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How to describe the process of HACCP step by step when making a roasted chicken?

HACCP

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#1 Reamohetsi

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Posted 09 April 2020 - 01:42 PM

I would like to ask how to describe the process of HACCP step by step when making a roasted chicken



#2 pHruit

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Posted 09 April 2020 - 03:02 PM

Welcome to the forum :welcome:

There are quite literally hundreds if not thousands of books written on HACCP - it is potentially quite a large topic!
Are you working with particular certification standard? That can have a bearing on the approach that is expected.

Do you have a draft HACCP plan at present, with which you're looking for specific assistance?



#3 Reamohetsi

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Posted 10 April 2020 - 08:40 AM

Can anyone please share a HACCP plan for a roasted chicken


Edited by Charles.C, 10 April 2020 - 09:31 AM.
moved


#4 Reamohetsi

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Posted 10 April 2020 - 08:46 AM

I am looking for assistance on my assignment I am a student



#5 Reamohetsi

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Posted 10 April 2020 - 08:56 AM

This is what I really need to do but I do not understand what exactly I must do .



Critical Control Points Diagram
Describe the HACCP process step by step when making a Roast chicken (use the diagram below as a guideline).
Roast chicken to be served in a restaurant.
Every step in the HACCP process has a heading, it's your task to follow the example and describe what it is what needs to be looked at. No.1 and no. 10 are the examples of what is expected and are included in the 50 marks. 
Each step has a mark allocation totaling 50 marks. (y
Note: this is a trial run. If the results are satisfactory and you have understood the assignment we can maybe use the marks.
Please acknowledge having received this and questions and need for help are welcomed
Reference: Food Safety Managing with the HACCP system (second edition Ronald F. Cichy)
 

Staff Satisfaction 
job description
performance feedback
 
Owner Satisfaction  
Smooth running operations
Profit
 
 
 
 
 
 
 
Guest Satisfaction 
Guest questionnaires
Feed back
 
 

10. Example 
 
 
10. Cleaning & Maintenance (5)
Resources evaluation - cleaning and sanitizing equipment, the right chemicals, 
Inventory evaluation - are all utensils (cutlery, glasses, plates etc) sufficient and in good condition.
Equipment evaluation - is all equipment in good working order, clean and maintained.
Facilities evaluation - is the work place clean , maintained and ready.
Safety standards - is all safety equipment in working order eg fire hoses, extinguishers,  etc. etc.
 
 

 
 
9. Serving   (5)
Resources evaluation
sensory (Temperature) tests
Minimum handling
Standard portions
 
 

 
 
8. Holding  (5)
Resources evaluation
Sensory (temperature ) tests
Time check
 
 

 
 
7. Cooking  (5)
Resources evaluation
Sensory (temperature) testing
Time management
Standard yields
 
 

 
 
6. Preparing  (5)
Resources evaluation
Sensory (temperature testing
Time management
Minimum handling
Standard recipes
Clean & Sanitized utensils
 
 

 
 
5. Issuing   (5)
Resources evaluation
Sensory (temperature) testing
FIFO check
 
 

 
 
4. Storing   (5)
Resources evaluation
Sensory testing
All foods covered
and dated
 
 

 
 
3. Receiving   (5)
Resources evaluation
Sensory testing
Temperature tests
Specification check
 
 

 
 
2. Purchasing   (5)
Resources evaluation
Approved supplier
Standard purchase specifications
 
 

 
 
1. Menu planning  (5)
Resources evaluation - Equipment, Staff skills, 
Guest evaluation - guest feedback, market analysis, 
Selection of menu items - availability of food item resources, reputable supplier for the chicken as well transport to the establishment. 



#6 Charles.C

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Posted 10 April 2020 - 10:32 AM

Hi Reamohetsi,

 

i suggest to try this website, eg "fully cooked not shelf stable" -

 

https://meathaccp.wisc.edu/


Kind Regards,

 

Charles.C


#7 Reamohetsi

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Posted 10 April 2020 - 02:16 PM

Thank you 😊







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