HACCP

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  • Eggs and milk included in the quiche are produced from farm animals like chicken and cows. You need to check the area (if it has a potential in causing harm to the health) before hand. Once these products are obtained, they will be processed and kept in a refrigerated area until ready to be produced into a quiche.
  • Once kept in a low degree area, the sources will then be mixed and combined to make a quiche mixture. You must make sure that your area of preparation is clean in order to prevent any further contamination to the food.
  • After the food has been prepared and is solid, it will then have to be cooked in a hot oven. This kills the bacteria in the product and makes sure everything is processed according to plan. Someone will need to monitor the food during this time in case of any dangers or other risks that may happen.
  • The final product will then be transported to supermarkets, restaurants and other clients. Before this happens, the place of produce should check if there are any suspicious signs that could be located in each product. They will have to make sure the food is suitable for sale and package each foods with ingredients and information according to what is included in the quiche.
  • The quiche is then stored in the restaurants refrigerator until ready to be served to each customer. Before this, restaurants or other clients will have to check if products match their requirements.
  • When taken home, the quiche will have to be stored in a refrigerator again before having to be heated for serving. This kills all the bacteria that may have contaminated the food before reaching home.
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