For the assignment this week, you will use the recipe in the ATTACHMENT and write a quality standard for the raw materials as well as create a hazard analysis for the ingredients and preparation methods that follow the flow of food from purchasing to service. Assume you will be serving 50-60 guests. Once you have identified potential risks, you will identify critical control points and critical limits to eliminate the risk or reduce it to a safe level. The final part of your essay will be assessing how the critical points and limits will be monitored and why product standards are necessary for producing quality food and how they relate to developing a HACCP plan. When defining quality for your recipe, identify the desirable sensory attributes for those foods and evaluate the food according to the attributes identified. Remember to use an introduction to introduce the writing and establish the purpose of the writing as well as a conclusion to summarize (highlight) the key points related to the purpose of the writing. Present the writing as an analysis of the recipe. MINIMUM 650 WORDS, 2 APA SOURCES, NO PLAGIARISM. DUE 8/4/18 AT 12PM EST TIME.