Question

1. Write one example of food and answer following!

A. Write hazard for that food product

B. Write CCP for that hazard

C. Write Critical limits for that CCP

D. Write Corrective action if CCP is not under control

# Note (  please Without handwriting )

Answer 1

1. The example of the food is CHICKEN

HAZARD FOR CHICKEN :

The potential danger with chicken is that bacteria may be present in the finished product if it is not cooked correctly.

•Bacteria are a potential biological hazard.

CCP FOR THAT HAZRD:

•An internal temperature of at least 165°F”. That means our process will be safe only if each chicken breast is heated to this temperature or higher.

CRITICAL LIMITS FOR THAT CCP:

•The critical limits for controlling Salmonella in chicken pieces at the cooking step (CCP) could be 70°C for 2 minutes.

•Both the time and temperature are critical limits and must both be achieved.

•Corrective action if CCP is not under control:

•If monitoring has determined that our Chicken Delites product was not cooked to the minimum temperature, a suitable corrective action might be to re-cook it until the critical limit of at least 165°F was met.