CCHTM1100 Laboratory

Ramos, Ma. Assumta V.

BSHM 1-1
Laboratory Activity 3

HACCP – Complex Food Preparation

Worksheet

Accomplish the HACCP table below for a specific food item which has complex process steps ( e.g. taco filling, soups, large roasts,
etc.)

Menu item: Chicken Stew

Process CCP
Hazard(s) Critical limits Monitoring Corrective Action Verification Records
step (Y/N)

Contamination, N Maintaining Every 2 hours, Inspect all To avoid the Keep track of the
Spoilage, and food temperature check the incoming food; if danger zone, time and all of
borne illness that is at 140 F or internal the standard is not always keep an your
called Salmonella. above. temperature full filled, the eye on the observations in a
Receive of food. product is temperature. notebook
automatically labeled ‘’ Daily
rejected Record’’ along
with the date
time.

Store Cross- N Practicing the Check it, time Discard all of the Make sure that Label all of the
contamination, use of ‘First In, to time of the necessary products you labeled products and
Bacterial Growth First Out’ date of each if maximum time right all the store them
properly to avoid
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and Spoilage rotation. product. exceeded. product. storing spoilage.

Cross-contamination N Keeping Train Never leave food Check all the Always check the
and Bacteria proper employees in out of the employees if right
Increase temperature proper refrigerator for they are literally temperature of
and hygiene and over 2 hours. okay and double each product or
maintaining always check the write it into the
good personal remember the temperature if it Daily Records.
Prepare
hygiene. temperature is right because
of danger bacteria can
zone. grow most
rapidly when
the temperature
is not right.

Bacterial survival Y Food is safe Use a food Keeping the Ensure that Taking note
and physical when the thermometer temperature at when cooking about the
contamination internal to be sure that 140 F or above. make sure that temperatures to
during cooking. temperature is your food is the temperature attained or make
high enough to safe. is attained or to sure that it is in
Cook
kill germs. Use their proper the right
clean and temperatures. temperature.
sanitized Make sure that
utensils. no bare hands
contact.

Cool Cross- Y Use clean and Wash, rinse Reheat to original If temperature Label with date
contamination and sanitized pans. and sanitize temperature and does not meet and time or
Bacterial Survival And also pans before re-cool one time the standards, discard if
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Increases maintain the putting a only. discard. necessary.

proper product. Also
temperatures. verify final
temperature
with a
thermometer.

Survival of Bacterial Y Do not mi new Verify Never reheat Discard the Label the food
Contaminants product into temperature slowly over several product if with time and
old product with a hours in hot. And necessary. date and how
Reheat and maintain thermometer. do not reheat many times the
temperature leftovers more food reheated.
at 140 F or than once.
above.

Contamination Y Use clean and Ensure service Do not mi new Ensure that the Label it including
sanitary areas are kept product into old utensils and time and date or
Hold equipment to clean. product. equipment used discard if
transfer or clean and necessary.
hold the foods. sanitized.

Serve Bacterial increase N Avoid stacking Ensure that Maintain proper Discard the Label the food
and Cross plates when the utensils temperature, stir product if with time and
Contamination serving meals used is clean to maintain even necessary. And date and how
to customers, and sanitized temperature. ensuring servers many times the
used clean and and make sure Ensuring to serve take food served.
sanitized that the hot food hot, serve appropriate or
utensils, and servers cold food cold and good personal
maintaining practicing make sure not to hygiene
temperature. personal serve leftovers measures.
hygiene more than once.
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measures for And also use

example; hand sanitary equipment
washing,
avoiding direct
contact with
foods.