FORMA:FLOWPROCESSDIAGRAM

Establishment:HomeKitchen

Date:12/27/14

Address:6016FarmcreekCourt
Hilliard,OH43026
FoodProduct:Ravioli
Majortypeofprocessing:HeatProcessing
Personconductinghazardanalysis:GinaGhilani
Indicateallprocess/preparation/storagesteps:denotecriticalcontrolpoints
(CCPs).

FORMB:INFORMATIONABOUTFORMULATION/RECIPE
FoodProduct:RavioliMajortypeofprocessing:Heatprocessing
Personconductinghazardanalysis:GinaGhilani
1.Listall
ingredients

Flour
Salt
OliveOil
Eggs
Water
ParmeseanCheese
LemonZest
Spinach
GroundBeef
Onion

GarlicCloves
ItalianSeasoning
ItalianParsley
Pepper
BreadCrumbs
Sauce

Pathogens,toxinsor
chemicalsthatare
likelytobepresent

E.coli,B.cereus,
B.cereus
C.botulinum
A.hydrophilia,B.
cereus,Salmonella,
A.hydrophilia,L.
monocytogenes
Salmonella
C.botulinum,C.
perfringens,E.coli,
L.monocytogenes
C.botulinum,C.
perfringens,
L.monocytogenes
C.jejuni,C.
botulinim,E.coli,
Salmonella
B.cereus,
C.botulinum,C.
perfringens,L.
monocytogenes
B.cereus,L.
monocytogenes
B.cereus
B.cereus
B.cereus
B.cereus
B.cereus,
C.botulinum,

2.SeverityaRisksb

Comments

MI
MI
MI
MI

L
L
L
M

MI

MI
SI

L
L

MI

MH

SI

MH

SILI

MISI

MI
MI
MI
MI
MI

L
L
L
L
L

Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronic
illness,MI=mildillness
b
Indicatedegreeofrisk:H=high,M=medium,L=low

3.Haveanyleftoversorreworkedproductsbeenusedinpreparationofthis
product?N/A
4.Arepreservativesused,andifso,whatarethey?Salt
Whataretheirpurposes?Preservingtheproduct
5.Listingredientsthatifusedinexcessivequantitiesmightcreateafoodsafety
hazard:Groundbeef,eggs,andspinach
6.Listingredientsthatifusedinlowquantitiesorleftoutwouldfailtoinhibit
microbialgrowth:
7.OverallpHofthefoodproduct:5.55
Acidingredients:beef,sauce,eggs,cheese
8.Overallwateractivity(aw)ofthefoodproduct:0.75
SUMMARYIstheproductclassifiedaspotentiallyhazardous(i.e.willitpermit
rapidandprogressivegrowthofpathogenicmicroorganismsorpotentiallyresultin
illnessfollowingingestion)?
Thisproductcouldbeconsideredapotentiallyhazardousfoodduetoitsingredientsof
groundbeef,eggs,andspinachanditsoveralllowpHof5.55.
Comments:
FORMC:INFORMATIONABOUTPREPARATION/PROCESSING
FoodProduct:RavioliMajortypeofprocessing:Heatprocessing
Personconductinghazardanalysis:GinaGhilani
1.Atwhatstepsoftransporting,receiving,processing,preparing,orstoringcan
anycontaminantreachtheproduct(e.g.fromhandsofworkers,equipment
surfaces,crosscontamination)priortooperationsthatoughttoeliminatethe
contaminant.
Step

Contaminant

Dough:Mix
EggsandWater
Dough:MixDry
inFoodProcessor
Dough:AddWet
Dough:Knead

ModeofContamination

Salmonella

Salmonella

Severitya

Hands/Surface

Hands/Surface

Risksb

SI,M

MI,L

MI,L
MI,M

N
N

CCP

Dough:Letrest
Dough:Cut
Sections
Filling:WashSpinach

C.botulinum

Filling:BrownMeat

E.coli

Filling:ChopOnion
AndGarlic
Filling:Add
Vegetables&brown
Fillng:Addmeat
mixandseasonings
andmixtogether
Ravioli:Add1tspof
fillingtodough
Ravioli:Layertop
doughandseal
Ravioli:Cutand
pressedges
Refridgerateuntil
readytocook
BoilWaterandcook E.coli
ravioli1015min
Heatsauce
B.cereus
Layersauce,cheese,
ravioliinpan
Placeinchafingdish
toservewarm
Placeleftoversin
Tupperware
Reheat
Discardleftovers

Cross
contamination
Cross
contamination,
hands,Surfaces

MI,L
MI,M

N
N

SI,M

LI,H

SI,L

MI,L

MI,L N
MI,M

MI,L

MI,L

MI,L

Cross
MI,M
Y
contamination
Crosscontamination MI,L Y
MI,L
N
MI,M

MI,L

MI,M
MI,L

Y
N

Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronic
illness,MI=mildillness
b
Indicatedegreeofrisk:H=high,M=medium,L=low

2.Willmicroorganismsortoxinslistedabovebedestroyedorsurviveprocessing
steps(retorting,pasteurizing,cooking,reheating)?

Step

Time/Temperature
Exposure

Dough
BrowningMeat
Wash,WiltSpinach
CookingRavioli
HeatingSauce

LikelyOutcome
(destroy/survive)

Risks

CCP

Destroy
Destroy
Destroy
Destroy
Destroy

M
M
M
M
L

Y
Y
Y
Y
Y

3.Atwhichoperationscouldanymicroorganismortoxincontaminatetheproduct
afterthermalprocessing?
Step

Contaminant

ModeofContamination

Severity

Risks

CCP

4.Atwhichoperationscouldanymicroorganismsmultiplyduringprocessing,
preparation,storage,ortransporting?

Step

Time/Temperature
Exposure

Growth
Potential

Risks

CCP

5.Sizeofstoragecontainer(s):30.8cmx26.1cm
Depthoffoodinstoragecontainer:10.2cm
Statehowthepackage,container,oratmosphereinfluencessurvivaland/orgrowth
ofmicroorganisms.Containerscaninfluencegrowthdependingonthemicroorganism.
Somethriveinareasthatdonothaveanyoxygenwhileothersneedoxygentosurvive.\
6.Methodofcleaningandsanitizing:ManualDishwashing
Watertemperature:110oF
Typeofsanitizerandconcentration:Chlorine,5099ppm

7.Whichprocessing/preparationstepsareintendedtoeliminate,inhibit,reduce,
minimizeordelayhazardsandwillbeidentifiedasCCPs?(Usedecisiontreeto
helpidentifyCCPs.)
Browningthemeat,washingandcookingvegetables,cookingtheravioli,holdingata
highenoughtemperature,andreheating

FORMD:INFORMATIONABOUTPOSTPREPARATIONFOODUSE
FoodProduct:RavioliMajortypeofprocessing:Heatprocessing
Personconductinghazardanalysis:GinaGhilani
1.Isthefoodexpectedtobetransportedordistributed:hot___,warm:X,
roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?None
Severity:MIRisk:L
2.Isthefoodexpectedtobeheldattheplaceofusewithoutanyfurtherheat
treatment:hotX,roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?None
Severity:MIRisk:L
3.Willtheexpectedreheatingdestroymicroorganismsand/ortoxins?Yes
Whatkindofmicroorganisms/toxinsareexpectedtosurvive:None
Severity:MIRisk:L
4.Iffoodisheldafterreheating,willitbehot____,warmX,oratroom
temperature____?
Whatkindofmicroorganismsareexpectedtomultiply?None
Severity:MIRisk:L
5.Willthefoodbehandledorsubjectedtoothercontamination?Ifso,when?
How?N/A
Severity:MIRisk:L

6.Whatistheexpectedshelflifeoftheproduct?7days
Isitstatedonthelabel?Yes
7.Areanymodificationsoftherecipeorprocessing/preparationstepsneededto
compensateforanypotentiallyhazardoussituationsidentifiedabove?Explain.
8.Whatlabelingisrequiredontheproducttoalertusersofhazardsandsafe
preparationandstorageprocedures?
Nameofitem,datemade(12/27/14),datetodiscard(1/3/15),andanyallergens:eggs,
wheat
Shouldberefrigerated41oForlower

Implications

WorkingonthisHACCPprojectwasreallyeyeopeningtowhatcan
happenandhoweasilysmallstepscanbelookedoverwhencooking.By
usingtheraviolirecipe,suchadetailedrecipe,itreallymademethinkabout
howmakingitinasettingsuchasarestaurantwouldneedtobemonitored.
Simplestepssuchaswashingthespinachbeforeusingitcouldharm
someoneeatingtheendproduct.Whenlookingattherecipeinsuchabroken
downwayitalsoreallyshowedwhereerrorscanbemadesuchaswhere
employeescanevenbeindangeriftheyarentcleaningasurfacebetween
makingthedoughandmakingthefilling.Thesestepscouldresultincross
contamination.Theraviolirecipereallyshowstheindepthprocessthatgoes
intomakingHACCPplansforotherrecipesthathavealotofstepsand
ingredients.
Ithinkthateducatingbothfoodserviceemployeesandconsumers
aboutpreventingfoodborneillnesseswouldreallyopentheireyesin
differentways.Whetheritbecookingathomeortheextracarethat
employeestakewhenmakingfoodinarestaurant,reallyknowingthesmall
stepsthatcanimpactthetransferofpathogensmaymakepeopleslowdown
abittomakesurethattheyretakingprecaution.Italsomademethinkabout
howimportantitistobecarefulinsettingssuchashospitalsandnursing
homes.Itisimportanttotakeextraprecautionarystepstobesurethatyou
arereallylimitingrisksoffoodborneillnessestoatriskpopulations.