Food Hygiene and Safety Practice
BSc in Hotel Management
Food Hygiene and Safety Practice
HTM2110
24027 BSc (HONS) Hotel Management
Product: Lemon Pork Cutlets
ABC Restaurant
Submission Date: March 27 2013
Content
1. Scope:
Hazards
Name of Product
Intended Use
Process
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
Serving
6. Verification of HACCP Plan
7. Review of HACCP Plan
8. References
9. Photocopy of the recipe
1. Scope
a) Hazards
Biological:
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)
Chemical:
Local contaminations: Chromium (zucchini and capsicum)
Physical:
Seeds (capsicum)
b) Name of Product
Lemon pork cutlets
c) Intended Use
Made-to-order
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
Lemon
Garlic clove
Dried mint
Olive oil
Baby chat potatoes
Zucchini
Red capsicum
Preparation Steps
1) Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon
Food Hygiene and Safety Practice
HTM2110
24027 BSc (HONS) Hotel Management
Product: Lemon Pork Cutlets
ABC Restaurant
Submission Date: March 27 2013
Content
1. Scope:
Hazards
Name of Product
Intended Use
Process
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
Serving
6. Verification of HACCP Plan
7. Review of HACCP Plan
8. References
9. Photocopy of the recipe
1. Scope
a) Hazards
Biological:
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)
Chemical:
Local contaminations: Chromium (zucchini and capsicum)
Physical:
Seeds (capsicum)
b) Name of Product
Lemon pork cutlets
c) Intended Use
Made-to-order
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
Lemon
Garlic clove
Dried mint
Olive oil
Baby chat potatoes
Zucchini
Red capsicum
Preparation Steps
1) Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon