Part 2
This must be designed in LANDSCAPE mode only.
Complete the following table based on the ingredients used in the production of the Caesar salad:
| Ingredient Name | Delivery Temp (Min) | Delivery Temp (Max) | Shelf Life (Min) | Storage Location | Allergens Present | Potential Hazards |
Part 3 (1,250 words)
There are a range of foodborne pathogens that would require controlling in this product/environment.
Which ONE do you believe would be of the GREATEST concern (state genus and species of pathogen) and give a background to the pathogen (250 words)?
What evidence has led you to this decision (250 words)?
What steps would you take to minimise the risk of this foodborne pathogen from being present in the final chicken Caesar salad prior to dispatch (750 words)?
Higher marks will be achieved for part 3 by considering:
- Risk (severity of hazard x likelihood of occurrence)
- Legislation (appropriately documented, relevant)
- Government/ industry guidance (appropriately documented, relevant)
- Literature (academically appropriate)
- Personal input
Note: Adequate background reading, correct citations, referencing and suitable personal input are fundamental at level 7, therefore additional marks may be removed for failure to comply with this. If no references/citations are present, the assignment will not pass.