NACHOS

HACCP HACCP HACCP HACCP HACCP

 BSHM 1B LIM ARA JOY M.

LIM ARA MAY M.

MALLARI PRINCESS
JULYANNA
DELA ROSA STEVEN
CHOLO
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NACHOS

INGREDIENTS
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NACHOS

FOR SPICE MIX: ForOptional

the nachos:
toppings: Optional toppings:
INGREDIENTS •2 tablespoons chili powder • 1 teaspoon vegetable oil •Guacamole
•1 1/2 teaspoons kosher salt • 1 pound ground
Guacamole beef) •Salsa
•1 teaspoon granulated garlic • 16 ounces refried
Salsa beans, •Sour cream
•1 teaspoon granulated onion 1/4 cup water
Sour cream •Canned black olives
•1 teaspoon ground cumin • Canned
1 large bag of tortilla
black olives •Sliced green onions
•1/2 teaspoon dried oregano chips green onions
Sliced •Shredded lettuce
•1/4 teaspoon black pepper • 4 ounces cheddar
Shredded lettuce •Corn
•Pinch of cayenne chAeese,
Corn •Hot sauce
pepper (optional) • 1 cup pico de
Hot sauce
gallo1/4 cup chopped
cilantro
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STEP 1
Preheat the oven to 350°F.
STEP 2

STEP 3

STEP 4

STEP 5
STEP 1
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STEP 1
Make the taco spice blend:
STEP 2
Combine all of the spices (chili powder through
cayenne) together in a small bowl.
STEP 3

STEP 4

STEP 5
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STEP 1
Make the beef and bean topping:
STEP 2
Heat the vegetable oil on medium high heat until
it begins to shimmer. Add the ground beef to the
STEP 3
pan and season it with all of the taco spice blend.
As the meat cooks, use a spoon to break the meat
up into crumbles.
STEP 4

STEP 5
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STEP 1
Toast the chips:
STEP 2
On a 13x18-inch oven-safe platter or sheet pan,
arrange the tortilla chips in a single layer,
STEP 3
overlapping them slightly.

STEP 4

STEP 5
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STEP 1
Assemble and bake the nachos:
STEP 2
Carefully remove the pan from the oven and top
with one half of the shredded cheeses. Allow the
STEP 3
heat from the chips to melt the cheese slightly
before topping the chips with the beef and bean
mixture.
STEP 4

STEP 5
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STEP 2
Top the nachos with the pico de gallo, chopped
STEP 3
cilantro, jalapeño slices, or any of your preferred
toppings
STEP 4

STEP 5

STEP 6
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PURCHASING
BEFORE PURCHASING ALL INGREDIENTS, MAKE
PROCESS
SURE THAT ITS STILL EDIBLE, CHECK THE
EXPIRATION DATE, CHECK ALL THE PHYSICAL
INGREDIENTS
APPERANCE, SMELL AND THE TEXTURE OF THE
INGREDIENTS/PRODUCT.
EQUIPMENTS

TEMPERATURE
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PURCHASING INGDREDIENTS POSSIBLE HAZARD

GROUND BEEF E. coli, E. coli O157:H7, and Salmonella
CHEDDAR CHEESE Lactis and Lactococcus lactis
PROCESS ssp. cremoris
CILANTRO E. coli, salmonella and listeria
REFRIED BEANS Bacillus cereus
INGREDIENTS
CORN Xanthomonas vasicola
GREEN CHILI Salmonella, Shigella and Escherichia coli
EQUIPMENTS

TEMPERATURE
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PURCHASING
MAKE SURE THE MATERIALS AND EQUIPMENT ARE
BEEN PROPERLY CLEAN AND SANITIZE, MAKE SURE
PROCESS THAT USE A DIFFERENT EQUIPMENT TO A
CONTAMINATED INGREDIENTS.
INGREDIENTS

EQUIPMENTS

TEMPERATURE
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PURCHASING
MAKE SURE TO SPEND A LOT TIME TO COOK PROPERLY
AND MAKE SURE THAT ALL INGREDIENTS ARE IN PROPER
PROCESS TEMPERATURE WHEN STORING AND SERVING.

INGREDIENTS

EQUIPMENTS

TEMPERATURE
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TIME
IN PREPARING THE GROUND BEEF, Cook for about 8 minutes
until the meat has browned and drain the fat using a
TEMPERATURE colander.

ASSEMBLYING
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TIME
IN BAKING NACHOS, THE OVEN SHOULD BE PREHEATED TO 350°F, AND
SETTING THE NACHOS TO BAKE FOR ABOUT 5 MINUTES FOR CHEESE TO
MELT.
TEMPERATURE

ASSEMBLYING
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TIME
CONTROLING THE MESSUREMENT OF THE MIX SPICE AND
THE TOPPINGS, USE A MESSURING CUP IN POURING SOME
TEMPERATURE SPICES AND TOPPING TO AVOID THE EXTREMES FLAVOR.

ASSEMBLYING
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MONITORING
AVOID THE DISTRACTION WHILE COOKING AND
KEEPING AN EYE TO MONITOR IT.
TIMING
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MONITORING
ALWAYS CHECK IF ITS TIME TO STIR AND ADJUSTING
THE AND TEMPERATURE, AND MAKE SURE TIMING
TIMING
IT TO AVOID BURNESS OR RAWNESS OF THE FOOD.
POSSIBLE CRITICAL MONITORING MONITORIN CORRECTIVE RECORD
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HAZARD LIMITS FREQUENCY G WHO ACTION KEEPING
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STAFF
DESIGNATED STAFF OR CHEF WHO WILL MONITOR
THE WHOLE PROCESS AND WILL HAVE A
ASSISSTANT DEPENDS ON WHAT SHE BE NEEDING.
 POSSIBLE CRITICAL MONITORING MONITORIN CORRECTIVE RECORD
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CORRECTIVE
ACTION
MAKing SURE TO CORRECT EVERY ERROR THAT’S
HAS BEEN MADE AND IF ITS NOT REALLY WORTH TO
FIX, DISCARD IT, AND MORE IMPORTANTLY IF
THERES A CONTAMINATION THROW IT.
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VERYFYING
CHECK THE REFERENCE OR THE RECIPE IF THERES
BEEN CHANGE OR ADJUSTMENT OR THERES
INGREDIENTS THAT’S BEEN THAT DIDN’T ADDED,
AND CHECK IF THE HACCP HAS BEEN EFFECTIVE.
POSSIBLE CRITICAL MONITORING MONITORIN CORRECTIVE RECORD
VERIFICATIO
HAZARD LIMITS FREQUENCY G WHO ACTION KEEPING
N

RECORDING
ESTABLISH RECORD-KEEPING SUCH
TIME CONSUME IN PREPPING – 15 MINUTES
TIME CONSUME IN COOKING- 15 MINUTES
TOTAL TIME- 30 MINUTES
WHO MADE THEM- STAFF/CHEF