De La Salle John Bosco College

Mangagoy, Bislig Cit, Surigao del Sur

HACCP EVALUATION AND ASSESMENT OF VISTA DELY MAR, GANGAS, MANGAGOY BISLIG CITY

In Partial Fulfillment of the Requirements for Risk Management as Applied to Safety, Security and Sanitation for the Degree Bachelor

of Science in Hospitality Management.

Submitted to:

MR... BARRY LEO M. DANTES, FSCO

Submitted by:

JADMAN, MARIANITA C.

LUMACANG, NIKI MAE H.

MATE, AISHA MAY L.

SAMAS, KIMBERLY C.

February 2023
 Introduction

Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to ensuring food safety at every stage of the food

production process. Developed in the 1960s by NASA and later embraced by the food industry, HACCP has become a global standard

for safeguarding food from biological, chemical, and physical hazards. The goal of HACCP is to identify potential hazards that could

cause food borne illnesses and then implement controls at specific points in the food production process to prevent, eliminate, or reduce

those hazards to acceptable levels.

6 Potential Hazards Conduct Hazard Analysis Consider Control Measures

1. Determine Critical Control Points (CCP): These are the stages in the process where potential hazards can be controlled or

eliminated.

2. Establish Critical Limits: For each CCP, establish the boundaries within which the hazard can be controlled. This could be a

temperature range, time limit, or other measurable parameters.

3. Establish Monitoring System: Create a system to observe the CCPs and ensure they're within the critical limits. This could involve

regular measurements or observations.

4. Establish Corrective Action: Define the steps that need to be taken when monitoring indicates that a particular CCP is not under

control. This might include discarding affected goods or adjusting the process.

5. Establish Verification Procedure: Set up methods to confirm that the HACCP system is working effectively. This could involve

reviewing records, checking the physical environment, or testing the product.

6. Establish Documented Information: Maintain a written record of the entire HACCP plan, including the hazard analysis, the CCPs

and their associated critical limits, the monitoring system, any corrective actions taken, and verification procedures. This

documentation serves as evidence of the ongoing implementation of the HACCP plan.

Problem Encountered:

In food establishments, one of the most common problems encountered is poor sanitation and hygiene practices. This can lead to

contamination of food, causing food borne illnesses. Other common issues include inadequate temperature control, improper storage

practices, and cross-contamination. Regular training of staff, strict adherence to hygiene protocols, and thorough inspections can help

mitigate these problems.

Solution:

• Training and Education: Regularly train all staff members about the HACCP system and its principles. This includes the

importance of personal hygiene, understanding of food-borne illnesses, and the role they play in preventing them.

• Identify Hazards: A thorough risk assessment of the entire food preparation process should be conducted. This includes

identifying potential hazards that could occur at each step and implementing control measures to prevent or reduce these risks.

• Establish Critical Control Points (CCPs): These are points in the food production process where potential hazards can be

controlled ro eliminated. For example, cooking, cooling, packaging, and metal detection could all be CCPs.
 • Monitor CCPs: Regular monitoring of CCPs is essential to ensure they are under control. This could involve checking

temperatures, times, humidity, pH, or other factors that could influence the safety of the food.

• Corrective Actions: If monitoring shows that a CCP is not under control, corrective actions should be taken. This could involve

reprocessing or disposing of the food, adjusting the process, or retraining staff.

• Verification: This involves confirming that the HACCP system is working effectively. This could be done through regular audits,

product testing, and reviewing. Documentation and Record Keeping: Keeping detailed records of all aspects of the HACCP

system is vital. This includes hazard assessments, CCP monitoring results, corrective actions taken, and verification activities.

History and Services of Vista Dely Mar

• Dely Mar has started on December 20, 2023, located in Gangas, Mangagoy.Vista Dely Mar is not just a restaurant, it’s a place

where great food meets entertainment.

• The menu at Vista Dely Mar is a mix of delicious flavors, made with fresh local ingredients. From appetizers to main courses,

every bite is treated. Their services have reservation, event venue and performances.
Significance of the Implementation of the HACCP

1. Enhances Food Safety: HACCP is a scientific, rational, and systematic approach to identifying, assessing, and controlling food safety

hazards. It can be applied throughout the food chain from primary production to final consumption, significantly enhancing food safety.

2. Prevents Food borne Illnesses: By identifying potential risks associated with food safety and putting the necessary controls in place

to tackle them, HACCP helps prevent food-borne illnesses.

3. Provides Other Benefits: Apart from enhancing food safety, HACCP can also provide other significant benefits. These include

improving staff performance, increasing customer confidence, and facilitating international trade by meeting regulatory standards.

4.Proactive Control System: As a proactive process control system, HACCP is crucial for identifying and preventing hazards in food

production, thus better protecting public health.

5. Continual Monitoring and Record-Keeping: The implementation of HACCP involves the continual application of monitoring, record-

keeping, corrective action procedures, and other activities, ensuring that the food production process remain safe and efficient.
 METHODOLOGY

• ASSEMBLE THE HACCP TEAM

NAME DESIGNATION RESPONSIBILITIES

Niki Mae H. Lumacang Project Manager Plan, Organize, guiding all members and

overseeing the entire project.

Kimberly C. Samas Project Asst. Manager Supports Manager and Encoding

Jomil Aisha May L. Mate Members Reviewing and focuses on analyzing the project

Marianita C. Jadman Members Identify and monitor the project

• DESCRIBE THE PRODUCT AND INTENDED USE

MENU 1: CHICKEN WITH MUSHROOM

Specific Ingredients Chicken, cream, sauce, mushroom.

Olive oil, butter, garlic, lemon juice,

dijon mustard, flour

Mode Serving ALA CARTE (as ordered)

Storing Process Cool down the food to be able to

store it in an airtight container.

Refrigerate the food for it to last and

be safe.

Intended use

Product use Must be cooked well.

Allergen info: mushroom

Intended use for children and adults

 MENU 2: GARLIC BUTTERED CHICKEN

Specific Ingredients Chicken breast, minced garlic, butter

milk, vinegar, pepper, egg,

cornstarch, oil

Mode Serving ALA CARTE (as ordered)

Storing Process Let the food cool down and consider

separating some condiments. Store

the food in an airtight container and

refrigerate it.

Intended use

Product use Must be cooked well.

Allergen info: chicken

Intended use for children and adults

 MENU 3: DEEP FRIED CHICKEN

Specific Ingredients Chicken breast, butter milk, flour,

seasonings, paprika, salt and pepper,

vegetable oil

Mode Serving ALA CARTE (as ordered)

Storing Process Let the food cool down and drain

some of the excess oil. Store the food

in an airtight container and

refrigerate it

Intended use

Product use Must be cooked well.

Allergen info: butter, flour, chicken

Intended use for children and adults

 MENU 4: GARDEN SALAD

Specific Ingredients Fresh veggies, carrots, tomatoes,

cucumber, onions, salad dressing,

lemon, mustard, honey, salt and

pepper

Mode Serving ALA CARTE (as ordered)

Storing Process If the salad contains dressing or

cheese, consider storing them

separately. Place a paper towel in the

bottom of the container. Refrigerate it

with at least a minimum of 2 days.

Intended use

Product use Ready-to-eat.

Allergen info: mustard

Intended use for children and adults

 MENU 5: LASAGNA

Specific Ingredients Pasta, onions, garlic, mozzarella

cheese, beef, butter milk, egg, flour,

tomato sauce

Mode Serving ALA CARTE (as ordered)

Storing Process Allow the lasagna to cool completely

then transfer it in an airtight

container, it can be reheated in the

oven or microwave.

Intended use

Product use Must be cooked well.

Allergen info: cheese, milk, egg,

flour

Intended use for children and adults

 MENU 6: CARBONARA

Specific Ingredients Spaghetti, pancetta, black pepper,

white sauce, parmesan cheese, eggs,

garlic, onions

Mode Serving ALA CARTE (as ordered)

Storing Process Store it in an airtight container and

refrigerate it promptly

Intended use

Product use Must be cooked well.

Allergen info: cheese and milk

Intended use for children and adults

 MENU 7: HAWAIIAN PIZZA

Specific Ingredients Pizza dough, pizza sauce, mozzarella

cheese, ham and pineapple

Mode Serving ALA CARTE (as ordered)

Storing Process Placing the container or wrapped

pizza in the coldest part of the

refrigerator will help maintain its

freshness.

Intended use

Product use Must be cooked well.

Allergen info: cheese

Intended use for children and adults

 MENU 8: SWEET AND SOUR FISH FILLET

Specific Ingredients Fish fillets, onions, bell peppers,

pineapple, lemon, cornstarch vinegar,

sugar, ketchup

Mode Serving ALA CARTE (as ordered)

Storing Process Let the food cool down then store it

in an airtight container. Refrigerate it

to keep it for days but avoid freezing

the sauce.

Intended use

Product use Must be cooked well.

Allergen info: fish, flour, egg

Intended use for children and adults

 MENU 9: GARLIC SHRIMP

Specific Ingredients Shrimp, garlic, butter sauce, parsley,

lemon, seasonings; salt and pepper

Mode Serving ALA CARTE (as ordered)

Storing Process Cool down the food and remove

some excess sauce. Store the food in

an airtight container that is closed

tightly. Refrigerate it after to extend

the shelf of life.

Intended use

Product use Must be cooked well.

Allergen info: buttered milk, shrimp

Intended use for children and adults

 MENU 10: BEEF STEAK

Specific Ingredients Beef, onions, lemon, soy sauce, sugar,

pepper, vegetable oil, olive oil, garlic

Mode Serving ALA CARTE (as ordered)

Storing Process Cool down the food before storing it in

a plastic wrap or aluminum foil.

Refrigerate it to extend its shelter of

life but avoid freezing the sauce.

Intended use

Product use Must be cooked well.

Allergen info: soy sauce

Intended use for children and adults

 MENU 11: SWEET AND SOUR PORK

Specific Ingredients Juicy pieces of pork chopped, bell

peppers, onions, pineapple, vinegar,

soy sauce, vegetable oil

Mode Serving ALA CARTE (as ordered)

Storing Process let the food cool down completely

then place it in an airtight container.

Refrigerate to ensure freshness and

safety.

Intended use

Product use Must be cooked well.

Allergen info: soy sauce

Intended use for children and adults

 MENU 12: CHICKEN ADOBO

Specific Ingredients Stew chicken and adobo sauce,

chicken, vegetable oil, onion, garlic,

soy sauce, vinegar, pepper, bay leaf

Mode Serving ALA CARTE (as ordered)

Storing Process Set the food to cool down and store

it in an airtight container without

ruining the food. Refrigerate the

food to extend the shelf of life

Intended use

Product use Must be cooked well.

Allergen info: chicken

Intended use for children and adults

 MENU 13: PORK BARBECUE

Specific Ingredients Pork, soy sauce, lemon, garlic,

sugar

Mode Serving ALA CARTE (as ordered)

Storing Process Cooling down the food and separate

the sauce before storing. Store it

separately in an airtight container or

aluminum foil and refrigerate.

Intended use

Product use Must be cooked well.

Allergen info: soy sauce

 MENU 14: SINUGLAW

Specific Ingredients Grilled pork mixed with raw fish,

seasonings, vinegar, onion, ginger,

cucumber, lemon

Mode Serving ALA CARTE (as ordered)

Storing Process Separate the condiments such as the

raw fish and the pork belly to avoid

cross contamination. Store it

separately in an airtight container or

aluminum foil and refrigerate

Intended use

Product use Must be cooked well.

Allergen info: fish

Intended use for teenager and adults

 MENU 15: CHEESEBURGER

Specific Ingredients Cooked patty, topped with a sliced

of cheese, tomato, and onion placed

between two halves of bun

Mode Serving ALA CARTE (as ordered)

Storing Process If possible, separate the condiments

to avoid sogginess. Store it in an

airtight container or in an aluminum

foil. Refrigerate it to extend the

shelf of life.

Intended use

Product use Must be cooked well

Allergen info: cheese

Intended use for children and adults

 • Product Flow Diagram

MENU 1: Chicken with Mushroom

The chicken with mushroom were procured from the market and subsequently refrigerated to ensure freshness. The ingredients were

then prepared meticulously. The cooking process was executed with care to achieve the perfect dish. Finally, the well-prepared meal

was served to the eager customers.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

Menu 2: Garlic Buttered Chicken

Purchase boneless, skinless chicken breasts from the market and gather your other ingredients. Season the chicken breasts thoroughly

with the spices, ensuring each piece is well coated. In a pan over medium heat, add the olive oil and then the seasoned chicken

breasts, cooking them until they're golden brown on both sides. In the same pan, add the unsalted butter and minced garlic,

sauteing until the garlic is fragrant, then add the chicken broth and let it simmer until the chicken is fully cooked. The final step is to

baste the chicken with the garlic butter sauce in the pan and serve it to your customers or consumers.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 3: Deep fried chicken

Begin by purchasing chicken parts of your choice from the market and gather your other ingredients. Rinse the chicken pieces and

pat them dry, then season them with salt, pepper, and your chosen spices. Dredge the seasoned chicken pieces in flour, ensuring they

are fully coated. Heat the oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius), then carefully add the

chicken pieces, ensuring they are fully submerged in the oil. Fry the chicken until it's golden brown and fully cooked, then remove it

from the oil, drain on a wire rack or paper towels, and serve hot to your or consumers.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 4: Garden salad

Begin by acquiring fresh vegetables from the market. Wash all the vegetables thoroughly and dry them to ensure they are clean and

crisp. Chop the lettuce, tomatoes, cucumbers, and bell peppers into bite-sized pieces and combine them in a large salad bowl. Prepare

the dressing by whisking together the olive oil, white wine vinegar, a pinch of salt, and a dash of pepper. Drizzle the dressing over the

salad, toss to combine, and serve fresh to your customers or consumers.

NO COOK

PURCHASING

RECEIVING STORAGE PREPARATION HOLDING SERVING

MENU 5: Lasagna

Begin by purchasing lasagna noodles, ground meat, onions, tomato sauce, cheese, and any other ingredients you prefer from the

market. Boil the lasagna noodles until they're al dente, then drain and set them aside. In a separate pan, cook the chopped onions until

they're translucent, then add the ground meat and cook it thoroughly, finally, stir in the tomato sauce and let it simmer. Start

assembling the lasagna in a baking dish by layering the noodles, the meat sauce, and your chosen cheese, repeating these layers until

all ingredients are used. The final step is to bake the lasagna in a preheated oven until the cheese is bubbling and slightly browned,

then let it cool for a few minutes before serving.

COMPLEX

PURCHASING

RECEIVING STORAGE PREPARATION COOKING COOLING REHEATING HOLDING SERVING

MENU 6: Carbonara

Begin by purchasing spaghetti, pancetta, eggs, Parmesan cheese, and black pepper from the market. Boil a pot of heavily salted water

and cook your spaghetti until it's al dente, then drain it, reserving some of the pasta water. In a separate pan, cook the pancetta until it's

crispy, then remove it from the heat. In a bowl, whisk together the eggs, Parmesan cheese, and black pepper, then add this mixture to

the cooked pasta, stirring quickly to coat the pasta and create a creamy sauce. The final step is to add the cooked pancetta to the pasta,

toss everything together, and serve the Carbonara while it's still hot

COMPLEX

PURCHASING

RECEIVING STORAGE PREPARATION COOKING COOLING REHEATING HOLDING SERVING

MENU 7: Hawaiian pizza

. Begin by purchasing pizza dough, pizza sauce, mozzarella cheese, ham, and pineapple from the market. Preheat your oven to 450 °F

(232 °C) and coat a pizza pan with olive oil. Roll out your pizza dough to fit your pan, then spread the pizza sauce evenly over the

dough, leaving a small border for the crust. Sprinkle the mozzarella cheese evenly over the sauce, then distribute the ham and

pineapple pieces over the cheese. The final step is to bake the pizza in the preheated oven until the crust is golden and the cheese is

bubbly and slightly browned, then let it cool for a few minutes before serving.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 8: Sweet and sour fish fillet

Start by purchasing fish fillet and other ingredients from the market. Season the fish fillets with salt and pepper, then dredge them in

flour and fry until they're golden brown and crispy, then set them aside. In a separate pan, sauté the bell peppers, onions, and

pineapple, then add the vinegar, sugar, ketchup, and a cornstarch slurry to create the sweet and sour sauce. The next step is to add the

fried fish fillets to the sauce, gently stir to coat the fillets with the sauce. The final step is to serve the dish while it's hot.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 9: Garlic shrimp

Begin by purchasing fresh shrimp from the market, along with your other ingredient. In a large pan, melt the butter with the olive oil

over medium heat, then add the minced garlic and saute until it's fragrant. Add the shrimp to the pan and cook them until they're pink

and opaque, then stir in the lemon juice and chopped parsley. The final step is to remove the pan from the heat and serve the garlic

shrimp while it's still hot

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 10: BEEF STEAK

Start by choosing a high-quality steak and season. Heat a heavy-duty skillet or grill over high heat until it's really hot. Add the steak

to the hot pan or grill, letting it sear and brown on one side before flipping it over to cook the other side. The cooking time will

depend on how well-done you prefer your steak. Once cooked to your liking, let the steak rest for a few minutes to allow the juices to

redistribute, then slice against the grain and serve.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 11: Sweet and sour pork

Start by purchasing pork cuts and other ingredients from the market. Cut the pork into bite-sized pieces and marinate them in a

mixture of soy sauce, cornstarch, and egg for about an hour. Deep fry the marinated pork pieces until they're golden brown and crispy,

then set them aside. In a separate pan, saute the bell peppers, onions, and pineapple, then add the vinegar, sugar, ketchup, and a

cornstarch slurry to create the sweet and sour sauce. The final step is to add the fried pork to the sauce, stir well to coat the pork, and

serve the dish while it's hot

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MENU 12: Chicken Adobo

Start by purchasing chicken, preferably with the skin on and bones. Wash the chicken in water and drain it well before marinating. In

a large bowl, combine the soy sauce, vinegar, garlic, pepper, and tomatoes, then add the chicken to this marinade and let it sit ideally

for a day before cooking. After marinating, transfer the chicken along with the marinade into a pot, bring it to a boil, then lower the

heat and let it simmer until the chicken is cooked through. The final step is to serve the chicken adobo with the sauce

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MARINATING
MENU 13: Pork barbecue

Start by purchasing pork cuts suitable for barbecuing from the market, along with your preferred barbecue sauce and other

ingredients. Season the pork cuts with salt, pepper, and your chosen spices, then marinate them in the barbecue sauce for at least a

few hours, or ideally overnight. Preheat your grill to a medium heat, then place the marinated pork cuts onto the grill. Cook the pork,

turning it occasionally and basting it with more barbecue sauce, until it's well-cooked and slightly charred. The final step is to remove

the pork from the grill and let it rest for a few minutes before serving it to your customers or consumers.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

MARINATING
MENU 14: Sinuglaw

Start by purchasing the necessary ingredients from the market. In a separate bowl, mix the vinegar, calamansi juice, salt, and pepper,

then add the raw fish to this mixture and let it marinate until the fish is cooked by the acidity of the mixture. Grill the pork belly until

it's well cooked, and then cut it into small pieces Add the grilled pork belly, cubed radish and cucumber, julienne ginger, green

chilies, and cayenne pepper to the bowl and mix well. The final step is to chill the Sinuglaw before serving

SAME DAY
PURCHASING SLICING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

GRILLING
MENU 15: Cheese burger

Start by purchasing ground beef, cheese slices, burger buns, and your preferred toppings. Season the ground beef with salt and

pepper, then shape it into patties, making a small indentation in the center of each patty to prevent it from swelling during

cooking. Cook the patties on a grill or a pan over medium heat, flipping them once, until they're cooked to your desired doneness.

Once the patties are almost done, place a slice of cheese on top of each one and let it melt slightly.. The final step is to assemble the

burgers by placing the cheese-topped patties on the buns, adding your toppings, and serving them to your customers or consumers.

SAME DAY

PURCHASING

RECEIVING STORAGE PREPARATION COOKING HOLDING SERVING

 PRINCIPLE 1

MENU 1: CHICKEN WITH MUSHROOM

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - dust, plastic, -Less awareness L- 2 Y Phy - SSOP

foreign objects about cleanliness S- 2 Bio - Supplier

Bio. - Mushroom The total is 4, Therefore Accreditatiton

toxins the risk is minor and

Management

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - dust, plastic, -Improper cleaning L- 2 Y Phy. - SSOP

Che. - pesticides -Lack of awareness S- 2

 The total is 4 Therefore Che. - PEST

the risk is minor Control

Program

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects S- 3 compliance

Che. - sanitizers The total is 6 Che. - SSOP

Therefore the risk is

minor

Cooking Phy. - foreign -Due to lack of L- 3 Y Phy – PPE

objects awareness S- 3 compliance

Bio - Salmonella -Not cooked The total is 9, Therefore Bio - SOP,

thoroughly the risk is moderate Equipment

Calibration

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance
 The total is 1, Therefore

the risk is low

MENU 2: GARLIC BUTTERED CHICKEN

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - dust, plastic, -Less awareness L- 2 Y Phy - SSOP

foreign objects about cleanliness S- 2 Bio - Supplier

Bio. - Mushroom The total is 4, Therefore Accreditatiton

toxins the risk is minor and

Management

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance
 The total is 4, Therefore

the risk is minor

Storage Phy. - dust, plastic, -Improper cleaning L- 2 Y Phy. - SSOP

Che. - pesticides -Lack of awareness S- 2 Che. - PEST

The total is 4 Therefore Control

the risk is minor Program

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects S- 3 compliance

Che. - sanitizers The total is 6 Che. - SSOP

Therefore the risk is

minor

Cooking Phy. - foreign -Due to lack of L- 3 Y Phy – PPE

objects awareness S- 3 compliance

Bio - Salmonella -Not cooked The total is 9, Therefore Bio - SOP,

thoroughly the risk is moderate Equipment

Calibration

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1
 The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 3: DEEP FRIED CHICKEN

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, flies -Improper cleaning L- 2 Y Phy - SSOP

Bio. – salmonella, and lack of S- 2 Bio - Supplier

campylobacter awareness of The total is 4, Therefore Accreditatiton

vendors the risk is minor and

Management
Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

Bio – salmonella, containers that S- 2

campylobacter were used The total is 4 Therefore

the risk is minor

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects causing cross S- 3 compliance

Che. - sanitizers contamination The total is 6 Che. - SSOP

Therefore, the risk is

minor

Cooking Phy. - foreign -Unclean kitchen L- 3 Y Phy – PPE

objects areas S- 3 compliance

Bio - Salmonella -Not cooked The total is 9, Therefore Bio - SOP,

thoroughly the risk is moderate Equipment

Calibration
Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 4: GARDEN SALAD

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. – fruit, dirt, -Improper cleaning L- 2 Y Phy - SSOP

flies and lack of S- 2 Bio - Supplier

awareness of The total is 4, Therefore Accreditatiton

vendors the risk is minor

 Bio. – controversing about and

staphylococcus, proper selling Management

salmonella

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

containers that S- 2

were used The total is 4 Therefore

the risk is minor

Preparation Phy. - foreign -Improper way of L- 2 Y Phy. - PPE

objects washing hands and S- 3 compliance

Bio - salmonella items The total is 6

Therefore, the risk is

minor

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 5: LASAGNA

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, dirts -Improper cleaning L- 2 Y Phy - SSOP

and lack of S- 2

awareness of The total is 4, Therefore

vendors the risk is minor

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance
 The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

containers that S- 2

were used The total is 4 Therefore

the risk is minor

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects causing cross S- 3 compliance

contamination The total is 6

Therefore, the risk is

minor

Cooking Phy. - foreign -Due to lack of L- 3 Y Phy – PPE

objects protective clothing S- 3 compliance

Bio – Shigella -Not cooked well The total is 9, Therefore Bio - SOP,

Bacillary dysentery the risk is moderate Equipment

Calibration

Cooling Che - -Unclean L- 2 Y Che - SOP

scrombrotoxin refrigerator that S- 4

 cause cross The total is 8, Therefore

contamination the risk is moderate

Reheating Phy – foreign -Cross L- 3 Y Phy – PPE

objects contamination S- 3 compliance

Bio - Shigella -Not cooked well The total is 9, Therefore Bio - SOP

Bacillary dysentery the risk is moderate

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy – SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

 MENU 6: CARBONARA

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. – foreign -Improper cleaning L- 2 Y Phy - SSOP

objects, dirt and lack of S- 2

awareness of The total is 4, Therefore

vendors the risk is minor

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

containers that S- 2

were used The total is 4 Therefore

the risk is minor

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects S- 3 compliance

 causing cross The total is 6

contamination Therefore, the risk is

minor

Cooking Phy. - foreign -Due to lack of L- 3 Y Phy – PPE

objects protective clothing S- 3 compliance

Bio – Shigella -Not cooked well The total is 9, Therefore Bio - SOP,

Bacillary dysentery the risk is moderate Equipment

Calibration

Cooling Che - -Unclean L- 2 Y Che - SOP

scrombrotoxin refrigerator that S- 4

cause cross The total is 8, Therefore

contamination the risk is moderate

Reheating Phy – foreign -Cross L- 3 Y Phy – PPE

objects contamination S- 3 compliance

Bio - Shigella -Not cooked well The total is 9, Therefore Bio - SOP

Bacillary dysentery the risk is moderate

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy – SSOP

S- 1
 The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 7: HUWAIIAN PIZZA

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, flies -Improper cleaning L- 2 Y Phy - SSOP

Bio. – salmonella, and lack of S- 2 Vendor

campylobacter awareness of The total is 4, Therefore assurance

vendors the risk is minor program

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

Che - containers that S- 3

scrombrotoxins were use The total is 6, Therefore

-Improper storing the risk is minor

Preparation Phy. -foreign -Improper cleaning L- 2 Y Phy. - PPE

objects causing cross S- 3 compliance

Che – contamination The total is 6 Che. - SSOP

scrombrotoxins Therefore, the risk is

Bio – salmonella minor

Cooking Phy. - foreign -Unclean kitchen L- 3 Y Phy – PPE

objects areas S- 3 compliance

Bio - Salmonella -Not cooked The total is 9, Therefore Bio - SOP,

thoroughly the risk is moderate Equipment

Calibration
Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 8: SWEET AND SOUR FISH FILLET

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, flies -lack of awareness L- 2 Y Phy – PPE

Bio. – pathogenic of vendors cleaning S- 2 Vendors

bacteria -Malpractice of The total is 4, Therefore assurance

Che - using PPE the risk is minor program

scrombrotoxins
Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. – container, -Not proper cleaned L- 2 Y Phy. - SSOP

dirt containers and S- 2

products The total is 4 Therefore

the risk is minor

Preparation Phy. – dirts, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects causing cross S- 3 compliance

Bio – pathogenic contamination The total is 6 Bio. - SSOP

bacteria Therefore, the risk is

minor

Cooking Phy. - foreign -Improper cooking L- 3 Y Phy – PPE

objects leaving it uncooked S- 3 compliance

Bio – pathogenic The total is 9, Therefore Bio - SOP,

bacteria the risk is moderate Equipment

Calibration
Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 9: GARLIC SHIRMP

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, flies -Improper cleaning L- 2 Y Phy - SSOP

and lack of S- 2

awareness of The total is 4, Therefore

vendors the risk is minor

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. - container -Uncleaned L- 2 Y Phy. - SSOP

containers that S- 2

were used The total is 4 Therefore

the risk is minor

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects causing cross S- 3 compliance

Che. - sanitizers contamination The total is 6 Che. - SSOP

Therefore, the risk is

minor

Cooking Phy. - foreign -Unclean kitchen L- 3 Y Phy – PPE

objects areas S- 3 compliance,

-Not cooked The total is 9, Therefore SOP

thoroughly the risk is moderate

Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1
 The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

MENU 10: BEEF STEAK

Steps\Menu Potential Hazard Justification Risk Assessment Hazard Control

Problem (5×5) to be Measurement

Addressed

Purchasing Phy. - plastic, flies -Improper cleaning L- 2 Y Phy - SSOP

and lack of S- 2

awareness of The total is 4, Therefore

vendors the risk is minor

Receiving Phy. - dust, plastic, -Poor personal L- 2 Y Phy - PPE

hygiene S- 2 compliance

The total is 4, Therefore

the risk is minor

Storage Phy. – container -Uncleaned L- 2 Y Phy. - SSOP

Bio – e coli containers that S- 2

were used The total is 4 Therefore

the risk is minor

Preparation Phy. - wood, -Improper cleaning L- 2 Y Phy. - PPE

foreign objects causing cross S- 3 compliance

contamination The total is 6

Therefore, the risk is

minor

Cooking Phy. - foreign -Unclean kitchen L- 3 Y Phy – PPE

objects areas S- 3 compliance

Bio – e coli -Not cooked The total is 9, Therefore Bio - SOP,

thoroughly the risk is moderate Equipment

Calibration
Holding Phy - Dirt -Improper cleaning L- 1 Y Phy - SSOP

S- 1

The total is 1, Therefore

the risk is low

Serving Phy – foreign -lack of awareness L- 1 Y Phy – PPE

objects S- 1 Compliance

The total is 1, Therefore

the risk is low

 PRINCIPLE 2

MENU 1: CHICKEN WITH MUSHROOM

Chicken, mushroom, heavy cream MARINADE ING. :

Flour, Sauce, olive oil, butter, lemon juice, garlic

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Chicken, butter, heavy cream, lemon juice Sauce, garlic, olive oil, flour, mustard

PRE-PREPARATION: PRE-PREPARATION:

Thaw chicken, butter, heavy cream, lemon juice at 5 C Thaw Sauce, garlic, olive oil, flour, mustard at 21 C

PREPARATION:

Clean and cut the chicken into pieces, and slice the mushrooms and other ingredients.

COOKING:

In a large pan, melt the butter over medium heat and sauté the garlic and onions until they become translucent. Add the chicken

pieces to the pan and cook them until they turn golden brown. Add the sliced mushrooms and continue to sauté until they're

tender.

HOLDING:

Add the cream, stir well, and let it simmer for a few more minutes until the sauce thickens.

SERVING:

Season with salt and pepper to taste, and garnish with fresh herbs if you like before serving.
 MENU 2: GARLIC BUTTERED CHICKEN

Chicken breast, butter milk, egg MARINADE ING. :

Minced garlic, vinegar, pepper, cornstarch, oil

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Chicken breast, butter, heavy cream, lemon juice Minced garlic, vinegar, pepper, cornstarch, oil

PRE-PREPARATION: PRE-PREPARATION:

Thaw chicken breast, butter milk, lemon juice at 5 C Thaw minced garlic, vinegar, pepper, cornstarch, oil at 21 C

PREPARATION:

Season the chicken breasts thoroughly with the spices, ensuring each piece is well coated and slice the garlic in to minced and

prepare the other ingredients

COOKING:

In a pan over medium heat, add the olive oil and then the seasoned chicken breasts, cooking them until they're golden brown on

both sides. In the same pan, add the unsalted butter and minced garlic, sautéing until the garlic is fragrant and the butter is fully

melted.

HOLDING:

Pour in the reduced-sodium chicken broth and let it simmer until the chicken is fully cooked

SERVING:

Serve your delicious garlic buttered chicken.

 MENU 3: DEEP FRIED CHICKEN

Chicken breast, butter milk, MARINADE ING. :

Flour, seasonings, paprika, salt and pepper, vegetable oil

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Chicken breast, butter milk Flour, seasonings, paprika, salt and pepper, vegetable oil

PRE-PREPARATION: PRE-PREPARATION:

Thaw chicken breast and butter milk at 5 C Thaw Flour, seasonings, paprika, salt and pepper, vegetable oil

at 21 C

PREPARATION:

Rinse the chicken pieces and pat them dry, then season them with salt, pepper, and your chosen spices. Dredge the seasoned

chicken pieces in flour, ensuring they are fully coated.

COOKING:

Heat the oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius), then carefully add the chicken pieces,

ensuring they are fully submerged in the oil. Fry the chicken until it's golden brown and crispy.

HOLDING:

Drain on a paper towel-lined plate.

SERVING:

Then serve your deep fried chicken to your customer.

 MENU 4: GARDEN SALAD

Fresh vegies, carrots, tomatoes, cucumber, salad dressing, MARINADE ING. :

lemon, honey Onions, mustard, salt and pepper

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Fresh vegies, carrots, tomatoes, cucumber, salad dressing, Onions, mustard, salt and pepper

lemon, honey

PRE-PREPARATION: PRE-PREPARATION:

Fresh vegies, carrots, tomatoes, cucumber, salad dressing, Thaw Onions, mustard, salt and pepper at 21 C

lemon, honey at 5 C

PREPARATION:

Wash all the vegetables thoroughly and dry them to ensure they are clean and crisp. Chop the lettuce, tomatoes, cucumbers, and

bell peppers into bite-sized pieces and combine them in a large salad bowl. Prepare the dressing by whisking together the olive

oil, white wine vinegar, a pinch of salt, and a dash of pepper.

HOLDING:

Drizzle the dressing over the salad and toss to combine.

SERVING:

Serve your garden salad immediately.

 MENU 5: LASAGNA

Pasta, mozzarella cheese, ground beef, butter milk, egg MARINADE ING. :

Onions, garlic, tomato sauce

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Pasta, mozzarella cheese, ground beef, butter milk, egg Onions, garlic, tomato sauce

PRE-PREPARATION: PRE-PREPARATION:

Thaw ground beef, pasta, mozzarella cheese, butter milk, egg Thaw Onions, garlic, tomato sauce at 21 C

at 5 C

PREPARATION:

Chopped the onions, garlic and prepare the other ingredients in the table

COOKING:

Boil the lasagna noodles until they're al dente, then drain and set them aside. In a separate pan, cook the chopped onions until they're

translucent, then add the ground meat and cook it thoroughly and then stir the tomato sauce and let it simmer

COOLING:

Start assembling the lasagna in a baking dish by layering the noodles, the meat sauce, and your chosen cheese, repeating these

layers until all ingredients are used.

REHEATING:
Bake the lasagna in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for about 45 minutes, or until the cheese is

bubbly and golden.

HOLDING:

Let it chill before you serve

SERVING:

Serve your lasagna to customer.

 MENU 6: CARBONARA

Spaghetti, pancetta, parmesan cheese, eggs MARINADE ING. :

Onions, garlic, black pepper, white sauce

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Spaghetti, pancetta, parmesan cheese, eggs Onions, garlic, black pepper, white sauce

PRE-PREPARATION: PRE-PREPARATION:

Thaw Spaghetti, pancetta, parmesan cheese, eggs at 5 C Thaw Onions, garlic, black pepper, white sauce at 21 C

PREPARATION:

Chopped the onions, garlic and prepare the other ingredients in the table

COOKING:

Boil a pot of heavily salted water and cook your spaghetti until it's al dente, then drain it, reserving some of the pasta water. In a

separate pan, cook the pancetta or guanciale until it's crispy, then remove it from the heat.

COOLING:

Let your spaghetti chill for a while and in a bowl, whisk together the eggs, Parmesan cheese, and black pepper, then add this

mixture to the cooked pasta, stirring quickly to coat the pasta and create a creamy sauce.

REHEATING:

Add the cooked pancetta or guanciale back into the pasta, toss to combine.

HOLDING:
Let it chill before you serve

SERVING:

Serve your carbonara to customer.

 MENU 7: HAWAIIAN PIZZA

Pizza dough, ham and pineapple MARINADE ING. :

Pizza sauce and mozzarella cheese

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Pizza dough, mozzarella cheese Pizza sauce, mozzarella cheese

PRE-PREPARATION: PRE-PREPARATION:

Thaw Pizza dough and mozzarella cheese at 5 C Thaw Pizza sauce and mozzarella cheese at 21 C

PREPARATION:

Preheat your oven to 450 °F (232 °C) and coat a pizza pan with olive oil. Roll out your pizza dough to fit your pan, then spread

the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the mozzarella cheese evenly over the sauce,

then distribute the ham and pineapple pieces over the cheese.

COOKING:

Bake the pizza in the preheated oven until the crust is golden and the cheese is bubbly and slightly browned.

HOLDING:

Let it chill before you serve

SERVING:

Serve your hawaiian to customer.

 MENU 8: SWEET AND SOUR FISH FILLET

Fish fillets, pineapple, lemon MARINADE ING. :

Bell peppers, cornstarch, vinegar, sugar, ketchup, onions

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Fish fillets, pineapple, lemon, Bell peppers, cornstarch, vinegar, sugar, ketchup, onions

PRE-PREPARATION: PRE-PREPARATION:

Thaw Fish fillets, pineapple, lemon, at 5 C Thaw Bell peppers, cornstarch, vinegar, sugar, ketchup, onions

at 21 C

PREPARATION:

Season the fish fillets with salt and pepper, then dredge them in flour.

COOKING:

Fry the fish fillet until they're golden brown and crispy, then set them aside. In a separate pan, sauté the bell peppers, onions, and

pineapple, then add the vinegar, sugar, ketchup, and a cornstarch slurry to create the sweet and sour sauce. The next step is to add

the fried fish fillets to the sauce, gently stir to coat the fish in the sauce and let it simmer for a few minutes until everything is

heated through.

HOLDING:

Plate your dish, garnishing with additional pineapple and bell peppers if desired

SERVING: Serve your sweet and sour fish fillet to customer.

 MENU 9: GARLIC SHIRMP

Shrimp MARINADE ING. :

Garlic, parsley, seasonings, salt and pepper, butter sauce

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Shrimp Garlic, parsley, seasonings, salt and pepper, butter sauce

PRE-PREPARATION: PRE-PREPARATION:

Thaw Shrimp at 5 C Thaw Garlic, parsley, seasonings, salt and pepper, butter sauce

at 21 C

PREPARATION:

Peel and devein the shrimp, then season them with salt and pepper.

COOKING:

In a large pan, melt the butter with the olive oil over medium heat, then add the minced garlic and sauté until it's fragrant. Add the

shrimp to the pan and cook them until they're pink and opaque, then stir in the lemon juice and chopped parsley.

HOLDING:

Remove the pan from the heat

SERVING:

Serve your garlic shrimp to customer.

 MENU 10: BEEF STEAK

Beef, lemon MARINADE ING. :

Onions, oy sauce, sugar, pepper, vegetable oil, garlic

RECEIVING

STORAGE FREEZER: STORAGE DRY:

Beef, lemon Onions, oy sauce, sugar, pepper, vegetable oil, garlic

PRE-PREPARATION: PRE-PREPARATION:

Thaw beef and lemon at 5 C Thaw Onions, oy sauce, sugar, pepper, vegetable oil, garlic

at 21 C

PREPARATION:

Season your steak with salt and pepper generously. You can also add other spices according to your preference.

COOKING:

Heat a heavy-duty skillet or grill over high heat. Add the steak to the hot pan or grill. Cook it until it's seared and browned on one

side. Then flip it over and cook the other side. The cooking time depends on how well-done you prefer your steak.

HOLDING:

Once cooked to your liking, let the steak rest for a few minutes to allow the juices to redistribute, then slice against the grain

SERVING:

Serve your beef steak to customer.

 MENU 1: CHICKEN WITH MUSHROOM

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y Y Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 2: GARLIC BUTTERED CHICKEN

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 3: DEEP FRIED CHICKEN

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 4: GARDEN SALAD

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 5: LASAGNA

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

COOLING Y Y CCP

REEHEATING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 6: CARBONARA

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

COOLING Y Y CCP

REEHEATING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 7: HAWAIIAN PIZZA

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 8: SWEET AND SOUR FISH FILLET

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 9: GARLIC SHIRMP

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP
 MENU 10: BEEF STEAK

STEPS/PROCESS MODIFIED DECISION TREE DECISION

Q1 Q2 Q3 Q4

PURCHASING Y N Y Y NCCP

RECEIVING Y N Y Y NCCP

STORAGE Y Y CCP

PREPARATION Y N Y Y NCCP

COOKING Y Y CCP

HOLDING Y N Y Y NCCP

SERVING Y N Y Y NCCP