Problem
In this exercise, you are going to use a home dinner menu as the basis for identifying the hazards in the process that indicate the critical control points as if you were developing a HACCP plan for preparing the meal. Use an outline format or flowchart to identify the steps in the process. Start with the purchase of ingredients, including the transportation of the ingredients, proper location of food while in storage (refrigerator shelf, freezer, etc), use of utensils in food processing (cutting, grinding, mixing), preparation (cooking, mixing, etc) steps and how it is presented on the table (hot, cold, on a plate, in a tureen, etc). Indicate all the CCPs (critical control points) in the process. Hint: Temperature & Sanitation steps are CCPs for food safety related processes. There must be at least 10 steps in your process.