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FORMA:FLOWPROCESSDIAGRAM
Establishment__GreenMeadowsCountryClubandReceptionHall______
Date___June14,2014__
Address__3460EastElmAve.Monroe,Michigan48162___________________
FoodProduct__ChickenCordonBleu______
Majortypeofprocessing_ThermalProcessing___
Personconductinghazardanalysis___KelliBaumgardner___________________
Indicateallprocess/preparation/storagesteps:denotecriticalcontrolpoints(CCPs).

Baked Chicken Cordon Bleu

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Flow Chart
Receiving
Fresh
Pre-sliced
Pre-sliced
Shredded
Chicken
Butter Deli
Gruyere
Parmesan
Salt Pepper Olive
Breasts
Ham
Cheese
Cheese
Parsley
Oil

Garlic

Breadcrumbs

Dried

Powder

Refrigeration Storage

Dry

Storage

Fresh
Pre-sliced
Pre-sliced
Shredded
Chicken Butter Deli
Gruyere
Parmesan
Salt Pepper Olive
Breasts
Ham
Cheese
Cheese
Parsley
Oil

Garlic

Breadcrumbs

Dried

Powder

Melt

combine butter
and olive oil

Cut each chicken


Breast in half

In a large bowl, combine


breadcrumbs, cup garlic
powder, and parmesan
cheese.

Pound to 1/4 thick

Season with salt, pepper,


and remaining garlic powder

Take a slice of ham and

dip each chicken roll roll in breadcrumb

mixture
a slice of cheese and roll
seasoned chicken
around it

into the butter and


olive oil mixture

place chicken rolls in pans


and sprinkle with dried
parsley

Bake each pan for 25


minutes

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Put on warmers

Put only as much as needed on


the steam line

Serve

Cool and place leftovers in the refrigerator

Reheat to proper temperature

Put on warmers

Put only as much needed on the steam line

Serve

Discard leftovers

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FORMB:INFORMATIONABOUTFORMULATION/RECIPE
FoodProduct___ChickenCordonBleu______Majortypeofprocessing__ThermalProcessing____
Personconductinghazardanalysis____KelliBaumgardner__________________
1.Listall
ingredients
FreshChicken
Breasts

Butter

Presliced
DeliHam

Pathogens,toxinsor
chemicalsthatare
likelytobepresent
Clostridium
perfringens

2.SeverityaRisksb
a.MLb.M

Comments
Canbeprevented
bycontrolling
temperaturewhen
coolingand
reheating.

Campylobacter
jejuni

a.MIb.M

Cookfoodto
minimuminternal
temperature,prevent
crosscontamination

Salmonellaspp.

a.MIb.H

Cookfoodto
minimuminternal
temperature,prevent
crosscontamination

Mold

a.MIb.L

FoodAllergen

a.LIb.L

Bacilluscereus

a.MIb.M

Inspectbutterfor
anymoldpresent.
Couldcause
someonetohavean
allergicreaction.
Stateingredientto
ensureprevention
forpeoplewho
consumethe
product.
Duetothehighfat
content,aslongasit
ispasteurized,it
doesnotsupport
microbialgrowth
wellbuyfrom
reputableseller
Controlbycooling
correctlyand
holdingandcooking
tocorrectinternal
temperature

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Listeria
monocytogenes

a.SIb.L

Clostridium
perfingens

a.MIb.M

Staphylococcus
aureus

a.MIb.M

Presliced
GruyereCheese
(pasteurized)

Mold

a.MIb.L

FoodAllergen

a.LIb.L

Shredded
ParmesanCheese
(pasteurized)

Mold

a.MIb.L

FoodAllergen

a.LIb.L

GarlicPowder

Physical
Contaminants
Damaged/Wet
package
Physical
Contaminants
Damaged/Wet
package

Botha.MIb.L

Breadcrumbs

Botha.MIb.L

Cooktorequired
internal
temperature.
Pregnantwomanat
risk
Canbeprevented
bycontrolling
temperaturewhen
coolingand
reheating.
Hold,cool,and
reheatfood
correctly,proper
foodhandler
hygiene
Inspectcheesefor
anymoldpresent.
Couldcause
someonetohavean
allergicreaction.
Stateingredientto
ensureprevention
forpeoplewho
consumethe
product.
Inspectcheesefor
anymoldpresent.
Couldcause
someonetohavean
allergicreaction.
Stateingredientto
ensureprevention
forpeoplewho
consumethe
product.
Inspectpackagefor
damageandforeign
materials
Inspectpackagefor
damageandforeign
materials

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DriedParsley

Salt

Pepper

OliveOil

Physical
Contaminants
Damaged/Wet
package
Physical
Contaminants
Damaged/Wet
package
Physical
Contaminants
Damaged/Wet
package
Clostridium
botulinum

Botha.MIb.L

Inspectpackagefor
damageandforeign
materials

Botha.MIb.L

Inspectpackagefor
damageandforeign
materials

Botha.MIb.L

Inspectpackagefor
damageandforeign
materials

a.LIb.L

Inspectforsignsof
contamination
Ensureithasbeen
treated
Buyfromreputable
seller
a
Indicatedegreeofseverity:LI=lifethreateningillness,SI=severeorchronicillness,MI=mildillness
b
Indicatedegreeofrisk:H=high,M=medium,L=low
3.Haveanyleftoversorreworkedproductsbeenusedinpreparationofthisproduct?List.____No
leftovershavebeenusedinpreparationinthisproduct_____________________________
4.Arepreservativesused,andifso,whatarethey?_Nitratesandsaltareusedinthedeliham_____
Whataretheirpurposes?____Thesepreservativesaresupposedtopreventthegrowthofbacteria;
Minimizelipid(fat)oxidation;Addadistinctivecuredflavor,andgivethemeatarosycolor
5.Listingredientsthatifusedinexcessivequantitiesmightcreateafoodsafetyhazard:
____Noingredientsifusedinexcessivequantitiesmightpotentiallycreateafoodsafety
hazard________
6.Listingredientsthatifusedinlowquantitiesorleftoutwouldfailtoinhibitmicrobial
growth:____NONE___________________________________________________________
7.OverallpHofthefoodproduct
6.5;chicken=6.5,cheese=5.1,ham=6.0

_____
Acidingredientschicken,ham,cheese____________________
8.Overallwateractivity(aw)ofthefoodproduct__
0.95_______
SUMMARYIstheproductclassifiedaspotentiallyhazardous(i.e.willitpermitrapidandprogressive
growthofpathogenicmicroorganismsorpotentiallyresultinillnessfollowingingestion)?_Duetothe

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highwateractivityandpHofthisfood,itisconsideredpotentiallyhazardous,butifcookedand
servedcorrectly,thereshouldbenorapidgrowthofmicroorganisms.________
Comments:
FORMC:INFORMATIONABOUTPREPARATION/PROCESSING
FoodProduct_ChickenCordonBleu_______Majortypeofprocessing__ThermalProcessing______
Personconductinghazardanalysis___KelliBaumgardner______________________
1.Atwhatstepsoftransporting,receiving,processing,preparing,orstoringcananycontaminantreach
theproduct(e.g.fromhandsofworkers,equipmentsurfaces,crosscontamination)priortooperationsthat
oughttoeliminatethecontaminant.
Step
Receiving/
Storing
ingredients

Preparing

Baking

Contaminant
Listeria
monocytoge
nes
Clostridium
perfringens
Salmonella
spp.

Campylobac
terjejuni
Bacillius
cereus
Listeria
monocytoge
nes

Campylobac
terjejuni
Salmonella
spp.
Shigella
spp.

Staphylococ
cusaureus
Norovirus
HepatitisA
Bacillius
cereus
Listeria
monocytoge

ModeofContamination
Crosscontaminationand
improperstorage
temperaturecouldcause
rapidbacteriagrowth.
Ensureingredientsare
storedinproperplaces

Crosscontamination
couldoccur.Inaddition,
foodhandlerswithpoor
hygieneorpotentially
sickwithsomething
couldcontaminatethe
foodwith
microorganismsand
viruses.

Contaminationcould
occurand
microorganismscould
growifChickenCordon

Severitya
SI

Risksb
L

MI

MI

MI

MI

SI

MI

MI

MI

MI

MI
MI
MI

H
H
M

SI

CCP

YES

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Serving/Stea
mholding

Cooling

Storage

Reheating

nes

Campylobac
terjejuni
Salmonella
spp.
Clostridium
perfringens
Bacillius
cereus
Salmonella
spp.
Clostridium
perfringens
Shigella
spp.

Staphylococ
cusaureus
Norovirus
HepatitisA

Bacillius
cereus
Clostridium
perfringens
Bacillius
cereus
Clostridium
perfringens
Bacillius
cereus
Clostridium
perfringens

Bleuisnotcookedtothe
properinternal
temperature.

Whilebeingservedand
heldonasteamline,the
temperatureofthe
ChickenCordonBleu
shouldstayabove135F
toensureitstaysoutof
thetemperaturedanger
zonewhere
microorganismsgrow
mostrapidly.In
addition,customers
couldpotentially
contaminatefoodif
propersneezeguardsare
notinplaceorifserving
utensilsbecome
contaminatedfromdirty
hands.
Incorrectlycoolingthe
ChickenCordonBleu
couldcause
microorganismstogrow
rapidly
Holdingfoodatthe
wrongtemperature
duringstoragecancause
theproducttorapidly
growharmful
microorganisms
Contaminationand
growthof
microorganismscould
occurisproductisnot
reheatedtotheproper
temperature

MI

MI

MI

MI

MI

MI

MI

MI

MI
MI

H
H

MI

MI

MI

MI

MI

MI

YES

YES

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

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Indicatedegreeofrisk:H=high,M=medium,L=low

2.Willmicroorganismsortoxinslistedabovebedestroyedorsurviveprocessingsteps(retorting,
pasteurizing,cooking,reheating)?
Step
Baking
Bacilliuscereus
Listeria
monocytogenes
Campylobacter
jejuni
Salmonellaspp.
Clostridium
perfringens

Reheating
Bacilliuscereus
Clostridium
perfringens

Time/Temperature
Exposure
Chickenshouldbe
bakedto165Ffor
15secondsto
eliminatemicrobes

LikelyOutcome
(destroy/survive)
Cookingtothe
minimum
internal
temperature
destroysthe
majorityofthe
microbes,
howeveritdoes
notdestroy
viruses

Reheatingtothe
properminimum
internal
temperatureof
165Ffor15
seconds.

Reheatingtothe
properminimum
internal
temperaturewill
destroythe
majorityofthe
microbes

Risks
CCP
Not
YES
meetingthe
minimum
internal
temperatur
ecould
allow
microbesto
thrive.
Virusesnot
killedby
cooking
Not
YES
meetingthe
minimum
internal
temperatur
ecould
provide
microbes
with
favorable
growing
conditions

3.Atwhichoperationscouldanymicroorganismortoxincontaminatetheproductafterthermal
processing?
Step
Serving/hold
ingon
steamline

Contaminant
Bacillius
cereus
Salmonella

ModeofContamination
impropertemperature

Severity
MI

Risks
L

impropertemperatureor

MI

CCP

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spp.
Clostridium
perfringens
Shigella
spp.

Staphylococ
cusaureus
Norovirus
HepatitisA
Cooling

Storing

Employee
Hygiene/hea
lth

Bacillius
cereus
Clostridium
perfringens

Bacillius
cereus
Clostridium
perfringens

Salmonella
spp.
Shigella
spp.

Staphylococ
cusaureus
Norovirus
HepatitisA

sickfoodhandler,cross
contamination
impropertemperature

MI

poorhygiene;food
handlerordirtyserving
utensils
poorhygiene;food
handlerordirtyserving
utensils
Poorhygiene;sickfood
handlerorcustomer
Poorhygiene;sickfood
handlerorcustomer
Productmustbecooled
to71Forlowerwithin2
hoursand41Fwithin6
hours,otherwiseitcould
sufferfromtime
temperatureabuseand
favormicrobialgrowing
conditions
Mustbestoredbelow
41F.Holdingfoodatthe
wrongtemperature
duringstoragecancause
theproducttorapidly
growharmful
microorganisms
sickfoodhandler

MI

MI

MI

MI

MI

MI

MI

MI

MI

poorhygiene;food
handlerordirtyserving
utensils
poorhygiene;food
handlerordirtyserving
utensils
Poorhygiene;sickfood
handlerorcustomer
Poorhygiene;sickfood
handlerorcustomer

MI

MI

MI

MI

YES

4.Atwhichoperationscouldanymicroorganismsmultiplyduringprocessing,preparation,storage,or
transporting?

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Step
Receiving/Storing
Listeria
monocytogenes
Clostridium
perfringens
Salmonellaspp.
Campylobacterjejuni
Preparing
Bacilliuscereus
Listeria
monocytogenes
Campylobacterjejuni
Salmonellaspp.
Shigellaspp.
Staphylococcus
aureus
Norovirus
HepatitisA
Cooling
Bacilliuscereus
Clostridium
perfringens

Storing
Bacilliuscereus
Clostridium
perfringens

Time/Temperature
Exposure
Thetimeittakes
fromdeliveryat
roomtemperature
togettingproducts
intorefrigeratorat
propertemperature

Growth
Potential
Growthis
sloweddownif
storedatproper
temperature
Listeriagrows
incoldmoist
environments.
Thetimeittakes
Thelonger
fromgettingraw
ingredientsset
ingredientsoutof out,themore
thefridgeto
favorable
preparedandready growing
togointotheoven conditionswill
become

Productmustbe
cooledto71For
lowerwithin2
hoursand41F
within6hours,
otherwiseitcould
sufferfromtime
temperatureabuse
andfavor
microbialgrowing
conditions
Holdingfoodat
thewrong
temperatureduring
storagecancause
theproductto
rapidlygrow
harmful
microorganisms

Risks
Cross
contami
nation

CCP

Time
temperat
ure
abuse,
contami
nation
from
poor
hygiene

Ifnotcooled
correctly,
growing
conditionswill
become
favorable

Time
temperat
ure
abuse

Growing
conditionswill
becomemore
favorableifnot
storedbelow
41F

Time
temperat
ure
abuse

YES

5.Sizeofstoragecontainer(s)_10x14______Depthoffoodinstoragecontainer__3inches__
Statehowthepackage,container,oratmosphereinfluencessurvivaland/orgrowthof

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microorganisms.__BytransferringtheChickenCordonBleutosmallerandshallowerpans,this
allowsforittocoolbetter.Thisisbecauseitislessdenseandthereforeallowsformoreeven
coolingwhichensuresthesafetyofthefood.Usingoneortwolargerpanswouldcausethechicken
tonotcoolasfast,andwouldinreturnputitatriskofbeinginthetemperaturedangerzonefora
longerperiodoftime,whichwouldencouragemicrobialgrowth.Foodshouldbeinanatmosphere
andenvironmentthatdiscouragesmicrobialgrowth._______________
6.Methodofcleaningandsanitizing___3compartmentsinkequipmentwillbescraped,soaked,
washed,rinsed,sanitized,andairdried.Workspaceswillalsobecleanedinasimilarmannerof
washing,rinsing,sanitizing,andairdrying.Thiswillbedonebeforepreparationofthefood,every
fourhourswhileincontinueduse,andafterfoodprepisdone.____________________
Watertemperature_
110
F_____Typeofsanitizerandconcentration_Chlorineat5099ppm_______
7.Whichprocessing/preparationstepsareintendedtoeliminate,inhibit,reduce,minimizeordelay
hazardsandwillbeidentifiedasCCPs?(UsedecisiontreetohelpidentifyCCPs.)
BakingtheChickenCordonBleutoensurethattheinternaltemperatureof165Fisreached.
Temperaturewillbetakeninmultiplespots.
Coolingthefoodto70Fwithin2hoursandthencooledfurtherto41Forlowerwithin4hours.
Thiswillpreventthegrowthofbacteriathatcannotbedestroyedbyheat.
Reheatingthefoodtotherequiredinternaltemperatureof165F.Temperaturewillbetakenin
multiplespots.

FORMD:INFORMATIONABOUTPOSTPREPARATIONFOODUSE
FoodProduct___ChickenCordonBleu_____Majortypeofprocessing__ThermalProcessinge;made
andservedinhouse_____
Personconductinghazardanalysis_____KelliBaumgardner____________________
1.Isthefoodexpectedtobetransportedordistributed:hot__X_,warm___,
roomtemperature___,chilled___,orfrozen___.
Whatkindofmicroorganismswouldbeexpectedtomultiply?___Microorganismsthatmultiplyquickly
duringtimetemperatureabusewouldbethemostlikelymultiplyduringdistributionofthefood.
ThesewouldbeBacilliuscereus

,and

Clostridiumperfringens

___________________
Severity__MI___Risk__L______
2.Isthefoodexpectedtobeheldattheplaceofusewithoutanyfurtherheattreatment:hot__X_,room
temperature___,chilled___,orfrozen___.
Foodwillbeheldonasteamlineatleast135Ftoeliminatetheriskfortimetemperatureabuse

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Whatkindofmicroorganismswouldbeexpectedtomultiply?_Microorganismsthatmultiplyquickly
duringtimetemperatureabusewouldbethemostlikelymultiplyduringdistributionofthefood.
ThesewouldbeBacilliuscereus,

and
Clostridiumperfringens.____________________
Severity__MI____Risk___L_____
3.Willtheexpectedreheatingdestroymicroorganismsand/ortoxins?_cooking/reheatingshould
destroymostofthemicroorganisms.____
Whatkindofmicroorganisms/toxinsareexpectedtosurvive__Whilecookingdestroysthegrowing
cellsofClostridiumperfringens

,itdoesnotkilltheheatresistantsporesofit.________
Severity__MI____Risk___M_____
4.Iffoodisheldafterreheating,willitbehot_X___,warm____,oratroom
temperature____?Whatkindofmicroorganismsareexpectedtomultiply?___Microorganismsthat
multiplyquicklyduringtimetemperatureabusewouldbethemostlikelymultiplyduring
distributionofthefood.ThesewouldbeBacilliuscereus,

and
Clostridiumperfringens_______
Severity__MI____Risk___L______
5.Willthefoodbehandledorsubjectedtoothercontamination?Ifso,when?_Yes,whenbeingserved
onthebuffet,itcouldpotentiallybecontaminatedbypeoplewhoaresick/havebacteriaontheir
hands,andbydirtyandcontaminatedservingutensils.________
How?___Bacteriaandvirusesthatcomefrompoorhygieneandcrosscontaminationsuchas

Shigellaspp.,Staphylococcusaureus,Salmonellaspp.Norovirus,andHepatitisA__________
Severity__MI____Risk__H______
6.Whatistheexpectedshelflifeoftheproduct?__7days________Isitstatedonthelabel?__YES__
7.Areanymodificationsoftherecipeorprocessing/preparationstepsneededtocompensateforany
potentiallyhazardoussituationsidentifiedabove?Explain.
Therearenostepsintherecipethatneedtobemodifiedtoensureproperfoodsafety.Aslongas
properfoodsafetyispracticed,itispreparedinacleanenvironment,andiscookedtotheproper
internaltemperaturesthereshouldbelittlechanceforcontamination.Preventativemeasuressuch
aspropersanitationandmonitoringoftemperatureswillbedonethroughoutthepreparationand
servingprocesses.Ifcontaminationdoesoccur,propercorrectiveactionswillbetakentoensure
thatitisfixed.
8.Whatlabelingisrequiredontheproducttoalertusersofhazardsandsafepreparationandstorage
procedures?
Thelabelisrequiredtostatethecommonnameofthefood,dateitneedstobethrownout,thedate
itwasmade,andanycommonallergensitcontains.

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Labelwouldlooklike:
ChickenCordonBleu
Made:6/10/14
Discard:6/16/14
ContainsDairy

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