HACCP - Green Vegetable and Mesclun Salad with Balsamic...

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Green Vegetable and Mesclun Salad with Balsamic Vinegar 1. Receiving raw ingredients (lettuce, asparagus, peas, beans, etc.) 2. Storing raw ingredients 3. Preparing ingredients (washing, draining, cutting, etc.) 4. Holding and serving 5. Cooling and storing leftovers 1) contamination from  soil—clostridium  perfringens 2) survival of pathogens  from inadequate  sanitizing of cutting  surfaces 1) contamination from  improper sealing for  keep vegetables at 40- 45˚F (4-7˚C)
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Stracciatella Soup 1. Receiving raw ingredients (chicken stock, eggs, cheese, parsley, etc.) 2. Storing raw ingredients 3. Preparing ingredients/Mixing (boiling stock, beating eggs/cheese etc.) 4. Holding and serving 5. Cooling and storing leftovers 1) prepare in small  batches to prevent  survival of facultative  pathogen bacillus  cereus 1) contamination from  improper sealing for  1) growth of bacteria and other  pathogens—cool the stock as  quickly as possible with ice 
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