Complex Food Process Worksheet Sample COOK, COOL, REHEAT, SERVE Process 3 (sample) Limit Time in Danger Zone - Control Measures CCP: Cooking to destroy bacteria and other pathogens (CCPs and critical limits are outlined above) Reheating for hot holding, if applicable Cooling to prevent the outgrowth of spore-forming bacteria (SOP) SOP: Hot and cold holding an limiting time in the danger zone to inhibit bacterial growth and toxin formation (SOP) Menu Item Recipe Cooking Cooling Specific Instructions Temp Temp Bean Soup H-1 At or above Cool to 70°F CCP: Heat to 165°F 165℉ for at in 2 hrs or or above for at least 15sec least 15 sec less & then to CCP: Hold for hot service at 135°F or 41°F in 4 higher. hours or less Potato Salad E-09 Cook Potatoes Cool to 70°F Cook potatoes then cool CCP: Cool to in 2 hrs or 41°F within 4 hours. less & then to Assemble salad according to recipe. 41°F in 4 CCP: Cool to 41°F or lower within 4 hours or less hours. CCP: Hold for cold service at or lower than 41°F. Bean Burrito D-12 At or Cool to 70°F Bean filling can be prepped ahead and 165℉ for at in 2 hrs or cooled to 41°F within 4 hours. least 15 sec less & then to Assemble burrito according to recipe. 41°F in 4 CCP: Heat to at or above 165℉ for at hours or less least 15sec CCP: Hold for service at or above 135°F. Rice Pudding C-15 Cook Rice Cool to 70°F Rice can be cooked before and cooled. in 2 hrs or CCP: Cool to 41°F within 4 hours. less & then to Assemble salad according to recipe. 41°F in 4 CCP: Cook to 165°F or higher. If hours or less serving hot, CCP: Hold for service at or above 135°F If serving cold. CCP: Cool to 70°F in 2 hrs or less & then to 41°F in 4 hrs. CCP: Hold for cold service at or lower than 41°F.
Complex Food Process Worksheet Sample COOK, COOL, REHEAT, SERVE Process 3 (sample) Limit Time in Danger Zone - Control Measures CCP: Cooking to destroy bacteria and other pathogens (CCPs and critical limits are outlined above) Reheating for hot holding, if applicable SOP: Cooling to prevent the outgrowth of spore-forming bacteria (SOP) Hot and cold holding an limiting time in the danger zone to inhibit bacterial growth and toxin formation (SOP) Menu Item Recipe Cooking Temp Cooling Temp Specific Instructions Bean Soup H-1 At or above 165℉ for at least 15 sec Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less CCP: Heat to 165°F or above for at least 15sec CCP: Hold for hot service at 135°F or higher. Potato Salad E-09 Cook Potatoes Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Cook potatoes then cool CCP: Cool to 41°F within 4 hours. Assemble salad according to recipe. CCP: Cool to 41°F or lower within 4 hours. CCP: Hold for cold service at or lower than 41°F. Bean Burrito D-12 At or 165℉ for at least 15 sec Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Bean filling can be prepped ahead and cooled to 41°F within 4 hours. Assemble burrito according to recipe. CCP: Heat to at or above 165℉ for at least 15sec CCP: Hold for service at or above 135°F. Rice Pudding C-15 Cook Rice Cool to 70°F in 2 hrs or less & then to 41°F in 4 hours or less Rice can be cooked before and cooled. CCP: Cool to 41°F within 4 hours. Assemble salad according to recipe. CCP: Cook to 165°F or higher. If serving hot, CCP: Hold for service at or above 135°F If serving cold. CCP: Cool to 70°F in 2 hrs or less & then to 41°F in 4 hrs. CCP: Hold for cold service at or lower than 41°F.
NDHACCP2018001.docx