Hazard analysis critical control point (HACCP) recipe tracking tool

Abstract

Learning outcomeUsing this HACCP Recipe Tracking Tool the Food Service Manager will be able to objectively determine the amount of time a food is in the “Danger Zone” during the entire the preparation, heating, reheating and storing process.TextUnder HACCP principles, food temperatures must be monitored and tracked to assure minimal bacterial growth. In any food service operation there is a need to be able to track a food during the entire preparation, heating, reheating and storage process to assure that it does not exceed the acceptable time in the Food Danger Zone (41 degrees Fahrenheit to 140 degrees Fahrenheit).This tool was developed that requires the cook or food preparer to document time and temperature of a particular food or recipe during all preparation stages leading to consumption by the consumer. After completion of this tool the number of minutes that the food was in the danger zone can be added and it will be evident if the food was within standards or if the danger zone time was exceeded. In addition to the total time, this tool contains “cool down” criteria, indicating the cumulative time that the food was between 140 and 70 degrees Fahrenheit, as this time must not exceed 2 hours. Food service institutions can use this tool for each recipe and then do periodic rechecks for quality assurance purposes. It is easy to use and provides a cumulative minute count of the entire time food is in the danger zone.FUNDING DISCLOSURE: Learning outcomeUsing this HACCP Recipe Tracking Tool the Food Service Manager will be able to objectively determine the amount of time a food is in the “Danger Zone” during the entire the preparation, heating, reheating and storing process. Using this HACCP Recipe Tracking Tool the Food Service Manager will be able to objectively determine the amount of time a food is in the “Danger Zone” during the entire the preparation, heating, reheating and storing process. TextUnder HACCP principles, food temperatures must be monitored and tracked to assure minimal bacterial growth. In any food service operation there is a need to be able to track a food during the entire preparation, heating, reheating and storage process to assure that it does not exceed the acceptable time in the Food Danger Zone (41 degrees Fahrenheit to 140 degrees Fahrenheit).This tool was developed that requires the cook or food preparer to document time and temperature of a particular food or recipe during all preparation stages leading to consumption by the consumer. After completion of this tool the number of minutes that the food was in the danger zone can be added and it will be evident if the food was within standards or if the danger zone time was exceeded. In addition to the total time, this tool contains “cool down” criteria, indicating the cumulative time that the food was between 140 and 70 degrees Fahrenheit, as this time must not exceed 2 hours. Food service institutions can use this tool for each recipe and then do periodic rechecks for quality assurance purposes. It is easy to use and provides a cumulative minute count of the entire time food is in the danger zone.FUNDING DISCLOSURE: Under HACCP principles, food temperatures must be monitored and tracked to assure minimal bacterial growth. In any food service operation there is a need to be able to track a food during the entire preparation, heating, reheating and storage process to assure that it does not exceed the acceptable time in the Food Danger Zone (41 degrees Fahrenheit to 140 degrees Fahrenheit).This tool was developed that requires the cook or food preparer to document time and temperature of a particular food or recipe during all preparation stages leading to consumption by the consumer. After completion of this tool the number of minutes that the food was in the danger zone can be added and it will be evident if the food was within standards or if the danger zone time was exceeded. In addition to the total time, this tool contains “cool down” criteria, indicating the cumulative time that the food was between 140 and 70 degrees Fahrenheit, as this time must not exceed 2 hours. Food service institutions can use this tool for each recipe and then do periodic rechecks for quality assurance purposes. It is easy to use and provides a cumulative minute count of the entire time food is in the danger zone. FUNDING DISCLOSURE: