Harbour Community College $-$ Food Service Program $($Chapter $5)$

If you were Christina, how would you design a process control plan to ensure that these requirements were met?

Design a flowchart and specific forms or "standard operating procedures" that you think would be helpful in implementing your plan, specifically for the example of hot dogs.

How might the process control plan have to be modified to deal with handling ground, uncooked meat, such as hamburger or pork sausage, keeping in mind that the risk of bacterial contamination is much higher for such products?

Problem $1($Chapter $6)($See Examples $6\mathrm{.}1$ and $6\mathrm{.}2)$

A new production process at Fabufirst, Inc., has two in$-$line stages. The probability of defective components being produced in stage $1$ is $15$ percent and $10$ percent in stage $2.$ Assembled units that have defective components only from stage $1$ OR only from stage $2$ are considered repairable. However items that have defective components from both stage $1$ and stage $2($completely defective$)$ must be scrapped.