HOT CORN AND CHEESE DIP

HACCP
 MEMBERS

NICOLE MANGULABNAN
GAIL PASION

JHE ANNE VILLEGAS PAUL MANIO

 • 4 cups corn
• 1/2 large red and green bell pepper each
diced
• 2 fresh jalapeño peppers diced (stem/seeds
removed)
• 2 tbsp butter
• 1 tsp salt
INGREDIENTS • 1 tsp black pepper
PROCESS STEPS/CCP • 1 tsp garlic powder
• 1/2 tsp paprika
POSSIBLE HAZARD
• 1/2 tsp ground cumin
CRITICAL LIMITS • 4 oz cream cheese
MONITORING • 1 1/2 cups grated pepper jack cheese (or
WHAT/WHO cheddar)
MONITORING
 Step 1
• Preheat oven to 375 degrees F (190 degrees
C).
Step 2
INGREDIENTS • In a medium saucepan over medium heat
combine butter, cream cheese and milk; stir
PROCESS STEPS/ until smooth.
CCP Step 3
POSSIBLE HAZARD • In a medium saucepan over medium heat
CRITICAL LIMITS combine butter, cream cheese and milk; stir
until smooth.
MONITORING
WHAT/WHO
VISUALS
MONITORING
FREQUENCY
 • Before purchasing a product,
double-check its expiration
INGREDIENTS date.
PROCESS STEPS/CCP • Before using the cooking
POSSIBLE equipment, make sure it is
HAZARD clean and sanitized.
CRITICAL LIMITS • Make sure to cook it
MONITORING WHAT/
WHO
thouroughly, to prevent any
MONITORING
FREQUENCY
bacterial growth.
MONITORING WHO
 Time and temperature are critical
INGREDIENTS
limits must both be achieved.
PROCESS STEPS/CCP
POSSIBLE HAZARDS In preparing Hot corn cheese dip:
Cook the corn and stir (or
CRITICAL LIMITS
tossing) for 3 minutes or until
MONITORING WHAT/
WHO
corn is golden (golden = better
MONITORING flavour).
FREQUENCY
MONITORING WHO
CORRECTIVE ACTION
 • Always keep an eye on it while
INGREDIENTS
it's cooking.
PROCESS STEPS/ CCP
POSSIBLE HAZARD
• Before cooking, make sure the
CRITICAL LIMITS
temperature is correct.
• To keep the meal from
MONITORING
dissolving, avoid continual
WHAT/HOW
stirring.
MONITORING
FREQUENCY • Time temperature and critical
MONITORING WHO limits must both be achieved.
CORRECTIVE ACTION
VERIFICATION
RECORD KEEPING
 INGREDIENTS
PROCESS STEPS/CCP When preparing Hot cheese corn,
POSSIBLE HAZARD
always check the temperature
CRITICAL LIMITS
especially the heating time:
MONITORING
WHAT/HOW

MONITORING Temperature should be 135 F , and

FREQUENCY that the temperatures be check every
MONITORING WHO minutes.
CORRECTIVE ACTION
VERIFICATION
RECORD KEEPING
 INREDIENTS
PROCESS STEPS/CCP
POSSIBLE HAZARD
CRITICAL LIMITS
MONITORING
WHAT/WHO
MONITORING
FREQUENCY

MONITORING
WHO
CORRECTIVE ACTION DESIGNATED PERSONNEL
VERIFICATION Is reponsible for monitoring food preparation
RECORDING KEEPING and assisting in the storing and inventory
of food and related product.
 PROCESS STEPS
POSSIBLE HAZARD
CRITICAL LIMITS
MONITORING WHAT • Cook until the core temperature is
MONITORING
FREQUENCY reached, then analyze
MONITORING WHO temperature/time abuse and risk
CORRECTIVE assessment.
ACTION
• Discard food if contamination
occurs.
MONITORING WHAT

MONITORING
FREQUENCY
MONITORING WHO
CORRECTIVE ACTION
VERIFICATION

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