SSTH, Swiss Institution of Travel and leisure & Hospitality
SSTH, Swiss School of Tourism & Hospitality
HACCP Hazard Analysis & Critical Control Point
HACCP Danger Analysis & Critical Control Point
Level 1: Risk Identification
a. Designed Use
i. The people who are eating this kind of recipe happen to be students, professors and employees of the institution. Any of them happen to be vulnerable to this recipe as this recipe is served to any or all of the persons in this establishment, food borne illnesses can easily spread widely and easily especially dealing with beef.
2. Based on the menu do not need chief's expertise to get ready and prepare the food. Every one of the equipment with the oven to bake the Flank steak in and the cutting boards to prepare the meat to get baking. c. General attributes of the foodstuff
iii. Flank steak, Thrown style вЂ“ Steak, with vegetables folded inside the meat.
d. Preparation process and activities carried out at each measures (in the flow of food
Get them to be fresh generate when they are becoming bought
Simply no hazards pertaining to receiving
Make certain that they go for their respective areas such as refrigerator for the bell peppers and garlic cloves and dry storage.
Make certain all dirt and grime is rinsed off of the fresh vegetables and all effectively peeled.
Make sure the Flank meat is ready to be prepared for baking, meaning it has been
Make sure the meat has been baked evenly, out and in of the dish.
Keep the finished item in ВЅ gastronome and wrap this with saran wrap
e. Managing the food
iv. It is a same day services,...