HACCP Plan For Potato Salad - My Nutrition Addiction



HACCP Plan For Potato SaladJackie GeitzHuman Nutrition 450February 2, 20124572001143000Instilling a Hazard Analysis and Critical Control Point program is essential for proper food handling and safety. Creating a HACCP procedure entails a systematic approach to reduce the risk of food-borne illness and pathogen infection. By using this system, a food establishment will conduct hazard analysis, clarify critical control points at which one can interfere to avoid, eliminate, or decrease food hazards to safe levels, as well as determine critical limits, monitoring limits, corrective actions, verification procedures, and effective record keeping procedures. Each step is a key component in taking proactive measures to ensure that any potential hazards are prevented, making the food product safe for consumers. A recipe that demonstrates a need for the HACCP system is a baked potato salad. In this recipe, the potatoes are boiled which may cause any present Clostridium botulinum to produce spores. A way to help control this pathogen is to hold and maintain this food at a proper temperature of 41F. Bacon is cooked to 155F. However, because bacon’s delicate thickness presents a challenge in taking the temperature manually, one can assume it is safe for consumption once cooked to a crispy texture (1). This step is critical to heat off pathogens present, as well as holding the salad at 41F once bacon is combined. This is simply because this recipe includes baked potato, bacon, sour cream, and mayonnaise which are all TCS ingredients. The baked potato is most at risk for Clostridium botulinum, the bacon most at risk for Clostridium perfringes, the sour cream for Salmonella. Mayonnaise becomes a TCS ingredient once combined with the potato, bacon, and sour cream, making it (as well as the other ingredients) susceptible to Shigella and Staphylococcus aureus. To best prevent these pathogens from intoxicating consumers, the salad must be held at 41F in a refrigerated condition for no more than 7 days. Reviewing the attached flow chart and HACCP chart, one can observe the CCP’s and CL’s of each ingredient. Critical control points are seen at cooking and cold holding points in the flow of food chart. The HACCP chart provides a more detailed description of how to prepare the salad in a safe matter and what to do at each critical control point to prevent any pathogens, such as cooking the bacon until crispy, or washing hands to help prevent Shigella or Staphylococcus aureus. The bacon, potato, mayonnaise, and sour cream were selected as TCS ingredients based on their risk factor of being contaminated by pathogens with no preventative measures. To be classified as a TCS food, there needs to be a water activity of > .85, protein, or a pH of 4.6-7.5. Clostridium botulinum grows anaerobically and produces a deadly toxin if time-temperature precautions aren’t taken. The baked potato is very susceptible to this pathogen, if temperature abused, due to its high water content and its growth underground with low oxygen reserves. If potatoes aren’t held at a proper time and temperature, the spores of Clostridium botulinum can infect many foods and potentially people. If Clostridium botulinum is consumed, one may experience symptoms of nausea, vomiting, weakness, double vision and trouble speaking. Bacon proves to be an appropriate TCS food from its vulnerability to Clostridium perfringes. This pathogen can be found in soils and in the intestines of humans and animals, causing a risk for pigs to ingest it. If bacon is kept at refrigeration temperatures, Clostridium perfringes cannot grow, but it can grow rapidly in the temperature danger zone with the range of 41F to 135F. Bacon has protein present in it, making it more appealing for pathogens. Clostridium perfringes produces symptoms of diarrhea and severe abdominal pain if ingested. In addition, many dairy products run the hazard of being contaminated with Salmonella, sour cream being one of them. Salmonella is found naturally in farm animals, which makes dairy products produced from farm animals at risk for this bacterium. Sour cream has a high water activity as well as protein, making it further at risk for bacteria such as Salmonella. This TCS ingredient needs to be refrigerated at 41F to prevent infection. Being a ready to eat food also presents a hazard in regards to sour cream. Fortunately, this ingredient is pasteurized; nevertheless, keeping a close eye on the expiration date can prevent consumption of pathogens. Each of the TCS ingredients previously described pathogens are chosen based on the independent ingredient. Yet, once all of these ingredients are combined to produce a potato salad, other pathogens can become dangerous. Shigella as well as Staphylococcus aureus are commonly found within salads, like potato salad. Human hands can easily contaminate salads containing TCS ingredients such as potatoes, bacon and sour cream. While the salad is being prepared, these pathogens found on humans can infect the food if humans don’t practice proper personal hygiene. Anytime someone touches his or her hair, skin, nose, throat, or uses the bathroom, they should immediately wash their hands before preparing the salad. Thus, once mayonnaise is introduced to the mix, it goes from being a non-TCS ingredient, to a TCS ingredient simply by being exposed to human hands. Furthermore, salad should be stored and held at a refrigerated temperature of 41F for no more than 7 days. HACCP CHARTProcessHazardCCPStandardsMonitorCorrective ActionReceiving Bacterial GrowthDamage to packagingNoTake temp <41°F (bacon, sour cream)Take temp 45°F-50°F(2) (potatoes). Bacon should be pink with marbleized white fat. No strong odors.Use clean sanitized calibrated probe thermometer. Observe as well. . Check expiration dates (sour cream)Reject if unacceptableStoringBacterial Growth (sour cream)YesKeep sour cream and bacon at <41°F. Potatoes should be kept in a cool and dark area.Set refrigerator to proper temperature. Use clean sanitized calibrated thermometer. Do not exceed manufacture’s expiration date (sour cream)Quarantine food and contact supervisor.CookingBacterial survival and contaminationYesCook bacon to 145° F or until crispy.Boil potato until 208°F (2) Keep sour cream and mayonnaise in <41°F until ready to combine.Observe bacon texture. Should be crispy. Use clean , sanitized, calibrated probe.Continue cooking. Cold-HoldingBacterial growth and contaminationYesHold salad at <41°F. Prepare salad in small batches. Cool potatoes to room temperature within an hour.Label salad with date produced. Use clean sanitized calibrated probe. Practice personal hygiene.Discard after 7 days. Not CCP. Hold bacon and sour cream at <41°F until ready for P. Bacon has CL of 145°F. Check for crispiness. Potatoes have CL of 208°F when boiled. Sour cream stays at <41°F until ready to P. Hold salad at CL of <41°F. Discard after 7 P. Keep bacon and sour cream at <41°F. Potatoes at 45°F- 50°F.Cold-HoldingCooking Preparing StoringReceive IngredientsFLOW OF FOOD CHARTNot CCP. Not CCP. Receive bacon and sour cream at <41°F. Potatoes at 45°F- 50°FPurchasingRECORD KEEPING FORMDate Salad Produced:?Today's Date:?Cold-Holding Potato SaladTemperature-Time Log?????TimeTemperatureActionEmployee Initial???????????????????????????????????????????????????????????The above chart illustrates what record keeping would be needed to ensure the potato salad is being properly held at the cold-holding stage. Theoretically, an employee will check the temperature of the potato salad once every four hours using a sterilized, clean, calibrated probe thermometer. They will record the date of production labeled on the salad as well as the date they’re recording temperatures. Completing these steps will ensure the salad is stored for no longer than seven days and maintains a proper CL of <41°F. If the recorded temperature is not <41°F, the supervisor should be notified in order to take corrective action. They will either quarantine the food or adjust the refrigeration temperature. On day seven of cold holding, the salad should be thrown out. Employees should sign their initials in order for the employer to determine the salad is being properly monitored and to have a source of responsibility if a problem were to arise. Using this form of record keeping will illustrate to the manager if the salad can maintain a <41°F temperature throughout seven days. If a pattern evolved of the salad where it would surpass its CL prematurely, the manager would be able to alter his or her cold holding plan to accommodate safe food handling and prevention of pathogens.Recipe:2 pounds red potatoes, skin on, washed3/4 cup sour cream1 1/4 cups?mayonnaise1 teaspoon black pepper, freshly cracked1/2 teaspoon salt6 pieces bacon, cooked and choppedIn a large pot of salted water, add?potatoes?and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.While potatoes are cooking and cooling, fry bacon in a large nonstick?frying pan, remove to paper towel lined plate to drain.?Strain out bacon fat.Remove potatoes to a plate to cool, season with a pinch of bine?sour cream, mayonnaise, salt and pepper in a small bowl. Chop bacon. Combine potatoes and?dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon before service.References:1) USDA, Bacon and Food Safety. May 31, 2012 ) Grown in Idaho, Frequently Asked Questions. 2012 ................
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