HACCP Plan: Happy Clucker Company produces frozen pre-cooked breaded chicken patties for foodservice and upscale restaurants. The patties are received as raw, pre-shaped and refrigerated, and are received and processed within two days.
I need help to solve this assignment. I will send all the details regarding this, Flow diagram, Temperature table , also I send my work and the tutors feedback on that . The following is my tutors respond on my work.
On the Hazard Identification sheet:
List ALL ingredients and processing steps (all the steps in the flow diagram) in the fried chicken patty process. Then identify if there are any potential biological, chemical, or physical hazards that exist for that ingredient or at the processing step, and explain why.
Processing Step: Breading chicken patties
Type of Hazard: B, C
Explanation: The biological hazard present is the growth of pathogens due to temperature abuse. The chemical hazard is cleaning and sanitizing residues.
On the Hazard Analysis, you copy On the CCP Records (Verification) Sheet, you need to identify how you are verifying and validating each CCP.
So, if your CCP is for Cook/fry how are some ways you can verify your process? You could use customer complaints, calibrate machinery often, review CCP records and monitoring instruments, revalidate your plan yearly, and revalidate plan whenever there is a change in the process. Also, you should identify who is responsible for verification.
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