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
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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.
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9. Serving (5)
Resources evaluation
sensory (Temperature) tests
Minimum handling
Standard portions
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8. Holding (5)
Resources evaluation
Sensory (temperature ) tests
Time check
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7. Cooking (5)
Resources evaluation
Sensory (temperature) testing
Time management
Standard yields
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6. Preparing (5)
Resources evaluation
Sensory (temperature testing
Time management
Minimum handling
Standard recipes
Clean & Sanitized utensils
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5. Issuing (5)
Resources evaluation
Sensory (temperature) testing
FIFO check
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4. Storing (5)
Resources evaluation
Sensory testing
All foods covered
and dated
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3. Receiving (5)
Resources evaluation
Sensory testing
Temperature tests
Specification check
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2. Purchasing (5)
Resources evaluation
Approved supplier
Standard purchase specifications
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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.
