Hands-on practice with HACCP implementation...
Using examples in Chapter 3 of your text and examples in handouts,
A. Using a company recipe for a fish dish, prepare a standardized recipe using the
following format. Prepare a flow chart for product preparation and record temperatures.
Place CCP's in the proper places.
| Quantity | Product | Servings | CCP | Procedure | ||
B. Design a temperature monitoring form for a refrigeration unit and a dishwashing unit.
C. Design an inspection form for your kitchen. The text gives an example of an inspection
format that is acceptable for a food safety (HACCP) model.
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Last Updated May 13, 1998 by Stewart Enterprises - Kathy and Doug Stewart