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Home > Hospitality > Hospitality (120 hours) > Commercial cookery strand > THHBCC11B Implement food safety procedures > Implement Food Safety Procedures

Case study 1: Following HACCP procedures

Read the following case study and answer the questions that follow.

When Hayden arrived for his shift in the deli section of a large supermarket he was instructed by his manger to put some chickens into the rotisserie machine and keep an eye on them as they were cooking.

As Hayden collected the chickens from the cool room he was aware of the HACCP principle – Hazard analysis. He identified that chicken was a potentially hazardous food and if not handled correctly there was a risk of contaminating the food and causing food poisoning.

After he had placed the chickens in the rotisserie, Hayden decided to check on the chickens at intervals during cooking. This way he was applying the HACCP principle– setting critical control points.

Hayden knew that foods need to be cooked to at least 70°C to prevent bacteria from developing, so he set the correct temperature on the rotisserie. Hayden was applying HACCP principle –setting critical limits. In this case, the critical limit was a cooking temperature of 70°C.

When Hayden came back later to check on the rotisserie, he noticed that someone had turned the temperature down. Here, he applied HACCP principle – establish monitoring systems for the critical limits. Using a thermometer, Hayden checked the internal temperature of one of the chickens and found that it had dropped to 57°C.

Then, he applied HACCP principle - corrective action to be taken when critical limits are not met. Because the temperature had dropped below the critical limit of 70°C, Hayden turned the temperature of the rotisserie back up.

Hayden talked to Rena, his manager about what had happened.
Together they carried out the HACCP principle– verification measures that will make sure the system is working properly. By discussing each of the steps and making sure that each one had been carried out, Hayden and Rena were confident that the system was working properly.

Rena then made a note about the temperature control on the rotisserie – she wanted to keep a record of the event and remind herself to discuss the potential hazards of temperature variations with the rest of the staff. In this way, Rena was applying HACCP principle record keeping.

Questions

1. List the seven principles of HACCP.
   
   
2. What was the hazard identified by Hayden during hazard analysis?
   
   
3. What was the Critical Control Point (CCP) for cooking the chickens?
   
   
4. How was this CCP monitored?
   
   
5. What from of record keeping occurred?
   
   
6. Why is verification important in HACCP?

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