03 March 2023

Week 3: MICROBIOLOGY AND QUALITY ASSURANCE

- Section A and B is HACCP and food safety

- Section C Microbiology.
- Section D: Food safety

Becky Rapula
03 March 2023
Lemon and Garlic Roast Chicken

Cooking time: 1 hr 25 min Yield: 4 servings

Ingredient list
➔ 1 lemon
➔ 1 head of garlic
➔ ¼ cup (½ stick) unsalted butter or extra-virgin olive oil
➔ 3½–4 lb. whole chicken
➔ Kosher salt
➔ Freshly ground black pepper

Directions;

Step 1
Arrange a rack in the centre of your oven, and preheat to 425°F.
Step 2
Cut 1 lemon in half crosswise and remove any visible seeds. Cut 1 head of garlic in half crosswise.
Melt ½ stick of butter in a small saucepan or microwave in a small bowl.

Step 3
Place 1 3–4-lb. whole chicken on a cutting board and pat the whole thing dry with paper towels. This
helps with browning. With the chicken breast facing up and legs pointing toward you, use a sharp
knife to slice through the loose area of skin connecting the leg and breast, and make 8cm incisions.
Step 4
Season with salt and pepper. Transfer chicken breast side up to a large oven-safe skillet. Arrange
lemon and garlic cut sides down in skillet around chicken. Drizzle chicken all over with melted butter

Step 5
Transfer to oven. Roast until chicken is nicely browned and cooked through, checking for doneness
after 45 minutes.

Step 6
Let chicken rest in the skillet for at least 15 minutes before carving. Carve and serve with an
accompaniment

Becky Rapula
03 March 2023

SECTION A: HACCP

Study the lemon and garlic roast recipe and answer the following
questions.

STEP 1: Identify and assess potential hazards

1. Does your recipe meet the criteria for a potentially hazardous food?
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2. List the potentially hazardous foods used in the recipe
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3. What hazards may be associated with these foods?
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STEP 2: Identify Critical control points

4. List the control points (CPs) for the recipe.
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5. Identify the critical control points for the recipe. [Hint: trace the recipe
through the food chain and use the decision tree to establish which steps
are critical control points]. Motivate your reason for classifying each CCP.
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Becky Rapula
03 March 2023
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STEP 3: Establish critical limits and control procedures

6. Establish critical limits for temperature and time for the CCPs identified
in step 2.
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7. Part of recipe HACCP is to identify the controls that should be
established for each process in the flow of food through the food chain.
8. Name five (5) control procedures (SOPs) for the following employee
hygiene and handling practices
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STEP 4: Establish monitoring procedures

9. Give one (1) MONITORING procedure for each of the CCPs:
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Becky Rapula
03 March 2023

STEP 5: Establish corrective action

10. Write corrective action procedures for each of the following procedures:
o Ordering and receiving
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o Storage
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o Pre-preparation
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o Cooking/preparation
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o Cooling chicken in FSU
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oHolding
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o Serving to patient
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o Holding at ward level
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Becky Rapula
03 March 2023

STEP 6: Set up record-keeping systems

11. What documents are used in recording the effectiveness of the
corrective measures?
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STEP 7: Verify that the system is working

12. Make some practical suggestions about how the HACCP system can be
monitored and verified
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Becky Rapula
03 March 2023
SECTION B

1. Fill in the following Flow Diagram of Lemon and garlic roast chicken

Flow Of Food CP/ CCP SOP Critical Storage

Limits

Receiving - Check product

specifications

CP - Weigh the N/A

product

Fridge: < 40 C Fridge:

Freezer: - Lemons
Dry: - Butter

Issuing
Freezer:

CP

Dry storage:
CCP - Kosher
salt

Holding

Food should be
at the serving
belt 30 minutes
before serving
time.

Reheating Reheat until

internal temp
is 740C for at
least 15
seconds.

Becky Rapula
03 March 2023

2. Define the following terms

YOPI
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Potentially hazardous food
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Prerequisite programmes (PRPs)
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Standard Operating Procedures (SOPs)
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Critical points
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Critical Control Points
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3. Discuss the following concepts and give examples

Ergonomics
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Becky Rapula
03 March 2023

ISO 90001

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ISO 22000
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Six Sigma
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Becky Rapula
03 March 2023

SECTION C: MICROBIOLOGY

1. Define the following terms

Rancidity
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FATTOM
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Pathogenic microorganisms
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Cultured microorganisms
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Food spoilage
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Food poisoning
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2. Discuss the following factors that affect microbial growth

- Intrinsic factors
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- Extrinsic factors
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Becky Rapula
03 March 2023

3. List 5 ways in which food contamination can occur

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5. What are the nutritional benefits of microorganisms

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Becky Rapula
03 March 2023

5. Fill in the table below

Potentially Pathogen Type of How pathogen is Food poisoning

Hazardous spoilage eliminated/ disease
Food (PHF) reduced

Chicken Yellow
Odour
Slime

Rice

Fresh
fruits and
vegetables

Canned Clostridium Butyric acid

food butyricum fermentation
Slimness

Beans and
legumes

fish Putrefaction

Milk Curds
Smell

Cheese

Eggs Salmonella -Only use raw Gastro-enteritis

uncracked eggs
-Keep the egg
products at <40C

Becky Rapula
03 March 2023

SECTION D: WHO 5 KEY SAFETY INFOGRAPHIC

Study the picture below and discuss how all the 5 keys can be achieved.

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Becky Rapula