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?
Importance of supplier and raw material control: the Martinelli case
Salmonella limit in raw chicken meat
Alternatives to Strip Curtains for Pest Control
Does anyone have a procedure for pest control?
Recommended Micro Tests for Pastes and Fermented Batter Products
[Ad]
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.
Importance of supplier and raw material control: the Martinelli case
Salmonella limit in raw chicken meat
Alternatives to Strip Curtains for Pest Control
Does anyone have a procedure for pest control?
Recommended Micro Tests for Pastes and Fermented Batter Products
SQF 2.4.3.7 - Hazard Analysis
Using pH as a Critical Control Point (CCP) for Listeria Control
Glass Auditing - Pointless Exercise or Critical Control
Understanding Supplier Requirements for Costco Small Supplier Audit
Recommended Security Measures for Unlocked LTL Truck Deliveries