"The Name Creates High Expectations,  The Food Exceeds Them".

 { for next day     TEXT: 519- 379- 4767 }          www.thebavarianhut.com

774 2nd.   Avenue, East  Owen  Sound,   Ontario,   Canada   N4K - 2H1

Critical Control Point (CCP)
Is the point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business, or even loss of the business itself.
165°F (74°C) for 15 seconds.
155°F (68°C) for 15 seconds.
145°F (63°C) for 15 seconds.
145°F (63°C) for 4 minutes.

Wash cutting boards knifes and utensils to be used in clean and sanitized sink.
Wash hands immediately before handling food, when changing tasks and as often as necessary to remove soil and contamination. ( CCP )

Maintain internal hot holding temperature at a minimum of 140º F ( 60º C ) for no longer than 2 hours.
Cool from 140º F ( 60º C ) to 70º F ( 21º C )within 2 hours and from 70º F ( 21º C ) to 40º F ( 4º C ) within an additional 4 hour. ( CCP )
Maintain internal cold holding temperature at 40º F ( 4º C ) or less. ( CCP )
Reheat any leftovers (ONLY ONCE) to minimum internal temperature of 165°F (74°C) for 15 seconds and discard any unused portions. Do not reheat if product was cooled prior to cooking.

 T.B.H. Alfredo Sauce  Baked Jalapeno Poppers
 T.B.H. Cream Cheese Frosting  T.B.H . Smudgy Rice Krispie Squares
 T.B.H.  Halifax-Style Donair  T.B.H.  Marinara Sauce- A
 T.B.H.  Jamaican Jerk Chicken  T.B.H.  Onion Soup
 T.B.H.   Baked Custard  T.B.H.  Focaccia
 T.B.H.  Chinese Vegetable Soup with Shrimp and Meatballs T.B.H.   ZUPPA  INGLESE  English Trifle
 T.B.H.  Kale & Bacon 5-Bean salad T.B.H.  Chicken Salad
 Cooking  Pasta