Midterm Requirement in Risk Management as Applied to Safety, Security and Sanitation
Please read the following carefully and ask questions before you embark on this assignment.
1. This is preferably a Group requirement. You have the option to do it individually, but you may
also do it in a group of NO MORE THAN FIVE (5) members.
2. Adapt a minimum of five (5) recipes suitable for use in a professional food service operation.
3. Convert each recipe to a Risk Assessment recipe format, listing Critical Control Points, Critical
Limits, and Standard Operating Procedures.
4. Create a food flowchart for each recipe illustrating the path each ingredient takes through the
kitchen, listing Critical Control Points, Critical Limits, and Standard Operating Procedures.
Guidelines for selecting recipes and converting them to Risk Assessment Recipes and flowcharts are on
the succeeding pages. Samples of recipes and flowcharts are also available.
Papers should be turned in on the suggested due date _________.
Be sure to ask questions of the instructor if you are unclear about any phase of the project.
Project Content:
Re-typed recipe as assigned per student.
Risk Assessment Recipes (Re-formatted based on given recipe) with identified TCS and CCPs.
Recipe Flowchart (Based on HACCP recipes) with identified TCS and CCPs.
Converting your recipes to Risk Assessment recipes (See the sample recipes)
Recipes should include step-by-step instructions suitable for safe preparation in a restaurant
setting.
Note each critical control point and what standard or critical limit must be met.
Include with each recipe a set of standard operating procedures made up of those steps you
should generally take in any safe food handling operation, e.g., handwashing, cleaning and
sanitizing equipment. A list of common standard operating procedures appears in the sample
handouts. Proper receiving and storage of all products will be assumed.
Creating a Risk Assessment flowchart (see the sample flowcharts)
Trace all ingredients through each step in the flow of food: receiving, storage, thawing (if
necessary), preparation, cooking, cooling, or holding, and reheating (if necessary), and holding
(if necessary). When ingredients are combined or treated in the same manner, they may be
merged on the flowchart.
Note all critical control points and critical standards or limits as in your recipe.
The same standard operating procedures you indicate in the recipe should also appear on the
flowchart.
Tips for success
Flowcharts may be done using a computer (preferred). If you are handy with a computer, Microsoft
Word (using the tables function), Excel, or Visio are all capable of constructing flowcharts similar to the
ones on the sample.
List all your steps separately when preparing the HACCP recipes; each step will usually translate to a
separate box on the flowchart.
On your flowchart, arranging the ingredients in the order they will be used (as opposed to how they will
be stored) will result in fewer lines crossing over each other and more legible flowcharts.
Remember to specify the correct CCPs and temperatures for all cold/hot holding, reheating without hot
holding, reheating with hot holding, etc. Be sure to consider how finished dishes will typically be
handled in your average restaurant. If you are unsure how it would be done in a restaurant, you’ll need
to do some research.
Garnishes will “flow” into the recipe at the holding/serving control point
Recipe 1
Name of Recipe:
Ingredients:
Ingredient Name Quantity
Procedures:
Pre-preparation
1.
2.
3.
Preparation
4.
5.
6.
7.
Service
8.
Storage
9.
10.
Reheating
11
.
12
.
RISK ASSESSMENT FLOWCHART RECIPE
RECIPE NAME:
Ingredients
Receiving
Storage Store in dry storage
Store in freezer Store in chiller
Standard Operating Procedures
Pre-Preparation
Cooking
Serving
Storage
Re-heating
EXAMPLE PROJECT #1
Broccoli Pasta Salad
Ingredients:
Fresh Broccoli 2 heads
Red Onions ½ lbs.
Fresh mushrooms 1 lbs. (Hazard)
Spiral Pasta 1 lbs.
Black olives, sliced ½ cup
Italian salad dressing ½ cup
Procedures:
Pre-preparation
SOP-1 1. Wash your hands prior to beginning food preparation.
SOP-2 2. Clean and wash broccoli, onions, and mushrooms under cool
running water. Use immediately in the pasta salad or cover and
refrigerate at 41°F (5°C) until needed.
3. Pre-chill the salad dressings by storing them at 41°F (5°C) until
ready for use in the pasta salad.
Preparation
4. Cook pasta in boiling water until tender. Drain and quick chill in ice
water. Drain after chilling.
5. Combine pasta, broccoli, onions, mushrooms, and olives.
6. Combine the salad dressing in another bowl and mix well.
7. Mix the salad with the dressing.
CCP-1 8. Quick-chill salad. Cool the salad to 41°F (5°C) within 4 hours.
Monitor and record the temperature of the product at least once
every hour. Cover and hold for service at 41°F (5°C) or below.
Service
CCP-2 9. Maintain temperature of finished product at 41°F (5°C) or below
during entire serving period. Monitor and record the internal
temperature of the product every 30 minutes. The maximum
holding time is 4 hours.
10. Discard any portion of the product that is placed into service but is
not served within the four-hour holding time.
Storage
CCP-3 11. Store the chilled product in a covered container that is properly
dated and labeled. Refrigerate at 41°F (5°C) or below.
RISK ASSESSMET FLOWCHART RECIPE
RECIPE TITLE: BROCCOLI PASTA SALAD
Ingredients
Fresh Broccoli Red Onions Spiral Pasta
Fresh Mushrooms Black Olives, Bottled Italian Salad Dressing Bottled
Receiving
Fresh Broccoli/Fresh Mushrooms/ Black Olives/ Spiral Pasta
Red Onions Italian Salad Dressing
• Check for signs of ● Check for signs of ●Check for signs of
spoilage such as insect swollen ends, leaks holes, tears,
infestation, mold, cuts, and flawed seals, rust, or punctures, and
mushiness, discoloration, dents, no labels, expiration dates
wilting, unpleasant odors broken seals and
and tastes, and dull expiration date
appearance
Storage
Store in dry storage
Store in freezer Store in Refrigerator
- Red Onions, Black
- Fresh Broccoli,
Olives, Italian
Fresh Mushrooms
Dressing, Pasta
Standard Operating Procedures
• Wash your hands prior to beginning food preparation.
• Clean and wash broccoli, onions, and mushrooms under cool running water. Use immediately in
the pasta salad or cover and refrigerate at 41°F (5°C) until needed.
Note: Preparation
Corrective Quick-chill salad. Cool the salad to 41°F (5°C) within 4 hours. Monitor and record the
action temperature of the product at least one every hour. Cover and hold for service at 41°F (5°C)
should be or below.
taken if any
CCP is not Cooking
obtained. (Not Applicable)
Document
all
temperatures
Serving
in
Maintain temperature of finished product at 41°F (5°C) or below during entire serving
accompanyi
period. Monitor and record internal temperature of the product every 30 minutes.
ng HACCP
Maximum holding time is 4 hours.
temperature
book.
EXAMPLE PROJECT #2
Meat Loaf
Ingredients:
Ground Beef 6 lbs. (Hazard)
Onion, diced 2 cups
Green pepper, diced 1 cup
Celery, diced 1 cup
Breadcrumbs 3 cups
Pasteurized eggs, frozen 1 cup (Hazard)
Ketchup 1 cup
Homogenized milk ½ cup (Hazard)
Pepper ½ cup
Salt ½ cup
Procedures:
Pre-preparation
SOP-1 1. Wash your hands prior to beginning food preparation.
SOP-2 2. Thaw ground beef and pasteurized eggs under refrigeration at 41°F
(5°C).
SOP-3 3. Clean and rinse vegetables with cool running water and cut as directed.
Use immediately in the recipe or cover and refrigerate at 41°F (5°C) or
below.
Preparation
4. Combine all ingredients and blend in a properly cleaned and sanitized
mixer.
Place the mixture in a shallow loaf pan that does not exceed 2-½” in
5. depth.
CCP-1 6. Bake the meat loaf uncovered to an internal temperature of 155°F (68°C)
for a minimum of 15 seconds in a preheated conventional oven at 350°F
(177°C) or a conventional oven at 325°F (163°C) for approximately 1
hour.
7. Remove the oven and allow each cooked loaf to cool at room temperature
for 15 minutes. Place loaves in a shallow service pan and slice into 3-
ounce portions.
Service
CCP-2 8. Maintain temperature of finished product at 135°F (57°C) or higher
during entire serving period. Record temperature of unused product every
30 minutes.
Storage
CCP-3 9. Cool in shallow pans with a product depth not to exceed 2-inches. Quick
chill the product from 135°F (57°C) to 70°F (21°C) within 2 hours and
from 135°F (57°C) to 41°F (5°C) within 6 hours.
CCP-4 10. Store the meat loaf in a covered container at a product temperature of
41°F (5°C) or below.
Reheating
CCP-5 11 Remove from refrigeration and heat in a preheated conventional oven at
. 350°F (177°C). Heat until all parts of the product reach an internal
temperature of 165°F (74°C) for 15 seconds.
12 Reheat and then discard unused products.
.
