Hazard Analysis and Critical Control Points (HACCP)

  1. If you were Christina, how would you design a process control plan to ensure that these requirements were met?

1- Using the seven principles from the Hazard Analysis and Critical Control Points (HACCP), Christina should map the process with a flow chart to identify all possible control points. Through the data in the flowchart she needs to identify critical control points which will identify the points in that potential hazards can be identified and controlled or eliminated. She needs to establish critical limits for each of the identified control points that will identify the standards or operating range in which the food can be safely processed. There will have to be procedures established to determine when the cooking temperatures should be monitored.

 

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  1. Design specific forms or “standard operating procedures” that you think would be helpful in implementing your plan, specifically for the example of hotdogs.

 

 

2-For developing Standard Operating Procedures (SOPs) in preparing a food item like hot dog, based on HACCP Principles, one has to adopt “Process 3” which relates to“Complex Food Preparation” as given in HACCP Manual for “Operators of Food Service and Retail Establishments”.

 

The SOPs document for preparing hot dogs is as follows:

 

SOPs for Cooking and Storing Hot Dogs

 

Purpose: To avert illnesses caused by food-borne bacteria and parasites by cooking and storing hot dogs at suitable temperatures.

 

Scope: This procedure is vital for those who prepare food in restaurants.

 

Key words: Temperature, storage, cooking, reheating.

 

Instructions:

 

  1. Provide proper training to employees of restaurants to use these SOPs.

 

  1. Follow HACCP Manual whenever required.

 

  1. Employees should ensure that the received hot dogs have temperature between 40 degrees Fahrenheit (F) and 34 degrees F.

 

  1. The hot dogs must be stored in a temperature range of 34-40 degrees F.

 

  1. While cooking, the hot dogs must be warmed to 145 degrees F temperature, within a time frame of 30 minutes after putting on the grill.

 

  1. The unserved hot dogs should be wrapped properly and kept refrigerated immediately and these must attain a temperature of 40 degrees F or less inside 4 hours.

 

  1. The stored hot dogs have to be reheated to an internal temperature of 165 degrees F inside 20 minutes and for a single time only.

 

Corrective Action: Warn and retrain any employee who is not adhering to these SOPs.

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