Hospitality 101 : Food Safety and Sanitation (Be semi specific with detail. Answer with food & beverage terms)
Attach and Share a favorite Recipe or Describe your favorite Restaurant dish and the Restaurant it is from. 2) Now list and explain the Critical Control Points you feel are present if you were to serve this dish in a restaurant you were managing. Also list the critical limit or internal cooking temperature for this item - if it is a cold dish the temperature you would hold it at.