CHEF 1205 Sanitation and Safety –Chapter 10 – Food Safety Management Systems Refer to the recipe I have given you for Grilled Chicken Caesar Salad to create a HACCP Plan.
There are three (3) ingredients listed in the recipe that are potentially hazardous. Fill out the chart below to analyze these hazards to food safety and determine critical control points to prevent, eliminate, or reduce these hazards to safe levels.
Determine ONE critical control point per ingredient. CCP's may include all points in the flow of food: Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating and Serving. These are the ONLY possible critical control points.
The critical limit is the point at which food becomes unlikely to cause foodborne illness. This might include the correct minimum internal cooking temperature, or the maximum temperature or number of days an ingredient should be stored under refrigeration.
Monitoring procedures might include checking the internal temperature of foods during cooking or storage, labeling foods with discard dates, or recording the time between delivery and storage of foods. You WILL have additional monitoring procedures.
Corrective action is the action you will take if critical limits are not met. This might include cooking the food longer, throwing it away if it has been in the temperature danger zone for too long or rapidly chilling the food.
Again, you WILL have additional corrective actions.
Verification includes the steps taken to ensure that your HACCP plan is working. This might include manager reviews or monthly evaluation of the HACCP plan. You WILL have additional verification steps.
Record keeping is the storage of all logs and records related to the HACCP plan. This might include keeping invoices for 3 months or filing logs of corrective actions taken for quarterly review.

Ingredient: CCP: Critical Limit Monitoring: Corrective Action: Verification: Record Keeping:

Ido not understand this project overview agricultural commodities are bought and sold through the stock exchange. the price of commodities changes all the time. investors buy many agricultural commodities before they are ready for shipping. when an investor buys an agricultural commodity that is going to be ready in the future, they call this purchasing futures. this might be a future crop, meat that has not yet been processed, or another type of agricultural commodity. for this project, you will have to decide how to spend $10,000. research the new york stock exchange. find one or more agricultural commodities that you are interested in. remember, it may be listed as a future crop. instructions identify the agricultural commodities that you think have the best chance of going up in price. think about what is going on with supply and demand. decide how you will spend your money. you may purchase only agricultural commodities. check the market every day for a week. record the price of your commodity or commodities each day. you may buy or sell your commodities at any time during the week. you may sell your commodities and buy different ones. feel free to experiment with the $10,000 by buying and selling commodities, but make sure to keep a careful record of your activities. at the end of the week, you will write a report on your investments. this report should be structured to include this information: page 1: explain how the stock market works. page 2: list all commodities purchased. describe each in detail. discuss why you selected these commodities. remember, they must be agricultural. page 3: create a chart or graph to illustrate the price of your commodity or commodities over the week’s time. list all of your activity buying and selling. make sure you include prices and details. page 4: write a summary of your experience. describe what you might do differently if you were using actual money. propose potential reasons why the price of each commodity may go up or down.