Reference no: EM133808808

Question 1: Identify challenges related to operations and production within the foodservice industry.
Question 2: Analyze the components of a recipe and interrelationship of ingredients and preparation methods.

Through the first six weeks, the content has provided a multitude of descriptions and quality specifications for a variety of materials, culminating in food preparation equipment this week.

Assignment Instructions
For the assignment, you will use the recipe you presented in the week four discussion forum and 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.

Note: This is the recipe you modified in week four, not the recipe you presented in your introduction.

The essay should include at least the following elements:

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

Prepare a HACCP analysis for that recipe assessing relevant stages in the flow of food.

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.