Are you looking for a print and go scaffolded note to teach hazard analysis critical control points HACCP, food safety in the kitchen classroom? This note is great to take students through the process of food entering a kitchen until the food leaves with a customer. The goal is to keep the food from ‘going bad’, growing bacteria or being exposed to harmful chemicals or substances like hair or glass. Stages In Food Safety Sequence:ReceivingStorageFreezing RefrigerationFood PreparationThawingCoo