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Understanding of the whole haccp system

    Assignment Instructions

    Assignment ID: FG133050104

    HACCP A Recipe

    Not all recipes include all of the HACCP steps (Receiving and storage information is generally not provided). We have included this information on the study below to ensure your understanding of the whole HACCP system

    Chicken Casserole

    1 lb. Chicken, cubed                                   1/4 cup chopped onion
    1/2 cup celery, chopped                             1 cup carrots cut brunoise
    1 cup frozen peas, thawed                         1 cup canned corn, drained
    1/4 cup butter                                             1 cup soda crackers crushed
    1/4 cup flour                                               1/4 cup butter, melted
    2 cups milk                                                 1/2 cup Shredded cheese


    Identify the 3 “hazardous” items in the ingredient list.

    Safe Actions:

    Receiving: (CCP)

    Meat and dairy products should be received at a temperature of

    What should you check the following items for?

    a) Carrots, onions, celery

    b) Tinned corn

    c) Frozen Peas

    d) Check cracker box for signs of

    Safe Actions:

    Storage: (CCP)

    1. Meat should be stored at a temperature of

    Where specifically should meat be stored?

    2. Cheese and milk should be stored at a temperature of

    Safe Action:


    1. Chop onions, celery and carrots.

    2. Cube chicken.

    3. Drain corn

    4. Crush crackers

    5. Grate Cheese

    Safe Action:

    Cooking: (CCP)

    1. Cook vegetables.

    2. Cook chicken to a temperature of ___________________.  Set aside.

    3. Combine melted butter and flour (roux) and cook for one minute. Add milk and cook until thick and bubbly.

    4. Add vegetables and chicken to sauce. Pour into casserole dish. Sprinkle with cheese topping. Bake to a minimum internal temperature of _______________.

    Safe Action:

    Serving and Holding: (CCP)

    1. Serve immediately or hold for service at _______________ or higher.  Do not mix     ___________ product with new.

    2. Garnish with parmesan cheese and sliced green onions.  Hold cheese and green onion at _______________ or lower.

    Safe Action:

    Cooling:  (CCP)

    1. Cool the casserole to __________ or lower within four hours, in shallow pans with a product depth of __________ inches or less.

    2. Store at a product temperature of ___________ or lower.

    Safe Action:

    Reheating:  (CCP)

    1. Reheat casserole to an internal temperature of ___________ or higher within _____ hours.

    Safe Action:

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