Week 2 Individual Project 1

Deliverable length: 200 -250 words

Course Objective(s):

  • Identify the proper methods for thawing, cooking, holding, and reheating food items.
  • Discuss the importance and method of rapid cooling.
  • Identify the methods for controlling foodborne illness.
  • Describe methods of cleaning and sanitizing.

The hazard analysis and critical control point (HACCP) approach is a food safety management system that focuses on the control of hazards through the food flow other than just sanitation. These actions, critical control points (CCP) such as times and temperatures, are required to prevent or eliminate a food safety hazard, or reduce danger zones to acceptable levels.


The new owners of Mario’s Italian Restaurant have decided that all of their recipes must have time temperature controls built into their existing recipe base to reduce the possibility of an outbreak of food-borne illness. They have given you their secret recipe (below) for their meat-based tomato sauce known as Bolognese sauce.

Answer the following questions as part of your response: 

  • Using the Bolognese sauce recipe with identified the cooking, cooling, times and temperatures.
  • Describe 4 approved methods for safely defrosting foods.
  • What steps must be taken if food is defrosted in a microwave? Why?
  • Describe the proper cooling method.
  • On the day of service, the Bolognese sauce is to be reheated and hot held for service. Again, what are the time and temperature controls?
  • Make sure to include time and temperatures for all processes, and explain how these methods reduce the incidences of food-borne illnesses. Rapid chilling, labeling, and storage must take place.

Bolognese Sauce


4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil

1 large onion, minced

2 carrots, in small dice

2 large celery ribs, in small dice

1⁄2 lbs. ground chuck (frozen)

1⁄4 lb. prosciutto, minced

3⁄4 cup white wine

3 cups whole milk

1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender

1⁄4 teaspoon freshly grated nutmeg, more to taste

salt & freshly ground black pepper


1. Defrost ground beef.

2. In a large skillet, heat the butter and oil over moderately low heat.

3. Add the onion, carrot and celery and sauté until the vegetables are soft, 10 to 15 minutes.

4. Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.

5. Stir in the prosciutto.

6. Add the wine and simmer until most of the wine has evaporated.

7. Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.

8. Add the tomatoes, nutmeg and salt and pepper to taste.

9. Cover partially and adjust the heat to maintain a bare simmer.

10. Cook 4 hours, stirring occasionally.

11. Cool. Hold refrigerated until needed.

For service

12. Reheat sauce

13. Add the remaining 1 1/2 cups milk in 3 batches. Allow each addition to be absorbed before adding more.

14. Taste and adjust the seasoning.

15. Hold in Bain Marie.

Please submit your assignment.

You will be graded on the following:

Individual Project Grading Rubric

Format: Adherence to deliverable length, proper grammar, and APA format.


Content: Content meets requirements and is an obvious response to the assignment details.


Support: Ideas are supported with examples and evidence.


Knowledge: A clear understanding of course material is demonstrated.


Accuracy: Information is accurate with no factual errors.