What are the recommended CCP'S for hazard control on bone-in vs. boneless chicken in a small restaurant?
Started by audeotime, Aug 01 2024 03:25 PM
What are the recommended CCP'S for hazard control on bone-in vs. boneless chicken in a small restaurant?
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For bone-in and boneless chicken in a small restaurant, recommended CCPs include:
Receiving and storage: Verify temp (40°F/4°C) and proper storage.
Handling and prep: Prevent cross-contamination, cook to 165°F (74°C).
Cooking and holding: Use a thermometer, hold at 145°F (63°C) or above.
For bone-in, add: Handle and store to prevent bone punctures and contamination.
For boneless, add: Implement a CCP for grinding/processing to prevent physical hazards.
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