DRAFT
Section 6: Recipe HACCP (Part D)
PART A
  • The Seven Recipe Processes
  • Recipe Flow Charting


    • PART B

  • Example of QA Recipe Flow - Barley Soup


    • PART C

  • Quality-Assured HACCP Recipe Procedures, the Critical Hazard Control Document


    • PART D

  • Beef Stew
  • Beef Stew:  Quality-Assured HACCP Recipe Procedures


    • Beef Stew
            There are many forms that the recipe can take.  Figure 6-5 is specifically written for regulatory analysis.
            The ingredients are listed in standard form, along with process steps.  There is a column for hazards, in which the various hazards associated with a given step are identified.  The last column provides a hazard control analysis, which includes, when appropriate, the effectiveness of the policies, procedures, and standards manual to control these threats.  In writing normal recipes, these two columns are usually omitted, because they can be completed by a trained food safety process certifier when he or she reads the recipe.

    Beef Stew:  Quality-Assured HACCP Recipe Procedures
            Figure 6-6 is another version of the beef stew recipe done in the more traditional format, like the barley soup, where the ingredients are listed on the top of the page.
            Ingredients are listed by weight rather than volume, because this is the most accurate way to measure ingredients in food preparation.  Ingredients are listed in both pounds / ounces and grams.  The measurement system used is dependent on what system (English or metric) the kitchen is utilizing.
            It is particularly important to convert weights to an edible portion weight percent.  When this is done, it is possible to look at an ingredient, such as black pepper at approximately 0.004%, to determine whether or not the customer will be able to taste it.  If salt or monosodium glutamate is added to a recipe, the edible portion weight percent becomes extremely important, because it is easy to determine overuse of an ingredient.
            The second part of the quality-assured HACCP recipe procedure is the written instructions.  A HACCP recipe is different from a typical recipe, because each step must include food time and temperature.  Because of these food times and temperatures in each step, one can read the recipe and almost instantly verify that the times and temperatures are adequately controlled to prevent a microbiological problem in the food.  Any unusual / incomplete steps can be discussed and modified until corrected.
            At the bottom of Figure 6-6 is the format for each line entry in the most stringent hazard-controlled process.  The line should be identified by:

    1. Process step number
    2. The starting food center temperature
    3. The thickest food dimension
    4. Container size
    5. Whether or not the food is covered
    6. The temperature on or around the food
    7. The ending food center temperature
    8. The time (in hours and minutes) it takes to complete the process step.
            If these variables are indicated for each process step, any process control authority can read this recipe and certify whether or not it is safe and determine the competency of the person who wrote the HACCP recipe.
            Also on the recipe form, there is a line for ingredients that could produce possible allergic reactions.  Some individuals have serious, life-threatening allergies to certain foods.  For example, on this recipe for beef stew, flour is listed as an ingredient that could cause an allergic reaction (notably in people with gluten intolerance).  (If Figure 6-6 does not print properly, click here for separate image.)

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    to Section 6 (part B)
    to Section 6 (part C)
    to Section 7
    to Table of Contents
    to References