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Step Hazard CCP Risk Level Control Measure Test For Control: Haccp Plan Product Name: Apple Muffins

This HACCP plan outlines the hazards and control measures for producing apple muffins. Raw ingredients like apples, eggs, and milk pose biological and physical hazards if not properly received, stored, prepared, cooked, served, cooled, reheated, and referenced. The plan identifies critical control points during storage, cooking, serving, and reheating to control temperature, time, and cleanliness risks.

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Riva Nain
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421 views3 pages

Step Hazard CCP Risk Level Control Measure Test For Control: Haccp Plan Product Name: Apple Muffins

This HACCP plan outlines the hazards and control measures for producing apple muffins. Raw ingredients like apples, eggs, and milk pose biological and physical hazards if not properly received, stored, prepared, cooked, served, cooled, reheated, and referenced. The plan identifies critical control points during storage, cooking, serving, and reheating to control temperature, time, and cleanliness risks.

Uploaded by

Riva Nain
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HACCP PLAN

Product Name: Apple Muffins

Step Hazard CCP Risk Control Measure Test for control


Level
2 Deliver raw ingredients: Low Check the expiration date, Visual checks.
RECEIVING condition of ingredients on arrival Expiration date
Biological hazard for raw ingredients; and store at a correct temperature Refrigerate fruits 32- 55°F
for apples - lactic acid bacteria, Eggs 35- 40°F
Alicyclobacillus acidiphilus, A. Milk below 40 °F
acidoterrestris, acetic acid bacteria,
Acinetobacter, Clostridium
pasteurianum and members of the
Enterobacteriaceae Family such as
coliforms, E. coli, Klebsiella and
Salmonella, and various fungi (yeasts
and moulds).
For eggs – Salmonella
For milk – vegetative pathogens

Physical hazard for dry or non-


perishable goods;
Flour, nutmeg, baking powder, sugar,
shortening, cinnamon
3 Storage of raw ingredients CCP Medium Store at correct temperature and Keep the apples in the crisper
STORING position in the fridge. inside the fridge.
Store the egg in the egg tray inside
the fridge.
Keep the milk in a shelf inside the
fridge.
5 Physical hazard Low Check the expiration date, Visual check.
PREPARING Mixing ingredients conditions of the ingredients and Expiration date
Sift together: flour, salt, baking powder, the cleanliness of the equipment to Apples – molds, rotten
sugar, cinnamon & nutmeg. be use. Eggs – cracks
Blend together: egg, milk, shortening, Milk- unpleasant smell, color,
and add dry ingredients. chunks or lumps
6 Physical hazard CCP High Remember to preheat oven to Visual, time, and temperature
COOKING Over baked 400°F checking
Unbaked Check the time. Bake for 25
Temperature minutes or until golden brown
Time
7 Physical hazard CCP High Check the temperature of the food Visual and temperature check.
SERVING Biological hazard: Pathogenic E. coli, and cleanliness of the equipment to
Salmonella spp., L. monocytogenes use in serving.

8 Physical hazard Low Freeze: wrap in foil or freezer Visual and temperature check.
COOLING Biological hazard: Pathogenic E. coli, wrap, or in freezer bags.
Salmonella spp., L. monocytogenes Label the packages with name of
the recipe and put expiration date.
Baked products should be stored at
0°F or lower. Muffins can be stored
frozen for up to 3 months.
9 Biological hazard: Pathogenic E. coli, Low Microwave: (High) 30 seconds for Visual and temperature check.
REHEATING Salmonella spp., L. monocytogenes every muffin.
Conventional oven: (foil-wrapped)
350°F 10- 15 minutes.
REFERENCES:

https://www.researchgate.net/publication/286180415_Microbiology_of_apples_and_apple_products_and_related_health_hazards
http://agriculture.vic.gov.au/agriculture/livestock/poultry-and-eggs/poultry-legislation-regulations-and-standards/food-safety-for-egg-producers/food-safety-for-egg-producers-
incorporating-the-food-safety-management-statement
https://www.slideshare.net/geethuvavachi/haccp-milk-industrypasteurization
https://extension.umaine.edu/publications/4135e/
https://hgic.clemson.edu/factsheet/safe-handling-of-milk-dairy-products/
https://www.choice.com.au/home-and-living/kitchen/fridges/articles/loading-a-fridge#milk
https://www.thekitchn.com/the-best-place-to-store-eggs-in-the-refrigerator-kitchen-facts-217335
https://www.leaf.tv/articles/how-to-know-if-an-apple-is-bad/
https://www.littlethings.com/how-to-tell-if-eggs-are-bad/5
https://www.wikihow.com/Tell-if-Milk-is-Bad
https://www.fda.gov/downloads/food/guidanceregulation/fsma/ucm517402.pdf
https://www.quakeroats.com/cooking-and-recipes/content/baking-101/muffins/storage-and-freezing-muffins.aspx

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