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    Chargrilled Chicken HACCP Plan

    Uploaded by

    kaletaruc44
    The document outlines the HACCP plan for preparing a chargrilled chicken wrap. It details the receiving, storing, preparing, cooking, assembling and serving steps. For each step it identifies hazards and establishes critical control points and monitoring procedures to control food safety risks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chargrilled Chicken HACCP Plan

    Uploaded by

    kaletaruc44
    74 views2 pages
    The document outlines the HACCP plan for preparing a chargrilled chicken wrap. It details the receiving, storing, preparing, cooking, assembling and serving steps. For each step it identifies hazards and establishes critical control points and monitoring procedures to control food safety risks.

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    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    The document outlines the HACCP plan for preparing a chargrilled chicken wrap. It details the receiving, storing, preparing, cooking, assembling and serving steps. For each step it identifies hazards and establishes critical control points and monitoring procedures to control food safety risks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    74 views2 pages

    Chargrilled Chicken HACCP Plan

    Uploaded by

    kaletaruc44
    The document outlines the HACCP plan for preparing a chargrilled chicken wrap. It details the receiving, storing, preparing, cooking, assembling and serving steps. For each step it identifies hazards and establishes critical control points and monitoring procedures to control food safety risks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chargrilled Chicken Wrap HACCP Plan

    Step Hazard Critical Control Control Monitoring Procedure Corrective Actions Verification
    Point (CCP) Measures Procedure

    Receiving Microbial growth Yes Check chicken What - temperature of chicken Reject and return Receiving
    temperature 1- Who - delivery clerk out-of-temperature Checksheet
    4°C How - thermometer chicken
    When - when goods arrive
    Where - receiving dock

    Spoilage Yes Check for signs of What - packaging, surface of Reject and return
    spoilage chicken spoiled chicken
    Who - delivery clerk
    How - visual checks
    When - when goods arrive
    Where - receiving dock

    Storing Microbial growth Yes Store chicken What - temperature of chicken at 1- Adjust refrigerator Coolroom
    refrigerated 1-4°C 4°C temperature Checksheet
    Who - Kitchen Hand
    How - thermometer
    When - every 2 hours
    Where - coolroom

    Preparing Cross No HIgh standards of What - personal and environmental Assess the cross Preparation
    contamination personal and hygiene contamination and Checksheet
    environmental Who - Food Handlers remove
    hygiene How - visual checks contaminated
    When - preparing the chicken chicken.
    Where - Commercial kitchen - Clean and sanitise
    preparation area area.

    Cooking Microbial growth Yes Properly cook What - cooking time and internal Adjust cooking time Cooking
    chicken to an temperature of chicken or temperature Checksheet
    internal Who - Food Handlers
    temperature of How - thermometer and time
    75°C When - cooking the chicken
    Where - Commercial kitchen -
    stove
    Chargrilled Chicken Wrap HACCP Plan

    Step Hazard Critical Control Control Monitoring Procedure Corrective Actions Verification
    Point (CCP) Measures Procedure

    Assembly Cross Yes HIgh standards of What - personal and environmental Discard Assembly
    contamination personal and hygiene contaminated Checksheet
    environmental Who - Food Handlers chicken.
    hygiene How - visual checks Clean and sanitise
    When - assembling the sandwich area.
    Where - Commercial kitchen

    Microbial growth Yes Time - What - time ● If assembly is


    Who - Food Handlers less than 2 hrs
    How - clock the ingredients
    When - assembling the chicken can be put back
    Where - Commercial kitchen in the refrigerator
    for later use.
    ● If the ingredients
    are out between
    2 to 4 hours, it
    must be served
    immediately, it
    cannot be put
    back in the
    coolroom.
    ● If the ingredients
    are out for more
    than 2 hours,
    discard.

    Serving Microbial growth Yes Time - do not hold What - time If assembly and Service
    for 4 hours or Who - Food Handlers service is for a Checksheet
    longer How - clock duration of 4 hours
    When - holding the sandwich for or longer, discard
    service eg buffet the sandwich
    Where - Display area

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