Safe Food Quality-Modied Italian Stuffed Cabbage Rolls to Vegetarian Stuffed Cabbage Rolls

February 2, 2024February 2, 2024 Discipline: Hospitality management

In this assignment, you’ll use your modified recipe to create a quality standard and hazard analysis for a group of 50-60 guests. Your essay should cover the following:

1. Define quality, identify sensory attributes, and evaluate the food based on those attributes.

2. Prepare a HACCP analysis for the recipe, assessing the flow of food.

3. Identify potential risks, critical control points, and critical limits to ensure food safety.

4. Assess how critical points and limits will be monitored and explain the importance of product standards for quality food and their relation to developing a HACCP plan.

5. Identify allergens and food intolerances, minimize harm, suggest replacements, and address foodservice operators’ responsibilities to guests with allergies.

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