Select a recipe, (Sous Vide Shrimp ) to create a Hazard Analysis and Critical Point (HACCP) Plan. Use the step-by-step guide as a resource for developing your plan – and be sure to include a descriiption (ingredients, processing methods, packaging, storage, etc.), production process, and evaluation of any hazards (temperature control, biological, chemical, and / or environmental risks). Your analysis can be completed using a “HACCP Plan Template” similar to the one shared in the step-by-step guide