need help on rewriting case study wk 3 Quality Control
1. If you were Christina, how would you design a process control plan to ensure that these requirements were met?
1- Using the seven principles from the Hazard Analysis and Critical Control Points (HACCP), Christina should map the process with a flow chart to identify all possible control points. Through the data in the flowchart she needs to identify critical control points which will identify the points in that potential hazards can be identified and controlled or eliminated. She needs to establish critical limits for each of the identified control points that will identify the standards or operating range in which the food can be safely processed. There will have to be procedures established to determine when the cooking temperatures should be monitored.
2. Design specific forms or “standard operating procedures” that you think would be helpful in implementing your plan, specifically for the example of hotdogs.
2-For developing Standard Operating Procedures (SOPs) in preparing a food item like hot dog, based on HACCP Principles, one has to adopt “Process 3” which relates to“Complex Food Preparation” as given in HACCP Manual for “Operators of Food Service and Retail Establishments”.
The SOPs document for preparing hot dogs is as follows:
SOPs for Cooking and Storing Hot Dogs
Purpose: To avert illnesses caused by food-borne bacteria and parasites by cooking and storing hot dogs at suitable temperatures.
Scope: This procedure is vital for those who prepare food in restaurants.
Key words: Temperature, storage, cooking, reheating.
1. Provide proper training to employees of restaurants to use these SOPs.
2. Follow HACCP Manual whenever required.
3. Employees should ensure that the received hot dogs have temperature between 40 degrees Fahrenheit (F) and 34 degrees F.
4. The hot dogs must be stored in a temperature range of 34-40 degrees F.
5. While cooking, the hot dogs must be warmed to 145 degrees F temperature, within a time frame of 30 minutes after putting on the grill.
6. The unserved hot dogs should be wrapped properly and kept refrigerated immediately and these must attain a temperature of 40 degrees F or less inside 4 hours.
7. The stored hot dogs have to be reheated to an internal temperature of 165 degrees F inside 20 minutes and for a single time only.
Corrective Action: Warn and retrain any employee who is not adhering to these SOPs.
Verification and Record Keeping: The manager should physically monitor the work of the employees from time to time and make sure that a daily log of storing, cooking and reheating temperatures is correctly maintained.
DATE EXECUTED: _____________________ BY: ____________________________
DATE REVIEWED: _____________________ BY: ____________________________
DATE REVISED: _____________________ BY: ____________________________
How might the process control plan have to be modified to deal with handling ground, uncooked meat, such as hamburger or pork sausage, keeping in mind that the risk of bacterial contamination is much higher for such products?
3-Handling uncooked meat, the risk for bacteria is much higher. When interacting with such products as hamburgers and pork sausage cross contamination is another factor of risk. To modify the process control plan, one must follow rigorous sanitation. Washing of hands thoroughly before, while, and after handling meat products. Being able to recognize proper hygiene will be vital in the success of preventing bacteria from spreading. Also, controlling the temperature as the bacteria may not withstand neither extreme cold or heat. There also may be chemicals that may be used to prevent the spread of contamination. Keeping the raw meat isolated is highly important as we do not want to risk contamination. Making sure that the environment where the item is stored can become a vital factor as we want to ensure proper handling. If all possible being able to test the product for the bacteria will be essential in dealing with the meat product. The control plan should be very much intact, but when dealing with a sensitive product sanitation is a key factor.
How to Write a Report
Analysts must report their work, usually in writing. A skilled writer does their best to impress their readers favorably with clear, understandable, but concise information that can be “digested” quickly and easily. Writing in this fashion also helps in preparing oral presentations. Follow the three rules given below for all reports for this course.
1. Imagine your audience, and write “to” them, not “at” them. Ensure you’re using plain language, and explain acronyms or terms that may not be well-known. In this course, address your reports to your instructor and assume they may not have a background or understanding of the methodology and skill sets you have. Your reader relies on you for clear explanations and concise details to understand what you’re doing, what your findings are, and what you recommend as actions to correct the problems.
2. Be thorough and brief. Include all the required sections (discussed below) and incorporate creative and critical thinking when assessing the possible causes and potential solutions. Write a first draft, then edit carefully for redundancy, wordiness, clutter, etc.
3. Organize for readability into an understandable and logical format. A format will be provided at the end of this guide.
Sections of the Report
1. Background. Describe in a solid paragraph the situation that is currently being assessed in the problem. Be specific, and use bullet statements to highlight problem areas from the text.
2. Analysis and findings. This section gives the reader information necessary to understand or appreciate the current state of the process, and set the foundation for the next sections of the report. It puts things in focus by providing background and perspective. Assess these areas in short, succinct, but detailed sentences, and express possible reasons for these conditions to exist.
This section answers the following questions:
· What are all of the potential problems mentioned in the text?
· What are the possible causes for the current situation? Again, be creative! Think outside the box and as an objective analyst. Place yourself into the role as detective and consultant.
· What tools/techniques/methods would you use to identify, and possibly quantify/qualify, those issues?
Tips: Avoid using first person language “I,” “me,” etc., – you are the one presenting the information, so it is not necessary to include such language in the report. Present your objective analysis to the issues involved, and present them directly to the customer – me! This section should cover all of the problems, potential causes and ways to identify/measure/quantify/qualify the issues. What concepts from the chapter the study is based on would you use to accomplish these actions?
3. Recommendations. This section answers these questions:
· What tools/techniques/methods would you use to propose possible solutions to reduce or eliminate the problems?
· What tools/techniques/methods would you use to turn solutions into long-term, sustainable processes?
· These should be based on the tools/methods that are presented in the chapters from where the case study is drawn from. In other words, if the case study is from Chapter 6, you MUST use the tools/methods from the chapter, AND incorporate some of the other tools from previous chapters (if applicable) to your analysis and recommendations.
· How would you design and monitor the proposed solutions long-term?
Present your solutions as recommendations! Remember – you’re just the consultant and NOT the owner! Your job is to point out what you’ve observed, what may be possible causes for the conditions, and how to possibly fix them using the methods from the chapter and from previous chapters. Think “how would I fix this?” but present it in your report as a recommendation.
Also, provide what you think the outcome would be (how things would change) if the recommendations were initiated. These can be simple bullets and sentences – nothing fancy. Finally, what would you recommend to keep the solutions viable for the next year or two? What would you use to monitor the processes to ensure the solutions were being followed? Would you use data? Checklists? That sort of thing. Again, be creative!
4. References. Cite the text and any outside resources you may have used to compile your report.
Using only the text is boring, but I won’t deduct points for it since that’s your major source of info. However, I would really like to see you branch out some and get at least one other external source that helped you with the solutions and recommendations.
5. General guidance. Papers should have:
· A cover page in APA format
· NO RUNNING HEADERS
· Page numbers are optional
· Title of the paper will be the name of the Case Study
· 1” margins
· 12-point font
· A minimum of 1-1/2 to 2 pages of WRITTEN NARRATIVE for EACH PROBLEM
· Does not include cover page or references
Follow the instructions and you should easily meet these requirements. Report format:
Provide brief synopsis of the problem as presented in the text. Background should be: single-spaced, a solid paragraph (5-6 sentences), bullet statements may be used to highlight problem areas.
Analysis and findings
Single-spaced, with proper paragraphs! This is a narrative report, similar to a term paper. Make sure you break up your analysis into separate sections covering the problem areas identified in the problem/background. Each section should be a solid paragraph or two that answers the questions in the text.
DO NOT make your analysis a Q&A format. DO NOT restate the text questions. Use the questions as lead-in sentences to the analysis/findings. Ensure you cover all areas of the problem, analysis and the findings from the Excel file (if any) in your analysis.
Be creative, but critical. Logical assumptions may be made, but should stay within the scope of the question. Envision yourself as an inspector and visualize what is going on, and using creative thinking, what would some of the logical assumptions based on the scenario be? Use this as your basis for evaluation of the problems and recommendations for improvement.
Same as Analysis section, however, this should be a little more detailed as to how you would monitor and maintain the solution recommendations. Two or three paragraphs for each problem area would be acceptable. Recommendations should be relevant to the problem area. What tools/methods would you use to establish a long-term solution to the problem? What would you recommend as monitor tools or data collection/monitoring of the process? These can be simple, but related to the concepts in the chapter from which the problem/study is found.
References should be on a separate page and in APA format. Format can be found online.
It is encouraged to use external sources for your assignment. This is not necessary, but encouraged.