Using your kitchen at home, or at work, if you work in a kitchen, pinpoint exactly where each CCP could occur, and how do you prevent the CCP from occurring

-For example when the chicken comes in through receiving, what CCP could occur, and how do you prevent it. (eg. If it comes in frozen, put in the freezer right away)

-Storage (where and how do you store it) – could there be cross-contamination here, and what could it be?

-Preparing – what are the CCPs and how do you prevent them. Are you prepping in an area that’s separate from cooked foods, or ready to eat foods. Could there be cross-contamination here, and what could it be?

-Cooking – what are the CCPs and how do you prevent them. Could there be cross-contamination here, and what could it be?

-Holding – what are the CCPs and how do you prevent them. Could there be cross-contamination here, and what could it be? 

-Reheating – what are the CCPs and how do you prevent them. Could there be cross-contamination here, and what could it be?

(Use temperatures – in Celsius – to prevent a CCP)

no pak DARDIS | Sinks Prep arla Fridge dad ti Service Freezer ovens Prep ovens - Chem Dry Storage Storage pree 1 START | Receiving