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