HACCP TABLE Recipe: FRIED Chicken Breast

Step 1
Step 5
Food flow Steps

Step 2
Hazards

1. Receiving
a. Frozen
Chicken

P-Feathers
C-Detergent
BSalmonella

b. Individually
Packed milk

C. Eggs

Step 6 &7
CCP
or CP

Control
Limits

Monitoring
What? Temperature
How? Place the thermometer between 2
packages.
Where? In the receiving area
When? 10:00 am every Monday.
Who? Cook

P- Hair
C- Detergent
B- Listeria

Visual Inspection
Odor check
Receive at 40F or below

P-broken
shells
C-Detergent
BSalmonella

Visual Inspection
Odor check

What?
How?
Where?
When?
Who?
What?
How?
Where?
When?
Who?
What?
How?
Where?
When?
Who?
What?
How?
Where?
When?
Who?
What?
How?
Where?
When?
Who?

Receive at 40F or below

P-Feathers
C-Detergent
BSalmonella

b. Individually
Packed milk

P- Hair
C- Detergent
B- Listeria

Visual Inspection
Odor check
Store at 40F or below

C. Eggs

P-broken
shells
C-Detergent
BSalmonella

Visual Inspection
Odor check

3. Thawing

P- Glass/hair
C-Detergent
BSalmonella

4. Preparation
of Fried Chicken
-Breading

P- Hair
C-Detergent
BSalmonella
P- Hair
C- Detergent

CP

P-Hair
C-Sanitizer
BSalmonella

Visual Inspection
Odor check
Store at 0F

Store at 40F or below

CP

CP

CCP

B- Listeria
6. Serving in Food
Warmer

Step 4

Visual Inspection
Odor check
Receive at 0 F or below

CP

2. Storing
a. Frozen
Chicken

5. Cooking

Step 3

CCP

Visual Inspection
Odor check
Keep food at 40 F or
below and limit time at
room temp to 4 hours
Visual Inspection
Odor check
Limit time to 4 hours
Clean and Sanitize
equipments
Visual Inspection
Odor check. Practice
proper hygiene
Cook at 165 F for 15
seconds
Visual Inspection
Proper handling of
chemicals
Hold at 140 F

What?
How?
Where?
When?
Who?
What?
How?
Where?
When?
Who?

Corrective
Actions

Records

Reject product

Receiving Temperature
and time log.
See page 195

2. Storing
a. Frozen
Chicken

P-Feathers
C-Detergent
B-Salmonella

CP

Visual Inspection
Odor check
Store at 0F

What?
How?
Where?
When?

b. Individually Packed
milk

P- Hair
C- Detergent
B- Listeria

Visual Inspection
Odor check
Store at 40F or below

Who?
What?
How?
Where?
When?

C. Eggs

P-broken shells
C-Detergent
B- Salmonella

Who?
What?

Visual Inspection
Odor check
Store at 40F or below

How?
Where?
When?
Who?

Step 1
Food flow Step

Step 2
Hazards

3. Thawing

P- Glass/hair
C-Detergent
B- Salmonella

Step 3

Step 4

CCP or
CP

Control
Limits

CP

Visual Inspection
Odor check
Keep food at 40 F or below
and limit time at room temp
to 4 hours

Step 5
Monitoring

Step 6 &7
Corrective
Actions

Records

4. Preparation
of Fried Chicken
-Breading

5. Cooking

P- Hair
C-Detergent
B-Salmonella

P- Hair
C- Detergent

CP

CCP

B- Listeria

Visual Inspection
Odor check
Limit time to 4 hours
Clean and Sanitize
equipments
Visual Inspection
Odor check. Practice proper
hygiene
Cook at 165 F for 15
seconds

What?
How?
Where?
When?

6. Serving in Food Warmer

P-Hair
C-Sanitizer
B- Salmonella

CCP

Visual Inspection
Proper handling of
chemicals
Hold at 140 F

Who?
What?
How?
Where?
When?
Who?