Anna Cooper

HACCP Project

By: Anna Cooper

11/22/10

Anna Cooper
HACCP STUDENT PROJECT
PROJECT ONE: PHF AND HAZARD ANALYSIS
1. On the menu provided below, highlight the foods that are TCS foods (foods that
need to be time/temp controlled for safety).
Wednesday Menu
Thursday Menu
Breakfast:
Breakfast:
Hard Cooked Eggs
Breakfast Burrito
Oatmeal Pancakes
Ham Slice
Apple Cinnamon Muffins
Tater Rounds
Cream of Wheat
Apricot Swirl Rolls
Oatmeal
Lunch:
Lunch:
Chicken Pot Pie
Breaded Chicken on Bun
Rueben Sandwiches
Beef Cavatini
Grilled Cheese
Cheese Cavatini
Sandwiches
Chicken Chowder
Cream of Tomato Soup
Cold Roast Beef and
Loaded Nachos
Cheese Sandwich
Cold Salami and Cheese
Chicken Alfredo Pizza
Sandwich
Green Peas
Pepperoni Pizza
White Rice
Harvard Beets
Snickerdoodle Cookies
Garden Patch Barley
Homemade Chocolate
Medley
Pudding
Chocolate Chip Cookies

Friday Menu
Breakfast:
Scrambled Eggs
Biscuits and Sausage
Gravy
Cream of Rice

Dinner:
Beef Pot Roast
Fried Catfish
Three Pepper Alfredo
Sauce on Pasta
Italian Tomato Sauce on
Pasta
Country Turkey Soup
Meat Lovers Pizza
Potatoes and Carrots
Rice Pilaf
Corn
Dilly Rolls
Oreo Cookie Pudding
Ice Cream

Dinner:
Italian Herbed Chicken
Breast
Tuna Salad on Potato
Bread
Red Beans and Rice
Vegetarian Minestrone
Lyonnaise Potatoes
White Rice
Cut Green Beans
Corn
Grilled Texas Toast
Angel Food Cake
Chilled Melon

Dinner:
Beef Lasagna
Hot Pulled Pork Sandwich
Beef and Noodle Soup
Chicken or Beef Fajitas
Golden Rice Bake
Broccoli
Baked Beans
Coleslaw
Strawberry Shortcake
Ice Cream

Lunch:
Hot Beef French Dip
Sandwich
Blackened Chicken
Tender Salad
Three Cheese Bowties
Turkey Noodle Soup
Cold Turkey and Cheese
Sandwich
Bacon Cheeseburger
Pizza
Breaded Okra
White Rice
Oatmeal Raisin Cookies

Anna Cooper
2. Hazard Analysis: Complete the following chart for the selected menu items.
Menu item

Italian Herbed Chicken

Breast

Bacteria commonly
associated with this type
of food.
- Salmonella spp.
- Clostridium perfringens
- Campylobacter Jejuni

Ground beef for Loaded

Nachos

- Bacillus cereus
- Listeria monocytogenes
- Shiga toxin-producing
Escherichia coli
- Clostridium perfringens
- Salmonella

Tuna Salad

- Shigella spp.
- Staphylococcus aureus

Control Measures to
prevent foodborne illness
with this type of food
- Cook to 165o F for 15
seconds.
- Cool and reheat properly.
- Hold at correct
temperatures.
- Prevent crosscontamination.
- Do not allow food
handlers who have been
diagnosed with
salmonellosis to work.
- Cook to155o F for 15
seconds.
- Hold at correct
temperatures.
- Cool and reheat properly.
- Throw out products past
use-by or expiration date.
- Prevent crosscontamination.
- Do not allow food
handlers with diarrhea
and/or who have been
diagnosed with
hemorrhagic colitis to
work.
- Hold, cool, and reheat
properly.
- Wash hands, especially
after touching the hair,
face, or body.
- Keep wounds on hands
and arms covered.
- Control flies inside and
outside the operation.
- Do not allow food
handlers with diarrhea
and/or who have been

Anna Cooper

Salami Sandwich

- Listeria monocytogenes
- Staphylococcus aureus

diagnosed with shigellosis

to work.
- Throw out products past
use-by or expiration date.
- Prevent crosscontamination.
- Wash hands, especially
after touching the hair,
face, or body.
- Keep wounds on hands
and arms covered.
- Hold, cool, and reheat
properly.

3. Complete the following table briefly describing what makes the selected
population groups high risk for foodborne illness.
Residents of retirement community

Children at an elementary school

Patients in an acute care medical center

Elderly people have weakened immune

systems. Stomach-acid production slows,
which may allow a greater number of
pathogens into the intestinal path. Also,
they have decreased taste and smell
senses, which may change their eating
habits.
Young children dont have a fully
developed immune system, which puts
them at a higher risk for foodborne
illnesses.
Patients in an acute care medical center
have compromised immune systems. This
is often due to medication or treatments
that make it difficult for their bodies to
recoup from a foodborne illness.

4. Complete the following table briefly describing what can be potentially

hazardous about the following types of food production.
Production-Service Type
Serving raw oysters and raw fish on the
menu.

Potential hazards and causes

Raw oysters may come from waters
contaminated with Vibrio vulnificus and
Vibrio parahaemolyticus. If oysters are
contaminated with these bacteria, the only
way to kill the bacteria is to cook the

Anna Cooper

Production of scratch food products for

entire school district in a central kitchen
and chilled. Chilled food sent daily to
satellite kitchens for reheating.

oysters to their proper internal

temperatures, which is not done when
serving raw oysters. Toxins, such as
paralytic, neurotoxic, and amnesic
shellfish poisonings, may contaminate
shellfish that have filtered toxic algae
from the water. This can only be
prevented by purchasing shellfish from
approved, reputable suppliers.
Raw fish may be contaminated with the
parasite anisakis simplex, or with the
toxins histamine and/or ciguatoxin.
Anisakis simplex can be prevented by
purchasing sushi-grade fish that has been
properly frozen to the right timetemperature specification. Histamine can
be avoided by preventing timetemperature abuse while in storage and
being prepared. Ciguatoxin may be
prevented by purchasing any predatory
tropical fish from approved, reputable
suppliers.
Cooking, cooling, reheating, and holding
are all Critical Control Points here. With
so many CCPs it is very important to
have control during each step to ensure
food safety. Critical Limits must be met
during each step to control the potential
hazards of that step. It is important that
the food is cooked to proper internal
temperatures, be kept at or below 41o F
while in transit, that the kitchens reheat
the food to 165o F, and that the food is
held at 135o F or above. Higher risk for
cross contamination because it is handled
more frequently. The kitchens should
also check the temperature of the food
being held every two hours. Purchasing,
receiving, storing, and preparing are all
Control Points. They arent critical
because there are other steps after these
that help control the potential hazards, but
they are still important for food safety.

Anna Cooper
Production of catered hot and cold food
items at a central location to then be
delivered by truck to locations sites
without kitchens such as park grounds,
reception halls, conference centers.

The Critical Control Points for the hot

food items are cooking and holding, and
are receiving, storing, and preparing for
the cold food items. Each step is very
important for food safety, so Critical
Limits must be met during each of these
steps to control potential hazards. For the
hot food items it is important for them to
be cooked to the proper internal
temperatures, that they be held at or above
135o F, and that the temperatures be
checked every two hours. For the cold
food items it is important for them to be
received at or below 41o F and in good
condition, that they are stored at or below
41o F , and that they are handled correctly
during preparation to prevent timetemperature abuse and/or cross
contamination. It is also important for
the temperature to be checked every two
hours. Cross contamination may also be
a risk if adequate handwashing facilities
are not available at satellite location.

Anna Cooper
PROJECT TWO: FOOD CATEGORIES AND FLOW OF FOOD
1. In the table below list the TCS foods on the THURSDAY menu from Project
One into the correct category. Only include those menu items that are TCS foods.
Assume all entree items except deli meats and cheeses are prepared from scratch.
Breakfast: No Cook Food
Preparation
None

Breakfast: Same Day

Service Food Preparation
Breakfast Burrito
Ham Slice
Tater Rounds
Oatmeal

Breakfast: Complex Food

Preparation
None

Lunch: No Cook Food

Preparation
Cold Roast Beef and
Cheese Sandwich

Lunch: Same Day Service

Food Preparation
Breaded Chicken on Bun
Beef Cavatini
Cheese Cavatini
Chicken Alfredo Pizza
Green Peas
White Rice

Lunch: Complex Food

Preparation
Chicken Chowder
Homemade Chocolate
Pudding

Dinner: No Cook Food

Preparation
Coleslaw
Ice Cream

Dinner: Same Day

Service Food Preparation
Hot Pulled Pork Sandwich
Chicken or Beef Fajitas
Golden Rice Bake
Broccoli
Baked Beans
Strawberry Shortcake

Dinner: Complex Food

Preparation
Beef Lasagna
Beef and Noodle Soup

2. In the table below list the TCS foods on your FRIDAY menu from Project One
into the correct category. Only include those menu items that are TCS foods.
Assume all entree items except deli meats and cheeses are prepared from scratch.
Breakfast: No Cook Food
Preparation
None

Breakfast: Same Day

Service Food Preparation
Scrambled Eggs
Biscuits and Sausage
Gravy

Breakfast: Complex Food

Preparation
None

Anna Cooper
Cream of Rice
Lunch: No Cook Food
Preparation
Cold Turkey and Cheese
Sandwich

Lunch: Same Day Service

Food Preparation
Hot Beef French Dip
Sandwich
Blackened Chicken Tender
Salad
Three Cheese Bowties
Bacon Cheeseburger Pizza
Breaded Okra
White Rice

Lunch: Complex Food

Preparation
Turkey Noodle Soup

Dinner: No Cook Food

Preparation
Tuna Salad on Potato
Bread
Chilled Melon

Dinner: Same Day

Service Food Preparation
Italian Herbed Chicken
Breast
Red Beans and Rice
Lyonnaise Potatoes
White Rice
Cut Green Beans
Corn

Dinner: Complex Food

Preparation
Vegetarian Minestrone

3. Using the following options:

Receive Store Prepare Cook Cool Reheat Hold Serve
A. List the Flow of Food for Chilled Melon
Receive Store Prepare Hold -- Serve
B. List the Flow of Food for Three Cheese Bow Ties
Receive Store Prepare Cook Hold -- Serve
C. List the Flow of Food for Lasagna (assuming it is assembled and chilled the
day before reheating and service)
Receive Store Prepare Cook Cool Reheat Hold -- Serve

Anna Cooper
PROJECT THREE: PREREQUISITE PROGRAMS
1. List five examples of Standard Operating Procedures that you would want
included in a Prerequisite Program.
1) Receiving refrigerated and/or frozen food
2) Storing refrigerated and/or frozen food
3) Thawing procedures
4) Handwashing procedures
5) Internal temperatures

2. Write a Standard Operating Procedure for Preparing Cold Foods. SOP must
include the following:
Purpose
Policy
Procedure
For limiting time in TDZ
For preventing cross contamination
Prescribed corrective actions
Proof through documentation
Where to document temperature
Site references used to create you SOP at the end of the page
Attach completed SOP to this sheet

Anna Cooper

Standard Operating Procedure

Preparing Cold Foods
Policy: Cold foods must be prepared with great care to prevent time-temperature abuse,
cross-contamination, and foodborne illness.
Procedure: Food employees will prepare cold foods using the following procedures:
Keeping cold foods out of the Temperature Danger Zone:
1. All ingredients used during cold food preparation will be held at or below 41o
F prior to use.
2. Cold foods will be prepared at room temperature in no more than thirty
minutes.
3. Remove only the amount of product from the refrigerator that will be used
immediately.
4. Prepare food in small batches to avoid leaving large amounts of food at room
temperature for lengthy times.
Preventing Cross-Contamination:
1. Clean and sanitize work surfaces, cutting boards, knives, and utensils before
each use.
2. Correctly wash hands (as outlined in the handwashing SOP).
3. Use color-coded cutting boards and knives appropriately.
4. Prepare cold foods away from, or at separate times than, raw ingredients that
may contaminate the cold food.
Corrective Actions:
1. If preparation of cold foods exceeds thirty minutes, check the temperature of
the product using a clean food thermometer. If the temperature of the product
exceeds 41o F, cover and return to refrigeration (above raw foods) for two to
four hours. Check the temperature of the food using a clean food
thermometer. If the temperature is at or below 41o F, preparation may resume.
If, after four hours, the temperature is above 41o F, discard the product.
2. If at any time the cold food is believed to have been contaminated, whether by
hands, work surfaces, utensils, or raw ingredients, immediately discard.
3. Temperatures will be recorded on the Cold Food Preparation Temperature
Log, along with initials, date, time, product being prepared, and any
corrective actions taken.

Anna Cooper

The foodservice manager will:

1. Review temperature logs daily to confirm temperatures and corrective actions
are being met.
2. Follow up as necessary with corrective actions such as;
- asking employees to discard a product if it has been time-temperature
abused or possibly contaminated, and
- retraining any employees who have not followed the outlined corrective
actions.
3. File Cold Food Preparation Temperature Logs with HACCP records.
4. File training and retraining records.

References
ServSafe Coursebook, fifth edition.
http://sop.nfsmi.org/HACCPBasedSOPs/ControllingTimeTempDuringPrep.pdf

Anna Cooper
PROJECT FOUR: HACCP FLOW CHART FOR COMPLEX FOOD
PREPARATION
Complete the following chart for Complex Food Preparation by marking if each
step is a CP or CCP. If the step is a CP, complete the columns titled Control
Measures for Control Points, Monitoring Procedures and Corrective Actions. If the
Step is a CCP, complete the columns titled Control Measures for Critical Control
Points, Critical Limits for Critical Control Points, Monitoring Procedures and
Corrective Actions. There are examples of this chart in Week 13 titled HACCP CP
CCP Chart Examples
Flow of
Food for
Complex
Food Prep
Receive

CP
or
CCP

Control
Measures for
Control Points

CP

Store

CP

Prepare

CP

- Check
internal
temperatures.
- Check for
product
quality and
expiration
dates.
- Check
temperatures
of storage
areas daily.
- Store raw
meats and
ready-to-eat
products
separately.
- Visually
check storage
maintenance.
- Rotate stored
products using
FIFO.
- Label and
date products.
- Check labels
on products
daily.
- Prevent
cross
contamination.
- Prepare raw
foods and
ready-to-eat
products
separately.
- Clean and
sanitize all
work surfaces
and utensils

Control
Measures for
Critical
Control Points

Critical
Limits for
Critical
Control Points

Monitoring
Procedures

Corrective Actions

- Document
internal
temperatures on
invoices.
- Document
concerns about
products on
invoice.
- Document
storage area
temperatures on
appropriate
temperature
charts.
- Document
storage
maintenance
checks on
evaluation form.
- Periodic
checks of
product rotation
and labels.
- Periodic
checks of proper
food storage to
prevent crosscontamination.

- Reject the product

and get a credit slip.

- Document
cleaning and
sanitizing of
work surfaces
and utensils.
- Document
temperatures of
TCS foods.
- Keep records

- Discard ready-to-eat
products that may
have been
contaminated by raw
foods.
- If cleaning and
sanitizing of work
surfaces and utensils
is not documented,

- Discard timetemperature abused

products.
- If having
temperature control
issues and the product
has not been timetemperature abused,
use immediately.
- Discard ready-to-eat
products that have
been stored below
raw meats.
- Perform
maintenance tasks as
needed or hire a
professional.
- Discard products
past use-by or
expiration date.
- Discard products
according to labels.

Anna Cooper
before each
use.
- Do not allow
sick employees
to work.
- Do not allow
TCS foods
being
prepared to
remain in the
TDZ for more
than thirty
minutes.

Cook

CCP

- Cook foods
to minimum
internal
temperatures
for 15
seconds.

Cool

CCP

- Cool foods
to 41o F
within no
more than six
hours.

- 165o F for
poultry,
stuffed
products, and
TCS foods
cooked in a
microwave.
- 155o F for
ground,
injected, and
mechanically
tenderized
meats, and
hot held eggs.
- 145o F for
steaks, chops,
fish, shellfish,
and fresh
eggs. Roasts
must be held
at this
temperature
for four
minutes.
- 135o F for
hot held
commercially
processed
foods, readyto-eat foods,
vegetables
and fruits.
- Cool foods
from 135o F
to 70o F
within two
hours.
- Then to 41o
F or lower
within the
next four
hours.

in employees
files regarding
days and types
of illnesses.
- Daily check by
supervisor done
to ensure raw
foods and readyto-eat products
are being
prepared
separately.
- Periodic check
by supervisor of
SOPs.
- Record
internal
temperatures on
production
sheets.
- Manager will
periodically
check records.

clean and sanitize

prior to use.
- Discard TCS foods
kept in the TDZ for a
total of six hours.
- If employee becomes
ill while working,
discard food handled
by that employee,
document all
corrective actions
taken, and then file
records.

- Record
internal
temperature and
time on Cooling
Log at 2 and 6
hours.
- Manager will
periodically
check the
Cooling Log.

- If internal
temperature is not at
or below 70o F within
two hours, the
product must either be
discarded or reheated
once to 165o F and
cooled properly.
- Corrective actions
and final temperature

- If proper internal
temperature is not met
during approximated
cooking time, heating
will continue until the
proper internal
temperature is
reached. The final
temperature will be
recorded along with
any corrective
actions.

Anna Cooper

Reheat

CCP

- Reheated
foods will
reach proper
internal
temperature
for 15
seconds.

- All foods
will be
reheated to an
internal
temperature
of 165o F
within two
hours.

Hot Hold

CCP

- Food must
be held at the
proper
internal
temperature
constantly.
- Maintain
hot-holding
equipment.
- Stir food to
evenly
distribute
heat.

- Hot-held
food must be
kept at or
above 135o F.
- Food must
be stirred
every hour.

- Record
internal
temperatures
and time spent
reheating on
production
sheets.
- Manager will
periodically
check records.
- Record
internal
temperatures on
Hot-Holding
Log every two
hours.
- Every hour,
when food is
stirred,
document it on
the Hot-Holding
Log.
- Conduct daily
maintenance
checks on hotholding
equipment to
ensure food will
be held at
proper
temperatures.
- Manager will
periodically
check records.

will be recorded on
Cooling Log.
- Discard food that
was not reheated to
the proper internal
temperature within
two hours.
- Corrective actions
or final temperature
will be recorded.

- If, during the two

hour temperature
check, the internal
temperature is below
135o F for less than 4
hours, the product
will be returned to the
kitchen and reheated
to 165o F within two
hours, or discarded.
If held below 135o F
for more than 4 hours,
discard immediately.
Reheating may only
be done once.
- Corrective actions
and final temperature
will be recorded.
- If a product is found
to be below 135o F,
the hot-holding
equipment will be
evaluated
immediately.
- If an hourly stirring
is missed, the food
must be stirred within
the next hour.
- If the quality of the
food looks poor, the
food will be discarded
and replaced.

Anna Cooper
PROJECT FIVE: CONVERTING RECIPES TO HACCP
Convert the recipe for chicken soup to a HACCP recipe. There are instructions and
an Example of how to do this in Week 13 titled Converting to HACCP Recipes
Chicken Noodle Soup
Yield: 50 portions
Soup is to be prepared on Monday and reheated and served in smaller batches for
the next four business days.
Ingredients

Amounts Procedure

Chicken
Stock
Onion,
chopped
Celery,
chopped
Noodles

3 gallons
8 oz
8 oz

Bring stock to a
boil
Add onion and
celery. Cook
until tender

1 lb

Margarine
Flour, all
purpose
Salt
Pepper,
white

8 oz
4 oz
1 tsp
tsp

Cooked
chicken,
diced

1 lb 8 oz

Add noodles.
Cook for about
15 minutes or
until noodles
are tender.
Blend
margarine and
flour
Add to soup,
stirring until
slightly
thickened.
Add seasonings
Add chicken
and simmer for
5 minutes
Make sure soup
is bubbly

Store soup in
cooler for use
the next four
days

CCP

Critical
Limits

Corrective
Action

Chicken must
be cooked to
an internal
temperature
of 165o F for
15 seconds
before adding
to soup.
Soup must be
cooled from
135o F to 70o
F within two
hours, then to

Continue
cooking
chicken until
internal
temperature of
165o F is
reached.
If internal
temperature is
not at or below
70o F within
two hours, the

Anna Cooper
41o F within
four more
hours.

Reheat soup in
batches
specified on the
Daily
Production
Sheet
Make sure soup
is bubbly

Hold soup on
steam table
until served

product must
either be
reheated only
once to 165o F
and cooled
properly, or
discarded.
The soup will Discard food
be reheated to that was not
an internal
reheated to the
temperature
proper
of 165o F for
internal
15 seconds
temperature
within two
within two
hours.
hours.
Hot-held soup
must be kept
at or above
135o F, and
the
temperature
must be
checked every
two hours.
The soup
must be
stirred every
hour.

If, during the

two hour
temperature
check, the
internal
temperature is
below 135o F
for more than
4 hours, the
product will
return to the
kitchen and be
reheated only
once to 165o F
within two
hours, or
discarded.
If hourly
stirring is
missed, stir
within the next
hour.
If the quality
of the soup
looks poor,
discard and
replace it.

Anna Cooper
PROJECT SIX: MONITORING CHARTS
A. List the types of temperature documentation charts that would be needed by a
foodservice to protect food from receiving through service.
- Receiving temperature chart to document the temperatures of foods being received.
- Temperature charts for refrigeration, freezer, and dry storage units to document the
temperatures at which foods are being stored.
- Charts to document that each food item is cooked to the correct internal temperature for
the right amount of time.
- Cooling charts to document temperature and length of time the food item spent between
135o F to 70o F, and 69o F to 41o F. The cooling charts will also be used to document
food that wasnt cooled to 70o F within two hours and needed to be reheated only once to
165o F, then properly cooled. The chart will have a section to mark if the food needed to
be discarded due to failure to properly cool food after second attempt.
- Reheating charts to document whether or not the reheated food reached 165o F for 15
seconds in no more than two hours.
- Charts to document whether or not hot-held foods are kept at or above 135o F, and coldheld foods at or below 41o F. The hot-held food chart will have a section to document if
the food was found to be below 135o F and needed to be reheated to 165o F. This will be
on the chart to ensure food will only be reheated once, then discarded if found to be under
135o F again.

B. Create a Refrigerator Temperature Chart and include with the HACCP Project.
This chart is a chart that would measure the internal air temperature of the
refrigerator to ensure that it is working properly. It would be measured by a
hanging thermometer in the refrigerator. Be sure to include how often you want
this temperature to be documented keeping mind how long food can be in the TDZ.
Also, be sure that there is a space so that employees can write corrective actions in if
needed. You may also want to include specific corrective actions that should be
taken if something is not right at the bottom of the chart.

Anna Cooper

Refrigerator Temperature Chart

* Employees will check the refrigerator thermometer every four hours.
Date

Time

Temperature

Initials

Corrective
Actions

Corrective Actions
- If the air temperature of the refrigerator is above 41o F, immediately adjust the
temperature dial for the refrigerator to the next coldest setting and record the time and
action taken.
- If temperature adjustment is needed, re-check the temperature in one hour. If the
temperature is still not at or below 41o F after one hour, bring the problem to the attention
of management and maintenance.
- Check internal temperature of TCS foods. If temperature is below than 41o F, move to
alternate location. If higher than 41o F, discard.