HACCP Chart for preparing a Bolognese sauce made using fresh minced beef. (8 marks)

HACCP Chart for preparing a Bolognese sauce made using fresh minced beef. (8 marks)

1. Storage

   • HAZARD
     • If not stored correctly, food poisoning bacteria could grow and contaminate other food (cross contamination). Minced beef is a 'high risk' food.
   • CONTROL
     • Use before 'use by' date.
     • Store in a suitable container.
     • Label food with date and use by that date.
     • Bottom shelf in refrigerator.
     • Keep at a safe temperature (fresh minced beef at 5 degrees C or under).
     • Rotate stock so oldest food is used firs

2. Cooking

   • HAZARD
     • Food poisoning bacteria could survive the cooking process - i.e.undercooked or not cooked for correct time
   • CONTROL
     • Check Bolognese sauce is cooked thoroughly (simmer for at least 20 mins).
     • Cook to above 75 degrees C.
     • Check Bolognese sauce is cooked thoroughly (simmer for at least 20 mins).

3. Preparation

   • HAZARD
     • Danger of cross contamination if placed next to raw foods.
     • If removed from storage too early, food poisoning bacteria could grow.
   • CONTROL
     • Do not remove from storage until ready to use.
     • Wash hands before handling food.
     • Use clean equipment.
     • Separate raw and cooked foods.
     • Use different boards etc. for different foods.

4. Hot-holding

   • HAZARD
     • If temperature drops it could go to danger zone.
     • Bacteria could produce toxins (poisons).
     • Survivng food poisoning bacteria could grow.
   • CONTROL
     • Keep food at 63 degrees C or higher.