Would anyone have an example of a HACCP plan for deboning process of raw chicken. Company is bringing in whole raw chicken carcass and deboning/cutting up into pieces, packaging into bulk for foodservice customers. I am looking for a starting point to develop a HACCP plan and what possible physical, chemical and biological hazards I need to look at and possible CCP's pertaining to raw chicken process (not slaughter). I realize it is company dependent on the hazard analysis but it would help to learn more specific hazards to a raw chicken deboning/cutting process.
thank you!