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

## Step 1: Storing Raw Beef<br />### **Critical Control Points**: Temperature control, cross-contamination.<br />### **HACCP Plan**: Store raw beef at $\leq 5^\circ C$ or $\leq 41^\circ F$, use color-coded cutting boards, and store in sealed containers.<br /><br />## Step 2: Making Peanut Sauce (Allergy)<br />### **Critical Control Points**: Allergen control, cross-contamination.<br />### **HACCP Plan**: Use dedicated equipment, label clearly, and train staff on allergen awareness.<br /><br />## Step 3: Grilling Shrimp (Cooking Procedure and Allergy)<br />### **Critical Control Points**: Cooking temperature, cross-contamination, allergen control.<br />### **HACCP Plan**: Cook shrimp to $74^\circ C$, use separate grill tools, and train staff on allergen and cooking procedures.<br /><br />## Step 4: Hot Holding Soup for Daily Service<br />### **Critical Control Points**: Temperature maintenance, contamination.<br />### **HACCP Plan**: Maintain soup at $\geq 60^\circ C$, use insulated containers, and monitor temperature.<br /><br />## Step 5: Checking in Fresh Fish on a Truck Order<br />### **Critical Control Points**: Quality control, contamination.<br />### **HACCP Plan**: Check delivery for freshness, store at $\leq 5^\circ C$ immediately, and use FIFO rotation.<br /><br />## Step 6: Frying Fresh Chicken Tenders for Kids' Menu<br />### **Critical Control Points**: Cooking temperature, contamination.<br />### **HACCP Plan**: Cook chicken to $74^\circ C$, use separate fryer, and monitor fryer oil condition.