HACCP PLAN Submitted by: (1)____________ (2)______________

Food Flow: Preparing Name of Recipe: Roasted Chicken

Process Step/ Hazard Analysis Critical Limits Monitoring Corrective Action
Critical Control Point
In less than an hour, BIOLOGICAL Temperature Time of exposure If preparation has
thawed chicken is stuffed Bacteria danger zone is from to the reached 1 hour and
with wedges of lemon *Salmonella 5 degrees C to 60 temperature beyond, meat should be
and a couple of degrees C. Chicken danger zone while discarded and issue
rosemary, salt, and should not stay in preparing the reprimand letter to the
pepper. Then seal it using this temperature chicken for one in charge of the
sterile surgical needle. range for too long roasting. preparation.
(for at least, less Who: Chef/ Cook
than 30 mins). This Handle and roast
increases the risk of chicken in batches.
people contracting
food borne
illnesses.

PHYSICAL The food Wearing hairnet Issue reprimand letter

*Foreign object production area is a and no wearing of for standard deviation.
inside the chicken hairnet zone. No jewelry allowed in
wearing of jewelry kitchen areas.
allowed. Who: Chef/ Cook
 HACCP PLAN Submitted by: (1)____________ (2)______________

Food Flow: Cooking Name of Recipe: Roasted Chicken

Process Step/ Hazard Critical Limits Monitoring Corrective Action

Critical Control Point Analysis
In an oven preheated BIOLOGICAL
to 350 degrees F, a 3- Bacteria
pound chicken should *Salmonella
be completely cooked
for 45 mins to 1 hour.
After 45 mins in the Cooking time and If critical limit is
oven, using calibrated internal temperature breached, double check
food thermometer the of chicken. the condition of the
internal temperature of Who: Chef/ Cook oven, replace the
chicken should be 75 malfunctioning food
degrees C or 167 thermometer, continue,
degrees F. and extend the oven-
cooking process to 1
hour or more until the
internal cooking temp is
achieved.