SCHOOL OF TOURISM & HOSPITALITY MANAGEMENT

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY & SANITATION

Name: John Lester Duqueza Yr. / Sec: BSHM 1

HACCP FLOW DIAGRAM. Draw the HACCP Flow Chart Diagram for
this recipe.
1. Identify the Potentially Hazardous Food/s in the given recipe
2. Write the steps in the food flow followed by this recipe, start from
receiving service. Identify the critical limits.
3. Complete the flow-chart, identify all the Critical Control Points
(CCPs), the suitable Standard Operating Procedures (SOPs).
PORKCHOPS PERSILLADE

Ingredients
4 pcs. pork chops
2 cloves garlic minced
1 tbsp. Butter
3 tbsp onion minced
1/3 cup bread crumbs
1 tsp. Basil leaves
1 tbsp. Grated parmesan cheese
2 tbsp. Soy sauce
2 tbsp calamansi

Procedure:
1. Marinade the pork chop in soy sauce, calamansi and garlic for 1 hr.
2. Broil the pork chop for 6 to 8 minutes on each side.
3. Melt butter in saucepan, sauté onion and bread crumbs until golden
brown, remove from heat, stir in basil leaves and marinade drippings.
4. Add cheese to taste and spread one side of chops before serving.

SCHOOL OF TOURISM & HOSPITALITY MANAGEMENT

RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY & SANITATION

ANSWERS:
1. Pork Chops
2. HACCP Flow Chart for PORKCHOPS PERSILLADE

Pre – Preparation
SOP 1 1. Wash your hands prior to beginning food preparation.
SOP 2 2. Thaw, clean and wash pork chop under cool running water and drain. Cover and 
refrigerate the pork chop at 41 ‘F until needed. 
SOP 3 3. Clean and wash the onions and basil leaves. Butter should be at room temperature.

Preparation
3. In a bowl combine a 2 tbsp. soy sauce, 2 tbsp. calamansi,  2 cloves garlic minced and
blend well.
4. Combine and rub/blend well the marinated mixture in the Pork chop.
CCP1 5. Place the marinated Pork chop in the refrigerator at 41 ‘F or below for 1 hour.  Cover 
and hold until needed.
CCP2 6. Broil the pork chop on each side at 145 ‘f until 6 to 8 minutes and maintain the 
temperature of Pork chop at 140 ‘f or more until cooked the persillade.
CCP3 7.  Melt butter in saucepan at 97 ’f, sauté onion and bread crumbs until golden
brown, remove from heat, stir in basil leaves and marinade drippings.

Holding\Service
8. Add cheese to taste and spread one side of the chops and remember to keep the dish’
temperature at 140 ‘F or more before serving. 

Storage
CCP 4 Keep leftover marinated pork in a covered container and make sure that it is properly 
dated and labeled. Refrigerate at 41 ‘F or below.                         
 3. 3. Flow Chart Diagram for PORKCHOPS PERSILLADE

Garlic, Butter, Onion, Bread crumbs, Basil

Pork Chops leaves, Parmesan Cheese, Soy sauce,
Calamansi

Receiving

Storage Storage
Freezer Dry

Pre – Preparation
SOP 1  Wash your hands prior to beginning food preparation.
SOP 2  Thaw, clean and wash porkchop under cool running water and
drain. Cover and refrigerate the porkchop at 41 ‘F until
needed. 
SOP 3  Clean and wash the onions and basil leaves. Butter should be
at room temperature.
 In a bowl combine a 2 tbsp soy sauce, 2 tbsp calamansi,  2
cloves garlic minced and blend well.
 Combine and rub/blend well the marinated mixture in the Pork
chop.
CCP 1  Place the marinated Pork chop in the refrigerator at 41 ‘F or
below for 1 hour. Cover and hold until needed.

Preparation
CCP 2  Broil the pork chop on each side at 145 ‘f until 6 to 8 minutes and maintain
the temperature of Pork chop at 140 ‘f or more until cooked the persillade.
 Melt butter in saucepan at 97 ’f, sauté onion and bread crumbs until golden
brown, remove from heat, stir in basil leaves and marinade drippings.

Holding\Service
CCP 3  Add cheese to taste and spread one side of the chops and remember to keep
the dish’ temperature at 140 ‘F or more before serving. 

Storage
CCP 4  Keep leftover marinated pork in a covered container and make sure that it is
properly dated and labeled. Refrigerate at 41 oF or below.