Student Name: $\_\_\_\_\_\_\_\_\_$Restaurant Name:Recipe Name:Pre$-$steps: Contracts, purchasing, receiving, storage, preparation$1.$Critical Control Point$($Use the correct entries in column $1$ from part $1$ that are CCPs$)2.$ Identify the significant hazards $($what are you concerned about?$)3.$ What are the Critical Limits for each Preventive Measure $($step $4$ from part $1,$ but give more detail$)4.$ Monitoring:What do you have to do$?5.$ Monitoring: How is it going to be done?$6.$ Monitoring: Frequency $($How often to you need to do it$?)7.$ Monitoring: Who is going to do it$?($use a position, title, or station$)8.$ Corrective Action $($When you check, and its not correct, can you do to fix it$,$ if possible$)$ Preparation Steps: Preparation, cooking, cooling, reheating, storage, serving Post Steps: reheating, storage, serving $*$Helpful Hints There are $8$ steps Use items that are CORRECT from your worksheet part $1$ Value: $64$ Points Updated: Spring $2023$ ValenciaCollegeCulinaryvalencia$\_$culinary$\_$pastry$\_$hosp