HACCP

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  • 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.
    • 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.
    • 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.
    • 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.
  • 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.

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