HACCP Heat Project Handout
Culinary Arts & Food Safety
HACCP & Safe Heat Presentation Project
Food Protection Manager Standards • Critical Control Points • Thermal Lethality
Student:
Period / Date:
Scenario / Dish:
The Kitchen Challenge
You are the Executive Safety Manager for a commercial food operation. You must develop and present a 7-Slide Google Presentation showing how to safely execute a complex multi-ingredient dish or catering meal. Your slide deck must seamlessly fuse the 7 Principles of HACCP with mandatory FDA/USDA thermal endpoints, thermometer calibration, and temperature control.
Requirement A: HACCP System
Identify specific biological hazards (e.g., Salmonella, C. perfringens), establish measurable Critical Limits, define real-time monitoring routines, and log corrective actions for thermal failures.
Requirement B: Cooking & Holding Temps
Integrate exact internal cooking temps (165°F, 155°F, 145°F, 135°F), probe thermometer placement, resting periods, the 2-stage cooling procedure, and hot-holding limits (≥135°F) throughout your dish workflow.
Choose One Real-World Kitchen Scenario for Your Presentation:
Option 1: Food Truck
Crispy Buttermilk Chicken Sandwich & Ground Beef Sliders combo.
Option 2: Banquet Catering
Rosemary Roast Turkey Breast with Stuffed Pork Tenderloin & Gravy.
Option 3: School Cafeteria
Seasoned Ground Beef Taco Bar with Hot Queso Dip & Refried Beans.
Required Google Slides Structure (Minimum 7 Slides)
16:9 Landscape • High Contrast Visuals
Slide 1: Title & Kitchen Profile Intro
Dish name, restaurant/catering scenario, culinary crew names, and executive statement on food defense and sanitation.
Slide 2: Flow of Food & Hazard Analysis Principle 1
Flowchart from receiving to service. Map 3 specific hazards (biological pathogen, physical, cross-contact allergen).
Slide 3: CCPs & Critical Thermal Limits Principles 2 & 3
Designate cooking as CCP #1. Provide exact required internal temperatures (e.g., 165°F for poultry) and mandatory rest times.
Slide 4: Monitoring Tools & Calibration Principle 4
Thermometer selection (bimetallic stem, thermocouple, probe placement in thickest part) and ice-point calibration procedure (32°F).
Slide 5: Corrective Actions Under Pressure Principle 5
What happens if the internal probe reads 148°F on poultry? State immediate corrective actions, reheat steps, or disposal criteria.
Slide 6: Holding, Cooling & Record Keeping Principles 6 & 7
Hot holding specs (≥135°F), 2-stage cooling curve (135°F → 70°F ≤ 2 hrs, 70°F → 41°F ≤ 4 hrs), and temperature log sheet layout.
Deliverable: Google Slides Link with "Anyone with link can comment" + 3-minute oral presentation.
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Culinary Reference & Presentation Evaluation
Must incorporate standard FDA Food Code values into your slide diagrams.
Total Value: 100 Points
Minimum Internal Cooking Temperatures (15-Sec Dwell Time) TDZ: 41°F - 135°F
165°F
Poultry & Reheats
Chicken, turkey, stuffed pasta
155°F
Ground Meats
Beef, pork, mechanically tenderized
145°F
Whole Cuts & Seafood
Steaks, chops, fish (+3 min rest)
135°F
Hot Holding & Veggies
Grains, beans, hot buffet line
Pre-Submission Quality Checklist (Self-Audit Before Presenting)
Slide deck has exactly or at least 7 slides in proper sequential order.
Exact internal temperature degrees (°F) are explicitly labeled on cooking slides.
All 7 HACCP principles are clearly identified by name and applied logically.
Thermometer calibration method (Ice Point 32°F) and probe placement are diagrammed.
A clear biological pathogen (e.g., Salmonella) is linked to the chosen recipe.
The 2-stage cooling process curve (135°F → 70°F → 41°F) is visually depicted.
Corrective action is practical, actionable, and complies with health department codes.
Google Slides permissions are set to "Anyone on domain with link can view/comment".
Project Assessment Rubric Graded on depth, accuracy, and professional delivery
| Criteria | Exemplary (25-23 pts) | Proficient (22-19 pts) | Developing (≤18 pts) |
|---|
| HACCP System Mastery 7 Principles Applied | Flawless identification of CCPs, realistic monitoring frequencies, detailed corrective actions, and verifiable log sheet template. | All 7 principles present; 1 minor gap in monitoring frequency or corrective action specificity. | Missing 2+ principles; CCPs misidentified or confused with standard SOPs. |
| Cooking Temperatures & Food Science Thermal Safety | 100% accurate internal temperatures for chosen meats; thorough probe calibration steps, resting rules, and 2-stage cooling model. | Temperatures are correct; minor oversight in resting period, cooling timeframe, or calibration explanation. | Inaccurate temperature benchmarks stated (>5°F error) or Temperature Danger Zone misdefined. |
| Real-World Scenario Execution Menu & Workflow | Recipe flow is highly authentic to food service operations; hazards are specific to real ingredients (not generic). | Realistic commercial scenario; hazard analysis is clear with minor gaps in kitchen logistics. | Generic scenario lacking specific ingredient steps; disconnected from real commercial kitchen flow. |
| Slide Design & Oral Delivery Presentation Polish | Clean visual hierarchy, high-contrast readable slides (≥24pt font), compelling visuals/icons, confident 3-min presentation. | Legible, well-formatted slides; solid presentation pace with minor reliance on reading directly from slides. | Cluttered slides, text walls, font too small, poor contrast, or presentation significantly under/over time. |
Presentation Date: Google Slide Link Submitted:
Score: ____ / 100
Food Safety & Sanitation Curriculum • HACCP Project Assignment Page 2 of 2
