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Haccp flow chart for chicken curry

Haccp plan for chicken adobo 2025

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The document outlines a HACCP (Hazard Analysis Critical Control Point) plan for preparing Chicken Cacciatore, detailing process steps, critical control points (CCPs), potential hazards, and monitoring procedures. It emphasizes the importance of temperature control throughout the cooking and cooling processes to ensure food safety, including specific temperature thresholds for cooking chicken and sauce, as well as guidelines for holding and serving. The plan also includes corrective actions for deviations from critical limits and verification procedures to maintain compliance.

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What is the HACCP critical limit for chicken?

Cooking: The Critical Limit for cooking poultry is an internal temperature of 74 Celsius or 165 Fahrenheit or higher.

How to know if Chicken Adobo is bad?

If the Chicken Adobo has gone bad, you will likely notice some changes. The vibrant brown hue of the sauce may dull, and there may be a thin layer of mold on the surface. Another sign is the smell. The chicken might develop a sour or off-putting aroma, far from the savory, tangy smell youre familiar with.

What is 1 serving of Chicken Adobo?

A standard serving of Adobo is generally estimated to be around 3 to 4 ounces (85 to 113 grams) of cooked meat per person. This portion size is similar to what you might find in a typical restaurant or household serving in the Philippines.

What is the CCP for cooking chicken?

For each CCP, establish critical limits that must be met to ensure the control of the hazard. For example: Chilling and refrigeration: Chicken meat must be kept at or below 4C (40F). Cooking: Chicken meat must reach an internal temperature of at least 75C (165F).

What is the critical limit of chicken adobo?

Critical Control Point (CCP) CCP: Hold chicken in refrigerator at 41F or lower. CCP: Cook chicken until internal temperature reaches 165F or higher. CCP: Hold chicken at 135F for service.