storage parameters and process steps

vegetables in chicken salad sandwich
1. wash tomatoes, cucumber and lettuce.
2. cut tomatoes into cubes, slice cucumber and tear lettuce into smaller pieces.

tomato's storage conditions
1. Freezer (0°F/-17°C ), 8-12 months
2. Refrigerator (36-40°F/2 to 4°C), 1 week

cucumber's storage condition
1. refrigerator (45 to 50°F/7 to 10°C ), 10 to 14 days at with high relative humidity.

*subject to chilling injury if held longer than about 2 days at temperatures below 45°F. At temperatures of 50F and above they ripen rather rapidily, the green color changing to yellow. This color change starts in about 10 days at 50F. It is accelerated if the cucumbers are stored in the same room with apples, tomatoes, or other ethylene-producing crops.

lettuce's storage condition
1. Refrigerator (36-40°F/2 to 4°C), 5-7 days

References
Oregon State University. (2007). CUCUMBER. Retrieved April 24, 2007 from http://food.oregonstate.edu/v/cucum.html

Process and the Parameters of making chicken salad sandwich

Process
1. Prepare all of the salad ingredients
~chicken to be cut into small cubes and cooked.
~tomatoes and lettuce to be washed and may be eaten raw, othewise one could drain them with hot water.
~eggs to be boiled, and diced.
~cheese to be cut into smaller pieces.

2. Combine them in a large bowl.
~mix well with myonnaise using a clean salad server.
~spread the filling on 2 slices of multigrain bread.

Parameters

Chicken
storage temperature and time of raw chicken:
1. Freezer (0°F), 1 to 2 days
2. Refrigerator (40°F), 3 to 4 months

storage temperature and time of cooked chicken:
1.Freezer (0°F), 3 to 4 days
2. Refrigerator (40°F), 4 months

Lettuce
storage condition of lettuce and salad greens
Refrigerator (36-40°F), 5-7 days

Tomato
storage condition of
1. Freezer (0°F), 8-12 months
2.refrigerator (36-40°F), 1 week

Eggs
storage condition of eggs in shells/ cooked eggs:
1.Refrigerator (40°F), 3-5 weeks/ 7 days

Cheese
cold foods like cheese should be kept cold at 40 degrees Fahrenheit or below.

Bread
The length of time that bread will keep depends on a number of factors including the ingredients used, temperature, humidity, storage container, and storage location.

*The Food Marketing Institute recommends using tuna salad, egg salad, and similar products within 3-4 days.

References
British Chicken. (2005). Storage. Retrieved April 18, 2007 from http://britishchicken.com/Storage.htm

Dietary Managers Association. (2005). Food Protection Connection Articles. Retrieved April 17, 2007 from http://www.dmaonline.org/fppublic/connect55.html

Chicken Salad

Strictly aerobic species of microorganism, such as Pseudomonas spp., are amongst the most common found in refrigerated foods.

the ingredients: chicken, cheese, tomato, lettuce, eggs

m/o related to chicken:
Listeria is a microorganism that can cause serious or fatal listeriosis infections in children, the elderly or those with weakened immune systems.
Healthy adults can experience symptoms including high fever, severe headache, nausea and diarrhea.

m/o related to lettuce:
Normally, leafy vegetables with a large surface area, such as kale and lettuce, together with those with parts which are difficult to access for adequate sanitization, such as cauliflower and broccoli, are highly prone to transmitting the pathogens responsible for food borne diseases unless a strict programme for the control of hygiene and of the critical contamination points during manufacture is adopted. The pathogen is most common in raw meats, raw poultry, dairy products (cheeses, ice cream, raw milk), raw vegetables, and seafood.

m/o related to eggs:
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.

If the egg has been improperly handled, you might experience the foodborne illness called salmonellosis.
You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.

m/o related to food handlers:
Food handlers are the primary source of contamination for microorganisms of the Staphylococcus aureus. This microorganism is common to cooked ready-to-eat foods, salads, meats and poultry products, custards, and high salt foods (like ham), and milk and dairy products.
Control of Staphylococcus spp. can be guaranteed by hygienic handling conditions and maintenance of the product below 10°C.

other hazards...
Physical Contamination occurs when objects such as hair, dirt, glass and metal fragments find their way into food, where they may cause a psychological trauma or a physical illness/injury. Poor ventilation, poorly maintained facilities and the use of broken or worn out utensils and equipment are typical causes of physical contamination.

· particles that break off from damaged dishware, machinery, packaging, unapproved can-openers, etc;

physical contaminants that come from careless employees, e.g. artificial nails and nail polish, gems from bracelets, earrings and rings, etc..

Food safety

Importance of food safety?
Annually, about 1.5 billion cases of food-borne disease outbreaks are reported, resulting in 3 million deaths globally.

What if food is not safe?
Food can potentially become contaminated physically, chemically, and microbially through improper practices from the time it is produced to the time it is consumed. Foodborne illnesses would happen. They can be classified under foodborne infection and foodborne intoxication.

Consequences of consuming unsafe food
Diarrhoea can occur and is dangerous because it can dehydrate your body, causing weakness and dizziness.

solution: drink safe fluids as often as possible. Start with water, clear soup, and weak tea. Soft drinks are also good because they contain sugar.

How to ensure food safety while dining out?
~Wash hands with warm, soapy water before eating.
~Ensure utensils, dinnerware, and food preparation areas to be clean. Servers should be tidy and plates, glasses, and cutlery should be free of spots and dirt as carelessness in the dining area indicates poor hygiene in the kitchen.

How to ensure food safety while cooking?
Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent.
~Avoid cross-contamination between raw and cooked food by not using the same utensils for preparing raw and cooked foods. Clean all utensils thoroughly with hot water after use. Another example of a way in which cross-contamination might occur in a refrigerator is by liquid dripping from raw meat or poultry on to cooked items.
~Keep hot foods hot and cold foods cold.
~Ensure a clean kitchen. Kitchen work surfaces should be regularly cleaned with hot water and detergent and kept free of pests.

Agencies that monitor food supply
CDC (Centers for Disease Control)
EPA (Environmental Protection Agency)
FAO (Food and Agriculture Organisation)
FDA (Food and Drug Administration)
USDA (U.S. Department of Agriculture)
WHO (World Health Oragnisation)

Induction package on april 2, 2007
group members:
Group Members
TAN YI LE
TEO XIAN MEI STEFENIE
WONG JIN LOONG
XIE WEILI
YONG YING

~to submit a type-written report (maximum 3 pages excluding the templates) to the Managing Director on the identified CCPs, with justifications, and recommend ways to further ensure the safety of the product.
~report, together with the filled HFLA and HACCP templates, to be in his Digital Drop Box by 5 April 2006, 5 pm