Answer Happy

Question 1 (20 marks) Assume you are the manager who is going to start your business to sell potato salad on a delicatessen counter in a food court. You will lead your HACCP team members to conduct the hazard analysis and establish critical control points (CCPs) based on the product characteristics and tentative process of retailing. Detail information: The potato salad is prepacked. The pack size is 1 kg and it is stored in the fridge (temperature < 4°C). The product formulation will not support the growth of pathogens due to its low pH and if kept at < 4°C. However, the potential for contamination with pathogens that may survive will need to be considered. Production characteristics: .PH: 4.0 +0.3 • Pack type: plastic tub with lid • Shelf-life: Packed product: 15 days if kept at < 4°C; Once opened: 4 days if kept at < 4°C Receive prepared salad à Store at < 4°Cà Transfer to preparation areaàDecant into bowlsà Display on delicatessen counter (*Delicatessen preparation area is immediately behind the delicatessen counter) Identify the CCP(s) and TWO potential hazard(s) of each step if any; and suggest TWO possible preventative measures (if any) accordingly. Please use the table given below to answer your questions. Provide the references to support your answer if any. Process Step(s) Potential Hazard(s) Preventative Measure(s) CCP (Yes/No) 1. Receive prepared salad 2. Store at < 4°C 3. Transfer to to preparation area 4. Decant into bowls 5. Display on delicatessen counter