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HACCP MENU - Essay Example

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Download file to see previous pages Check for temperature and sign of defects
Lower the cooler temperature setting.
Use of clean utensils.
Ensure all utensils are clean before use.
Inform dishwasher if any utensils are not clean.
Serve chilled at 10
Check serving temperature
Discard if temperature limit is exceeded
Hard Boiled Egg
Fresh Eggs (1-2 weeks old)
1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of cold water over tops of shells.
3. Cover pot with lid and bring to a boil over medium heat.
Critical Step!
4. As soon as the water comes to a full boil, remove from heat and let stand. Time must not exceed 25 minutes.
(Common Recipe: No Source)
Flow Chart Hard Boiled Egg
Contamination Growth of pathogens
100% no visual defects. Age must be less than 1 week
Visual inspection.
Reject for signs of defects and over aged eggs
Growth of pathogens
Cool and dry (Room temp or bet 20-30 C)
Check food cracks & defects
Discard for signs of defects
Pathogen survival and overcooking
Bring to a full boil then remove (max time=25 minutes)
Check maximum cooking time
Discard for other use if overcooked
Single time service
Check for wholeness of forms & darkening of yolk.
Discard if yolks and whites are crushed, deformed, or discolored
LUNCH: Entre: Salmon Salad Sandwich and Macaroni & Cheese
Soup: Vegetable Soup
Salad: Caesar Salad
Dessert: Fruit Cocktail
Vegetable Soup Recipe
1 bunch of chopped celery
2 dry onion soup mix packages (1 ounce each)
1 chopped zucchini
6 chopped onions
1 large chopped green bell pepper
8 chopped...
6. Whisk in egg and add lemon juice, then add reserved oil (warm or at room temperature) in a slow stream, whisking until emulsified. Ensure egg must be free from contamination and from trusted source.
3. Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired.
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