Question

Nutrition help !!

I need create a Hazard anaylsis critical control point plan for the ingredient ground lamb. I posted an example

d Page Insert Table Chart Text Shape Media Comme Choose a Hazard Analysis Critical Control Point issue from your facility. Improper Milk Temperatures Under 40 F at Facility 1. 2. Using the 7 HACCP Principles, develop a written plan. Use sample chart below to be sure you are fulfilling the 7 principles in your HACCP program and in the 3rd box 1. Conduct Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification Process 7. Establish a Record System | Conduct Hazard Hazards associated with temperature can be very dangerous because it can cause bacteria to grow in our foods and in our drinks This is considered a physical hazard to the facility. If somebody isn't keeping control of the temperatures and their danger zone it can cause a foodborne illness such as salmonella. Principle #1 Analysis Principle #2 | Determine Critical | The critical control points are when the milk Control Points isn't below 40 degrees F Principle #3 /Establish Critical The critical limits for the critical control Limits points would be to make sure that we have the fridge at the right temperatures and make sure that the milk isn't above 40 degrees F We can come up with a plan to keep the milk temperatures at the right degree by putting it in the Ireezer tor a while and when going up to serve the milk to the residents. making ure that we put it im an ice bath cooler when we are going up

Answer 1

A detailed study of process hazards is critical for successful implementation of an effective HACCP pla. A critical control point (CCP) is defined as a procedure or step at which a food safety hazard could be eliminated, prevented or reduced.