. reach a temperature of 40°F or lower within 4 hours. Reheating: Hot dogs must be reheated to an inter- nal temperature of 165°F within 20 minutes, one time only. Discussion Questions 1. If you were Christina, how would you design a pro- cess control plan to ensure that these requirements were met? 2. Design specific forms or "standard operating proce- dures" that you think would be helpful in imple- menting your plan, specifically for the example of hot dogs. 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? HARBOUR COMMUNITY COLLEGE: FOOD SERVICE PROGRAM Harbour Community College (HCC) offers a 2-year food service degree program. Students learn how to set up and manage food service operations in hotels, hospitals, schools, businesses, and so on. One of the most important courses is Food Service Sanitation and Safety (FSSS). Students taking the course are required to study a government-mandated food service process control approach called HACCP-Hazard Analysis and Critical Control Points. They are required to conduct some research to learn about HACCP (see the article on the Student Companion website for this chapter, which provides an overview of HACCP). They are also required to apply the approach to HCC's cafeteria. Christina Clark is taking the FSSS course and has an internship in the cafeteria. She has been charged with developing a process control plan based on HACCP principles for meeting food safety requirements. For example, the requirements for hot dogs include: ● ● ● Receiving: Refrigerated hot dogs should be between 40°F and 34°F when received. Storage: Storage temperature should be between 40°F and 34°F. Cooking: Hot dogs should be heated to a tempera- ture of 145°F within 30 minutes of placing on the grill. Cooked Storage: Leftover hot dogs must be cov- ered and placed in refrigeration immediately and