Ch 8 Case Study Maria, an owner/Operator of a family restaurant, realized that she needed to do more to keep her place safe. That meant taking charge of food safety in a more formal way than before. It was time to develop a food safety management system. Though she hadn’t had any formal training in HACCP, she wanted to develop a HACCP plan for her operation. Maria began by reviewing her menu to identify CCPs for each menu item. Most dishes on the menu were grilled items that were prepared, cooked,and then served. Maria determined that risks to these items could best be controlled through cooking, so she identified cooking as the CCP. Next , she identified critical limits for each CCP. For grilled hamburgers, she determined that cooking them to 155 F. for 15 sec. Would reduce pathogens to a safe level. For grilled chicken, she knew it was necessary to cook it to 165 F. for 15 sec. Maria decided to monitor the critical limits by having cooks press on the meet with their fingertips to c

Answer:

Explanation:

A food safety management system is a group of practices and procedures intended to prevent foodborne illness.

Monitoring the critical limits of the dishes is the correct thing done by Maria as she decided to monitor critical limits by having cooks press the meat with the fingertips.

Maria did right to monitor the critical limits of the dishes as she decided to monitor critical limits by having cooks press the meat with the fingertips for checking the doneness. Moreover, earlier she realized that she needed a safety program for her restaurant which was another correct thing done by Maria.

Maria was supposed to identify which step needed to be monitored carefully, not only the final step. In this type of procedure, monitoring should be done step by step and it should always be verified that the system will work or not before putting the system into practice so the first thing she did wrong was that she didn’t test the system.

The last thing she did wrong ended up deciding that the HACCP program is not necessary for her business.

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Maria decided to monitor the critical limits by having cooks press on the meat with their fingertips to check for doneness. As an additional safeguard, she required cooks to cut open product to check the color for doneness. Maria knew she needed to identify a corrective action for products that had not been cooked enough. She decided that if the meat did not feel right, or if the color inside was not correct, cooks needed to keep cooking the meat. Maria knew that record keeping was often part of a HACCP program, but she wasn't sure what types of records to keep. She ended up deciding that they really weren't necessary for her operation.

What did Maria do correctly?

What mistakes did Maria make?

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