phew!finally had to time to come in to blog..
in this package 1, we were better in planning and strategizing our way i doing the proj after the warming up exercise from the induction package.
For package 1, our food product chosen was teriyaki chicken ramen from sakae sushi..in order to make it easier for exporting, it was therefore modified to
"Instant Teriyaki Chicken Ramen" (ITCR).
we split the workload evenly, namely,
-> jing guo - soup powder (raw material)
-> apple/liping - teriyaki chicken (process)
-> fiona - teriyaki chicken (raw material)
-> rose - soup powder (process)
-> minghui - ramen (process + raw material)
-> huiqi - compilation of the instant teriyaki chicken ramen
after that, we also discussed and did up the templates for the HACCP and local and overseas legislation and the concerning authorities in charge, before we made the final compilation.
For example, pertaining to the instant teriyaki chicken ramen, the critical control points to take note of will be the packaging and sealing stages, plus whether the chicken is thoroughly cooked and stored in appropriate conditions.
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