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CourtneyZeigler
FN3350
Dr.Anderson
HACCPProject
November25,2014

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BackgroundofFoodServiceEstablishment:
Thefoodbeingpreparedinthisscenarioislasagnawithgroundbeef.Thisisa
quantityrecipeusedtoprepare50servingsoflasagnaormore.Thisdishwillbeservedat
NormandyHighSchool,inParmaOHatahighschoolsportsbanquetforthefallathletes
andcoaches.Itwillalsobepreparedintheschoolkitchen,seeingasthebanquetwillbe
heldintheschoolsgymnasium.Thepeoplewhowillbeeatingthismealarethehigh
schoolathletes,theirparentsandanyotherfamilymembersthatmayhaveattendedthe
sportsbanquetwiththem.Sincethisisalargeeventforallfallsportsteamsandathletes,
alargequantityrecipeisneededtoservethislargegroupofpeople.Allprecautions
neededtoensurethesafetyofthisfoodwillbetaken.

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FORMA:FLOWPROCESSDIAGRAM
Establishment___NormandyHighSchool

Date___November24,2014

Address_____2500W.PleasantValleyRoad,ParmaOH_
FoodProduct______LasagnawithGroundBeef____
Majortypeofprocessing____Heating_________
Personconductinghazardanalysis______CourtneyZeigler________
Indicateallprocess/preparation/storagesteps:denotecriticalcontrolpoints(CCPs).
(CCPsdenotedby*)
Receiving
Seasonings Garlic Canned Tomato Lasagna Water Ground Shredded Onion
Tomatoes Paste Noodles
Beef
Cheese

DryStorage

Seasonings Garlic

RefrigeratorStorage

Canned Tomato Lasagna Water Ground Shredded Onion


Tomatoes Paste Noodles
Beef
Cheese

Addtogetherin
pot
Heat
uncovered,
untilboiling*

Removefrom
heat

Brownground
meat*
Drain

AddOnionsand
Garlic

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Assemblelayers
inpanas
follows:

Cookfor5
minutes*

Sauce
UncookedNoodles,lengthwise
Sauce
Cheese
UncookedNoodles,lengthwise
Sauce
Cheese

Tightlycover.
Bake@350F
for1hours*

Holdforhot
service@135F
orhigher*

Placeleftoversin
cooler

Reheatleftovers
to165F*

Holdforhot
service@135F
orhigher*

DiscardLeftovers

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FORMB:INFORMATIONABOUTFORMULATION/RECIPE
FoodProduct_LasagnawithGroundBeef_____
Majortypeofprocessing_____Heating________
Personconductinghazardanalysis_______CourtneyZeigler__
1.Listall
ingredients
GroundBeef

LasagnaNoodles

ShreddedCheese

Pathogens,toxinsor
chemicalsthatare
likelytobepresent
Bacilluscereus
Listeria
monocytogenes,
E.Coli
Clostridium
perfringens
Campylobacter
jejuni
Nomicrobial
proliferation

2.SeverityaRisksb
MI,L
SI,L
SI,L
MI,L
MI,L
N/A

Bacilluscereus
Listeria
monocytogenes
Salmonellaspp
Clostridium
botulinum

MI,L
SI,L

CannedTomatoes

Clostridium
botulinum

LI,L
(Verylowrisk
becausetheacidity
willpreventgrowth)

Onion

Bacilluscereus
Salmonellaspp
Shigellaspp
E.coli
N/A
N/A

MI,L
MI,L
MI,L
SI,L

TomatoPaste

Garlic
Seasonings

MI,L
LI,L
(Verylowrisk
becausetheacidity
willpreventgrowth)

Comments
Manyofthese
bacteriaassociated
withcross
contaminationorthe
undercookingof
rawmeat.
Norisksassociated
withthisfood
becausethenoodles
areuncooked
Bacteriaassociated
withmilk/dairy
products
Fromdefective
canneditems,
acidityshould
preventgrowthof
pathogens
Fromdefective
canneditems,
acidityshould
preventgrowthof
pathogens
Bacteriathatcanbe
foundinproduce

Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronicillness,
MI=mildillness
a

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Indicatedegreeofrisk:H=high,M=medium,L=low
Alloftherisksarelowbecausethepopulationbeingservedishighschoolagestudents
andtheirparents.Theywillhaveverylowrisksforcontractingdiseasebecausethe
populationsathighestriskareinfants,children,andelderly.
b

3.Haveanyleftoversorreworkedproductsbeenusedinpreparationofthisproduct?
List.___No;allingredientswerefreshwhenpreparingthisproduct
4.Arepreservativesused,andifso,whatarethey?__No____________________
Whataretheirpurposes?__________N/A____________________
5.Listingredientsthatifusedinexcessivequantitiesmightcreateafoodsafetyhazard:
____Groundbeef,shreddedcheese_________________________
6.Listingredientsthatifusedinlowquantitiesorleftoutwouldfailtoinhibitmicrobial
growth:___________Tomatosaucemixture____________________
7.OverallpHofthefoodproduct__6.30(fromboilednoodles)____
Acidingredients______tomatopasteandcannedtomatoes_______________
8.Overallwateractivity(aw)ofthefoodproduct__0.50_______
SUMMARYIstheproductclassifiedaspotentiallyhazardous(i.e.willitpermitrapid
andprogressivegrowthofpathogenicmicroorganismsorpotentiallyresultinillness
followingingestion)?___YESthisproductcanbeclassifiedaspotentiallyhazardousif
notpreparedinthecorrectwaystoensuresafetyuponconsumption.Ifitprepared,
cooked,served,andcooledfollowingallHACCPregulationsandcorrectiveactionsit
willnolongerbeclassifiedasapotentiallyhazardousitemandwillbesafetoallthose
whoconsumeit.
Comments:
Therearemanybacterialdiseasesthatcancomewithpreparingthisdishwithoutthe
knowledgeoffoodsafety.Onemustbesuretoreceiveallproductsfromreputableand
approvedsources,andtoabsolutelyensurethatthemeatiscookedtoitsminimum
internaltemperatureof165F,oranoperatinglimitofatleast170Ftoensuresafe
consumption.

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FORMC:INFORMATIONABOUTPREPARATION/PROCESSING
FoodProduct____LasagnawithGroundBeef____________________
Majortypeofprocessing_____Heating___________
Personconductinghazardanalysis________CourtneyZeigler_____________
1.Atwhatstepsoftransporting,receiving,processing,preparing,orstoringcanany
contaminantreachtheproduct(e.g.fromhandsofworkers,equipmentsurfaces,cross
contamination)priortooperationsthatoughttoeliminatethecontaminant.
Step
Transporting
Receiving
Processing
Preparing

Contaminant ModeofContamination
N/A
N/A
N/A
E.Coli
Crosscontamination
Clostridium Improperlycanneditems
botulinum

Severitya

Risksb

CCP

SI
LI

L
L

Storing

E.Coli

SI

Cook
allmeat
to
minimu
m
internal
temp.
of165
F.
inspect
allcans
for
damage
Ensure
foodis
properl
y
cooled
before
storing
inthe
require
time
limit.
(135to
70Fin
2hours,
70to40

Impropercoolingbefore
storing

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Fin4
hours)

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

2.Willmicroorganismsortoxinslistedabovebedestroyedorsurviveprocessingsteps
(retorting,pasteurizing,cooking,reheating)?
Step
Retorting
Pasteurizing
Cooking

Reheating

Time/Temperature
Exposure
N/A
N/A
1.5hrsat350F

LikelyOutcome
(destroy/survive)

Mustreach165F
foratleast15
seconds

E.Coliislikely
tosurviveif
productisnot
cooledand
reheated
correctly

Risks

CCP

All
None
microorganisms
willbedestroyed
duringtheinitial
cookingprocess

Lowrisk
population

Meatmust
becooked
thoroughly
before
puttingin
theoven.
Mustreach
165Ffor
atleast15
seconds
Mustreach
165Ffor
atleast15
seconds

3.Atwhichoperationscouldanymicroorganismortoxincontaminatetheproductafter
thermalprocessing?
Step
Transfer
HotHolding

Contaminant
N/A
E.Coli

ModeofContamination

Severity

Risks

CCP

Maysurviveiffoodis
notcorrectlyheldforhot
heldserviceat135F

SI

Low
risk
populat
ion

Correct
lyhold
product
at135

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Serving

E.Coli

Willmostlikelynot
survivethecooking
process,

SI

Low
risk
populat
ion

Chilling

E.Coli

Impropercoolingof
product

SI

F
during
hot
holding
service
Must
be
cooked
toa
minim
um
internal
temper
atureof
165F
for15
sec
before
being
served
Must
be
cooled
from
135to
70F
within
2
hours,
and
from
70to
40F
within
4
hours.

4.Atwhichoperationscouldanymicroorganismsmultiplyduringprocessing,
preparation,storage,ortransporting?
Step
Processing

Time/Temperature
Exposure
N/A

Growth
Potential

Risks

CCP

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Storage

E.Coli

Transporting

N/A

E.coliwill
rapidlymultiply
iftheproductis
notcooledor
reheated
properly.

Low

Mustbe
cooled
from135F
to70Fin2
hours,and
thenfrom
70to40F
withina
remaining
fourhours.

5.Sizeofstoragecontainer(s)___9x12in(refrigeratorcontainer)__
Depthoffoodinstoragecontainer__3in_____
Statehowthepackage,container,oratmosphereinfluencessurvivaland/orgrowthof
microorganisms.
Thepackagecaninfluencegrowthofmicroorganismsbecauseitlocksinthe
moistureandheatfromtheproduct.Especiallyiftheproductifnotproperly
cooledafterserving,themicroorganismscangrowatanexponentialrate.E.coli
andSalmonellaspparetwobacteriathatgrowveryrapidlywhenheldatan
incorrecttemperature.Itisveryimportanttolookoutforthis.
6.Methodofcleaningandsanitizing____3compartmentsink________
Watertemperature___115F___
Typeofsanitizerandconcentration___Chlorine=75ppm(atleast7seconds)_______
7.Whichprocessing/preparationstepsareintendedtoeliminate,inhibit,reduce,
minimizeordelayhazardsandwillbeidentifiedasCCPs?(Usedecisiontreetohelp
identifyCCPs.)
Thefourmainstepsthatwillhelptoeliminate,inhibit,reduce,minimize,ordelay
hazardswhenitcomestopreparingthisrecipeare:Cook,Separate,Chill,andClean.
Cookingthemeattoitsminimuminternalcookingtemperaturewillensurethatit
hasbeencookedefficientlytokillallbacteriasothatitwillbesafefor
consumption.Thiscangreatlyminimizetheriskforfoodborneillnesses.
Separatingfooditemsduringthepreparationofthisrecipecanpreventcross
contamination.Keepingtheproduceanddryitemsawayfromtherawmeatcan
helppreventthespreadofbacteriafromtherawmeattootheritems.

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Chillingisoneofthemostimportantsteps.Beforeyoucoolanitem,youhaveto
makesurethatithasbeencooledfrom135Fto70Fwithin2hours,andthen
from70Fto41Forlowerinanadditional4hoursbecauseyoucannotplacean
iteminacoolerthathasjustbeentakenoutoftheoven.Ifahothelditemisnot
cooledtotheappropriatetemperature,itmustbediscardedbecausebacterial
growthhasnotbeenprevented.
Cleaningisextremelyimportantbeforeandafterthepreparationoftheproduct.
Washingproducebeforeusingcanhelptoeliminateanydirtorbacterialspores
ontheproduceitems.Alsocleaningallequipmentbeforeandafterisextremely
importanttopreventanytypeofcrosscontaminationbetweenfooditems.
FORMD:INFORMATIONABOUTPOSTPREPARATIONFOODUSE
FoodProduct___Lasagnaw/GroundBeef_____
Majortypeofprocessing_____Heating___________
Personconductinghazardanalysis_______CourtneyZeigler_________
1.Isthefoodexpectedtobetransportedordistributed:hot_X__,warm___,
roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?
Sincethelasagnawillbeservedinthesameestablishment,therewillno
transportationoftheproductaftercooking.Thetwomainorganismsthatmay
multiplyfromimproperholdingtemperaturesareE.coliandSalmonellaspp.
Severity__SI___Risk____L____
2.Isthefoodexpectedtobeheldattheplaceofusewithoutanyfurtherheattreatment:
hot_X__,roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?
E.ColiandSalmonellasppcangrowatanexponentialratewhenheld
improperly.Foodbeinghotheldforservicemustbeatleast135Forhigher,soif
itfallsbelowthattemperatureitwillenterthetemperaturedangerzoneand
bacteriacanmultiply.
Severity___SI___Risk___L_____
3.Willtheexpectedreheatingdestroymicroorganismsand/ortoxins?_YES____
Whatkindofmicroorganisms/toxinsareexpectedtosurvive?
ThetwomajororganismsthatwouldbeaprobleminthisrecipeareE.coliand
Salmonellasppbecausethosearetwomajororganismsthatwhenaproductiscooledor
reheatedimproperly,theycanexponentiallymultiply.Theywillmostlikelybekilledby

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theinitialcookingoftheproduct,howeverthereisasmallchancethatreheatingand
coolingmaybedoneincorrectly._________________Severity___SI___Risk__L___
4.Iffoodisheldafterreheating,willitbehot____,warm_X___,oratroom
temperature____?Whatkindofmicroorganismsareexpectedtomultiply?
Whentheleftoversarereheated,theymustbeheatedtoatleast165Ftoprevent
anygrowthofmicroorganismsthatmaybepresent.Ifthelasagnaisreheated
improperly,orchilledimproperlybeforeitisreheated,itmaygivesomebacteria
thechancetoproduceregrowth.Onceagain,E.ColiandSalmonellaarethetwo
bacteriathatwillposethehighestriskinthiscase.Chillingandreheatingproperly
aretwopartsofthisprocessthatareveryimportantwhencontrollingmicrobial
growth.
Severity__SI____Risk___L______
5.Willthefoodbehandledorsubjectedtoothercontamination?Ifso,when?
No,thefoodwillnotbesubjectedtoanyothercontaminationbesidesthoselisted
above.
How?____N/A________Severity__N/A____Risk___N/A_____
6.Whatistheexpectedshelflifeoftheproduct?
refrigerator=57days;freezer=68months_
Isitstatedonthelabel?__YES__
7.Areanymodificationsoftherecipeorprocessing/preparationstepsneededto
compensateforanypotentiallyhazardoussituationsidentifiedabove?Explain.
MeatiscookedtoahigheroperatinglimitthantheCCPtoabsolutelyensurethatithas
reachedtheminimuminternaltemperaturethatisrequired.
8.Whatlabelingisrequiredontheproducttoalertusersofhazardsandsafepreparation
andstorageprocedures?
1.) Nameofproduct=LasagnawithGroundBeef
2.) DatePrepared/Served
3.) Usebydate(whentodiscard)

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ImplicationsReport:

Foodborneillnessesarealotmorecommonthanpeoplemaythink.Thereare
manycomponentswhenitcomestopreparingarecipethatwilleitherpreventorpromote
thegrowthofmicroorganisms.Withalloftheingredientsthatarecomponentsoflasagna,
therearemanythingsonehastolookoutfor.Thegroundmeatbeingusedhasmultiple
foodborneillnessesthatcancomealongwithitifitisnotproperlyprepared.Onemustbe
absolutelysurethatthemeatiscookedtoaminimuminternaltemperatureof165Ftokill
anymicroorganismsthatmaybepresent.Ifithasnotreachedtheminimuminternal
temperaturethatisrequired,itmustbediscarded.Anyfoodthathasnotreachedthe
minimuminternaltemperaturemustbediscardedbecausethegrowthofmicroorganisms
willnotbeprevented,sotheywillcontinuetogrow.
Withlasagna,onealsomustbeverycarefulandaccuratewhencoolingitand
storingit.Onceserved,itcanonlybeheldat135Ffor4hoursandimmediatelymustbe
chilledfrom135Fto70Fwithin2hours,andthenfrom70to40Fwithin4hours.If
theserequirementsarenotmet,thelasagnacannotbeservedasleftovers.Improperly
coolingorimproperlyreheatingcanallleadtothegrowthofmicroorganisms,leadingto
thepossibilityoffoodborneillnesstoanyonewhoconsumesit.Crosscontaminationalso
isabigcontributortofoodborneillnesses,especiallywiththisrecipebecausethereisraw

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groundmeatinvolved.Itisveryimportanttokeepalldryandfreshingredientsaway
fromtherawmeattopreventanysourceofcontamination.