Professional Documents
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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).
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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
mixture
a slice of cheese and roll
seasoned chicken
around it
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Put on warmers
Serve
Put on warmers
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