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.
- 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.
- 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.
