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  • HACCP Slides For Submission

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    Nabil Jefri
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    This document provides a recipe for Thai seafood soup that includes lemongrass, galangal, kaffir lime leaves, Thai chilies, garlic, chicken, shrimp, and squid. The instructions call for boiling water and juicing limes, slicing lemongrass and galangal, and adding the ingredients to the boiling water to make the soup. Control measures and corrective actions are not specified.

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    HACCP Slides for Submission

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    This document provides a recipe for Thai seafood soup that includes lemongrass, galangal, kaffir lime leaves, Thai chilies, garlic, chicken, shrimp, and squid. The instructions call for boiling water and juicing limes, slicing lemongrass and galangal, and adding the ingredients to the boiling water to make the soup. Control measures and corrective actions are not specified.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1 views3 pages

    HACCP Slides For Submission

    Uploaded by

    Nabil Jefri
    This document provides a recipe for Thai seafood soup that includes lemongrass, galangal, kaffir lime leaves, Thai chilies, garlic, chicken, shrimp, and squid. The instructions call for boiling water and juicing limes, slicing lemongrass and galangal, and adding the ingredients to the boiling water to make the soup. Control measures and corrective actions are not specified.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    INGREDIENTS

    PICTURE AND - 4 stalks of lemongrass


    • 1 inch galangal
    • 10 kaffir lime leaves

    NAME • 10 Thai chilies


    • 5 cloves garlic
    • 600 grams chicken

    OF • 400 grams shrimp • 250 grams squid

    MENU INSTRUCTIONS

    ITEM
    • Boil 2 litres of water
    • Slice about 10 limes and juice them all into a small bowl, and set them aside for
    later.
    • Crush the lemongrass and slice it diagonally into 1 inch strips.
    • Take about 1 thumb sized chunk of the root part of galangal, and chop

    Group name, members and matric number


    Link / website for video presentation
    Receiving Stage
    Ingredients Potential Hazards Control Measures CP or CCP Corrective Action

    One slide each for each of the 5 stages


    Storage Stage
    Ingredients Potential Hazards Control Measures CP or CCP Corrective Action

    One slide each for each of the 5 stages

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