Hospitality
Home > Hospitality > Hospitality (120 hours) > Commercial cookery strand > THHBCC11B Implement food safety procedures > Implement Food Safety Procedures
Case study 3: Beef curry
Examine the following HACCP plan for a company who makes frozen beef curry and answer the questions that follow.
| HACCP Control Chart for Beef Curry | ||||||
|---|---|---|---|---|---|---|
| Process Step | Hazard to be Controlled | Preventive Measures | Critical Limits | Action if Deviation Occurs | Monitoring Procedure | Frequency |
| Beef Delivery | Environmental cross-contamination Pathogen growth Foreign body contamination |
Supplier awareness (audit) | Standard approved by company | Find an alternative supply | Check appearance and smell | Every batch |
| Controlled temperature |
< 5°C | Inform supervisor | Check product temperature | Every batch | ||
| Good hygiene procedures | Agreed company procedures | Inform supervisor | Visual checks | Every batch | ||
| Ingredients (non-meat) delivery | Foreign body contamination Food spoilage |
Supplier awareness (audit) | Chilled items < 5°C Within specified use by date |
Inform supervisor | Visual checks | Every delivery |
| Store chilled items | Pathogen growth | Controlled temperature | < 5°C | Check temperature, inform supervisor if there is a problem | Manual check with probe | Daily |
| Unpack | Spoilage Foreign bodies |
Remove all packaging material and dispose | Zero foreign body material | Re-inspect | Thorough inspection | Every item issued |
| Cook meat (CCP1) | Bacteria elimination | Ensure the cooking procedure is followed | Minimum core temperature 70°C | Do not remove until target temperature is reached | Check with probe before removal from heat source | Every batch |
| Chill meat (CCP2) | Pathogen spore germination and growth | Immediate chill down | < 5°C | Do not remove until required temperature is reached | Check with temperature probe | Every batch |
| Cook sauce (CCP3) | Bacteria elimination | Ensure the cooking procedure is followed | Minimum core temperature 72°C | Do not remove until target temperature is reached | Check with probe before removal from heat source | Every batch |
| Assemble meal | Weight control | Procedure adhered to | Target weight | Rework | Manually check on scale | Every half hour |
| Cross-contamination from personnel | Hygiene procedures | Agreed company procedures | Inform supervisor | Staff training | Continuous | |
| Swab testing | Periodic | |||||
| Blast freeze (CCP4) | Pathogen spore germination and growth | Controlled temperature | < -18°C | Do not remove until target temperature is reached | Check with probe before removal | Every batch |
| Metal detection | Metal in product | Metal detect all meals | Operating to specified limits of 3mm | Check detector, isolate and inform production manager | Check with test piece and record | Every hour |
| Store frozen (CCP5) | Pathogen spore germination and growth | Controlled temperature | < -18°C | Inform production manager | Record freezer temperature | Daily |
Questions
- Identify the hazards be controlled when beef is to be delivered.
- Identify two critical control points (CCP) during the cooking process.
- Identify three monitoring procedures used when beef is delivered.
- Identify the critical limits for:
- storage of chilled foods
- storage of frozen food
- cooking meat
- Describe what action is taken when deviation occurs in the storage of chilled items.
Check your Answers
|