Process Step Potential Hazard Cause of Hazard CP/CPP Critical Limit Monitoring Corrective Action

1. Receiving Biological (pathogen) Damage Packaging/ Refrigerate Temperature should Temperature check Check the sealed and
Temperature reach less than 40’F using Temperature the packaging make
to Danger Zone tester sure that there’s no
discrepancy if there
is do not accept the
chicken
2. Storage Biological (pathogen) Failed of getting the Refrigerate/ Secured Temperature should Temperature and Make sure the
desired freezing the packaging less than 40’F Time/ Date of desired temperature
temperature of the Storage must be maintained
chicken/ Damage if not disposed the
Packaging during chicken
storage
3. Preparation Physical UNSANITIZED Sanitized utensils/ Cut the parts of the Maintain clean and Observe proper and
Biological Utensils such as wear proper Chicken as short sanitized sanitized cooking
Cross Contamination chopping board/ protective period of time as you environment/ check utensils during
Poor Hygiene Failing of using equipment such as can to avoid bacteria temperature of preparations/ Proper
personal protective mask, hairnet, apron/ exposure. Exposure chicken Hygiene must
equipment/ Not wash your hands of Chicken parts observed at all times
washing of Hands properly should not exceed
after contact of one 2hrs.
ingredient to another
4. Cooking Biological Desired Cooking Check Cooking The temperature Visual Check/ If the chicken does
Chemical Temperature Failed temperature if should reach above Temperature Check/ not meet the desired
Physical to achieved/ desired temperature 165 “F Food Tester temperature cook it
Cross Contamination Unsanitized Pan and achieved/ Sanitized longer.
cooking tools tools in cooking
5. Holding Biological Improper Food Properly handle food Wash Hands before Observe Proper Good Personal
Physical Handling handling foods Hygiene Hygiene should be
Chemical observed at all times
6. Serving Physical Hazard Unsanitized and Sanitized utensils and Separate cooking Visual Check/ Food Food (Grilled
improper arrange platting utensils and serving presentation and Chicken) should be
arrangements of properly utensils arrangement/ served hot/ Discard if
Utensils observe good conditions is deemed
hygiene if hazardous to
health