I am due to do a HACCP 4 course whih includes microbiology, Micro is something i am not too good with!
I have been asked to do some pre course work about diced chicken (which is not my area as i deal with low risk foods).
Frozen raw chicken is bought in and stored at -18oC. It is then defrosed in a temper chill over 24 hours with a core temp of no more than 5oC. The chicken is then minced and and placed into a mixer with dextrose, salt and modified starch and mixed for 1 hour (there is more to the process but this is the section i am struggling with).
We have been given the following answers:
A hazard for intake of the chicken is - salmonella present on intake and the control would be a C of A, reputable suppliers etc.
A hazard in the temper chill is - salmonella growth due to incorrect defrost temperature and the control would be effective temperature control.
A hazard on mixing is - salmonella growth due to too long in the mixer and the control is correct time control when mixing
I understand the controls for these but i dont understand how some of the hazards get there in the first place! If your product is bought in free from salmonella and you have a C of A to prove it, how then would you get salmonella growth in the chiller or at the mixing stage?
Hope someone can help!