Saraelena Becker

NTDT 321
HACCP Homework
STEPS
Receiving:
1. Dry ingredients
(flour, salt, white
pepper)
2. Shortening
3. Eggs
4. Cream/Half-andhalf
5. Milk
6. Swiss cheese
7. Parmesan cheese
8. Bacon

HAZARD

PREVENTIVE
MEASURE (S0P)
Packaging intact for all
ingredients

Bacterial and Physical

Contamination and
Spoilage

No signs of insects or
animals for all
ingredients
No expired dates for all
ingredients
All refrigerated foods
(including eggs,
cream/half-and-half,
milk, cheeses, and
bacon) must be received
at a product temperature
of no more than 40F
For cheese: no molds or
off-odors,
Accept cheese at 45F or
less

CORRECTIVE ACTION
Reject all product that
does not meet standards

STEPS
Storing:
1. Dry ingredients
(flour, salt, white
pepper)
2. Shortening
3. Eggs
4. Cream/Half-andhalf
5. Milk
6. Swiss cheese
7. Parmesan cheese
8. Bacon
Thawing:
No thawing needed
Preparation:
1. Make pastry using
flour, salt, shortening,
and water
2. Beat eggs, add
cream/half-and-half, and
seasonings

HAZARD

PREVENTIVE
MEASURE (S0P)
Separate raw foods from
ready to eat foods

Cross-contamination
from other foods (for
eggs, cream, milk,
cheeses, and bacon)

Check refrigerator
storage; should be 3538F (for eggs,
cream/half-and-half,
milk, Swiss cheese,
parmesan cheese,
bacon)

Bacterial growth and

spoilage (for all
ingredients)

CORRECTIVE ACTION
Discard ingredients if
time, temperature
abuse, or spoilage is
observed

Label and date all foods,

use FIFO method
Contamination and
cross-contamination

Wash hands prior to

preparing food

Wash hands

Bacterial growth

Use clean and sanitized

equipment and utensils
while preparing food

Wash, rise, and sanitize

equipment and utensils

STEPS

HAZARD

Cooking:
1. Bake pastry shells
at 375F for about
10 minutes
2. Add Swiss cheese,
meat, egg mixture,
and parmesan
cheese to pastry
shells
3. Bake quiches to
180F internal
endpoint
temperature

Bacterial growth and

survival

Cooling:
Finished quiche product
(all ingredients used)

Bacterial survival and

growth

PREVENTIVE
MEASURE (S0P)
Use clean and sanitized
utensils and equipment
Use gloves and utensils
to handle cooked food

Contamination from cook

CORRECTIVE ACTION
Wash, rinse, and sanitize
utensils and equipment
prior to use

Contamination and
cross-contamination
from cheeses, meat, egg
mixture
Bake to internal
temperature of 180F
Use a clean, sanitized,
and calibrated probe
thermometer
Do not leave food in the
temperature danger
zone, 41F-135F, for
extended time

Bacterial growth and

survival

Cross-contamination

Cool cooked foods from

135F to 70F within 2
hours, and from 70F to
41F within 4 hours
Cover and store above
raw foods in refrigerator
Label with use-by date

Continue baking until

internal temperature of
180F is achieved
Wash, rinse, and sanitize
thermometer prior to use
Discard

STEPS
Reheating:
Finished quiche (all
ingredients used)

HAZARD

PREVENTIVE
MEASURE (S0P)
Reheat to 165F within 2
hours

Bacterial growth and

survival

CORRECTIVE ACTION
Discard

NAME (S): Saraelena Becker

QUESTION: Explain why you chose the two CCPs highlighted above?
Bake quiches to internal temperature of 180F
I choose this as a critical control point because the product must meet a set temperature to kill harmful
bacteria. If the bacteria is not killed by achieving 180 degrees Fahrenheit, then the person consuming the
quiche can become infected.
Cool cooked foods from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours
When cooling cooked foods, foods should be in the temperature danger zone for limited amounts of time. I
choose this as a critical control point because the product must cool quickly, or it will encourage bacteria
growth. Enforcing the product cools in a set time increases the safety of the food.