HACCP
- Created by: Rococo
- Created on: 30-05-14 17:21
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- HACCP Chart for preparing a Bolognese sauce made using fresh minced beef. (8 marks)
- Storage
- HAZARD
- If not stored correctly, food poisoning bacteria could grow and contaminate other food (cross contamination). Minced beef is a 'high risk' food.
- CONTROL
- Keep at a safe temperature (fresh minced beef at 5 degrees C or under).
- Bottom shelf in refrigerator.
- Label food with date and use by that date.
- Rotate stock so oldest food is used first.
- Use before 'use by' date.
- Store in a suitable container.
- HAZARD
- Preparation
- HAZARD
- If removed from storage too early, food poisoning bacteria could grow.
- Danger of cross contamination if placed next to raw foods.
- CONTROL
- Wash hands before handling food.
- Use clean equipment.
- Use different boards etc. for different foods.
- Separate raw and cooked foods.
- Do not remove from storage until ready to use.
- HAZARD
- Cooking
- HAZARD
- Food poisoning bacteria could survive the cooking process - i.e.undercooked or not cooked for correct time.
- CONTROL
- Check Bolognese sauce is cooked thoroughly (simmer for at least 20 mins).
- Check temperature with a food probe.
- Cook to above 75 degrees C.
- HAZARD
- Hot-holding
- HAZARD
- Survivng food poisoning bacteria could grow.
- Bacteria could produce toxins (poisons).
- If temperature drops it could go to danger zone.
- CONTROL
- Keep food at 63 degrees C or higher.
- HAZARD
- Storage
- Storage
- HAZARD
- If not stored correctly, food poisoning bacteria could grow and contaminate other food (cross contamination). Minced beef is a 'high risk' food.
- CONTROL
- Keep at a safe temperature (fresh minced beef at 5 degrees C or under).
- Bottom shelf in refrigerator.
- Label food with date and use by that date.
- Rotate stock so oldest food is used first.
- Use before 'use by' date.
- Store in a suitable container.
- HAZARD
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