Receiving: Refrigerated hot dogs should be between 40 degrees Fahrenheit and 34 degrees Fahrenheit when received.
Storage: Storage temperature should be between 40 degrees Fahrenheit and 34 degrees Fahrenheit.
Cooking: Hot dogs should be heated to a temperature of 145 degrees Fahrenheit within 30 minutes of placing on the grill.
Cooked Storage: Leftover hot dogs must be covered and placed in refrigeration immediately and reach a temperature of 40 degrees Fahrenheit or lower within 4 hours.
Reheating: Hot dogs must be reheated to an internal temperature of 165 degrees Fahrenheit within 20 minutes, one time only.
1. If you were Christina, how would you design a process control plan to ensure that these requirements were met?
3. How might the process control plan have to be modified to deal with handling ground, uncooked meat, such as hamburger or pork sausage, keeping in mind that the risk of bacterial contamination is much higher for such products?