Foods 2 students are learning HACCP this week. We took this recipe and found 3 hazards: ground meat, cheese, mayonnaise.

We analyzed the prepping, cooking, cooling, serving, holding and reheating. Lots of information for these mini-handheld burgers.

I know the students learned a new way to make burgers.

They flattened and seasoned the meat.

The sliders were cut into squares or triangles.

This was a must lab for aprons. Sequoyah didn’t want her shirt greasy.

Students had to remember the correct temperature for ground meat.

They were ready to serve at 155 degrees or higher.

Most students agreed the sliders needed cheese stored at 41 degrees or lower.

Yummy sliders made with corrective action the HACCP way!