“Food Safety Plan Reference”

  1. Choose one recipe from the attached “FSRV 1113 Selected Recipes” document
  2. Label Critical Control Point(s) in the Recipe (2 marks)
  3. Add details of the Critical Limits required for each Critical Control Point. (2 marks)
  4. Your labels and details should be in a different color than the rest of the recipe (1 mark)

Note: See the “SAMPLE – Beef Stew Recipe” for formatting suggestion. Refer to “HACCP & Planning for Food Safety Lecture” – Slide 4-5 for more guidance.

The “Food Safety Plan Reference” Document and “Guidelines for Food Safety Management Plans” should have enough information for you to understand typical times and temperatures for each critical control point.

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