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.
boards knifes and utensils to be used in clean and sanitized sink.
|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|