Food Hygiene and Safety Practice

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BSc in Hotel Management

Food Hygiene and Safety Practice

24027 BSc (HONS) Hotel Management

Product: Lemon Pork Cutlets

ABC Restaurant

Submission Date: March 27 2013


1. Scope:


Name of Product

Intended Use


Potential Customers

2. Production Description

3. The HACCP Team

4. Process Flow Diagrams

5. HACCP Analysis Charts

Ingredients Purchasing

Ingredients Receiving

Ingredients Storage

Product Cooking


6. Verification of HACCP Plan

7. Review of HACCP Plan

8. References

9. Photocopy of the recipe

1. Scope

a) Hazards


Bacteria: Bacillus Cereus (pork, potatoes, zucchini and capsicum), Clostridium botulinum (olive oil), Salmonella (zucchini and capsicum), Shigella and Escherichia Coli O157:H7 (zucchini and capsicum)

Virus: Hepatitis A (onion, red chilli, garlic cloves, green beans, coriander springs, Asian shallots and lime)


Local contaminations: Chromium (zucchini and capsicum)


Seeds (capsicum)

b) Name of Product

Lemon pork cutlets

c) Intended Use


d) Process

Purchase, delivery, storage of ingredients, preparation, cutting/crushing, cooking and serving

e) Potential Customers

General public from toddler to elderly, all genders, including high risk group: young children, pregnant women, lactating women, and the elderly

2. Production Description

Lemon pork cutlets

Pork cutlets


Garlic clove

Dried mint

Olive oil

Baby chat potatoes


Red capsicum

Preparation Steps

1) Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over pork. Cover. Set aside.

2) Meanwhile, place potatoes and 1/4 cup water in a heatproof, microwave-safe dish. Cover. Microwave on HIGH (100%) for 6 minutes. Add zucchini and capsicum. Microwave for 3 minutes. Drain.

3) Spray a frying pan with oil. Heat over medium-high heat. Cook pork for 3 to 4 minute each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.

4) Reduce heat to medium-low. Add remaining oil and vegetables. Cook, stirring, for 5 minutes or until vegetables are tender. Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.

3. The HACCP Team

Production manager

Technical personnel

Purchasing manager


Kitchen manager

4. Process Flow Diagrams

5. HACCP Analysis Charts

|Processing Step |Potential Hazards |Justification of decision |Hazard to be addressed|Preventive Measure | | | | |in plan? Y/N | | |Purchasing (CP) |Commination with pathogens, |All hazards mentioned left have been |No |License checking and visual inspection | | |parasites, virus, fungi due to |associated with food-borne illness. | | | | |unlicensed purchasing | | |...
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