Developing a Food Safety Plan

Recipe

SAMPLE RECIPE: BEEF STEW

Ingredients	Weights and Measures
Stewing beef (pre-cooked)	2.5 kilograms
Beef stew base, beef consomm, beef gravy	1 can (each)
Vegetables (frozen)	2 packages
Seasoning	1 packet
Water	5 litres

PREPARING

1. Pour beef stew base, beef consomm, and beef gravy into stock pot. Add water and seasoning. Stir with wire whisk until all seasoning is dissolved.

COOKING

1. Preheat stove. Begin heating beef stew mix.

2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with long handled spoon.

Food Safety, Sanitation, and Personal Hygiene

3. Add cooked stewing beef and stir. Simmer for 30 minutes.

SERVING AND HOLDING

1. Serve immediately, or

2. Hold beef stew in hot hold unit.

COOLING

1. Store any leftovers in a covered pan in the cooler.

REHEATING

1. Reheat beef stew until steaming.

Step 1: Find the food safety hazards and critical control points.

Step 2: Identify where and when you have to control the hazards for each menu item.

Step 3: Set critical limits or procedures to control the hazards.

Step 4: Check the critical limits.

Step 5: Set up procedures to handle control problems.

Step 6: Keep accurate records. Review them regularly to make sure that the controls are working.

Step 7: Check your food safety plan to make sure its working.

QUESTION =

1- Food safety plan flow chart

____________________________ Flow chart

(Menu item being prepared)

Complete a Food safety plan flow chart [.docx] for a recipe or process of your choice. Remember to follow all of the seven steps when completing your flow chart.

Step	Food Safety Hazard	Safety Step or Critical Control Point	Critical Limits	Monitoring Action	Corrective Action

2-select a dish that you are familiar with

3-select your food safety plan! process-based and recipe based?

4-prepare the chart and give an example of all 7 steps