Hazard Analysis for the Little Sprouts

The Little Sprouts Pre-school and Elementary school is located in a suburban area and the (~50) children who attend are aged 3-8 years of age. The school has its own kitchen, with limited storage and cooling space (one freezer and one industrial size refrigerator).

The facility prepares most menu items on site, and also receive some items from a central Commissary kitchen, that serves other camps and schools in the area. On occasion they can purchase Assembly/Serve and Ready-Prepared items, but because they are more expensive, they need to keep those items limited.

The school employs a Chef, a sous-chef, and two other staff that both help in the kitchen with simple prepping (chopping, thawing, etc) as well as cleaning and sanitizing.

The hours of the school are 9 am- 3 pm and lunch, the only meal served on site, is from Noon-1:30 pm. The school also sends meals to a neighboring school which does not have a kitchen to prepare meals, but has re-heating equipment.

1. (5 points) What are some considerations in conducting the Hazard Analysis for the “Little Sprouts” school? Consider Suppliers, Personnel, Customers, Inventory, Flow of Food (ReceivingàService), Equipment/Equipment Capacity?

1. 2.     (5 points) Evaluate the Menu Mix by looking at each Menu item and its recipe and categorize the menu items as Simple/No bake, Same Day or Complex. Keep in mind that they can fall into more than one category.

(10 points) Identify any potential hazards, (including allergies). Be specific regarding any Pathogen pathogens.

(10 points) Note the CCPs for the 10 Recipes under the School Menu Mix. For the recipes that are linked to the USDA, the CCPs are noted in the recipes. Make sure, however that you also check the “Notes” below each recipe regarding Serving guidelines, as they may incorporate additional CCPs.

1. 3.     (10 points) Then by focusing only on the Pot Roast Recipe: Indicate the correct times and temperatures on the Recipe
2. (10 points) Prepare a Flow Chart from Receiving to Serving, separating out all the ingredients, as necessary.

You can use Word, PPT, other design program or app e.g. Creatly, Miro, Draw, https://app.diagrams.net/

1. 5.     (20 points) Complete the Hazard Analysis template and decide on CCPs
2. 6.     (20 points) Complete the HACCP Plan Summary template
3. 7.     (10 points) Unfortunately, several of the Little Sprouts’ students and staff, have come down with symptoms of diarrhea, vomiting and fever. Some food samples have been sent to the health department for laboratory analysis. Can you identify some potential pathogen(s) that could be the cause of their symptoms?  After performing this HACCP analysis, can you consider some steps that could be improved for the food safety of the Little Sprouts School customers?