IMPLEMENT FOOD SAFETY PROCEDURES
HACCP FOOD SAFETY PLAN FOR LOCAL TAKE-AWAY CHICKEN SHOP
Operation Contamination hazards Control measures CCP
Purchasing -Wrong amount of goods -Order right amount of CP
ordered goods
-Un-reliable supplier -Have a reputable
-Incorrect packaging supplier
-Damaged packaging -Check if its correct
packaging
-Check packaging is not
damaged
-Make sure the goods
are not kept too long
-Make sure that there
are no spoilage
Delivery -Bacterial growth due to -Order right CP
incorrect temperatures amount/quantity of
(fresh chicken= 0C-4C goods
Frozen chicken= -18C or -Have a reputable
below) supplier
-Packaging -Check if its correct
-Chemical contamination packaging
through exposure to -Check packaging is not
chemicals such as damaged
disinfectants, detergents, -Make sure the goods
sanitizers, degreasers or are not kept too long
solvents -Make sure that there
-Physical contamination are no spoilage
from items falling into or -Make sure the
being mixed with food temperature is correct
during handling process, (fresh chicken= 0C-4C
including hair or other Frozen chicken= -18C or
foreign objects below)
-Un-reliable supplier
-goods in storage for too
long (over use-by date)
Corrective
Critical limit Monitoring Records
action
-temperature below What: chicken -Return stock for -Receiving
5C How: visual inspection, the stock was in a goods check
-Fresh chicken has 3 thermometer, check condition of what sheet
days shelf life whilst purchase form, order you didn’t order -What was
frozen chicken has only what is needed, ordered
shelf life up to 6 supplier records
months Where: packaging of the
-Make sure of what chicken, surface of the
is ordered is the chicken(tempera-ture,
right amount fresh chicken 0C-4C &
frozen chicken -18C or
below)
When: every time a
purchase is to be made
and every time it ahs
been delivered
Who: staff person who
receives the stock
-temperature below What: chicken -Return stock for -Receiving
5C How: visual inspection, the stock was in a goods check
-Fresh chicken has 3 thermometer, check condition of what sheet
days shelf life whilst purchase form, order you didn’t order -What was
frozen chicken has only what is needed, ordered
shelf life up to 6 supplier records
months Where: packaging of the
-Make sure of what chicken, surface of the
is ordered is the chicken(tempera-ture,
right fresh chicken 0C-4C &
amount/quantity frozen chicken -18C or
-packaging in tact below)
When: every time a
purchase is to be made
and every time it ahs
been delivered
Who: staff person who
receives the stock

HACCP FOOD SAFETY PLAN FOR LOCAL TAKE-AWAY CHICKEN SHOP
Operation Contamination hazards
Storage -Bacterial growth due to
incorrect temperatures
(fresh chicken= 0C-4C
Frozen chicken= -18C or
below)
-Packaging
-Chemical contamination
through exposure to
chemicals such as
disinfectants, detergents,
sanitizers, degreasers or
solvents
-Physical contamination
from items falling into or
being mixed with food
during handling process,
including hair or other
foreign objects
-Cross-contamination by
cooked foods having direct
contact with uncooked foods
e.g. raw foods being stored
above cooked foods
-Un-reliable supplier
-goods in storage for too
long (over use-by date)
Preparation -Bacterial growth due to
incorrect temperatures
(fresh chicken= 0C-4C
Frozen chicken= -18C or
below)
-Chemical contamination
through exposure to
chemicals such as
disinfectants, detergents,
sanitizers, degreasers or
solvents
-Physical contamination
from items falling into or
being mixed with food
IMPLEMENT FOOD SAFETY PROCEDURES
Corrective
Control measures CCP Critical limit Monitoring Records
action
-Stock rotation (First in, CP -temperature below What: chicken -Dispose chicken -The use-by
First out) 5C How: thermometer, date
-Stored separately from -Fresh chicken has 3 visual inspection, -Date of
cooked chicken and raw days shelf life whilst dating/labeling chicken storage
chicken, e.g. raw chicken frozen chicken has use-by dates
stored underneath the shelf life up to 6 Where: surfaces of
cooked chicken months chicken
(preventing cross- -Make sure of what When: every time
contamination) is ordered is the delivery is received as
-Make sure correct date right well as after
labeling amount/quantity preparations and
-Make sure it is stored in -packaging in tact cooking
a clean place Who: staff, trained staff
-Make sure the goods
are not kept too long
-Make sure that there
are no spoilage
-Make sure the
temperature is correct
(fresh chicken= 0C-4C
Frozen chicken= -18C or
below)
-Limit preparation time CP -Preparation within What: Personal hygiene, -Train staff/re- -How long the
so that chicken stays as 1 ½ hours Chicken train staff preparation
cold as possible -Personal hygiene Workplace hygiene, -Manage staff took
-Clean equipment and -Washed hands for utensils and equipment -Monitor staff
utensils 60 seconds used for chicken
-Good personal hygiene -Equipment and preparation
-Staff training utensils sanitized How: clean and sanitizes
-Clean work premises -Working surfaces work surfaces, utensils
and premises and equipment after
cleaned and each time of use
sanitized before and thoroughly; washing
after use hands and wearing
proper protective
clothing, thermometer

HACCP FOOD SAFETY PLAN FOR LOCAL TAKE-AWAY CHICKEN SHOP
Operation Contamination hazards
during handling process,
including hair or other
foreign objects
-Cross-contamination by
cooked foods having direct
contact with uncooked foods
e.g. raw foods being stored
above cooked foods
-Dirty working premises and
working surfaces
Cooking -Cross-contamination by
cooked foods having direct
contact with uncooked foods
-Under-cooked
-Dirty working premises and
working surfaces
IMPLEMENT FOOD SAFETY PROCEDURES
Corrective
Control measures CCP Critical limit Monitoring Records
action
to check chicken
temperature (fresh
chicken= 0C-4C
Frozen chicken= -18C or
below), visual inspection
Where: surfaces of
chicken, hands, working
surfaces, equipment and
utensils
When: every time
chicken is to be
prepared
Who: staff (trained)
-Temperature CCP -Check internal What: chicken -Check -How long the
-Time temperature (75C- How: thermometer, temperature with chicken has
-Good personal hygiene 80C) visual inspection, time thermometer been standing
-Clean work premises -Use thermometer Where: inside the (cooked chicken in the Bain
-Clean equipment and to check this chicken 75C-80C) Marie
utensils -Personal hygiene When: at regular -don’t sell over a -How long it
-Staff training -Washed hands for intervals or when the period of time e.g. took to cook
60 seconds chicken is assumed to be is not sold, and the chicken
-Equipment and cooked chicken is stored in
utensils sanitized Who: staff (trained) a Bain Marie for 2
-Working surfaces hours, the chicken
and premises should be stored
cleaned and in the refrigerator
sanitized before and
after use
 IMPLEMENT FOOD SAFETY PROCEDURES
HACCP FOOD SAFETY PLAN FOR LOCAL TAKE-AWAY CHICKEN SHOP
Corrective
Operation Contamination hazards Control measures CCP Critical limit Monitoring Records
action

Cooking -Cross-contamination by
cooked foods having direct
contact with uncooked foods
-Under-cooked
-Dirty working premises and
working surfaces
-Temperature CCP -Check internal What: chicken -Check -How long the
-Time temperature (75C- How: thermometer, temperature with chicken has
-Good personal hygiene 80C) visual inspection, time thermometer been standing
-Clean work premises -Use thermometer Where: inside the (cooked chicken in the Bain
-Clean equipment and to check this chicken 75C-80C) Marie
utensils -Personal hygiene When: at regular -don’t sell over a -How long it
-Staff training -Washed hands for intervals or when the period of time e.g. took to cook
60 seconds chicken is assumed to be is not sold, and the chicken
-Equipment and cooked chicken is stored in
utensils sanitized Who: staff (trained) a Bain Marie for 2
-Working surfaces hours, the chicken
and premises should be stored
cleaned and in the refrigerator
sanitized before and
after use