The paper "Kitchen Operations - Ensuring the Safety of Food" is a great example of an assignment on management. TYPE PREPARATION (minimum) PROCESSING(minimum) COOKING (minimum) strength time (hrs) total process time (hrs) time (min) temperature (F) Beef Pie 60 60 2:20:50 7:45 5:45 30 30 145 145 Guinness Pie 60 : 45 5:45 30 145 Beef Pie 60 1:20 5:45 30 145 Guinness Pie 60 : 40 5:45 30 145 revision date: Corrective Actions for CCP The corrective actions chosen should be effective thus these corrective actions should be able to eradicate the hazard or decrease it to a level that is harmless and acceptable. These corrective actions should be sensible and should make sure that Guinness and beef pie are safe to eat. Wherever there was a deviation from critical points during beef and Guinness pies cooking, corrective action should be taken.
Hence the corrective action ought to include formation and correction of the source of non-compliance, establishing the methods of disposing of the beef and Guinness pies, that did not comply and a record of any corrective action that was taken should be recorded. Precise corrective actions ought to be developed early for each CCP and should be in the HACCP plan. The HACCP plan is supposed to identify what ought to be done in case there is variation, those who should execute the curative actions, and that documentation will be developed and maintained in case an action is performed.
People with knowledge about the process, product, and HACCP plan should be the ones responsible for oversight of counteractive actions. Suitably, specialists may be consulted when reviewing existing information and also in aid when deciding on how to do away with products that are non-compliant. During cooking, it was recommended that QA should refuse or hold beef or Guinness pie until the time that the correct temperature is finally achieved.
This was dependant on time or temperature deviation. Also, the QA will take a step in identifying the cause of the deviation and try to prevent any possible reoccurrence. The corrective actions for other CCPs were developed and attached to the plan for HACCP (Joan 1995). In case a deviation occurred, kitchen staff (where beef and Guinness pie are being produced) should follow the corrective action plan, and eventually, the corrective action log should be used to enable the creation of records of their actions. The Log forms for Corrective action were kept at CCPs for an employee to use immediately he/she discovers the deviation for recording. Before serving, that is, beef or Guinness pie, the establishments reviewed all records involving the cooking of these products.
Still, they were documented according to this section and this was to make sure that completeness, determinations of critical limits included were met and were found to be suitable, so actions to correct the deviations were done. Checks involving serving and refrigeration verification were completed soonest when beef or Guinness pies, being the finished products were kept for storage or some served.
HACCP coordinator reviewed the results arising from the monitoring and confirmation checks that had taken place. For the deviations from critical limits that were there, curative Action Logs were reviewed to ensure that the necessary planned responses took place. When everything was okay and records available were complete, and it was ascertained that establishments controlled the product (beef or Guinness pie) production, through its own HACCP system, the review form for serving and storage was signed by the HACCP coordinator.
Joan, K 1995, “The HACCP Food Safety”, Viewed 25 June 2009,
Suffolk, C 2001, ‘Industry Guide to Good Hygiene Practice,’ Markets and Fairs Guide, Viewed 25 June 2009,