Managing for Quality and Performance Excellence 10th Edition by James Evans ,William Lindsay

Exercise 49

Harbour Community College (HCC) offers a 2-year food service degree program. Students learn how to set up and manage food service operations in hotels, hospitals, schools, businesses, and so on. One of the most important courses is Food Service Sanitation and Safety (FSSS). Students taking the course are required to study a government-mandated food service process control approach called HACCP-Hazard Analysis and Critical Control Points. They are required to conduct some research to learn about HACCP (see the article on the Student Companion website for this chapter, which provides an overview of HACCP). They are also required to apply the approach to HCC's cafeteria.
Christina Clark is taking the FSSS course and has an internship in the cafeteria. She has been charged with developing a process control plan based on HACCP principles for meeting food safety requirements. For example, the requirements for hot dogs include:
• Receiving : Refrigerated hot dogs should be between 40°F and 34°F when received.
• Storage : Storage temperature should be between 40°F and 34°F.
• Cooking : Hot dogs should be heated to a temperature of 145°F within 30 minutes of placing on the grill.
• Cooked Storage : Leftover hot dogs must be covered and placed in refrigeration immediately and reach a temperature of 40°F or lower within 4 hours.
• Reheating : Hot dogs must be reheated to an internal temperature of 165°F within 20 minutes, one time only.
If you were Christina, how would you design a process control plan to ensure that these requirements were met?