CASE STUDY #2 BEEF AND VEGETABLE STEW Method of preparation Prepare Cook-Serve hot Product characteristics This stew contains braising steak (pre chopped), salt, gravy, potatoes, carrots, peas, onions, oil and water. The dish is prepared in a kitchen for consumption immediately by customers (within 2 hours). Intended use This food is intended to be eaten hot. All food not consumed at meal time will be discarded. Process details Onions and braised steak pieces browned in oil, carrots, peas and gravy granules and water added. Hot, held in a bain marie for service. Served within 1 hour of preparation. Premises The establishment is a staff canteen within a local hotel. The premises are maintained in a good condition and cleanliness is good. Cleaning chemicals are stored in a designated store and are used as directed by the cleaning schedule for the premises. Absolute segregation of raw and cooked processes is difficult however; there is a separate vegetable store, preparation room and dry store. All staff have received food hygiene training and hygiene awareness is good. Staff also adheres to the policy of reporting illnesses to their line manager. A hygiene policy has been put in place for the premises, which details the procedure for staff training, premises and equipment maintenance, temperature control, cleaning and pest control. (1) Make a complete process flow diagram suitable for HACCP plan. (10 points) (2) Analyze and identified potential hazards (physical, chemical, biological) for the process steps indicated in the Table below. (10 points) Hazards Process step Delivery Storage Preparation Cooking Service (3) Refer to the CCP decision tree in the lecture notes and identify one (1) critical control points of your process. (5 points) Show your decision tree and explain the logic of your analysis. (5 points) Process step CCP CASE STUDY #2 BEEF AND VEGETABLE STEW Method of preparation Prepare Cook-Serve hot Product characteristics This stew contains braising steak (pre chopped), salt, gravy, potatoes, carrots, peas, onions, oil and water. The dish is prepared in a kitchen for consumption immediately by customers (within 2 hours). Intended use This food is intended to be eaten hot. All food not consumed at meal time will be discarded. Process details Onions and braised steak pieces browned in oil, carrots, peas and gravy granules and water added. Hot, held in a bain marie for service. Served within 1 hour of preparation. Premises The establishment is a staff canteen within a local hotel. The premises are maintained in a good condition and cleanliness is good. Cleaning chemicals are stored in a designated store and are used as directed by the cleaning schedule for the premises. Absolute segregation of raw and cooked processes is difficult however; there is a separate vegetable store, preparation room and dry store. All staff have received food hygiene training and hygiene awareness is good. Staff also adheres to the policy of reporting illnesses to their line manager. A hygiene policy has been put in place for the premises, which details the procedure for staff training, premises and equipment maintenance, temperature control, cleaning and pest control. (1) Make a complete process flow diagram suitable for HACCP plan. (10 points) (2) Analyze and identified potential hazards (physical, chemical, biological) for the process steps indicated in the Table below. (10 points) Hazards Process step Delivery Storage Preparation Cooking Service (3) Refer to the CCP decision tree in the lecture notes and identify one (1) critical control points of your process. (5 points) Show your decision tree and explain the logic of your analysis. (5 points) Process step CCP