7. Develop a HACCP plan for hamburgers.

Process Possible Hazards Critical Monitoring Procedures Corrective Verification

Step: Control (what/how/who/frequency Action(s) Procedures

Points and )

Limits

Purchasing -the presence of -use a -Check for supply quality - Change -An

of meat pathogens (E. reputable assurance for each the vendor assigned

coli, salmonella) vendor purchase of meat or meat receiver

by contamination -Inspect for meat color, supplier (Quality

or spoilage smell, and appearance assurance

before purchase personnel)

to keep a

meat-

receiving

report

Receiving -the presence of -any evidence -time and temperature -Inspection Retain and

the pathogens (E. of thawing must be inspected and report by an discard meat

uncooked coli, salmonella) (raw meat recorded at delivery assigned not within at

meat by contamination must come at - QA 41°F or

or spoilage 41°F or below

below)

-make sure

the packaging

is not

damaged and

still intact

-check for

bugs and
 rodents

Transferrin -cross- -No foreign -Visual inspection of each -An -Inspection

g uncooked contamination materials or batch of meat by the inspection report by

meat into a -the presence of evidence of personnel in charge of report and the assigned

storage pathogens (E. contaminatio storage discard QA

coli, salmonella) n or spoilage sheet by the

by contamination assigned

or spoilage QA

Storing -cross- -Control access to meat -An -Temp log

uncooked contamination storage facilities inspection report by an

meat -the presence of -Visual inspection by report by an assigned

pathogens (E. inspector; check for assigned QA

coli, salmonella) monitoring parameters Quality personnel

by contamination such as pressure, assurance

or spoilage temperature, and time of personnel

storage

Prepping -cross- -danger zone - establish a sanitation -Physical -Personal

meat into contamination for meat standard of operation inspection hygiene and

patties -the presence of should not be - Screen, and observe and physical

pathogens (E. above 41°F or employees during the personal inspection

coli, salmonella) below 135°F prepping process hygiene -retain or

by contamination discard

or spoilage depending

-meat reaches on microbe

temperature identified

danger zone

before cooking
Cooking -cross- -all meat -the internal temperature -Adjust the -

patties on contamination must be of meat must be inspected temperature Temperatur

grill -pathogen/ cooked to the before serving setting of e log by an

bacterial survival appropriate the grills assigned

internal including QA

temperature. routine

For ground maintenanc

beef the e

internal

temperature

must be at

minimum

160°F 

Serving -Microbial growth -Cooked the internal temperature of -Check for -Serving

cooked patties to be meat must be inspected serving Temperatur

patties served at a before serving temperature e log by an

minimum adjusted to assigned

internal the required QA

temperature minimum

of 160°F  internal

temperature

of 160°F