Submitted by: Submitted by Angus1994
Views: 10
Words: 2035
Pages: 9
Category: Business and Industry
Date Submitted: 09/11/2015 09:34 AM
1.
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2. CRITICAL CONTROL POINT.
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2. CRITICAL CONTROL POINT.
HACCP PlanProduct: Beef Casserole(Ingredients: Stewing beef, celery, onion, carrots, bay leaves, sprigs thyme, butter, oil, plain flour, tomato puree, Worcestershire sauce and beef stock) |
Process step | Critical Limit | Monitoring Procedures | Corrective Actions |
Receiving of raw meats | Meat temperature of less than 5ºC. | -The receiving operator can check the internal meat temperature every delivery time by using the calibrated thermometer to insert into the meat. -Making sure the temperature is stayed between 0ºC to 5º. | -If the meat is in the temperature danger zone (5ºC-60ºC), notify supervisor immediately for rejection of the delivery.-Notify the suppliers to correct the problem.-Prepare to cook the meat immediately or within 1 – 2 hours if necessary. |
Receiving of vegetables | Most vegetables required temperature of 0ºC - 10ºC. | -Obtain a letter of guarantee from suppliers that vegetables are fresh and meet the operator’s purchase specifications. -Ensure the temperature requirement is maintained throughout the shipment by using infra-red thermometer or time-temperature indicator.-Do not accept damaged vegetables. | -If the vegetables are exceeded the critical limit, it must be isolated and evaluated from other vegetable items.-If the temperature in refrigerator is a cause, it must be fixed and adjust to meet the critical limit requirement. -Contact the suppliers for an exchange as soon as possible. |
The heating process (Meat) | Required temperature and time:65ºC for minimum of 10minutes.66ºC for 7minutes.67ºC for 6minutes.68ºC for 4minutes.69ºC for 3minutes.70-72ºC for 2minutes.74-75ºC for 1minutes.76+ for less than one minute. | -Using probe thermometer to check the internal temperature of meat.-Build-in thermometer in the smart oven can indicate the accurate temperature...