8th January 2015

Ana Rita Cordeiro Santos

Culinary Arts 1st semester

Index
Images Index ...................................................................................................... 3
Tables Index ....................................................................................................... 4
Introduction......................................................................................................... 5
Food Safety ........................................................................................................ 6
Consequences of Foodborne Illnesses ........................................................... 6
Food Hazards ................................................................................................. 6
Physical Hazards ........................................................................................ 6
Chemical Hazards ....................................................................................... 6
Biological Hazards ...................................................................................... 7
Sources of Microbial Contamination ............................................................... 7
Raw Foods .................................................................................................. 7
Insects and Rodents ................................................................................... 7
Animals and Birds ....................................................................................... 7
Dust ............................................................................................................. 8
Waste and Containers ................................................................................. 8
Conditions for Microorganisms’ Growth .......................................................... 9
Food and Moisture ...................................................................................... 9
Heat............................................................................................................. 9
Time ............................................................................................................ 9
Good Manufacturing Practices (GMP) .......................................................... 10
Personal Hygiene ...................................................................................... 10
Food Storage ............................................................................................ 10
Food Handling and Preparation ................................................................ 11
Equipment Usage ...................................................................................... 11
School’s Kitchen Inspection.............................................................................. 12
-2nd Floor (Hot Kitchen, Cold Kitchen and Pastry) ......................................... 12
-3rd Floor (Storage Rooms, Storage Office and Garage) .............................. 14
The HACCP System ......................................................................................... 16
12 Steps and 7 Principles of HACCP Implementation .................................. 16
Application of the HACCP System ................................................................ 17
Vichyssoise ............................................................................................... 17
Paella ........................................................................................................ 21
1
 Chocolate Cake with Chocolate Frosting .................................................. 26
Conclusion........................................................................................................ 30

2
Images Index
Image 1: Colour Coded Cutting Boards Chart .................................................... 7
Image 2: Proper Hand Washing ......................................................................... 8
Image 3: Proper Hand Washing (2) .................................................................... 8
Image 4: Bacterial Growth Temperature Chart ................................................... 9
Image 5: Food Badly Stored ............................................................................. 13
Image 6: Wrong Use of Colour Code ............................................................... 13
Image 7: Onions and Potatoes Badly Stored.................................................... 15
Image 8: 7 Principles and 12 Steps of HACCP System ................................... 16

3
Tables Index
Table 1: Equivalent Cooking Time and Temperature Regimes ........................ 10
Table 2: Food Storage Temperatures .............................................................. 11

4
Introduction
Within the module HACCP, our class had to write a worked that
contained the three matters: the initial assessment made in school; circuits for
cleans and dirties for the kitchen on which work is performed; and three recipes
per person for which must be done flowcharts and identified CCPs (Critical
Control Points) and corrective actions.

This worked contains all the three asked requisites.

The initial assessment made in school was resumed in the Food Safety
chapter, divided by its essential sub-themes – Consequences of Food Born
Illnesses; Food Hazards; Sources of Microbial Contamination; Conditions of
Microorganisms’ Growth; Good Manufacturing Practices.

The circuits for cleans and dirties for the kitchen on which work is
performed are on the School’s Kitchen Inspection chapter, within the report of
the inspection our class made to the school kitchen and storage floor.

To conclude, the work end with three recipes I chose – a Vichyssoise as

a starter, a Paella as a main course, and a Chocolate Cake with Chocolate
Frosting as a dessert – that are analysed following the HACCP System, where
their Critical Control Points are considered in a standard table, with their
corrective actions mentioned in the column about preventative measures that
can be applied to prevent significant hazards.

5
Food Safety
Food safety is all the process that must be followed in order to ensure
one’s health.

The not use of food safety can lead to severe problems such as
foodborne illnesses or, in extreme cases, even death.

HACCP studies all the steps that lead to a good work, avoiding hazards,
so food safety can be guaranteed.

Consequences of Foodborne Illnesses

Foodborne Illnesses have consequences for both consumer and
company.

The consumer, as said before can face up to light, medium or severe

problems.

This leads to company’s loss of customers, as well as bad reputation of

the business and monetary expenditure in things such as customer’s hospital
costs, loss of the product and process, penalties and damages costs.

In extreme cases, customer’s illness can lead to death, and company’s

lack of competence can lead to shutting the business down.

Food Hazards
There are three types of hazards – biological, chemical and physical.

Physical Hazards are foreign bodies that can be found in food, like hair,
glass, sand, and so on. The best way to control them is taking the best
precautions, like demanding all staff to wear proper uniforms, such as caps to
avoid hair from falling into food, forbid the use of earrings or any other kind of
accessories, to prevent them to fall into food as well. Also, being very watchful
when working with food, especially on the ones with a higher risk to contain
foreign bodies, like rice and flour.

Chemical Hazards happen when there is contact between chemicals and

food. This occurs when chemicals are stored near to food, cleaning products
are not correctly diluted nor used due to ignorance of its labels, spillages in food
areas, cleaning products’ residues in areas that have been sanitized or pets
baits that are not used correctly nor on the right places.

6
 Biological Hazards can sometimes be seen since fungal growth is one
example of this type of hazard. The fungal growth can create mould on food
and, once we see it, we realize it is not good to be consumed and throw it out.
The danger in biological hazards is in the food we cannot see that is
contaminated. When it comes to biological hazards, we must not forget the
harmful pathogenic bacteria. This are the bacteria that can be found in food
which risk can be either severe (when talking about bacteria like Brucella Suis
or Salmonella Paratyphi A) or moderate, with high diffusion (like Escherichia
Coli) or limited diffusion (such as Staphylococcus Aureus).

Sources of Microbial Contamination

There are 5 main sources of microbial contamination – raw food, insects
and rodents, animals and birds, dust and waste and containers.

Raw Foods are conductors of contamination,

which is why they must be se separated from high risk
food and cooked food. The best way to prevent bacteria
from spreading and avoiding cross contamination, is by
cleaning every kitchen utensils after being used and
pay special attention to the standard use of cutting
boards (Image 11). All food that is served raw, like
lettuce and cucumbers in salad, must be properly
disinfected.
Also, when storing food, cooked items must be Image 1: Colour Coded
kept above the raw ones, otherwise the odds of Cutting Boards Chart

contaminating the cooked food would be bigger, since

raw items could drip liquids on top of cooked ones and contaminating them.

Insects and Rodents’ hair are carriers of microorganisms, which means

they can easily spread them. These animals can contaminate the food with
faeces, urine and hair.
The best way to take care of these plagues is by paying attention to any
signal of their existence, like chewed surfaces, and warning pest control service
once we notice it. Also, keeping all kitchen surfaces and utensils and storages
spaces clean and disinfected is a good way to avoid these plagues.

Animals and Birds, like insects and rodents, are carriers of

microorganisms, which is one of the big reasons why being pigeons are known
as the rats from the sky or flying rats. Animals, here referring to pets, are not
common to see in a professional kitchen, but very common at our homes.
However, we must be careful when cooking not only for others, but also to

1
Source: www.tcob.co.uk

7
ourselves. Pets, such as cats and dogs, must be kept far from food handling
areas in order to avoid microorganisms’ dissemination.

Dust is also a big carrier of harmful microorganisms due to its particles

that easily spread everywhere. Nonetheless, microbial contamination source is
the one people pay less attention to.
The best way to prevent dust particles of reaching food is by properly
covering it.

Waste and Containers contain all type

of things, to raw items to dirty papers with
dust or cleaning product in them. This is why
special attention must be paid to these
articles.
The bins should be removed from the
food handling area, through a special garbage
circuit where there cannot be contact with
food items or cleaned utensils, the waste
storage area, as well as the bins, must be
properly sanitized daily and hand must be
correctly (Image 22 and Image 33) washed
Image 2: Proper Hand Washing
after handling these articles.

Image 3: Proper Hand Washing (2)

2
Source: sabina0367.blogspot.com
3
Source: greentopics.blogspot.com

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 Conditions for Microorganisms’ Growth
Some factors are crucial for microorganisms’ growth. In order to avoid
them, precautions must be taken. Some were mentioned above, like how to
properly store food or sanitize our hands.

But there are some conditions that are optimal when it comes to giving
bacteria conditions to growth.

Food and Moisture are one of them. Food high in sugar, salt, acids and
preservatives do not allow microbial growth. However, high protein food has a
higher risk.

Heat is the best condition for bacteria to grow. This is, among food and
moisture, the reason why the minimum temperature food must reach in order to
be consumed without hazard is different from food to food. Nevertheless, all
have something in common. The centre temperature of the meat cannot be in
the danger zone (Image 44)

Image 4: Bacterial Growth Temperature Chart

Time is crucial when it comes to bacteria growth as well. This is why food
should not be kept in the danger zone for longer than needed.
Time and temperature are connected. Higher temperatures require less
time of cooking, and the same happens for the opposite. Table 1 shows that
relation.

4
Source: www.foodsafety.asn.au

9
 Temperature (ºC) Time

60 45 minutes

65 10 minutes

70 2 minutes

75 30 seconds

80 6 seconds

Table 1: Equivalent Cooking Time and Temperature Regimes

Good Manufacturing Practices (GMP)

Good Manufacturing Practices, also known as GMP, is a system that
ensures products’ consistently production and control according to quality
standards.

In order to safeguard these quality standards, GMP created rules that

must be followed in every professional kitchen. Some of them have been
mentioned above. However, there are a lot more rules besides washing your
hands properly or using the right coloured cutting board.

Personal Hygiene, for example. An employee that does not have

gathered all health conditions (such as feeling nauseous, with diarrhea or
vomiting) should not work. Fingernails must be kept short and cuts or other
injuries properly disinfected and protected with a band aid and glove. Gloves
must be blue, being this the non-alimentary colour, and must be changed
regularly, after handling one food item and before starting working on a new
one.

Food Storage temperature must follow the rules of the Bacterial Growth
Temperature Chart. All items must be checked when received by the suppliers.
Dry food must be kept in a cool, dry, dark place, far from the floor and walls. All
recipients must be tightly closed and take special attention for the existence of
dented ones.
When storing hot food, try to chill it as fast as possible so it doesn’t stay
in the danger zone for too long. The best way to achieve this is by dividing food
in small portions, stirring it while it cools, use inverted bain-maries or allow it to
chill in a blast chiller before putting it on a freezer.

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 The best temperature to refrigerate/freeze food depends on the item in
matter. Best temperatures for each product are shown in Table 25.

Temperature (ºC) Food item

7-9 Potatoes

4-6 Fruits and Vegetables

3-5 Cooked items

0-3 Dairy products and fish

Table 2: Food Storage Temperatures

Food Handling and Preparation are also important. When carring food
items, always use a bowl or basket, don not carry them on your hands.
Also, the kitchen space must be well divided between raw food handling
area and cooked food handling area. The raw food handling area – Grade
Manger – must also be divided in station for each type of food.

Equipment Usage must follow the rules specfied in its instruction manual.
In case the manual is missing, the person using the equipment must know it
well. If it is not the case, this person should ask someone who is used to use
the equipment to teach them how.
Equipments’ instructions aren’t only for usage but also for cleaning. All
equipment must be properly and carefully clean. Remember that ignoring this
can lead to equipment’ malfunction and accidents such as mutilations.

5
Source: Soares, D., Ferreira, A., Leandro, H., & Ferraz, J. (2010). Manual Técnico de Cozinha
e Pastelaria – Volume 1. Turismo de Portugal, I.P.

11
School’s Kitchen Inspection
-2nd Floor (Hot Kitchen, Cold Kitchen and Pastry)

12
 We started our inspection on the -2nd floor.

On a first look, everything seemed right. The corners were rounded and
the wires that used to cross the kitchen on the year before had been pushed
back, for a zone that was not use.

We decided to give a closer look than. As we walked inside the kitchen,

we noticed that the garbage path, when thrown out, was not being used as
it was designed to. Instead of using the door that leads outside, with
direct connection to the garbage house, people would go through the
kitchen’s corridor, passing through the clean material kept in shelves,
contaminating it, since the door was kept locked.

The garbage circuits that are being

wrongly done are represented in red and
orange on the -2nd Floor Plan image. The
correct circuits are represented in green.

Also, the clean material kept on the

shelves was not correctly stored. Pans and bowl Image 5: Food Badly Stored
were not turned upside down, which would ease
the accumulation of dust in them.

Food was also very badly storage, as seen on Image 5: Food Badly
Stored.

We checked refrigerators temperatures and organization. Everything

looked as it should.

When passing by the cold kitchen, we had the chance of seeing a class
working on meat. Unfortunately, they were not following the rules, as they were
using different coloured boards besides red when working the raw meat.

Image 6: Wrong Use of Colour Code

Finally, we went to the pastry. The pastry did not seemed to gather any
cleaning conditions, as it was filled with dust, even with a watering can
suspended on the ceiling.

We went downstairs and continued our visit to the -3rd floor.

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-3rd Floor (Storage Rooms, Storage Office and Garage)

14
 The -3rd floor is the storage space.

Here, we checked if the refrigerator cameras were at the right

temperature. They were. There were also separated cameras for different types
of products (a camera for meat, one for fish, on for vegetables and so on).

However, there was no control of storage room’s temperatures, which

can lead to bacteria growth.

Also, potatoes and onions were kept in the garage, with no temperature
control whatsoever, where they were easily exposed to rodents and insects
(Image 7).

Image 7: Onions and Potatoes Badly Stored

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The HACCP System
12 Steps and 7 Principles of HACCP Implementation
The HACCP system is science-based and uses a systematic approach to
the identification of specific hazards and measures for their control or
prevention to ensure the safety of food. The preventive measures must be
described in detail and people who have to execute them must be trained.
HACCP involves careful recording of all details and actions in order to provide
documentation that the system is in operation and in full control of all hazards in
food processing.

Codex Alimentarius Commission, as guidance, define the 7 principles

and 12 steps that must be applied during the development of the HACCP plan
and implement the HACCP system (Image 8).6

Image 8: 7 Principles and 12 Steps of HACCP System

6
Vocational excellence ensuring food product safety, consumer protection and competitiveness
in Western Balkans. (n.d.). Retrieved February 8, 2015, from http://www.haccp-
org.eu/food_safety/system.html

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 Application of the HACCP System

Vichyssoise
Ingredients:

For the vichyssoise  For the stock:

 1 tablespoon of butter  1 carrot in mirepoix
 3 leeks, sliced in rings  Foliage of 1 leek
 1 onion, sliced  1 onion in mirepoix
 5 potatoes, peeled and sliced  2 tablespoons of olive oil
 ¼ teaspoon of dry thyme  2 tablespoons of white wine
 ½ teaspoon of fry marjoram  1,5 litres of water
 1 bay leaf
 1,2 litres of vegetable stock
 ¼ whipping cream
 Salt and pepper to taste
 2 tablespoon of snipped
chives

Preparation:

1. Start with the stock. On a large pot, sweat the carrot, leek foliage and
onion on the olive oil. When it gets brown, refresh with the wine. When all
wine has evaporated, add the water.
2. When the water starts boiling, low the heat and let it cook for about 20
minutes.
3. Sieve (only 1,2lt needed). Reserve.
4. In a large stock pot melt butter over low heat. Add leeks and onion,
cover, and cook for 10 minutes.
5. Add potatoes and season with salt and
pepper. Add thyme, marjoram, bay leaf and
stir well. Cover the pot and continue to cook
for 12 minutes.
6. Add the vegetable stock and bring to a
boil, reduce heat and cook, partially covered
for 30 minutes.
7. Puree soup in blender or food
processor and cool.
8. Prior to serving add cream and
garnish with chives.

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18
 Identify potential Are in potential food What preventative
Is this step a
hazards introduced, safety hazards Justify you decision for measures can be applied
Ingredients Critical Control
controlled or significant? column 3 to prevent the significant
Point? (Yes/No)
enhanced at this step (Yes/No) hazard?
Sensory inspection/
expiration date,
Biological Yes Fungi/ Mould Yes
temperature control
Onion, Carrot, (bellow 5ºC)
Potatoes and
Leeks Chemical No - - No
Peels, sand, other
Physical Yes GMP, no anomalies No
substances
Biological No - - No
GMP, Label all items,
Olive Oil, Water separate chemical
Chemical Yes No label package Yes
and Wine product from food
preparing area
Physical No - - No
Sensory inspection/
expiration dates,
Biological Yes Bacteria, moulds, fungi Yes
temperature control
(between 0ºC and 3ºC)
Butter and Cream
Chemical No - - No
GMP, no anomalies,
Physical Yes Substances Check product’s Yes
conditions

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 Keep stored in dry,
Pest contamination and cool, dark place, far
Biological Yes Yes
bacteria from floor and walls,
Salt, pepper, packages well closed
thyme, marjoram
and bay leaf Chemical No - - No
Stones, sand, other
Physical Yes GMP, No anomalies Yes
substances
Sensory inspection/
expiration date,
Biological Yes Fungi, bacteria Yes
temperature control
(bellow 5ºC)
Parsley Disinfect properly and
Chemicals, pesticides,
Chemical Yes pass through abundant Yes
disinfectant
water afterwards
Sand or other
Physical Yes GMP, no anomalies Yes
substances

Critical Control Points:

 Boil stock: temperature 100ºC

 Boil vegetables in stock: temperature 100ºC
 Serve hot at more than 65ºC

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 Paella
Ingredients:

For the paella: For the stock:

 1,2 litres of hot fish stock  1 carrot in mirepoix
 Large pinch of saffron  Foliage of 1 leek
threads  1 onion in mirepoix
 2 tablespoons of olive oil  2 tablespoons of olive oil
 1 onion, finely chopped  2 tablespoons of white wine
 2 garlic cloves, crushed  Fish bones
 2 large tomatoes, skinned  1,5 litres of water
and diced  Salt and pepper to taste
 12 peeled, raw king prawns
 225g of squid, sliced into
rings
 400g paella rice
 85g peas
 4 langoustines
 12 mussels
 1 tablespoon chopped
parsley

Preparation:

9. Start with the stock. On a large pot, sweat the fish bones, carrot, leek
foliage and onion on the olive oil. When it gets brown, refresh with the
wine. When all wine has evaporated, add the water.
10. When the water starts boiling, low the heat and let it cook for about 20
minutes.
11. Season to taste and sieve (only 1,2lt needed). Pour 150ml into a cup,
add the saffron threads, and set aside to infuse.
12. Heat the olive oil in a paella pan and fry the onion and garlic until
softened. Add the tomatoes and cook for 2 minutes, then add the prawns
and squid and fry for 2 minutes or until the prawns turn pink.
13. Stir in the rice, then stir in the saffron liquid, peas and 900ml of stock.
Simmer, uncovered, without stirring, over a low heat for 12 to 14 minutes
or until stock has evaporated and the rice is tender.
14. Meanwhile, cook the langoustines in 150ml of simmering stock for 4
minutes or until cooked through. Transfer to a warm plate with a slotted
spoon. Add the mussels to the stock, cover, and cook over a high heat
for 3 minutes or until open. Remove from the pan with a slotted spoon,
discarding any that have not opened.

21
15. Remove some mussels from their shell and stir them into the paella.
Arrange the other mussels and langoustine on top of the paella and
garnish with chopped parsley.

22
23
 Identify potential Are in potential food What preventative
Is this step a
hazards introduced, safety hazards Justify you decision for measures can be applied
Ingredients Critical Control
controlled or significant? column 3 to prevent the significant
Point? (Yes/No)
enhanced at this step (Yes/No) hazard?
Take prawn’s gut out,
Cross Contamination GMP, expiration date,
Biological Yes Yes
Bacteria temperature control
Fish bones, (between 0ºC and 2ºC)
Prawn, Squid,
Langoustines and Chemical No - - No
Mussels
Sieve stock for no
Shells, bones or other
Physical Yes bones, GMP, no Yes
substances
anomalies
Sensory inspection/
expiration date,
Biological Yes Fungi/ Mould Yes
Onion, Carrot, temperature control
Leeks, Garlic, (bellow 5ºC)
Tomatoes and Chemical No - - No
Peas
Peels, sand, other
Physical Yes GMP, no anomalies Yes
substances

Biological No - - No
GMP, Label all items,
Olive Oil, Oil, separate chemical
Chemical Yes No label package Yes
Water and Wine product from food
preparing area
Physical No - - No

24
 Keep stored in dry,
Pest contamination and cool, dark place, far
Biological Yes Yes
bacteria from floor and walls,
Salt, rice, pepper packages well closed
and saffron
Chemical No - - No
Stones, sand, other
Physical Yes GMP, No anomalies Yes
substances
Sensory inspection/
expiration date,
Biological Yes Fungi, bacteria Yes
temperature control
(bellow 5ºC)
Parsley Disinfect properly and
Chemicals, pesticides,
Chemical Yes pass through abundant Yes
disinfectant
water afterwards
Sand or other
Physical Yes GMP, no anomalies Yes
substances

Critical Control Points:

 Boil stock: temperature 100ºC

 Simmering stock: fish temperature must be over 65ºC
 Boil vegetables in stock: temperature 100ºC
 Serve hot at more than 65ºC

25
 Chocolate Cake with Chocolate Frosting
Ingredients:

For the cake

 4 eggs
 2 cups of caster sugar
 2 cups of all-purpose flour
 1 cup of oil
 1 cup of milk
 1 cup of chocolate powder
 1 teaspoon of baking powder

For the frosting

 200g dark chocolate
 100ml whipped cream
 1 tablespoon of unsalted butter
 1 tablespoon of caster sugar

Preparation:

1. Pre-heat the oven at 180ºC.

2. Beat the eggs with sugar until it forms a white smooth cream.
3. Add the rest of the ingredients, beat well.
4. Pour into a grease form and take to the oven for 45 minutes or until
cooked.
5. In a small pan, melt the chocolate with the butter.
6. Slowly, start adding the cream as the chocolate melts. Stir until you have
a shiny cream.
7. Add the sugar and mix for a little while.
8. Pour over the cake.

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27
 Identify potential Are in potential food What preventative
Is this step a
hazards introduced, safety hazards Justify you decision for measures can be applied
Ingredients Critical Control
controlled or significant? column 3 to prevent the significant
Point? (Yes/No)
enhanced at this step (Yes/No) hazard?
Keep stored in dry,
Pest contamination, cool, dark place, far
Biological Yes Yes
Sugar, Flour, bacteria and moulds from floor and walls,
Chocolate Powder packages well closed
and Baking
Chemical No - - No
Powder
Stones and other
Physical Yes GMP, no anomalies No
substances
Biological No - - No
GMP, Label all items,
separate chemical
Oil Chemical Yes No label package Yes
product from food
preparing area
Physical No - - No
Keep stored in dry,
Pest contamination, cool, dark place, far
Biological Yes Yes
bacteria and moulds from floor and walls,
packages well closed
Chocolate
Chemical No - - No

Physical No - - No
Butter, Whipped Sensory inspection/
Biological Yes Bacteria, moulds, fungi Yes
Cream, Eggs and expiration dates,

28
 Milk temperature control
(between 0ºC and 3ºC)
Chemical No - - No
GMP, no anomalies,
Shells or other
Physical Yes Check product’s Yes
substances
conditions

29
Conclusion
This work was an important eye opener, making me realize the
importance of following a good HACCP System and the Good Manufacturing
Practices in order to avoid unpleasant situations.

We must keep in mind that, as workers in professional kitchens, every

procedures we make are crucial whereas other people’s health can be put in
risk due to our negligence.

It’s important to do a clean work in order avoid all the consequences that
can happen, mentioned along the work.

Not all systems are perfect and some steps are impossible to follow due
to opportunities, but most of them that could easily be respected aren’t being
followed on a daily basis.

Unfortunately, reports about our school disrespect of basic essential

rules have been made along the years and the school doesn’t take measures to
change. This problem must be faced forthwith.

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