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You Need to Create a HACCP Plan for the Following: Storing Raw Beef Making Peanut Sauce (allergy) Grilling Shrimp (cooking Procedure

Problemas

You need to create a HACCP plan for the following: Storing raw beef Making peanut sauce (allergy) Grilling Shrimp (cooking procedure and allergy Hot holding soup for daily service Checking in fresh fish on a truck order Frying fresh chicken tenders for kids menu

Roztwór

Álvaro veterano · Tutor durante 10 años
Weryfikacja ekspertów
4 (140 Votos)

Respuesta

### 1. Store raw beef at or , use color-coded cutting boards, and store in sealed containers.### 2. Use dedicated equipment, label clearly, and train staff on allergen awareness.### 3. Cook shrimp to , use separate grill tools, and train staff on allergen and cooking procedures.### 4. Maintain soup at , use insulated containers, and monitor temperature.### 5. Check delivery for freshness, store at immediately, and use FIFO rotation.### 6. Cook chicken to , use separate fryer, and monitor fryer oil condition.

Explicación

## Step 1: Storing Raw Beef### **Critical Control Points**: Temperature control, cross-contamination.### **HACCP Plan**: Store raw beef at or , use color-coded cutting boards, and store in sealed containers.## Step 2: Making Peanut Sauce (Allergy)### **Critical Control Points**: Allergen control, cross-contamination.### **HACCP Plan**: Use dedicated equipment, label clearly, and train staff on allergen awareness.## Step 3: Grilling Shrimp (Cooking Procedure and Allergy)### **Critical Control Points**: Cooking temperature, cross-contamination, allergen control.### **HACCP Plan**: Cook shrimp to , use separate grill tools, and train staff on allergen and cooking procedures.## Step 4: Hot Holding Soup for Daily Service### **Critical Control Points**: Temperature maintenance, contamination.### **HACCP Plan**: Maintain soup at , use insulated containers, and monitor temperature.## Step 5: Checking in Fresh Fish on a Truck Order### **Critical Control Points**: Quality control, contamination.### **HACCP Plan**: Check delivery for freshness, store at immediately, and use FIFO rotation.## Step 6: Frying Fresh Chicken Tenders for Kids' Menu### **Critical Control Points**: Cooking temperature, contamination.### **HACCP Plan**: Cook chicken to , use separate fryer, and monitor fryer oil condition.