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NAME OF RECIPE: CHICKEN AFRITADA
CCP 1
HAZARD
CRITICAL LIMIT
CORRECTIVE ACTIONS
MONITORING
Physical Biological
1-2 5mins. -20 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins
2. Potatoes
Physical Biological
1-3 5mins. 25 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins.
3. Spices
Physical Biological
1-3 5mins. 25 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins.
PURCHASING 1.Chicken
4. Tomato Sauce & Fish Sauce 5. Oil
VERIFICATION
RECORD KEEPING
CCP 1
HAZARD
CRITICAL LIMIT
CORRECTIVE ACTIONS
MONITORING
Physical Biological
1-2 5mins. -20 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins
2. Potatoes
Physical Biological
1-3 5mins. 25 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins.
3. Spices
Physical Biological
1-3 5mins. 25 ۫C
Replacement Replacement
WHO: Purchaser Visual inspection WHAT: & Microbial Physical/ Analysis Biological WHEN: Every 20mins.
WHO: Purchaser WHAT: Physical/ Biological WHEN: Every 20mins.
PURCHASING 1.Chicken
4. Tomato Sauce & Fish Sauce 5. Oil
VERIFICATION
RECORD KEEPING
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