HACCP (Hazard Analysis Critical Control Point) plays an important role in food safety when preparing dishes. This recipe has many CCP (Critical Control Points) that the Chef/ Manager needs to follow to serve safe food. We have identified 10 processes that may or may not be CCP. You will use this worksheet as a tool for part 2 of the project. may be eamed. Procossing Sop: Minse Bean 1 point earned Bean- Mazand idendified 1 piint Bean- Juntification I poirt Bean- Mroventatin Meavare I poin! Bant- CCP lakntification Processing Sicp: Puep Pork Ried I point earned Pork Rind-Marard admtifiod I pount Podt Rinds. Sipgificmt Ifarand I point Pork Riods Justification- 1 povin! Poek Rinds- Preventative Mcanure 1 pt. Pock Rind-CCP Ldentificetion t pe. Procesing Siep-Cook Bcan with posk and hert beocaet I poiat eamed Cook Ekans- Harard identified I poin Couk Beans Justification- be spocific wirh semperameses 1 potic Cook beank- CC identified 1 point Procosing Step- Cord caucnile mixture t point camnd Cool Caserele-Harand Ldemified I point Ceol Canchule Junfication- I point Ceol Cansente-CCP-sdentified I poin! Processing Swep-Cold hold casserole I poiat camed Celd Holid Cassesle. Harned ISenified 1 point Cold Ilod Casonole Justicationell poin Provevitys Siep- Rcheat Cavierale I pount tameal Feheal Canacrole- Havard identified 1 point Reteat Cancrole Junification- I point exenel Releat Cinstiole- Preventative- be specific with semperantere it poin fleteal Cinosivie- C.P. Ideneified I point Prosessing Sicp- Renoring bones If peint eamod Remove bonos- Ilarant Identified I point Remove bones: Soffty Horand fidemified I poimt Remave bones Jutifiation- I poite Perneve Finno- Preventative- I point Remeve thanes- CCP identified I point Reheat Cascnole Jintification- I point eacned Processify Sicp- Menoving bones I peint samed Hemove bonch-Havand Identified I poin Pemove botes- Sofety Horand Identified 1 poim Remove botes Jatification- 1 point Remave Hoose Preventante- I poin Remove Honsu CCP identitiod 1 point Ceotine' Lryering- Sufety Harand Idenhified t poim Cooking' Layorine /edifcation- be apocifis with ismporature information Cooking Layerine- Meventative- 1 point Cooking Lavering-CCP identified I poin Processing Suep-Cock Cawetole I poim earned Cook Casserole- Hanand Idennfind I poine Ceok Casserole Mastification- 1 poin! Cook Casserole- Rreventative- be ipecific with temperature 1 poos Cook Casseroie: CCP idencified I poin Procesing Sep- Hat flold Sor Service I point earned Hon Ibold for Service- Hazand ldentified t point Hod Hold for Serviec Jatification-1 poiel Hot liold foet Service- Preventative- de detailed and provide temperatant information 1 poin Hold Hot for Serviec- CCP sdereified I poin