Your friend Amanda has started a family restaurant; she invited you to her restaurant for a lunch meal. During the course of eating, she narrated to you that by law it is required that guests are serve wholesome food. Amanda indicated that she had only heard about the Hazard Analysis Critical Control Point (HACCP) but had not received any formal training in HACCP. In order to develop a (HACCP) plan for his restaurant operation, she started by reviewing menu to identify Critical Control Points (CCP) for each of the menu item. According to her, most of the dishes on the menu were grilled items that were prepared, cooked and then served. According to Amanda, she determined that risks to these items could be best controlled through cooking, so she identified cooking as the CCP. Amanda said she identified critical limits for the CCP. For grilled hamburgers, cooking them to 150°F (66°C) for 15 seconds would reduce pathogens to safe level. For the grilled chicken, it was to be cooked at 165°F (74°C) for 15 seconds. According Amanda, she monitors the critical limits by instructing cooks to press on the meat with fingertips to check for doneness. As an additional safeguard, she instructed cooks to cut open product to check the color for doneness. Amanda further revealed that she knew that she needed to identify Corrective Action for product that had not been cooked enough. Hence she decided that if the meat does not feel right, or if the color inside was no correct, cooks needed to keep cooking the meat. Amanda indicated that although she knew that Record Keeping was often part of HACCP program, but she was not sure what types of records to keep. She ended up deciding that really were not necessary for her operation.

(a) What are the Hazard Analysis Critical Points that Amanda did not mentioned to you?