Critical Control Points in a food preparation and delivery system are the instances where a “loss of control may result in (an) unacceptable health risk.” There are a number of practices that have been implicated in outbreaks of foodborne illness in the food system. By preventing or controlling these practices, food chain members can curb or reduce the probability that a food will become contaminated or adulterated, and as a result decrease the chance of foodborne illness. HACCP, in essence, involves monitoring these critical points or practices. The practices that have been implicated in foodborne illness include: Keeping (potentially hazardous) foods at room temperature for prolonged periods of time Inadequate cooking Holding hot food for extended lengths of time in the food danger zone Improper cooling of food Inadequate reheating of food previously cooked and cooled Improper cleaning of equipment Cross contamination Infected food handlers Everyone may not have experience with dealing with food products at the farm, processing or retail levels and thus may not have the required knowledge of Critical Control Points in those industries. However, most of you should have a pretty good grasp on safe food handling practices in your own home and kitchen. In this assignment, choose one food (with multiple ingredients) that you like to prepare in your home and do the flowing: In a flowchart of your design: 1) list the ingredients across the top—in the first row of boxes; 2) in the boxes immediately beneath those, follow the flow of ingredients in your kitchen- from storage to assembly and service; 3) identify the CCP’s (Critical Control Points) as based on the practices included from above (1-8) An example flow chart is provided below using a Cheeseburger as the food. (There are many examples online, too) *You can create a flowchart or whatever format you find easiest to use.