Scenario One - Level One

Hands-on practice with HACCP implementation...

Using examples in Chapter 3 of your text and examples in handouts,

A. The recipe for Pasta Romanoff follows. Prepare a standardized recipe for Pasta Romanoff using the following format. Prepare a flow chart for product preparation and record temperatures. Place CCP's in the proper places.

Healthy Eating With Pasta, Beans & Grains ¹²

Pasta Romanoff:

8 ounces (2.5 Cups) uncooked dried medium pasta shells.

2 tablespoons Land O'Lakes Butter.

2 cups broccoli florets.

1/4 cup chopped onion.

4 ounces cooked ham, julienne.

1(8 oz.) Carton (1 cup) Land O' Lakes Light Sour Cream or dairy sour cream.

1/4 cup freshly graded Parmesan cheese.

teaspoon garlic salt.

1/4 teaspoon coarsely ground pepper.

Freshly grated Parmesan cheese, if desired.

Cook pasta according to package directions. Rinse with hot water; drain. Place in serving bowl. Meanwhile, in 10 inch skillet melt butter until sizzling; add broccoli, onion, and ham. Cook over medium heat, stirring occasionally, until broccoli is crisply tender (4-5 minutes). Add broccoli mixture to pasta. In same skillet stir together Light Sour Cream, 1/4 cup Parmesan cheese, garlic salt, and pepper. Cook over medium heat, stirring constantly, until heated through (1 to 2 minutes). Pour over pasta mixture; toss until well coated. Serve with Parmesan cheese. Yield: 6 servings. Nutrition information (1 serving): Calories 270; Protein 13 g; Carbohydrate 34 g; Fat 9 g; Cholesterol 30 mg; Sodium 530 mg.

Quantity	Product	Servings			CCP	Procedure

B. Design a temperature monitoring form for a refrigeration unit and a dishwashing unit.

C. Design an inspection form for your kitchen. Use a format that is acceptable for a food safety (HACCP) model.

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