Ingredient Instruction

CHICKEN FRIED RICE

 White Rice  Clean the chicken and rub it with salt and turmeric powder. Then fry
 Chicken it until cooked and crispy
 1 Egg  Sauté the red onion and garlic. When they are crispy and fragrant
 2-3 red onion, pounded add ground dried chilli.
 2-3 cloves of garlic, pounded  When the sautéed mixture has released oil, add soy sauce and then
 2-3 tablespoons of ground dried crack the egg and stir
chilli  Add seasoning such as salt, sugar, chicken stock cube, and MSG
 Soy sauce  When the seasoning appears thick and flavourful, add white rice and
 Salt, sugar, and seasoning
stir until well combined.
 ½ chicken stock cube
 Add vegetable and stir until all the ingredient are cooked perfectly.
 Vegetable
Remove from heat
 Take the fried chicken and served with the fried rice

HIKARI
WAN MUHAMMAD AMIR IRFAN BIN WAN ROSLAN 298130
MUHAMMAD SYAHIDI BIN SAHARUDIN 298389
MUHAMMAD AIMAN BIN ABDULLAH THANI 297465
MUHAMMAD DANIAL BIN RUKHAI ROHAIZAM 297897
 Step 1: Receiving
Ingredient Potential Hazard Control measure CP or CCP Corrective action if standard are not met

Raw chicken Spoilage and contamination Check the receiving temperature (at a
temperature of no more than 4°C)
• Check the condition of the chicken not
slimy.
• No noticeable odour.
• Firm and elastic filling.
• Does not change color as
• If bruised or
greenery.
CCP – measuring / controlling temperature can If the chicken are not kept at proper temperature (at a
control the growth of bacteria temperature of no more than 4°C),
CP – visual inspection to ensure that the If the chicken does not comply with the operating
condition of the chicken is in good condition, standard, the chicken will be returned to the supplier
when cooked the texture of the chicken
becomes perfect and there is no food
contamination

Rice Spoilage and contamination • Check if there are insects (rice bugs). CP - Make sure the rice is in a well-closed If it is found that rice is received in a package that is
• The condition of the package is in good container or package to avoid the presence of damaged or has foreign objects in it or in a package full of
condition, no leaks, tears or water insects (rice bugs) rice
ingress. lice. rice will not be accepted and returned to the supplier.

Garlic / red Spoilage and contamination • Make sure Choose onions that are CP - Make sure to store onions in a dry place If it is found that the condition of the received onion is
onion clean, hard and have a smooth and dry or in a closed and dry container away from already sprouted, bruised on the onion and emits a foul
skin. moisture smell, the product will not be accepted and discarded or
returned to the supplier
Egg Eggs that have expired, the egg • Check the physical condition of the egg CP - Choosing good eggs can be stored longer. If it is found that the eggs received have damaged egg
shell has broken in good condition, not broken, in a can avoid the selection of rotten or damaged shells and give off a bad smell, the eggs will be rejected
clean condition from feces and dirt. eggs. and will be returned to the supplier and will not be
accepted
Vegetables Vegetables that have been eaten by • Check that the vegetables are not wilted CCP - Store vegetables in the refrigerator at If the vegetables received do not meet the vegetable
(carrot/ pests. and are still fresh. the vegetable storage friend. to maintain standards will not be accepted
mustard/ cleanliness of vegetables from dirt • Make sure the vegetables don't smell freshness and avoid being attacked by pests.
cauliflower) when buying. bad. choose unpeeled vegetables.
Bottle of chili Broken bottle. • Make sure the physical bottle is not CP - Make sure the item purchased is in good Goods will not be
sauce and soy broken and the packaging is also in condition and still new. accepted and returned
sauce good condition. make sure the bottle to the supplier. if there is
cap is still intact. store in a dry place. a broken bottle it will be separated and thrown away
Step 2: Storage
Ingredient Potential Hazard Control measure CP or CCP Corrective action if
standard are not met
Raw Chicken Spoilage & contamination • Control temperature CCP – Make sure temperature is below 5 OC Discard
• Conduct visual inspection CP – Make sure is not slimy
• Put in the bottom shelf - Put in the bottom shelf to avoid contamination
• Put label - Apply first in first out principle
• Practice personal & workspace hygiene - Wash hand properly

Vegetables Spoilage • Control temperature CCP - Maintain temperature below 7 oC Discard

• Conduct visual inspection
• Put label
• Keep above potential hazard food
• Wash
• Practice personal & workspace hygiene
CP - Make sure no parasite on the vegetables
- Ap ply first in first out principle
- Keep above potential hazard food to avoid cross
contamination
- Wash with clean water
- Wash hand properly

Egg Spoilage and contamination • Control temperature
• Conduct visual inspection
• Put label
• Put in the safe place
CCP – Maintain temperature below 7 oC Discard
CP – Make sure no dirt or crack
- Apply first in first out principle
- Put in the safe place to avoid egg from break or
crack

Rice Bug contamination • Control temperature CCP – Keep in room temperature Discard
• Visual inspection CP – Make sure there are no bugs
• Dry storage - Make sure the container is dry
• Practice personal & workspace hygiene - Use sanitized container
- Wash hands

Canned and bottled Contamination • Control temperature CCP – Keep in room temperature Discard
food • Dry storage - Keep in the dry storage
• Put label - Apply first in first out principle
Step 3: Preparation
Ingredient Potential Hazard Control measure CP or CCP Corrective action if
standard are not
met

Raw chicken Contamination • Control time CCP – Do not expose to temperature Do not cook and
• Wash danger zone for more than 4 hours throw it away
• Practice personal & workspace CP – Wash with clean water
hygiene - Wash hands properly & Use sanitized
• Visual Inspection utensils
- Make sure no slime
- Don’t use same utensils with other
ingredients

Vegetables Contamination • Control time CCP – Do not expose to temperature Do not cook and
• Wash danger zone for more than 4 hours throw it away
• Practice personal & workspace CP – Wash with clean water
hygiene - Wash hands properly & use sanitized
• Visual Inspection utensils
- Make sure there are no parasite

Egg Contamination • Wash CP – Wash the egg shell Do not cook and
• Visual Inspection - Make sure there are no crack throw it away
• Check label - Make sure the egg is not kept for more
than 2 weeks

Rice Contamination • Visual Inspection CP – Make sure no bugs Do not cook and
• Wash - Wash the rice properly throw it away

Bottled and Contamination • Visual Inspection CP – Make sure there are no damage to the Do not cook and
canned food • Check expiry date can or bottle throw it away
- Make sure the food is not expired
 Step 4: Cooking
Ingredient Potential Hazard Control measure CP or CCP Corrective action if
standard are not met

Raw chicken Contamination by • Control time CCP – cooking the poultry meat to at least Do not cook and
Salmonella and Parasites • Wash 165°F. throw it away
(roundworm, tapeworm, • Practice personal & workspace hygiene CP - visual inspection to make sure that
flukes) • Visual Inspection chicken in good condition and keep in
freezer or refrigerator.

Vegetables Contamination by fungus • Control time CCP – Do not expose to temperature Do not cook and
and protozoa (giardia • Wash danger zone for more than 4 hours throw it away
lamplia, helminth) • Practice personal & workspace hygiene CP - Make sure there are no parasite
• Visual Inspection - they should be cooked for
at least 10 minutes at 90-100 °C .

Eggs Contamination by • Wash CCP - Cooking eggs until both the egg Do not cook and
Salmonella • Visual Inspection white and yolk are firm is recommended. throw it away
• Check label CP – Implementing first-in, first-out (FIFO)
practices to ensure that older eggs are
sold or used first.

Rice Contamination • Visual Inspection CP – Make sure no bugs Do not cook and
• Wash - Wash the rice properly throw it away

Bottled and Contamination by bacteria • Visual Inspection CCP - suppliers may have a CCP for metal Do not cook and
canned food and Protozoa (giardia • Check expiry date detection where products would pass throw it away
lamplia) through a case pack metal detector
CP – checks for consistency, taste, color,
texture, and other relevant characteristics.
 Step 5: serving
Ingredient Potential Hazard Control measure CP or CCP Corrective action if
standard are not met

Fried rice Contamination by virus and • Fried rice should be hold in temperature CCP- measure the temperature of fried Prepare a new dish
parasite Fried rice should be above 60◦C rice before serving. of fried rice
above 60◦C CP- visual inspection to make sure fried
rice in good condition

Fried Contamination by virus or • Fried chicken should be serve in CCP- measure the Prepare new dish of
Chicken parasite Fried chicken should temperature above 60◦C temperature of fried chicken before fried chicken
be above 60◦C serving
CP- visual inspection to make sure fried
chicken in good condition

Servers personal Contamination by viruses of • Servers need to be trained for high CP- visual inspection to make sure no Prepare new dish of
hygiene sick server and foreign personal hygiene before accepted into the foreign matter in dishes plate chicken fried rice
matter job

Cleanliness of Contamination by chemical • Workers need to confirm the cleanliness CP- visual inspection on plate, spoon & Use the clean plate,
plate, spoon & of plate, spoon & fork fork spoon & fork
fork