Haccp

HACCP Project

The recipe I am preparing for the HACCP project is fried rice. It is necessary to follow HACCP procedures for this recipe because two of the ingredients are TCS foods. TCS food is food that requires time and temperature control to prevent the growth of pathogens. There is a need to follow HACCP procedures when there are TCS foods involved because different pathogens grow on these foods easily, which can make you sick. My recipe consists of green onion, salt, pepper, oil, soy sauce, cooked rice, and eggs. Of these ingredients, two are TCS foods. The two TCS ingredients are eggs, and cooked rice.

Egg is a TCS food because pathogens grow well both in the egg and on the shell of the egg and it requires time and temperature control to help limit the growth of these pathogens. The pathogen associated with eggs is salmonella spp. Preventing cross contamination is the most important and effective way to control the growth of salmonella spp. on eggs.

Cooked rice ice is classified as a TCS food because it is a heat-treated plant food that pathogens grow well on. The pathogen associated with cooked rice is bacillus cereus. The most effective method to control bacillus cereus is by controlling time and temperature. My HACCP chart shows the most important procedures to prevent pathogens from growing.jksjd sjdksjkdjsk jksdjks djd djd djd djd djd djd jd dj dj dj dj dj dj dj dj eue eueu eiwi wiwi wiwi wiwi wiwi wiwi wiwi wiwbndqi qji