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Assume you do your weekly grocery shopping on Sundays, and you're planning on serving
hamburgers for dinner on Thursday. What safety procedures would need to be in place from the
time you purchase the ground beef on Sunday until it shows up as a hamburger on your plate on
Thursday evening? Based on the first 3 principles of HACCP, how can you ensure that the
hamburgers are safe to eat on Thursday night?
1. Conduct a hazard analysis, i.e. identify the potential hazards.
2. Determine the critical control points, i.e. identify points at which risks can be eliminated.
3. Establish critical limits, i.e. identify control points that can be measured to ensure food safety.
Hint: to answer this question, follow the example with the pasteurized eggs posted on the HACCP page.

Sagot :

annyksl

It is important that when buying hamburgers, you make sure they are well packaged and refrigerated.

In addition, you must take the following steps to ensure food safety:

  • Buy the hamburgers last, after you've bought the other stuff.
  • Place the Hamburger in a separate bag from the other foods.
  • When you leave the supermarket with the hamburger, go straight home.
  • Wrap the burger in aluminum foil or plastic for refrigeration.
  • Refrigerate the burgers at 0ºF until they are ready to be cooked.

How do ensure the food safety of the hamburger during its cooking?

  • Do not leave the burgers at room temperature for more than two hours.
  • Do not partially bake the burgers, leaving them rare.
  • Bake the burgers completely at a minimum temperature of 160ºF.
  • Keep them warm to 140ºF while they are being consumed.

Freezing and cooking at high temperatures is important for hamburgers to maintain adequate food safety for consumption. That's because freezing and cooking prevent the proliferation of bacteria that can cause food infections.

Learn more about food infection:

https://brainly.com/question/17732795

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