Hazard Analysis of Critical Control Points (HACCP) Flow Chart by 5FfL0v

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									                       Hazard Analysis of Critical Control Points (HACCP) Flow Chart
Facility:                               _                             Menu Items: Prime Rib


Prime Rib received fresh from               Meat seasoned and Cooked to                   Roast cooled in walk-in. Cover
Sysco at 41ºF or below.                     rare to approximately 130ºF for               vented to allow proper cooling.
                                            121 minutes.




                                            Served                                            Reheat to 135ºF or above to
                                                                                              order.

                                                                                              *Can be cooked less with
                                                                                              consumer advisory and asterick
                                                                                              on item.

								
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