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?
Industry Knowledge on Weight Control – Strength or Weakness?
Food Safety Tips for Small Businesses: What to Prioritize?
Temporary Pest Control Solutions During Service Suspension
Allergen Control in Wholesale
Hazard Rating in BRCGS Pack 7 – One or Two Significance Scores?
[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.
Industry Knowledge on Weight Control – Strength or Weakness?
Food Safety Tips for Small Businesses: What to Prioritize?
Temporary Pest Control Solutions During Service Suspension
Allergen Control in Wholesale
Hazard Rating in BRCGS Pack 7 – One or Two Significance Scores?
Blade Control Program
Managing Monthly SQF Management Meetings in Small Companies
Pest Control Insurance Documentation
Request for Raw Material Hazard Analysis Example – Chemical and Microbial
Serious Listeria Outbreak Warning in Chicken Fettuccine Alfredo Products! Three reported deaths and one fetal loss.