SUPPLEMENTAL MATERIAL Table 12.14 Food Preparation Process Examples


PROCESS 1: No Cook | Example: Fruit Salad Receive


Store Prepare


CCP: Cold Holding Serve


Control measures: known source, receiving temperatures


Control measures: proper storage temperatures, prevent cross-contamination, store away from chemicals


Control measures: personal hygiene, restrict ill employees, prevent cross- contamination


Critical limit: hold at 41˚ or below. Check and record temperatures


Control measures: no bare hand contact with ready-to-eat food, personal hygiene, restrict ill employees


PROCESS 2: Same-Day Service | Example: Baked Chicken Receive


Store Prepare CCP: Cook CCP: Hot Hold Serve Control measures: known source, receiving temperatures


Control measures: proper storage temperatures, prevent cross-contamination, store away from chemicals


Control measures: personal hygiene, restrict ill employees, prevent cross- contamination


Critical limit: hold at 41˚ or below. Check and record temperatures


Control measures: no bare hand contact with ready-to-eat food, personal hygiene, restrict ill employees


Control measures: no bare hand contact with ready-to-eat food, personal hygiene, restrict ill employees


PROCESS 3: Complex Food Preparation | Example: Beef and Bean Tamale Pie Receive


Control measures: known source, receiving temperatures Store Prepare


CCP: Cook CCP: Cool


CCP: Reheat CCP: Hot Hold


Serve FDA, 2023 b


Control measures: proper storage temperatures, prevent cross-contamination, store away from chemicals


Control measures: personal hygiene, restrict ill employees, prevent cross- contamination


Critical limit: Cook to 165˚F for at least 15 seconds. Check and record temperatures


Critical limit: Cool to 70˚F within two hours and from 70˚F to 41˚F or lower within an additional four hours. Check and record temperatures


Critical limit: heat to 165˚F for at least 15 seconds. Check and record temperatures Critical limit: Hold for hot service at 135˚F or higher. Check and record temperatures


Control measures: no bare hand contact with ready-to-eat food, personal hygiene, restrict ill employees


Taking a temperature is necessary; Recording data is necessary.


39


Foodservice Management—By Design


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