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Food Safety Plan - 3 Steps and USDA Recipes

By Douglas Gonzales,2014-05-07 10:48
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Food Safety Plan - 3 Steps and USDA Recipes

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    X ADE-B-101 Bread Basket N/A X ADE-B-104 Bread, White N/A X ADE-B-110 Crackers N/A X ADE-B-113 Graham Crackers N/A X ADE-B-118 Corn Chips, Plain N/A

     X ADE-B-119 Italian Bread Sticks N/A X ADE-B-121 Pretzels N/A X ADE-B-120 Potato Chips, Baked N/A X ADE-B-123 Tortilla Chips N/A X ADE-C-101 Banana Pudding N/A

     X ADE-C-104 Cowboy Cookies N/A

     X ADE-C-106 Fruit Cocktail Cake N/A

     X ADE-C-107 Cherry Pillows N/A X ADE-C-108 Fortune Cookie N/A X ADE-C-110 Gelatin, Assorted N/A X ADE-C-111 Lemon Icebox Pie N/A X ADE-C-113 Gelatin withFruit N/A X ADE-C-116 Gelatin, Orange/Strawberry N/A X ADE-C-119 Marshmallow Rice Squares N/A

     X ADE-C-122 Merry Berry Cake N/A X ADE-C-124 Choc Oatmeal No Bake N/A X ADE-C-126 Peanut Butter No Bake N/A X ADE-C-128 Pineapple Pleasure N/A X ADE-C-129 StrawberryFruited Gelatin N/A

     X ADE-C-131 Strawberry Shortcake N/A

     X ADE-C-132 Sugar Cookies N/A

     29 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

     Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-104 Beef Steak Strips or greater.

    X ADE-D-105 Cheese Sticks - 1oz Hold at 41? F or below.

    X ADE-D-106 Cheese Sticks - 2oz Hold at 41? F or below.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-107 Burrito, Red Chili or greater.

     X ADE-D-108 Chef Salad Cook eggs. Cool. Hold at 41? F or below.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-109 ChickenFried Steak or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-110 Chicken Nuggets or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-113 Chicken Rings or greater.

     X ADE-D-114 Chicken Parmesan w/spag. Critical Control Point 165? F. Hold at 135? F.

     X ADE-D-116 Chicken Spaghetti Critical Control Point 165? F. Hold at 135? F.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-117 Chicken Strips or greater.

     X ADE-D-120 Chicken Taco Salad Hold at 41? F or below.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-125 Corn Dog - 4oz or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-128 Corn Dog/Turkey or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-131 Mini Corn Dogs or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-134 Chicken Crispito or greater.

     30 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-135 ChickenFajita Wrap or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-136 Egg Roll or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-140 NauticalFish Shapes or greater.

    Cook according to manufacturers instructions. Hold at 135? F

     X ADE-D-143 Fish Strips or greater.

    Cook to 145? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-D-146 Baked Ham Hours. Reheat to 165? F for 15 Seconds.

     X ADE-D-147 Tortilla Chili Pie On-site-Cook to 155? F; Canned 165? F. Hold at 135? F or greater.

     X ADE-D-149 Mexican Chicken Cook to 165? F or greater.

     X ADE-D-152 Pizza Pocket Cook meat to 145? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-D-155 Pepperoni Pizza Wedge Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-D-158 Cheese Pizza Wedge Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-D-161 Sausage Pizza Wedge Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-D-163 Pork Patty Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-D-168 Potato Bar Cook potatoes to 135? F for 15 Seconds. Hold at 135? or greater. X ADE-D-170 Salad Bar Hold at 41? F or below.

     X ADE-D-173 Steakfingers Cook according to manufacturers instructions. Hold at 135? F or greater.

     31 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    Cook to 145? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-D-176 Baked Turkey with Gravy Hours. Reheat to 165? F for 15 Seconds. X ADE-D-179 Fruited Yogurt Hold at 41? F or below.

    X ADE-E-101 Cabbage Slaw Hold at 41? F or below.

    X ADE-E-102 Cole Slaw Hold at 41? F or below.

    X ADE-E-103 Confetti Cole Slaw Hold at 41? F or below.

    X ADE-E-104 Shredded Lettuce & Tomato Hold at 41? F or below.

    X ADE-E-105 Mandarin Orange Salad Hold at 41? F or below.

    X ADE-E-107 Mixed Green Salad Hold at 41? F or below.

    X ADE-E-110 Pear/Pineapple Salad Hold at 41? F or below.

    X ADE-E-114 Garden Salad Hold at 41? F or below.

    X ADE-E-115 Sandwich Salad Cup Hold at 41? F or below.

    X ADE-E-116 Spinach Salad Hold at 41? F or below.

    X ADE-E-117 Sandwich Trimmings Hold at 41? F or below.

    X ADE-E-118 Green Salad Hold at 41? F or below.

    X ADE-E-120 Ranch Dressing -FatFree

    X ADE-E-122 Cole Slaw Dressing Hold at 41? F or below.

     X ADE-F-100 BBQ Sandwich Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-F-101 Steak Sandwich Cook according to manufacturers instructions. Hold at 135? F or greater.

    Cook to 145? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-F-104 Roast Beef Sand, Open-Face Hours. Reheat to 165? F for 15 Seconds.

     X ADE-F-107 Cheeseburger on Bun Cook according to manufacturers instructions. Hold at 135? F or greater.

     32 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

     X ADE-F-110 Chicken Patty Sandwich Cook according to manufacturers instructions. Hold at 135? F or greater. X ADE-F-113 Chicken Salad Pita Hold at 41? F or below.

     X ADE-F-114 Grilled Cheese Sandwich-1oz Hold at 135? F or greater.

     X ADE-F-115 Grilled Cheese Sandwich-1.5oz Hold at 135? F or greater.

     X ADE-F-116 Grilled Cheese Sandwich-2oz Hold at 135? F or greater.

     X ADE-F-119 Ham and Cheese Sandwich Hold at 41? F or below.

     X ADE-F-122 Hamburger on Bun Cook according to manufacturers instructions. Hold at 135? F or greater.

    Cook to 145? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-F-125 Hoagie Sandwich Hours. Reheat to 165? F for 15 Seconds.

     X ADE-F-128 Hog Dog on Bun Cook according to manufacturers instructions. Hold at 135? F or greater. X ADE-F-131 Peanut Butter & Jelly Sandwich

    X ADE-F-133 Peanut Butter Sandwich

     X ADE-F-134 Rib Pattie Sandwich Cook according to manufacturers instructions. Hold at 135? F or greater.

    Cook to 165? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-F-137 Turkey Club Sandwich Hours. Reheat to 165? F for 15 Seconds.

    Cook to 165? F; Cool 135? to 70? F within 2 Hours; 70? to 41? F within 4

     X ADE-F-140 Turkey Sandwich Hours. Reheat to 165? F for 15 Seconds.

     X ADE-F-142 Chili Dog-Turkey Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-F-144 Chili Dog-Beef/Pork Cook according to manufacturers instructions. Hold at 135? F or greater.

     33 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

     X ADE-F-146 Turkey Hot Dog Cook according to manufacturers instructions. Hold at 135? F or greater.

    X ADE-G-104 Caramel Topping

    X ADE-G-108 Cranberry Sauce

     X ADE-H-114 Taco Soup Cook meat to 145? F for 15 Seconds. Hold at 135? F or greater.

    X ADE-I-101 Apple Wedges-3 Hold at 41? F or below. X ADE-I-104 Apple Wedges-6 Hold at 41? F or below. X ADE-I-107 Fresh Apple Hold at 41? F or below. X ADE-I-110 Rosey Applesauce

    X ADE-I-111 Sweetened Applesauce

     X ADE-I-112 Spiced Apples Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

    X ADE-I-113 Banana Slices Hold at 41? F or below. X ADE-I-116 Blushing Pears

    X ADE-I-122 FrozenFruit Bar

    X ADE-I-125 Fruit Cocktail Hold at 41? F or below. X ADE-I-128 FreshFruit Cup Hold at 41? F or below. X ADE-I-131 AssortedFreshFruit Hold at 41? F or below. X ADE-I-134 Fresh Grapes Hold at 41? F or below. X ADE-I-136 Fresh Orange Hold at 41? F or below. X ADE-I-137 Orange Smiles Hold at 41? F or below. X ADE-I-140 Peaches,Frozen

    X ADE-I-143 Pear Halves

    X ADE-I-146 Pineapple Tidbits

    X ADE-I-152 Pinapple/Banana Cup Hold at 41? F or below. X ADE-I-155 Strawberries and Bananas Hold at 41? F or below. X ADE-I-158 Fresh Strawberries Hold at 41? F or below.

     34 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    X ADE-I-161 Frozen Strawberries

    X ADE-I-162 Watermelon Wedges Hold at 41? F or below.

     X ADE-I-164 Black-Eyed Peas Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-167 Seasoned Broccoli Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-I-170 Raw Broccoli with Dip Hold at 41? F or below.

     X ADE-I-173 Steamed Broccoli Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-176 California Blend Vegetables Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-I-179 Carrots/Celery w/Dip-2 sticks Hold at 41? F or below.

    X ADE-I-182 Carrots/Celery w/Dip-4 sticks Hold at 41? F or below.

    X ADE-I-183 Carrot Sticks Hold at 41? F or below.

     X ADE-I-184 Seasoned Sliced Carrots,Frz Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-185 Seasoned Carrots, Canned Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-191 Corn on the Cob Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-192 Seasoned Corn, Canned Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-194 Seasoned Corn,Frozen Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-197 FrenchFries, Oven Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-198 FrenchFries,Fried Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-200 Great Northern Beans Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-201 French Style Green Beans Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-202 Seasoned Green Beans,Frz Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-203 Seasoned Green Beans, Cnd Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-204 Seasoned Greens Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-205 Green Beans with Onions Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-206 Mixed Vegetables,Frozen Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-209 Mixed Vegetables, Canned Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-212 Breaded Okra,Fried Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     35 March 7 2006

    Process Approach to HACCP 3 Steps Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

     X ADE-I-215 Seasoned Peas and Carrots Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-216 Seasoned Green Peas, Can Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-218 Seasoned Green Peas,Frz Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-I-220 Dill Pickle Slices

    X ADE-I-221 Dill Pickle Spears

     X ADE-I-224 Seasoned Pinto Beans Cook to 135? F for 15 Seconds. Hold at 135? F or greater.

     X ADE-I-226 Potato Puffs Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-I-229 Potato Wedges Cook according to manufacturers instructions. Hold at 135? F or greater.

     X ADE-I-232 Mashed Potatoes Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-I-233 Raw Veggie Strips Hold at 41? F or below.

     X ADE-I-235 Refried Beans, Canned Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-I-236 Salsa

     X ADE-I-241 Sweet Potato Crunch Cook to 135? F for 15 Seconds. Hold at 135? F or greater. X ADE-J-101 Barbeque Sauce Pkt

    X ADE-J-102 Cinnamon Roll Glaze

    X ADE-J-104 Potato Chips

    X ADE-J-108 Honey Pkt

    X ADE-J-109 Hot Sauce Pkt

    X ADE-J-111 Ketchup Pkt

    X ADE-J-114 Mayonnaise, ReducedFat Pkt

    X ADE-J-115 Mayonnaise Pkt

    X ADE-J-117 Mustard Pkt

    X ADE-J-118 Relish Pkt

    X ADE-J-120 Sweet and Sour Sauce Pkt

    X ADE-J-126 Whipped Topping, Purchased Hold at 41? F or below.

     36 March 7 2006

    Process Approach to HACCP USDA Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-11 Barbequed Chicken service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-12 Beef or Pork Burrito service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-12A Bean Burrito service at 135? F or higher.

    Beef or Pork Burrito (Using Canned Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-12B Meats) service at 135? F or higher.

    Heat to 155? F for at least 15 seconds. Hold for hot service at 135?

    X USDA D-13 Beef or Pork Taco F or higher.

    Heat to 155? F for at least 15 seconds. Hold for hot service at 135?

    X USDA D-13A Bean Taco F or higher.

    Beef or Pork Taco (Using Canned Heat to 140? F for at least 15 seconds. Hold for hot service at 135?

    X USDA D-13B Meats) F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-13C Chicken or Turkey Taco service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-14 Beef Stew service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-15 Beef Tamale Pie service at 135? F or higher.

    Heat to 155? F for at least 15 seconds. Cool to 70? F within 2

    hours and from 70? F to 41? F or lower within an additional 4 hours.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

     X USDA D-15A Beef and Bean Tamale Pie service at 135? F or higher.

     37 March 7 2006

    Process Approach to HACCP USDA Recipes

    Same

    No day Recipe No. Recipe Complex Critical Control Points and Control Measures cook cook &

    serve

    Heat to 165? F for at least 15 seconds. Cool to 70? F within 2

    hours and from 70? F to 41? F or lower within an additional 4 hours.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

     X USDA D-15B Chicken or Turkey Tamale Pie service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-16 Chicken or Turkey a la King service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-17 Chicken or Turkey and Noodles service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot X USDA D-18 Chicken or Turkey Chop Suey service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-19 Chicken or Turkey Pot Pie service at 135? F or higher.

    Heat to 155? F or higher for 15 seconds OR if using previously

    cooked and chilled beans: Heat to 165? F or higher for at least 15

    X USDA D-20 Chili con Carne with Beans seconds. Hold for hot service at 135? F or higher.

    Heat to 155? F or higher for at least 15 seconds. Hold for hot

    X USDA D-21 Country Fried Steak service at 135? F or higher.

    Ground Beef and Macaroni (with Heat to 155? F or higher for at least 15 seconds. Hold for hot

    X USDA D-22 Mexican Seasoning) service at 135? F or higher.

    Heat to 155? F or higher for at least 15 seconds. Hold for hot

    X USDA D-23 Ground Beef and Spanish Rice service at 135? F or higher.

    Heat to 155? F or higher for at least 15 seconds. Hold for hot

    X USDA D-24 Ground Beef Stroganoff service at 135? F or higher.

    Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-25 Lasagna with Ground Beef service at 135? F or higher.

    Lasagna with Ground Pork and Heat to 165? F or higher for at least 15 seconds. Hold for hot

    X USDA D-25A Ground Beef service at 135? F or higher.

     38 March 7 2006

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