Appendix E: HACCP: Poultry

Steps
Step 1 Receiving

Hazards - Raw poultry not shipped or received in proper temperature

- Shipment received damaged or not in sanitary conditions from uncertified retailers -PHF chilled at danger zone temperatures (41135F)

CP, CCP, CL Critical Control Point Critical Limit

Step 2 Storage: Chilled poultry

Critical Control Point Critical point Critical Limit

-storing meats with veggies, cross contamination -Not practicing first in first out policy -Cross contamination

Controls/ Solutions -Poultry must be receiving below 40F and must be recorded in receiving temperature log -Shipment should be obtained in good conditions, free of tears or rips from retailer certified by the USDA -Employees must check refrigerator temperatures and write down in logs every two hours, must be below 40F -all vegetables & meats are stored in separate refrigerators -use items that were there first, unless they are spoiled by checking inventory log
-Poultry & vegetables are cut in separate cutting tables with different slicers & knives - All Employees must wash their hands before & after cutting or touching PHF, wear hair nets, & wear clean uniforms while working, & be certified to handle food. -Make sure raw chicken and veggies are served in separate plates

Step 3 Preparation

Critical Control Point

-Employees not practicing good Personal hygiene (hand washing, hair nets, clean apron

Step 4 Severing: Food is served raw

-Cross contamination between raw poultry and vegetables

Critical Control Point

Step 5 Cooking: In fondue pots

-Salmonella & Campylobacter will not die if Poultry is not cooked at correct temperature or time

Control Critical Point Critical Limit

-Server must verbally inform customer to cook piece of chicken in broth for 2 to 3 min at 375F temperature, so that the internal temperature reaches 165F for 15 sec