1. For the following food production plans provide a description of the contents. Plans Contents a. Mise en Place b. Equipment List c. Purchase Orders d. Staff Allocations Satisfactory response a. Yes b. Yes c. Yes d. Yes No No No No Plans Contents a. Mise en Place b. Equipment List c. Purchase Orders d. Staff Allocations Question 2. Provide a brief description of the following food production processes. Food production stage Process a. Receiving b. Mise en Place c. Preparing d. Cooking e. Food Storage f. Reconstitution g. Re-thermalization h. Serving Satisfactory response a. Yes b. Yes c. Yes d. Yes e. Yes f. Yes g. Yes h. Yes No No No No No No No No Food production stage Process a. Receiving b. Mise en Place c. Preparing d. Cooking e. Food Storage f. Reconstitution g. Re-thermalization h. Serving Question 3. Briefly describe what Critical control points (CCPs) are and list three potential hazards that must be controlled in food production. Your answer should be 1