1. Consider the instructions for a basic chili recipe below. All ingredients are raw.

Using what you know about the seven HACCP principles, add the following information to the recipe in RED: (7 pts)

1. Identify the CCPs
2. Determine the critical limits
3. Explain the corrective actions for each CCP if the critical limits are not met

Chili Instructions

1. Thaw the frozen ground beef completely before starting to cook the chili.
2. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the chopped onion. Cook for 5 minutes, stirring occasionally.
3. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
4. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
5. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
6. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally until all ingredients are cooked.
7. Remove the pot from the heat and either serve immediately or hold warm.