Question

when using a haccp recipe you might not see all the information you need. receiving and storage arent always included on the recipe. we will include them for this practice.
taco beef soup
½ lb. ground beef
1/4 cup chopped onion
1 ½ cups water
16 oz can kidney beans, not drained
8 oz. can tomato sauce
16 oz can stewed tomatoes (blended)
1 can corn, drained
1 can diced green chilies, drained
½ envelope taco seasoning mix
shredded cheese
corn chips
sour cream
identify the 3 “hazardous” items:

1. ____________ 2. ____________
2. ______________

receiving: (ccp)

1. meat should be received at a temperature of ______________
2. cheese and sour cream should be received at a temperature of ______________.
3. check onions for ______________.

corrective action:______________
storage: (ccp)

1. meat should be stored at a temperature of ____________. how should it be stored?____________
2. cheese and sour cream should be stored at a temperature of ______________.

corrective action:______________
preparation:

1. blend tomatoes
2. chop onion
3. drain chilies and corn

Explanation:

In food - safety under HACCP (Hazard Analysis and Critical Control Points), hazardous items often refer to those that can harbor pathogens or spoil easily. For receiving and storage temperatures, standard food - safety guidelines are considered.

1. Hazardous items: Ground beef can carry bacteria like E. coli and Salmonella. Shredded cheese and sour cream can support microbial growth if not handled properly.
2. Receiving: Meat should be received at 40°F (4°C) or below to prevent bacterial growth. Cheese and sour cream should also be received at 40°F (4°C) or below. Onions should be checked for damage, mold, or pests.
3. Storage: Meat should be stored at 40°F (4°C) or below, preferably in a refrigerator or freezer. It should be stored in a sealed container to prevent cross - contamination. Cheese and sour cream should be stored at 40°F (4°C) or below.
4. Corrective actions: If meat, cheese, or sour cream are received or stored at improper temperatures, they should be rejected (if during receiving) or moved to proper storage immediately. If onions have damage or pests, they should be discarded.

Answer:

1. Ground beef
2. Shredded cheese
3. Sour Cream

Receiving:

1. 40°F (4°C) or below
2. 40°F (4°C) or below
3. Damage, mold, or pests

Corrective Action: Reject or move to proper storage (for temperature issues), discard (for onion issues)
Storage:

1. 40°F (4°C) or below, in a sealed container
2. 40°F (4°C) or below

Corrective Action: Move to proper storage