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greg

 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.

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