Scenario Two

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 ¹³

Wild Rice Tuna Salad:

1 cup cooked long grain rice.

1 cup cooked wild rice.

1/4 cup chopped onion.

1/3 cup mayonnaise.

1/3 cup Land O' Lakes light Sour cream or dairy sour cream.

1 stalk (1/2 cup) celery, sliced diagonally.

1 (2 ounce) jar diced pimiento, drained.

1 teaspoon dried dill weed.

2 tablespoons sweet pickle relish, drained.

2 tablespoons vinegar.

1/4 teaspoon hot pepper sauce.

1 (6 1/8 ounce) can tuna, drained and flaked.

4 ounces (1 cup) Lano O'Lakes Colby Cheese, Julienne.

In large bowl stir together all ingredients except tuna and cheese. Gently stir in tuna and cheese. Cover; refrigerate at least 2 hours. Yield: 6 servings. Nutrition information (1 serving): Calories 300; Protein 15 g; Carbohydrate 21 g; Fat 17 g; Cholesterol 35 mg; Sodium 340 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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