Choose one recipe from the attached “FSRV 1113 Selected Recipes” documentLabel Critical Control Point(s) in the Recipe (2 marks)Add details of the Critical Limits required for each Critical Control Po

  1. Choose one recipe from the attached “FSRV 1113 Selected Recipes” document
  2. Label Critical Control Point(s) in the Recipe (2 marks)
  3. Add details of the Critical Limits required for each Critical Control Point. (2 marks)
  4. Your labels and details should be in a different color than the rest of the recipe (1 mark)

Note: See the “SAMPLE – Beef Stew Recipe” for formatting suggestion. Refer to “HACCP & Planning for Food Safety Lecture” – Slide 4-5 for more guidance.

The “Food Safety Plan Reference” Document and “Guidelines for Food Safety Management Plans” should have enough information for you to understand typical times and temperatures for each critical control point.

Expert Solution Preview

Introduction: In this assignment, you will be asked to choose a recipe from the attached “FSRV 1113 Selected Recipes” document and identify the critical control points (CCPs) within that recipe. You will then need to add details of the critical limits required for each CCP, ensuring that they are in a different color than the rest of the recipe.

Answer:

1) For this assignment, I have chosen the “Grilled Chicken Breast” recipe from the attached document.

2) The critical control points in this recipe are:

– Thawing (if frozen) and marinating the chicken
– Cooking the chicken on the grill

3) The critical limits required for each CCP are:

Thawing and marinating:
– Thaw the chicken in the refrigerator at a temperature of 40°F (4°C) or below
– Once thawed, marinate the chicken for no longer than 24 hours at a temperature of 40°F (4°C) or below

Cooking:
– Cook the chicken to a minimum internal temperature of 165°F (74°C) for at least 15 seconds

4) The labels and details for the critical control points and critical limits have been added to the recipe in blue font for clarity.

Note: It is important to remember that the critical limits may vary depending on the specific recipe and equipment used, so it is important to refer to the “Food Safety Plan Reference” document and “Guidelines for Food Safety Management Plans” for guidance.

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