HACCP a Mini Burger Recipe

img_4887

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.

 

img_4883The sliders were cut into squares or triangles.

img_4882This was a must lab for aprons. Sequoyah didn’t want her shirt greasy.

img_4884Students had to remember the correct temperature for ground meat.

img_4885They were ready to serve at 155 degrees or higher.

img_4886Most students agreed the sliders needed cheese stored at 41 degrees or lower.

img_4887Yummy sliders made with corrective action the HACCP way!

 

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