me too but we must focus on the task at hand. Which is identifying the biological hazards of the raw ingredients we have for our pork dumplings while finding preventative measures to avoid hazards LOL
WOOHOO lets purchase some raw ingredients for our Luncheon!
Lets identify my critical temperature limits to eliminate biological micro bacteria, which can be harmful to our guests!!
Lets identify some critical control points!!
65 degrees celcius is then minimum temperature for safe eating
Yeah true, steps in which control can be applied thus avoiding health risks.
we have to monitor these critical control points visually, temperature and timing
we can do this by making sure the pig isnt pink in the middle and making sure the internal temperature is above 65 degrees, and cooking it to recipe standard
we must partake in corrective actions by identifying what to do when critical limits havent been met or identified.
for example if the pig isnt cooked enough we can put it in the oven for longer
we must provide a record keeping system to keep things accountable in case of contamination
we must verify whether this system is effectively exercised