HACCP_FlankSteak - Salmonella Listeria monocytogenes...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
HACCP Plan for Sample Menu Menu Item Hazard Analysis Critical Control Point Grilled Flank Steak with Chimichurri Sauce Clostridium perfringens (meat product) Listeria monocytogenes
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Salmonella Listeria monocytogenes Colored cutting boards Avoid X Contamination 145F for 15 seconds Hand barriers while cutting steak...
View Full Document

Page1 / 2

HACCP_FlankSteak - Salmonella Listeria monocytogenes...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online