Scribd Logo
Importer

Bienvenue sur Scribd !

  • Submitted By: Lantape, Ryan Luis P. RISK 111 Balandang, Jymel Gabriel Submitted To: Mrs. Mylene Dela Cruz Palmares, Vincent Riley

    Transféré par

    Jhon Rommel Dela Cruz-Odiaman
    128 vues3 pages
    This document provides a sample HACCP (Hazard Analysis and Critical Control Points) plan for a cooked chicken salad. The plan outlines the flow of the product from receiving ingredients to serving, identifies potential hazards at each step, determines critical control points, and establishes monitoring, corrective actions, and record keeping to ensure food safety. Key aspects of the plan include receiving ingredients at the proper cold temperature, storing ingredients at 5°C or below, controlling preparation temperatures and sanitizer levels, holding the fully prepared salad at 5°C or below until serving, and proper handwashing and glove use during serving to prevent bare hand contact.

    Description originale:

    Titre original

    Risk111.docx

    Copyright

    © © All Rights Reserved

    Formats disponibles

    DOCX, PDF, TXT ou lisez en ligne sur Scribd

    Avez-vous trouvé ce document utile ?

    Ce contenu est-il inapproprié ?

    Signaler ce document
    This document provides a sample HACCP (Hazard Analysis and Critical Control Points) plan for a cooked chicken salad. The plan outlines the flow of the product from receiving ingredients to serving, identifies potential hazards at each step, determines critical control points, and establishes monitoring, corrective actions, and record keeping to ensure food safety. Key aspects of the plan include receiving ingredients at the proper cold temperature, storing ingredients at 5°C or below, controlling preparation temperatures and sanitizer levels, holding the fully prepared salad at 5°C or below until serving, and proper handwashing and glove use during serving to prevent bare hand contact.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    128 vues3 pages

    Submitted By: Lantape, Ryan Luis P. RISK 111 Balandang, Jymel Gabriel Submitted To: Mrs. Mylene Dela Cruz Palmares, Vincent Riley

    Transféré par

    Jhon Rommel Dela Cruz-Odiaman
    This document provides a sample HACCP (Hazard Analysis and Critical Control Points) plan for a cooked chicken salad. The plan outlines the flow of the product from receiving ingredients to serving, identifies potential hazards at each step, determines critical control points, and establishes monitoring, corrective actions, and record keeping to ensure food safety. Key aspects of the plan include receiving ingredients at the proper cold temperature, storing ingredients at 5°C or below, controlling preparation temperatures and sanitizer levels, holding the fully prepared salad at 5°C or below until serving, and proper handwashing and glove use during serving to prevent bare hand contact.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme DOCX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 3

    Submitted by: Lantape, Ryan Luis P.

    RISK 111
    Balandang, Jymel Gabriel Submitted to: Mrs. Mylene Dela Cruz
    Palmares, Vincent Riley

    CHICKEN SALAD (COMPLEX)

    RECEIVE (Chicken, Mayo, Carrots, Celery, Onion, Salt, Pepper)

    STORAGE (Cold) 5°C or Below

    PREPARATION (Wash, Chop, Mix)

    COOK (Poach) 165°C

    HOLD

    SERVE
    SAMPLE HACCP PLAN FOR COOKED FOOD

    1. ASSEMBLE HACCP TEAM (Well Trained/knowledgeable of the HACCP Principles) 4. Construct Food Flow Diagram
    2. Describe the Product – CHICKEN SALAD RECEIVE----STORAGE-----PREPARATION----COOK----HOLD-----SERVE
    5. Confirm on-site process

    Specific Ingredients Chicken, Mayo, Carrots, Celery, Onion, Salt, Pepper 6. Identify Potential Hazards 9. Establish Monitoring System
    Mode of Serving Chilled, ala carte ,general patronage
    Intended Use Ready to eat, served cold
    7. Determine Critical Control Point 10. Establish Corrective Action
    Allergen Info: Mayonnaise (egg),
    Consumed immediately
    8. Establish Critical Limit 11. Establish Verification Procedure

    12. Establish Documented Information

    STEPS POTENTIAL HAZARDS CONTROL MEASURES CCP CL MONITORING CORRECTIVE ACTION VERIFICATION DOCUMENTATION
    PROCEDURE
    RECEIVE PHY- Plastics, Soil, SOP on receiving WHAT: Delivery Van Check product Conduct a regular Van checking
    BIO-Salmonella, WHEN: every delivery temperature. inspection record
    Shiegella Vendor Accreditation CCP 5C- 0C WHO: Receiving officer Call attention of Check record daily Incoming raw
    CHEM- Not CCP HOW: Calibrated supplier material temp
    pesticide(residue) Allergen Mgt Program thermometer record (log sheet)
    ALLERGEN- egg
    STORAGE PHY- Dirt/dust SSOP (Sanitation WHAT: Storage temp Call the attention the Conduct a regular Check the
    BIO- Salmonella, Standards Operating WHEN: Every shift of maintenance, keep inspection temperature of
    Shiegella Procedure) CCP WHO: Kitchen staff the storing place Check record daily the storage room
    CHEM- Cleaning Control storage Temp Not CCP 5C- 0C HOW: Record temp of always clean and
    agents Chemical control storage room sanitize
    ALLERGEN- Egg Program
    Allergen Mgt Program
    PREPARATION PHY- Hair, plastic,nail PPE WHAT: Veg Sanitizer, Instruct staff to wash Conduct an Sanitation
    BIO-Salmonella, Visual Inspection 50 ppm proper handwashing hands properly if inspection once a preparation
    Shiegella Time and Temp CCP No bare hand WHEN: During gloves not available week to maintain report Gloves
    CHEM- Cleaning Control Not CCP contact to protect preparation Rinse veg to 50ppm if the goods safe issuance
    agents, sanitizers Chem control the food from WHO: Kitchen staff sanitizer not available Check record daily Conduct
    ALLERGEN- Egg Allergen Mgt Prog bacteria HOW: Wash hands
    HOLD PHY- None Sensory checking WHAT:Chiller temp Train staff how to use Conduct a regular Conduct
    BIO- Shiegella Time and temp CCP WHEN: After prep thermometer inspections Check inspection daily
    CHEM- None control procedure Not CCP 5C- 0C WHO: Kitchen staff the record daily Holding
    Allergen- Egg Allergen Mgt HOW: Use clean Wear gloves temperature
    thermometer Mark labels record
    SERVE PHY- None PPE, personnel WHAT: Proper Instruct staff to wear Conduct regular Hands gloves
    BIO- Shiegella hygiene program CCP handwashing gloves inspection issuance report
    CHEM- None No bare hand contact No bare contact WHEN:While on duty Mark labels for special Check the records Staff training
    Not CCP
    WHO: Server, waiter
    Allergen- Egg Temperature control hand instruction daily record
    HOW: Wash hands
    mgt,special label Inspection report
    properly

    Vous aimerez peut-être aussi