PART B
Example of QA
Recipe Flow - Barley Soup
As previously described,
all tasks that are done in the food facility are parts of the seven recipe
processes. Thus, only each of the seven recipe processes for each
style of product (thick foods; thin foods; sauces, brews; fruits, vegetables,
starches; bread, batters; cold combinations; hot combinations) need to
be flow diagrammed. The processes of each recipe style can be applied
to all of the recipes categorized under that style. The only variable
is flavor, which has no relation to HACCP.
All processes can be divided
into pre-preparation (getting ready), preparation (doing), chill-store
/ transport-holding, serving, and leftovers. Each process step is
numbered so that it can be referenced. Each step is identified as:
O
for Operation; I for Inspect; T for
Transport;
D
for Delay; or S for Store. The object is to
have a minimum number of delay steps, only one store step at the end, a
minimum number of transport steps, and just enough operating steps, controlled
by inspecting steps, to safely produce the product.
Each block has a brief description
of the step. Since the critical controls in pasteurized food processes
are temperature and time, temperature and time are indicated in the block
so that by using the microbiological rules, which have been previously
described, one can verify that the process is safe. Conventional
computer logic is used in material flow diagramming. The symbols
are used by industrial engineers and to optimize processes. When
two process methods are compared, the one with the fewest operations that
gives the desired product, the least amount of transport and delay, only
one store step at the end, and adequate inspect steps, is the best process.
Note the inclusion of the inspect step. This is one of the most important
elements of hazard control. It emphasizes that the process designer
and management must also describe precisely how the employee is to check
that he or she has performed a step correctly and what standard(s) must
be met.
Figure 6-3 is an example
of a quality-assured recipe flow for barley soup. (If Figure 6-3
does not print properly, click
here for separate image.)
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A)
to Section 6 (part
C)
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D)
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