HACCP chart sample

HFOODSAFE

1. HAZARD ANALYSIS CRITICAL CONTROL POINT
Recipe Title: MARINATED FRIED CHICKEN STRIPS
FLOWCHART CRITICAL LIMIT CCP/SOP CRITICAL LIMIT MONITORING
PROCEDURES
CORRECTIVE PROCEDURES
PURACHASING
Freezer: Chicken
Refrigerator: Eggs, Bread
crumbs,
Dry: Olive oil, Lime juice,
Garlic, Oregano, Thyme,
Marjoram, Flour, Salt and
Pepper, Oil
Biological HazardSOP1 Chicken should be purchased
from an approved source.
Sensory EvaluationIf set conditions are not met,
reject.
RECEIVING Biological Hazard Look for signs of deteriorated
chicken condition: sliminess to
touch, off odor, stickiness under
the wings
Sensory EvaluationReject if conditions presented
are present in chicken.
STORAGE Chemical Hazard SOP2 Wash chicken with water and
wrapped in plastic to minimize
drying.
Foods in dry storage should not
be exposed to direct sunlight
Frozen storage should be at -18
F or 0 C.
Observe
employees’
practices
Record time and
temperature
If storage is not at the
recommended temperature,
throw it out.
THAWING Biological Hazard Thaw chicken inside the
refrigerator at 41 F or below.
Record time and
temperature
If thawing is not followed,
check the time allowed and
temperature.
PREPARATION
1.Skin chicken and cut
meat into thick strips.
Set aside.
2.Mix oil, limejuice and
seasonings together
Biological HazardSOP3 Wash hands before handling
food.
Wash equipments and utensils
before starting food preparation.
Observe good
personal hygiene
Observe
environmental
hygiene.
If employees do not follow the
recommended hygiene,
conduct re-training.

2. and mix with
chicken.
3.Place seasoned flour
in plastic and add
chicken to coat.
4.Dip chicken in
beaten eggs, then
coat in breadcrumbs.
COOKING
5.Deep fry in oil until
golden brown.
Biological HazardCCP1 Cook chicken at 165 F for 15
seconds or whichever is longer or
higher.
Record time and
temperature
If chicken does not meet the
recommended temperature
and time, pull out and re cook.
SERVICE Physical
Hazard
SOP4 Use separate serving utensil for
marinated chicken strips.
Put utensil in the food when not
serving.
Observe good
personal hygiene
Discard if conditions deemed
it hazardous to health.
REHEATING Biological HazardCCP4  Reheat chicken 165 F. Record time and
temperature
Throw if the condition does
not reach the recommended
temperature.
HACCP FLOW DIAGRAM. Draw the HACCP Flowchart for this recipe
1. Identify the Standard Operating Procedures (SOP).
2. Identify the Potentially Hazardous Food/s in the given recipe. Write the steps in the food flow followed by this recipe, start from receiving to service.
3. Complete the flowchart.
a.Identify the Critical Control Points (CCPs).
b.Identify Critical Limit.
c.Identify Monitoring Procedures
d.Identify Corrective Actions
MARINATED FRIED CHICKEN STRIPS
4 servings
2 Pieces Whole chicken breasts
3 Tbsp Olive oil

3. 3 Tbsp Lime juice
2 Garlic cloves, peeled, crushed and chopped
½ Tsp Oregano
¼ Tsp Thyme
½ Tsp Marjoram
1 ½ Cups Seasoned flour
2 Large eggs, beaten
2 Cups Bread crumbs
Salt and Pepper to taste
Oil for frying
1.Skin chicken and cut meat into thick strip. Set aside in deep plate.
2.Mix oil, limejuice, garlic and seasonings together. Pour over chicken, mix and marinate for 1 hour in refrigerator.
3.Place seasoned flour in clear plastic bag. Add chicken strips and shake until coated.
4.Dip chicken in beaten eggs, then coat in bread crumbs.
5.Deep fry in oil until golden brown and cooked through.
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