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40106. <br /> "4- <br /> Faculty: Pizza Hut Preparers,Steve Voels, Food Safety Manager Date:July 2013 <br /> Food Item: Pasta Items(pasta sauces, pasta arrive frozen) Note: not all restaurants will heat and hot hold sauce. <br /> Flow diagram or descriptive narrative of the food preparation steps for the food itemis: <br /> Receive Frozen=Thaw Cold Hold .Heat= Hot Hold .Heat Serve Discard <br /> (RTE) CCP 1 CCP 2 CCP 3 CCP 4 CCP 5 <br /> HACCP Chart <br /> CRITICAL CONTROL. MONITORING CORRECTIVE ACTIOINS <br /> POINTS(CCP'S) PROCEDURES <br /> 1. Internal product(pasta Cold-hold thaw—product If the product temperature is>41°F discard <br /> sauces, pasta) marked with date into thaw, product <br /> temperature must be date ready and discard date. Check or repair cold holding equipment. <br /> maintained s41°F during <br /> thawing process. Water Thaw—Cold water <br /> <70°F in a continuous flow <br /> used up to 2 minutes to thaw <br /> pasta. Temperature verified <br /> with calibrated thermometer. <br /> 2. Internal product Check internal product If the product temperature is>41°F discard <br /> temperature must be temperature and cold hold product. <br /> maintained at 33-41°F equipment air temperature Check or repair cold holding equipment. <br /> during cold holding. twice each day with calibrated <br /> thermometer and record on <br /> Daily Food Safety Checklist. <br /> 3. Product temperature Complete daily oven test and If the meat sauce temperature is<165°F continue <br /> (meat sauce)must reach cooked product temperature the cook cycle and heat product to minimum <br /> 165°F out of oven for check, monitor oven belt temperature or discard product. <br /> optional procedure on hot speed and temperature and Verify the oven temperature and belt speed is set <br /> holding meat sauce. record on Food Safety correctly. Check or repair the oven. <br /> Checklist. <br /> 4. Product temperature Check internal product If not>140°F discard product. Check or repair hot <br /> (meat sauce)must temperature twice each day holding equipment. <br /> maintain >140°F in with calibrated thermometer <br /> optional hot hold process and record on Daily Food <br /> using hot hold unit Safety Checklist. <br /> 5. Internal product Complete daily oven test and If the assembled pasta temperature is<140°F <br /> (assembled pasta) cooked product temperature continue the cook cycle and heat product to <br /> temperature must reach check, monitor oven belt minimum temperature or discard product. <br /> >_140°F out of oven. speed and temperature and Verify the oven temperature and belt speed is set <br /> record on Food Safety correctly. Check or repair the oven. <br /> Checklist. <br /> Equipment utilized at each CCP(Include type and quantity of each unit): <br /> CCP 1:Walk-in cooler(1), Prep sink or Sanitize sink of 3-comp sink(water thaw) (1) <br /> CCP 2:Walk-in cooler(1), Reach-in cooler(1-2) <br /> CCP 3:Oven(1-4)—Meat Sauce `{ `'{` `'{ { •R' 1 ANi' <br /> CCP 4: Hot Hold Unit(1)—Meat Sauce <br /> CCP 5. Oven(1-4)-Assembled pasta dish €`";` ' ' R`'°"1''_I `" """ <br /> ;.[tl{I:II( ,,11t:.-i P01111 <br /> HACCP—Pasta Steve Voels, Food Safety Manager f{\€'t 1'1+",,juiy$013 <br /> Pizza Hut steve.voels(a).pizzahut.com , , <br /> Confidential Proprietary Information, Pizza Hu, Inc. ,,,•;:."'A,a _. "ice l <br />