We have been studying the flow of food through an operation. The last two weeks, we’ve focused on Storage, Preparation and Service. This week, you will be p

We have  been studying the flow of food through an operation. The last two weeks,  we've focused on Storage, Preparation and Service.

This week,  you will be preparing an infographic that depicts the preparation of a  potentially hazardous food item that is considered to be a TCS food  (Food that requires time and temperature control for safety) and must be  animal origin. So basically – choose a piece of beef, chicken, pork,  etc. and explain how to remove that from storage, prepare it safely, and  plate it for service.

This infographic is something that could be used as an industry aid for your cooks to follow in a commercial kitchen.

In the  infographic, describe how to prepare that meat safely – from storage  (where is is stored, at what temperature, where in relation to other  items) to preparation (how are you avoiding cross contamination, what  utensils are use) to service (plating and handoff to servers is fine).  Within your infographic, you must identify TWO hazards/risks and how to  avoid/mitigate them.

you can use powerpoint for this assignment