TITLE PAGE: Food Safety and Sanitation Management - Names of group members - Date of submission - Name of Professor PAGE

2: Table of Contents PAGE 3: Overview of the project Class observed: Name of Class Activity: Time: Name and Signature of Professor during the observed lab activity: Write the following: - Overview of HACCP - 7 HACCP principles, and explanation of each principle - Purpose of the project - Goal of the project *For the succeeding pages, use ONE PAGE per principle.

Principle 1 Hazard Analysis In this page, write the menu of the lab activity. Identify which food items in the menu are potentially hazardous foods, and the reason why it is hazardous. In this page also, write the possible preventive measures you can do to minimize the danger brought about by those hazardous foods.

Principle 2 Identify Critical Control Points In this page, write the procedures/ method of work for each food item. Then, identify which of the procedures can be a critical control point wherein you can prevent or stop the growth of bacteria.

Principle 3 Establish Critical Limits Which Must Be Met at Each Critical Control Point Refer to the sample recipe and HACCP flow chart for the format on how to write the recipe of the food items (Pages 183-187 of the textbook). Do the procedure for all potentially hazardous food items only. Principle 4 Establish Procedures to Monitor CCPs In this page, write all the observations and monitoring procedures you have made during the class that you are observing. You can bring measuring devices such as food thermometers, the charts for measuring internal temperatures of food, etc. Observe if the class is following the correct internal temperatures of food, if they are following the correct temperature of the oven (if they will use the oven to cook their food) and if they are following the procedure as written in the recipe. Also, monitor the cleanliness of the work area of the class.

Principle 5 Establish Corrective Action If you find that one or more critical limit is not met, write your evaluation on how you could apply corrective action in this page. Determine the particular CCP that is not followed, then write the corrective action that must be done to address the situation. Follow the format below: CCP-1 for Meat Loaf Recipe CCP-1 Preparation Combine ingredients and blend in a mixer. Cook to internal temperature of 155*F for 15 sec.

CCP-1 not met: Food is not cooked to proper internal temperature. Corrective action: - Cook the food longer until it reaches the proper internal temperature. - Discard the food if it has stayed in the TDZ for 4 hours or more.

Principle 6 Establish Procedures to Verify that HACCP system is working In this page, write your observations on how the HACCP system can be continuously integrated in each and every lab activity. Suggest ways on how to implement HACCP principles and how to monitor them in a consistent manner. Suggestions may include: - Putting signs on the lab room on how to properly wash hands - Reviewing students on HACCP before entering the room - Requiring students to bring their own monitoring devices (food thermometers, etc)

Principle 7 Establish Effective Record Keeping System In this page, include the following information: List of HACCP team members and corresponding responsibilities Description of food products done in the class activity and its purpose Food flow diagrams from Principle 3 Corrective actions plans from Principle 5

LAST PAGE: Group Observation on Lab Class In the last page, write your reaction on the whole observation and the project itself. Reaction should be at least one or more paragraph per group member. Write your reaction on the lab class. Here are some guidelines for your reaction paper: - How did you find the whole experience? Was it fun? Why or why not? - What have you learned from the project? - What are the benefits of the project?

Schedules of professors you are to observe: o Celina Garcia Tue, 7-11 am (baking class) Wed, 12-4 pm (Western cuisine 2 class) Sat, 8-12 pm (baking class) o Richard Guloy - Mon & Thu, 8-12 pm (baking class) o Ray nacu Wed, 7-11 am (food production class) Thu, 12-4 pm (western cuisine 2 class)