of 50 C Check soup temperature in food warmers by sanitized food thermometer Reheat to 74 C if less than 50 C for 2 hours or less. If more than 2 hours, discard. REHEATING Pathogen survival Yes Heat to 74 C or hotter and hold for at least 15 seconds. Heating must be done within 2 hours. Check temperature regularly every 2 hours Discard if time/ temperature standards not met. Macaroni & Cheese INGREDIENTS: cup evaporated milk cup water 1 cup diced process American cheese (Velveeta) 1 tablespoons butter 1 cup soft bread crumbs 2 T. minced onion 2 - 3 T chopped pimiento 2 T. fresh minced parsley t. salt Dash pepper 2 eggs, beaten 2 cups cooked macaroni 1 can (10 ounces) condensed cream of mushroom soup Milk, to thin soup PROCESS: 1. Combine milk, water, cheese, and butter in a large saucepan; Critical Step! 2. Bring to a boil (100 C or higher) Critical Step! 3. Remove from heat once 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. 4. Pour into a greased 2-quart baking dish. Critical Step! 5. Bake at 180C for 45 minutes. Critical Step! 6. In a saucepan, heat soup (below 80C ) with 3 to 4 tablespoons milk, or enough to thin slightly. 7. Pour hot soup mixture over baking dish Critical Step! 8. Return to oven and bake for 5 to 10 minutes longer. (Source: http://southernfood.about.com/od/macaroniandcheeserecipes/r/bl50614g.htm) Flow Chart: Macaroni & Cheese PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free from contaminants and growth Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Cool and dry not less than 20C Check food growth of molds Discard for signs of growth PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Baking is at 180C for 45 minutes; heating of liquid below 80C; additional baking 180C for 5-10 minutes Check oven and heating temperatures using sanitized thermometers Discard if over-cooked SERVE Contamination Yes Serve hot about 40 C Check serving temperature Reheat if product is cold HOLDING Growth of pathogens Yes Refrigerate not more than 10C Check temperature settings Reheat in oven REHEATING Pathogen survival Yes Heat in oven at 180 C for 5-10 minutes Check temperature Ensure right temperature and time Salmon Salad Sandwich INGREDIENTS: 1 15oz can Salmon (drained) 1 Tablespoon finely chopped garlic 1 cup thin sliced green onion Cup chopped garlic dill pickle 1 Tablespoon chili powder 1 Cup shredded cheese (your choice) Salt (Kosher or sea) and course ground pepper to taste Cup pickle juice 1 Cup mayonnaise PROCESS: Flake the salmon in a medium mixing bowl Add the garlic, green onion, chili powder, chopped pickle, shredded cheese, and lightly toss. Combine the mayonnaise and pickle juice. Use a spatula to mix into the salmon base. Critical Step! Refrigerate at least 1 hour. The longer, the better. Serve on plain bread or toast as a sandwich (Source: http://www.epicurious.com/recipes/member/views/1224518) Process Flow: Salmon Salad Sandwich. PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free of contamination Visual inspection. Reject if contaminants are observed STORE Growth of pathogens No Maintain at chilled conditions 12C Check for temperature and sign of defects Discard materials with signs of contaminations PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. HOLDING Growth of pathogens Yes Temperature range 5-15 C Check soup temperature in food warmers by sanitized food thermometer Reheat to 74 C if less than 60 C for 2 hours or less. If more than 2 hours, discard. SERVE Contamination Yes Serve chilled at 10 Check serving temperature Discard if temperature limit is exceeded Caesar Salad INGREDIENTS: 1 large garlic clove, halved lengthwise to 1 cup extra-virgin olive oil 1 (3-oz) Portuguese roll or a 7-inch piece of baguette, cut into -inch cubes 8 anchovy fillets packed in oil, drained 1 large egg 2 tablespoons fresh lemon juice 3 hearts of romaine (an 18-oz package), leaves separated but left whole 1 oz finely grated Parmigiano-Reggiano (1/2 cup) PROCESS: 1. Season salad bowl by rubbing a cut half of garlic and 1 teaspoon oil onto bottom and side of bowl (reserve garlic). 2. Heat cup oil with both halves of reserved garlic over moderately high heat, turning garlic until golden, 1 to 2 minutes, then discard garlic. 3. Add bread cubes and saut, turning occasionally, until golden on all sides, about 2 minutes 4. Transfer croutons to paper towels to drain. Pour oil through a small fine-mesh sieve into a heatproof measuring cup and add enough additional olive oil to total 6 tablespoons. 5. Put anchovies in salad bowl and mash to a paste using 2 forks. Critical Step! 6. Whisk in egg and add lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Ensure egg must be free from contamination and from trusted source. 7. Add salt to taste. 8. Add romaine leaves to dressing and toss to coat. 9. Add croutons and toss briefly. 10. Sprinkle with cheese and pepper to taste. 11. Serve immediately. (Source: http://www.epicurious.com/recipes/food/views/232142) Flow Chart: Caesar Salad PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens Yes 100% free of contamination Visual inspection. Egg must come from very reliable source Reject if contaminants are observed or if source is unsure STORE Growth of pathogens No Maintain at chilled conditions 12C Check for temperature and sign of defects Discard materials with signs of contaminations PREPARE Contamination Yes Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes For garlic and bread cubes fry in oil for 1-2 minutes Check oven and heating temperatures using sanitized thermometers Discard if recommended heat and time is not met SERVE Contamination Yes One time serving Check serving temperature Discard if not consumed Fruit Cocktail INGREDIENTS: 1 oz orange juice 1 oz grapefruit juice 1 oz passion-fruit juice 1 oz mango juice 1 oz pineapple juice oz lime juice oz kiwi syrup PROCESS: Shake with a glassful of broken ice and pour unstrained into a wine goblet. Garnish with fruit, add straws, and serve. PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free of physical defects Visual inspection. Reject if defects are seen. STORE Growth of pathogens No Maintain at chilled conditions 12C Check for temperature and sign of defects Lower the cooler temperature setting. PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. SERVE Contamination Yes Serve chilled at 10 Check serving temperature Discard if temperature limit is exceeded DINNER: Entre: Chicken Nuggets and Salisbury steak Starch: Potato Puff To be served with Diced Turnip and Dessert: Chocolate clair Chicken Nuggets INGREDIENTS: (Makes 45 to 48 nuggets) Oil in a spray bottle- (use olive oil) 7 slices whole-wheat bread tsp. salt tsp. paprika tsp. garlic powder tsp. pepper 1 egg 2 lbs. boneless, skinless chicken-breast halves cut into 1 " pieces PROCESS: Critical Step! 1. Heat oven to 190C degrees. Line two baking sheets with foil; spray with oil and set aside. Place bread slices directly on oven rack and bake 5 to 6 minutes per side, until crisp. 2. Break bread into pieces and place in bowl of food processor; process until crumbs are formed. 3. Add salt, paprika, garlic powder, and pepper. Pulse to combine. Transfer to large resealable plastic bag. 4. In large bowl, beat egg; add chicken pieces and stir well. Transfer chicken pieces, 10 at a time, to bag; toss to coat evenly. 5. Arrange on prepared baking sheets. Lightly spray with oil. Critical Step! 6. Bake at 190C degrees for 15 to 18 minutes, until browned, crispy, and cooked through. (Source: http://www.homeschoolzone.com/m2m/recipes/chick-nuggets.htm) Flow Chart Chicken Nuggets PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free from contaminants and growth Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Refrigerate at 4C or lower Check temperature Discard if proper temperature is not met for longer period (24 hrs most) PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Baking is at 190C for 15-18 minutes Check oven temperature and time Set to proper temperature setting COOLING Contamination Yes Cool to room temperature Inspect for contamination Discard if contaminated HOLDING Growth of pathogens Yes Refrigerate not more than 10C Check temperature settings Reheat in oven REHEATING Growth of pathogens Yes Reheat in oven at 190C for 3-5 minutes Check temperature and time Set to proper temperature setting SERVE Contamination Yes Serve at room temperature Inspect for contamination Discard if contaminated Salisbury Steak INGREDIENTS: Serving Size: 6 10 ounces cream of mushroom soup, condensed 1 pounds ground beef, lean cup dry bread crumbs, or cracker crumbs teaspoon salt 1/8 teaspoon pepper 1 onion, finely chopped 1 egg, slightly beaten 1/3 cup water PROCESS: 1. Heat oven to 180C. In medium bowl, combine of the soup with remaining ingredients except water; mix well. 2. Shape into 6 patties; arrange in single layer in 13 x 9-inch or 12 x8-inch baking dish. Critical Step! 3. Bake uncovered at180C for 30 minutes. Skim off fat. 4. In small bowl, combine remaining soup and water; spoon over patties. Critical Step! 5. Return to oven and bake for 10 minutes. 6. If desired, garnish with mushroom slices. (Source: http://www.cooks.com/rec/view/0,1927,134187-242194,00.html) Flow Chart: Salisbury Steak PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free from contaminants and growth Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Refrigerate at 4C or lower Check temperature Discard if proper temperature is not met for longer period (24 hrs most) PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Baking is at 180C for a total of 40 minutes Check oven temperature and time Set to proper temperature setting SERVE Contamination Yes Serve at 40C temperature Inspect for contamination Discard if contaminated Potato Puffs INGREDIENTS: 2 cups hot mashed potatoes, unseasoned 2 eggs, separated 1 cup milk 2 tablespoons butter salt and pepper, to taste paprika, to make it look pretty PROCESS: 1. To the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks. 2. Beat the egg whites until stiff. Fold them into the well-blended potato mixture. 3. Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired. Critical Step! 4. Bake at 190c for 20-30 min, just until potatoes start to look a bit dried out and start to brown (Source: http://www.recipezaar.com/143804) Flow Chart: Potato Puffs PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free from contaminants and growth Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Refrigerate at 4C or lower Check temperature Discard if proper temperature is not met for longer period (24 hrs most) PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. COOKING Pathogen survival Yes Baking is at 190C not more than 40 minutes Check oven temperature and time Set to proper temperature setting SERVE Contamination Yes Serve at room temperature Inspect for contamination Discard if contaminated Chocolate clair INGREDIENTS: 2 individual packages graham crackers 2 (3 ounce) packages instant vanilla pudding mix 3 cups milk 1 (8 ounce) container frozen whipped topping, thawed 1 (16 ounce) package prepared chocolate frosting PROCESS: 1. Line the bottom of a 9x13-inch pan with graham crackers. 2. In a large bowl, combine pudding mix and milk. Stir well. 3. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. 4. Top with another layer of graham crackers 5. Add the remaining pudding. 6. Top all with a final layer of graham crackers and frost with chocolate frosting Critical Step! 7. . Refrigerate until serving. (Source: http://www.cooks.com/rec/view/0,1613,149190-228193,00.html) Flow Chart: Chocolate clair < 60 mins Side Dishes Native American Side Dishes Potatoes Side Dishes Low Calorie Side Dishes Comfort Food Side Dishes PROCESS STEP HAZARD(S) CCP (Y/N) CRITICAL LIMITS MONITORING CORRECTIVE ACTIONS RECEIVE Contamination Growth of pathogens No 100% free from contaminants and growth Visual inspection. Reject for signs of contamination STORE Growth of pathogens No Refrigerate at 4C or lower Check temperature Discard if proper temperature is not met for longer period (24 hrs most) PREPARE Contamination No Use of clean utensils. Ensure all utensils are clean before use. Inform dishwasher if any utensils are not clean. HOLDING Pathogen survival Yes Refrigerate at 4C or below Check coolness Set to proper temperature setting SERVE Contamination Yes Serve direct from refrigerator Inspect for contamination Discard left-over Read More