Eliminate the risk or reduce it to a safe level

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Reference no: EM133811873

Question 1: Write a quality standard for the raw materials as well as create a hazard analysis for the ingredients and preparation methods that follow the flow of food from purchasing to service. Assume you will be serving 50-60 guests.

Define quality for your recipe, identify the desirable sensory attributes for those foods and evaluate the food according to the attributes identified.

Prepare a HACCP analysis for that recipe assessing relevant stages in the flow of food. Need solution, Order Now!

Once you have identified potential risks, you will identify critical control points and critical limits to eliminate the risk or reduce it to a safe level.

Assess how the critical points and limits will be monitored and why product standards are necessary for producing quality food and how they relate to developing a HACCP plan.

Identify allergens or possible food intolerances. Using your menu from the week four assignment, identify possible sources of cross-contamination from other menu items.

For evaluating allergens, explain what an allergy and intolerance is, identify tactics to minimize harm from allergies, identify a product that could be used to replace an identified allergen, and describe any responsibilities of foodservice operators to guest with allergies.

Reference no: EM133811873

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