Ccp 3
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CCP 3
HAZARD
CRITICAL LIMIT
CORRECTIVE ACTIONS
MONITORING
PRERATION A.) Chopping 1. chicken
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
WHO: chef Visual Inspection WHAT: & Microbial Physical/Biological Analysis WHEN: Every 6mins.
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins. WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins. WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
B.) Peeling 1. Potatoes
1. Spices
VERIFICATION
Visual Inspection & Microbial Analysis Visual Inspection & Microbial Analysis
RECORD KEEPING
HAZARD
CRITICAL LIMIT
CORRECTIVE ACTIONS
MONITORING
PRERATION A.) Chopping 1. chicken
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
WHO: chef Visual Inspection WHAT: & Microbial Physical/Biological Analysis WHEN: Every 6mins.
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
Physical Biological
1-2 5mins. 30 `C
Removed the affective part & cook immediately
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins. WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
WHO: chef WHAT: Physical/Biological WHEN: Every 6mins. WHO: chef WHAT: Physical/Biological WHEN: Every 6mins.
B.) Peeling 1. Potatoes
1. Spices
VERIFICATION
Visual Inspection & Microbial Analysis Visual Inspection & Microbial Analysis
RECORD KEEPING
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