Managing for Quality and Performance Excellence 9th Edition by James Evans,William Lindsay

Exercise 36

The food industry has a process control approach called HACCP-Hazard Analysis and Critical Control Points. Conduct some research to learn about HACCP. (See article on the Student Companion website for this chapter.) Then apply the approach to the following case. Christina Clark works at a food service operation for a large amusement park. 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 ± 5°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 four hours.
Reheating : Hot dogs must be reheated to an internal temperature of 165°F within 20 minutes, one time only.
Develop a process control plan for ensuring that these requirements are met. Design any forms or "standard operating procedures" that you think would be helpful in implementing your plan.