Sample Flow Chart Receive Store Prepare Cook Hold Serve Examples of Food Items Baked beans Bean burrito (prepared with commercially precooked ground beef or raw ground beef and served the same day) Chicken noodle bake (made with commercially precooked chicken or raw chicken prepared and served the same day) Orange glazed carrots Green Beans Rice Pizza Toasted cheese sandwich Critical Control Points for Same Day Service Hazard Cooking to recommended temperatures. Bacteria and parasites Hot-holding at 135oF or hotter or using time as a public health Spore-forming bacteria control (TPHC) No bare-hand contact of any exposed cooked or ready-to-eat Viruses and bacteria food. Process Category 3: TCS-Complex Food Preparation Process -- Menu items cooked in advance for next day service or items cooked, cooled, and served the same day are defined as a complex food preparation processes. These TCS foods pass through the temperature danger zone (41oF to 135oF) more than one time. Include appropriate CCPs on each recipe. Sample Flow Charts Receive Store Prepare Cook Cool Hold Serve Receive Store Prepare Cook Cool Reheat Hold Serve Examples of Food Items Turkey Roasts, cooked and cooled the day before service, then reheated for service. Bean burrito (made with ground beef cooked, cooled, and re-heated in the operation) Beef stew (made in advance, cooled, and then reheated) Egg salad sandwich (prepared fresh from raw eggs) Macaroni salad or potato salad (prepared fresh in the operation)
Sample Flow Chart Receive Store Prepare Cook Hold Serve Examples of Food Items Baked beans Bean burrito (prepared with commercially precooked ground beef or raw ground beef and served the same day) Chicken noodle bake (made with commercially precooked chicken or raw chicken prepared and served the same day) Orange glazed carrots Green Beans Rice Pizza Toasted cheese sandwich Critical Control Points for Same Day Service Hazard Cooking to recommended temperatures. Bacteria and parasites Hot-holding at 135oF or hotter or using time as a public health control (TPHC) Spore-forming bacteria No bare-hand contact of any exposed cooked or ready-to-eat food. Viruses and bacteria Process Category 3: TCS-Complex Food Preparation Process -- Menu items cooked in advance for next day service or items cooked, cooled, and served the same day are defined as a complex food preparation processes. These TCS foods pass through the temperature danger zone (41oF to 135oF) more than one time. Include appropriate CCPs on each recipe. Sample Flow Charts Receive Store Prepare Cook Cool Hold Serve Receive Store Prepare Cook Cool Reheat Hold Serve Examples of Food Items Turkey Roasts, cooked and cooled the day before service, then reheated for service. Bean burrito (made with ground beef cooked, cooled, and re-heated in the operation) Beef stew (made in advance, cooled, and then reheated) Egg salad sandwich (prepared fresh from raw eggs) Macaroni salad or potato salad (prepared fresh in the operation)
1819-pt5haccppln-home-menus.docx