Issue 11/2011 Ron Date 01/01/2001 Group Work Read the below Cases study borrowed from the textbook and answer the Following Questions: t's HARBOUR COMMUNITY COLLEGE FOOD SERVICE PROGRAM dent's udent's 3 Student ID Course Course Semes Harbour Community College (BCC) offers a 2 year food service degree program. Students learn how to set up and manage food service operations in hotels, hospitals. schools, businesses, and so on. One of the most important courses is Food Service Sanitation and Safety (FSSS). Stu- dents taking the course are required to study a government- mandated food service process control approach called HACCP-Hazard Analysis and Critical Control Points They are required to conduct some research to learn about HACCP (sce the article in the Problem - Case Data folder on the Student Companion welvsite for this chapter, which provides an overview of HACCP). They are also required to apply the approach to HCC's cafeteria Christina Clark is taking the PSSS course and has an internship in the cafeteria. She has been charged with developing a process control plan based on HACCP principles for meeting food safety requirements. For ex ample, the requirements for hot dogs include: Receiving: Refrigerated hot dogs should be between 40F and 34F when received. Storage: Storage temperature should be between 40F and 34E Cooking: Hot dogs should be heated to a tempera- ture of 145F within 30 minutes of placing on the Instre . . grill. Cooked Storage Leftover hot dogs must be covered and placed in refrigeration immediately and reach a temperature of 40F or lower within 4 hours. Rdicating: Hot dogs must be reheated to an inter- nal temperature of 165F within 20 minutes, one time only. 1. If you were Christina, bow would you design a process control plan to ensure that these requirements were met? 2. 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. Page 2