QUALITY STANDARD

For  the assignment this week, you will use the recipe in the ATTACHMENT and write a quality standard for the raw  materials as well as create a hazard analysis for the ingredients and  preparation methods that follow the flow of food from purchasing to  service.  

Assume  you will be serving 50-60 guests.  Once you have identified potential  risks, you will identify critical control points and critical limits to  eliminate the risk or reduce it to a safe level.  The final part of your  essay will be assessing how the critical points and limits will be  monitored and why product standards are necessary for producing quality  food and how they relate to developing a HACCP plan.  When defining  quality for your recipe, identify the desirable sensory attributes for those foods and evaluate the food according to the attributes identified. 

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Remember  to use an introduction to introduce the writing and establish the  purpose of the writing as well as a conclusion to summarize (highlight)  the key points related to the purpose of the writing.  Present the  writing as an analysis of the recipe.
 
MINIMUM 650 WORDS, 2 APA SOURCES, NO PLAGIARISM. DUE 8/4/18 AT 12PM EST TIME.

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