Manufacturing Steps of Butter Chicken

HACCP: Product Description

Product Product Product Product Product Shelf-life Storage instructions (e.g. Intended use of the product: include
name type (e.g. characteristics contains contains of the keep fresh, keep frozen, special delivery instructions, special
cooked, important for restricted allergens product humidity control, ready consumer groups (e.g. elderly,
raw, food safety: (e.g. ingredients as (Y/N)? to cook or eat) immuno-compromised)
processed, pH, aw, salinity) per FDA (Y/N)?
ready to
eat)
Butter Cooked pH= 6 No Yes 2 to 3 days Item is cooked to order and All groups can consume this product;
Chicken Lactose in ready to eat. Is held hot people with lactose intolerance may face
refrigerator before serving at GI issues.
temperature (>60ºC).
Leftovers will be
discarded.
HACCP: Stages of Hazard Analysis

Step 1 Receiving fresh skinless chicken breasts (0° to 4 °C)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Pathogens- Salmonella, Veterinary drugs, environmental Presence of feathers or bone pieces.
Hazard hazards associated with Campylobacter, Clostridium pollutants (such as dioxins and
Identification product perfringens, Listeria pesticides,), natural
monocytogenes, Staphylococcus contaminants (mycotoxins, etc),
aureus, Yersinia enterocolitica Heavy Metals, phytosanitary
(presence) substances
accidentally contaminating
poultry product during
production
Stage 2 Asses severity of health Epidemiological evidence indicates Some of these com‐ Ingestion of bones can cause human health
Hazard consequences if that these pathogens have been pounds in residual amounts in problems via esophageal obstruction or
Evaluation potential hazard is not linked with severe illnesses like poultry have important perforation of the gastrointestinal tract.
properly controlled Campylobacteriosis, Perfringens deleterious effects and
foodborne illness, typhoid, or known to have genotoxic,
typhoid-like fever. Poultry immunotoxic, carcinogenic,
especially chicken has been linked teratogenic, or endocrine
to these illnesses. disrupting effects

Determine likelihood of These pathogens frequently occur Likelihood of this hazard is low, Likelihood of this hazard is low, as detailed
occurrence of potential in chicken. as detailed product specifications product specifications are provided to a trusted
hazard if not properly are provided to a trusted supplier supplier who ensures the safety of the product.
controlled who ensures the safety of the
product.
Using information The HACCP team decided that The HACCP team determined The HACCP team determined that the
above, determine if this these pathogens are hazards for that the probability of these probability of these hazards being present in
potential hazard is to be this product hazards being present in Chicken Chicken is low as it undergoes extensive
addressed in the is low as it undergoes extensive inspection by the supplier before being
HACCP plan inspection by the supplier before delivered.
being delivered.
Hazard must be addressed in the Therefore,Hazard does not Therefore,Hazard does not need to be
plan need to be addressed in the addressed in the plan
plan
 Step 2 Receiving Dairy: Yogurt and Butter – store in refrigerator (0-4°C)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Presence of pathogens: Toxic or carcinogenic substances in the Impurities (Hair, insects, metal parts,
Hazard hazards associated with Salmonella spp., L. packaging sand/soil, stones, wood, plastic, rubber, or
Identification product monocytogenes glass fragments)

Stage 2 Asses severity of health Epidemiological evidence Toxic or carcinogenic substances in the Epidemiological evidence indicates that
Hazard consequences if indicates that these pathogens packaging can cause health problems impurities cause health defects. Dairy
Evaluation potential hazard is not cause sever health defects. Dairy products have been found to contain these
properly controlled products have been linked to hazards.
diseases from these pathogens.

Determine likelihood of The likelihood occurrence of
occurrence of potential these pathogens is low to
hazard if not properly moderate in dairy products due to
controlled processing steps in the supplier
plant (eg: pasteurization)
Packaging material or components used
by suppliers is free of certain toxic or
carcinogenic substances as required in
product specifications in the prerequisite
program.
Reasonably these hazards unlikely to
result in illness or injury
These are likely to be introduced during
processing via parts of machinery (such as
metal parts from stirrers or rubber shreds
from seals) or equipment, due to
packaging materials, via jewelry worn by
personnel, or via presence in raw
materials.

These hazards are likely to result in illness

or injury if present
Using information The HACCP team decided that it The HACCP team decided that these The HACCP team decided that the
above, determine if this is unlikely an illness will result hazards are unlikely to result in illness probability of these hazards being present
potential hazard is to be due to these hazards. in received dairy products is low as it
addressed in the undergoes extensive inspection by the
HACCP plan supplier before being delivered.

Hazard need not be addressed Hazard does not need to be addressed Therefore, Hazard does not need to be
in the plan in the plan addressed in the plan
Step 3 Receiving tomato paste

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Pathogens:Salmonella spp, Pesticide residues Impurities (Hair, insects, sand/soil, stones,
Hazard hazards associated with l.monocytogenes. wood, metal and glass (from packaging))
Identification product Staphylococcus, Bacillus, Yeast,
Moulds(Absidia and Aspergillus
fumigatus), E. Coli, Clostridium
thermosaccharolyticum(contamination
by food handlers or defects in the cans)
Stage 2 Asses severity of health Epidemiological studies have Epidemiological studies have Epidemiological studies have shown that this
Hazard consequences if shown that these hazards may shown that these chemical hazards hazard may cause physical injury to
Evaluation potential hazard is not cause illness and food poisoning in can causeshort- and long-term consumer via choking/lacerations.
properly controlled consumers. health effects like tinging eyes,
rashes, blisters, blindness, nausea,
dizziness.
Determine likelihood of Likelihood of this hazard is low as Likelihood of this hazard is low, as Likelihood of this hazard is low, as detailed
occurrence of potential suppliers of the product will be detailed product specifications are product specifications are provided to a
hazard if not properly HAACP certified. provided to a trusted supplier who trusted supplier who ensures the safety of the
controlled ensures the safety of the product product and its conformity with Codex
and its conformity with Codex standards for processed tomato concentrates
standards for processed tomato
concentrates

Using information The HACCP team decided that
above, determine if this safety from these hazardswill be
potential hazard is to be ensured by supplier and timely
addressed in the audits of the supplier.
HACCP plan
Hazardneed not be addressed in
the plan
The HACCP team determined that
the probability of these hazards
being present in tomato paste is low
as it is purchased from a trusted
supplier.
Therefore,Hazard does not need
to be addressed in the plan
The HACCP team determined that the
probability of these hazards in tomato paste
is low as it is purchased from a trusted
supplier.
Therefore,Hazard does not need to be
addressed in the plan
Step 4 Receiving of dry spices

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Heat resistant spores, Food adulterations such as food Wood, glass, paint. Rodent droppings., stones
Hazard hazards associated with Salmonella and E-coli, colors and preservatives. Cleaning and metal pieces
Identification product Bacillus cereus, Staphylococcus chemicals. Pesticides and
aureus and Clostridium fertilizers. Heavy metals like lead
perfringens and mercury. Allergens.
Mold – Aspergillus flavus Mycotoxins.
Stage 2 Assess severity of Epidemiological studies have Epidemiological studies have Epidemiological studies have shown that this
Hazard health consequences if shown that these hazards may shown that these chemical hazards hazard may cause physical injury to consumer
Evaluation potential hazard is not cause illness and food poisoning in can cause metabolic and organ via choking/lacerations.
properly controlled consumers. defects in body if found in high
doses. Can cause allergies.

Determine likelihood of Likelihood of this hazard is low as Likelihood of this hazard is low, as Likelihood of this hazard is low, as detailed
occurrence of potential suppliers of the product will be detailed product specifications are product specifications are provided to a trusted
hazard if not properly HAACP certified. provided to a trusted supplier who supplier who ensures the safety of the product.
controlled ensures the safety of the
product.Supplier has controls such
as GMP’s Allergen Control
program, Label Control Program,
SSOP’s to take care of chemical
hazards.
Using information The HACCP team decided that The HACCP team determined that The HACCP team determined that the
above, determine if this safety from these hazards will be the probability of these hazards probability of these hazards being present in
potential hazard is to be ensured by supplier and timely being present in spices is low as it spices is low as it undergoes extensive
addressed in the audits of the supplier. undergoes extensive inspection by inspection by the supplier before being
HACCP plan the supplier before being delivered.
delivered.

Hazardneed not be addressed in Therefore,Hazard does not need Therefore,Hazard does not need to be
the plan to be addressed in the plan addressed in the plan
Step 5 Store chicken in refrigerator (0 to 4 C, should not be kept for more than 3 days)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Biological Presence of pathogens: There could be chemical Bone splits,feathers, leftover plastic packaging
Hazard hazards associated with Salmonella, Listeria residues -hormones and material
Identification product monocytogenes, Staphylococcus antibiotics exceeding
aureus, Clostridium perfringens, recommended values present
Clostridium botulinum, owing to production conditions
Campylobacter jejuni/coli
Stage 2 Asses severity of health Raw poultry is a known source of In residual amounts in poultry Presence of feathers is a contaminant indicating
Hazard consequences if pathogens. If consumed can lead can have deleterious effects and poor handling and cleaning during bird
Evaluation potential hazard is not foodborne illnesses like known to have genotoxic, slaughter. Presence of bones can cause choking
properly controlled Campylobacteriosis as stated by immunotoxic, carcinogenic, if consumed accidently
epidemiological evidence teratogenic, or endocrine
disrupting effects

Determine likelihood of Pathogens that are present Highly unlikely since we order Hazard unlikely
occurrence of potential arelikely to grow if stored at chicken from trusted suppliers Once fresh chicken is received, it is put through
hazard if not properly improper temperatures. that follow a specific product rigorous testing for any foreign materials
controlled specification

Using information The HACCP team decided that The HACCP team has decided The HACCP team has decided that the
above, determine if this these pathogens are hazards for that the probability of this probability of these hazards being present in
potential hazard is to be this product. hazards being present in chicken chicken is low.
addressed in the is low .
HACCP plan Hazard must be addressed in the Hazard does not need to be Hazard does not need to be addressed in the
plan addressed in the plan. plan.
Step 6 Store yogurt and butter in cold storage ( 0 – 4°C)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Biological Presence of pathogens: Toxic or carcinogenic substances Impurities (Hair, insects, metal parts, sand/soil,
Hazard hazards associated with Salmonella spp, L. monocytogenes in the packaging stones, wood, plastic, rubber, or glass fragments)
Identification product
Stage 2 Asses severity of health If not refrigerated at appropriate Epidemiological evidence indicates that
Hazard consequences if temperatures, microbes present - Toxic or carcinogenic impurities cause health defects. Dairy products
Evaluation potential hazard is not will grow. Consumption of such substances in the packaging can have been found to contain these hazards
properly controlled products can result in food borne cause health problems depending on production standards of these
illnesses. products

Determine likelihood of The likelihood occurrence of these
occurrence of potential pathogens is low to moderate in
hazard if not properly dairy products due to processing
controlled steps in the supplier plant (eg:
pasteurization)
Packaging material or
components used by suppliers is
free of certain toxic or
carcinogenic substances as
required in product
specifications in the prerequisite
program.
Thus these hazards - unlikely to
result in illness or injury
These are likely to be introduced during
processing via parts of machinery (such as metal
parts from stirrers or rubber shreds from seals)
or equipment, due to packaging materials, via
jewelry worn by personnel, or via presence in
raw materials.
These hazards are likely to result in illness or
injury if present

Highly unlikely since purchased from trusted

supplier
Using information The HACCP team decided that The HACCP team decided that The HACCP team decided that the probability of
above, determine if this these pathogens are hazards for these hazards are unlikely to these hazards being present in received dairy
potential hazard is to be this product result in illness products is low as it undergoes extensive
addressed in the inspection by the supplier before being
HACCP plan delivered.

Hazard must be addressed in the Hazard does not need to be Therefore, Hazard does not need to be
plan addressed in the plan addressed in the plan
Step 7 Store Spices and canned tomato paste in dry storage. (Room temperature 20 C to 22 C)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Pathogens (Previously mentioned) None Impurities like stones, glass, wood pieces from
Hazard hazards associated with may grow as a result of the environment.
Identification product temperature and humidity abuse. Droppings of rodents.
Stage 2 Assess severity of Epidemiological studies have These hazards may result in physical injury
Hazard health consequences if shown that abuse of storage (Choking/lacerations) or illness in consumer.
Evaluation potential hazard is not humidity and temperature
properly controlled conditions will support growth of
pathogens. This can lead to food
poisoning and illness in
consumers.

Determine likelihood of Without proper temperature and Hazard can be easily controlled in pre-requisite
occurrence of potential humidity control pathogens are programs so likelihood of occurrence is low.
hazard if not properly likely to multiply to unacceptable
controlled levels.
However, this hazard occurrence is
low because of pre-requisite
HAACPprogram that ensure
optimum storage conditions to be
maintained.

Using information The HACCP team decided that risk The HACCP team has decided that the
above, determine if this of pathogen growth is minimized probability of these hazards being present in this
potential hazard is to be at this stage due to pre-requisite stage is low.
addressed in the programs.
HACCP plan
Hazard need not be addressed in Hazard does not need to be addressed in the
the plan plan.
Step 8 Preparation of fresh chicken – cleaning and chopping

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Biological Presence of pathogens: There could be chemical Since there isrisk of contamination from food
Hazard hazards associated with Salmonella, Listeria residues - hormones and handlers. chicken may have pieces of plastic
Identification product monocytogenes, Staphylococcus antibiotics exceeding from gloves used when meat was cut
aureus, Clostridium perfringens, recommended values present
Clostridium botulinum, owing to production conditions
Campylobacter jejuni/coli

Can result from cross

contamination too if workers aren’t
following sanitation protocol
Stage 2 Asses severity of health Raw poultry is a known source of Pre-op SSOP makes hazard of SSOP makes contamination via equipment and
Hazard consequences if pathogens chemical residues unlikely to workers unlikely to occur
Evaluation potential hazard is not occur.
properly controlled

Determine likelihood of Pathogens that are present are Highly unlikely Highly unlikely
occurrence of potential likely to grow if this step is
hazard if not properly performed at for long time periods
controlled at danger zone temperature

Using information The HACCP team decided that The HACCP team has decided The HACCP team has decided that the
above, determine if this these pathogens are hazards for that the probability of these probability of these hazards being present in
potential hazard is to be this product. hazards being present in chicken chicken is low.
addressed in the is low.
HACCP plan Hazard must be addressed in the Hazard does not need to be Hazard does not need to be addressed in the
plan addressed in the plan. plan.
 Preparation = Chicken Marinade with Garam masala powder+Salt+ Onion powder+ Garlic powder. (Marinade
Step 9 can be prepared at room temperature within 10 to 20 minutes of thawing)
Marinade is held in cold storage (0-4 C) for 1 or 2 hours.

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Time and temperature abuse in Excessive detergent or sanitizer None
Hazard hazards associated with marination of chicken/ holding of as a result of cross-
Identification product chicken marinade will lead to contamination from work
growth of pathogens. (All that have equipment
been mentioned before).
Risk of cross-contamination in
cold holding if not properly
covered/wrapped.
Stage 2 Assess severity of Raw poultry is a known source of Epidemiological evidence
Hazard health consequences if pathogens. If pathogens multiply indicates that detergent or
Evaluation potential hazard is not and product is consumed, it can sanitizer residues on equipment
properly controlled lead foodborne illnesses like do not cause serious health
Campylobacteriosis as stated by problem.
epidemiological evidence.

Determine likelihood of Pathogens are very likely to grow
occurrence of potential in numbers if time and temperature
hazard if not properly are abused during marinade prep
controlled and holding.
Likelihood of Cross-contamination
in cold holding as a result of
marinade not being properly
wrappedis low, because of GMP
program.
Using information The HACCP team decided that the
above, determine if this time and temperature abuse in this
potential hazard is to be step is hazardous.
addressed in the
HACCP plan Hazard must be addressed in the
plan
Cross-contamination due to poor
wrapping need not be addressed.
In the HAACP.
Detergent and sanitizer levels
controlled by effective sanitation
program. Standard Sanitation
Operation Procedure (SSOP) is
applied in the plant. Reasonably
unlikely to result in illness or
injury
The HACCP team decided that
detergent or sanitizer residues
unlikely to result in illness
Hazard does not need to be
addressed in the plan
Step 10 Cooking of marinated chicken in tomato paste (74°C≥ 15 seconds)

Biological Chemical Physical

Hazard Analysis Stage
Stage 1 Determine potential Pathogens survival Excessive detergent or sanitizer None
Hazard hazards associated with residues on the equipment
Identification product
Stage 2 Asses severity of health Epidemiological evidence indicates Epidemiological evidence
Hazard consequences if that these pathogens cause severe indicates that detergent or
Evaluation potential hazard is not health problems. Chicken has been sanitizer residues on equipment
properly controlled linked to disease from these do not cause serious health
pathogens. problem.

Determine likelihood of Chicken may not be heated
occurrence of potential sufficiently to kill theorganisms
hazard if not properly present. If proper treatment is not
controlled ensured, some consumer may be
exposed to these pathogens present
in the chicken
Using information The HACCP team decided that this
above, determine if this is the only step where heat is
potential hazard is to be applied to destroy the pathogens
addressed in the
HACCP plan Hazard must be addressed in the
plan
Detergent and sanitizer levels
controlled by effective sanitation
program. Standard Sanitation
Operation Procedure (SSOP) is
applied in the plant. Reasonably
unlikely to result in illness or
injury
The HACCP team decided that
detergent or sanitizer residues
unlikely to result in illness
Hazard does not need to be
addressed in the plan
 Step 11 Serving- hot holding≥60°C

Biological Chemical Physical

Hazard Analysis Stage

Stage 1 Determine potential Pathogens from cross-contamination None None

hazards associated with (from surfaces, equipment or person
Hazard handling the food) and germination of
product
Identification spores
(destruction)
Stage 2 Asses severity of health Pathogens from cross contamination
consequences if may lead to serious health issues. Spores
Hazard may germinate into vegetative pathogens
potential hazard is not
Evaluation and Epidemiological evidence indicates
properly controlled
that these pathogens have been linked
with severe illnesses
Poultry especially chicken has been
linked to these illnesses.
Determine likelihood of Cooked chicken may get contaminated
occurrence of potential through cross-contamination or may
hazard if not properly contain spores that were not destroyed
during cooking. If not effectively
controlled
controlled some consumer are likely to
be exposed to these pathogens from this
food.
Using information Cross contamination is controlled
above, determine if this through a pre-requisite program of staff
potential hazard is to training, therefore is not going to be
addressed in HACCP plan
be addressed in the
The HACCP team decided that
HACCP plan germination of spores are hazards for
this product and heat treatment is
required to destroy live pathogens or
prevent spores from germination.

Hazard must be addressed in the plan

HACCP: Hazard Analysis Worksheet

Ingredient Potential hazards Does this

or introduced, potential
processing controlled or hazard WHY? What measures can be applied to prevent or Is this step a
step enhanced at this need to be reduce the hazards being addressed in you critical control
(Justification for decision made in HACCP plan? point (CCP)?
step addressed previous column)
in
HACCP
plan?
(Yes/No)

Biological Yes These pathogens have been associated with Cooking at a later step No
raw poultry.
Pathogens-
Salmonella,
Campylobacter,
Receiving C. perfringens,
fresh L.m, Staph.
skinless aureus, Y.
chicken enterocolitica
breasts (0° Chemical No Detailed product specifications are -
to 4 °C)
provided to a trusted supplier who
Veterinary drugs, conducts extensive inspection to ensure the
environmental safety of the product.
pollutants, natural
contaminants,
Heavy Metals,
phytosanitary
substances

Physical No Detailed product specifications are -

provided to a trusted supplier who
Presence of conducts extensive inspection to ensure the
feathers or bone safety of the product.
pieces.
Ingredient Potential hazards Does this
or introduced, potential
processing controlled or hazard need to WHY? What measures can be applied to Is this step a
step enhanced at this be addressed in prevent or reduce the hazards being critical
(Justification for decision made in previous addressed in you HACCP plan? control point
step HACCP plan? column)
(Yes/No) (CCP)?

Biological No The likelihood occurrence of these pathogens

is low in dairy products due to processing
Presence of steps in the supplier plant (eg: pasteurization)
pathogens:
Receiving Salmonella spp., L.
Dairy: monocytogenes
Yogurt and
Butter –
store in Chemical No Detailed product specifications are provided
refrigerator to a trusted supplier who conducts extensive
(0-4°C) - Toxic or inspection to ensure the safety of the product.
carcinogenic
substances in the
packaging

Physical No Detailed product specifications are provided

to a trusted supplier who conducts extensive
Impurities (Hair, inspection to ensure the safety of the product.
insects, metal parts,
sand/soil, stones,
wood, plastic, rubber,
or glass fragments)
 Biological No Likelihood of this hazard is low as suppliers No
of the product will be HAACP certified.
Heat resistant spores
Salmonella and E-
coli
Bacillus cereus,
Staphylococcus
aureus and
Clostridium
perfringens
Mold – Aspergillus
Receiving flavus
Dry spices
Chemical No Likelihood of this hazard is low, as detailed
product specifications are provided to a
Food adulterations trusted supplier who ensures the safety of the
such as food colors product. Supplier has controls such as GMP’s
and preservatives. Allergen Control program, Label Control
Cleaning chemicals. Program, SSOP’s to take care of chemical
Pesticides and hazards.
fertilizers. Heavy
metals like lead and
mercury. Allergens.
Mycotoxins.

Physical No Likelihood of this hazard is low, as detailed

product specifications are provided to a
Wood, glass, paint. trusted supplier who ensures the safety of the
Rodent droppings., product.
stones and metal
pieces
 Biological No Likelihood of this hazard is low as suppliers
of the product will be HAACP certified
Pathogens:
Lactobacillus,
Leuconostoc,Bacillus
, Clostridium,
Moulds (Absidia and
Aspergillus
fumigatus),
(contamination by
Receiving food handlers or
tomato paste defects in the cans)

Chemical No Detailed product specifications are provided

to a trusted supplier who ensures the safety of
Pesticide residues the product

Physical No Detailed product specifications are provided

to a trusted supplier who ensures the safety of
Impurities (Hair, the product
insects, sand/soil,
stones, wood, metal
and glass (from
packaging)
 Ingredient or Potential hazards Does this
processing step introduced, controlled potential
or enhanced at this hazard need WHY? What measures can be applied to prevent or Is this step a
step to be reduce the hazards being addressed in you critical control
(Justification for decision made in HACCP plan? point (CCP)?
addressed in previous column)
HACCP
plan?
(Yes/No)

Biological Yes Pathogens that are present are likely to Hazard is controlled by maintaining optimal Yes
grow if this step is performed at for storage conditions. Hazard can befurther
Chicken kept Biological Presence of long time periods at danger zone controlled by later CCP’s of cooking (destroys (CCP1)
for pathogens: Salmonella,
temperature vegetative cells) and cooling/freezing (prevents
refrigeration Listeria monocytogenes,
germination and growth of clostridial spores).
Staphylococcus aureus,
Clostridium Refrigerator will be maintained at 4°Cor lower.
perfringens, Temperatures documented on the Daily
Clostridium botulinum,
Refrigeration Temperature chart. Employees
Campylobacter
will be trained on SOP's regarding maintaining
jejuni/coli
charts and proper food storage in refrigeration.

Chemical No Pre-op SSOP makes hazard of

chemical residues unlikely to occur.
There could be chemical
residues - hormones and
antibiotics exceeding
recommended values
present owing to
production conditions

Physical No SSOP makes contamination via

equipment and workers unlikely to
Since there risk of occur
contamination from
food handlers chicken
may have pieces of
plastic from gloves used
when meat was cut
Cold storage Biological Yes These pathogens have been associated with dairy Refrigeration at temperature <4°C Yes
of yogurt products.
and butter Presence of pathogens: (CCP2)
Salmonella spp,

L. monocytogenes

Chemical No Detailed product specifications are provided to a

trusted supplier who conducts extensive
- Toxic or inspection to ensure the safety of the product.
carcinogenic
substances in the
packaging

Physical No Detailed product specifications are provided to a

trusted supplier who conducts extensive
Impurities (Hair, inspection to ensure the safety of the product.
insects, metal parts,
sand/soil, stones,
wood, plastic, rubber,
or glass fragments)
 Pathogens (associated No Dry storage temperature will be
with ingredients)may controlled in between 20 C to 25 C
grow as a result of (Room temperature). And humidity
temperature and will be controlled between 50 – 55%
Dry storing of
humidity abuse. as part of the HAACP pre-requisite
ingredients like
spices and program.
canned tomato
paste
Chemical

None

Physical No Hazard can be easily controlled in pre-

requisite programs so likelihood of
Impurities like stones, occurrence is low.
glass, wood pieces from
the environment. Detailed product specifications are
provided to a trusted supplier who
Droppings of rodents.
conducts extensive inspection to
Impurities (Hair, ensure the safety of the product.
insects, metal parts,
sand/soil, stones, wood,
plastic, rubber, or glass
fragments)
Ingredient Potential hazards Does this
or introduced, controlled or potential
processing enhanced at this step hazard need WHY? What measures can be applied to Is this step a
step to be prevent or reduce the hazards being critical
(Justification for decision made in addressed in you HACCP plan? control point
addressed in previous column)
HACCP (CCP)?
plan?
(Yes/No)

Biological Yes Raw poultry is a known source of pathogens YES

Observing proper temperature and time
Preparation Presence of pathogens: If this hazard is not controlled then the control. (CCP3)
of chicken Salmonella, Listeria pathogenic microbes in the chicken and
monocytogenes, ingredients will grow to unacceptable levels Chicken must not be left out at ambient
Cutting and Staphylococcus aureus, posing food safety risk. temperature (20 c to 25 c) for more than 2
Chopping Clostridium perfringens, hours.
Clostridium botulinum,
Campylobacter jejuni/coli
Can result from cross
contamination too if
workers aren’t following
sanitation protocol

Chemical No Pre-op SSOP makes hazard of chemical

residues unlikely to occur.
There could be chemical
residues - hormones and
antibiotics exceeding
recommended values
present owing to
production conditions
Physical No SSOP makes contamination via equipment
and workers unlikely to occur
Since there risk of
contamination from food
handlers chicken may have
pieces of plastic from
gloves used when meat
was cut
 Ingredient or Potential hazards Does this potential
processing step introduced, hazard need to be
controlled or addressed in HACCP WHY? What measures can be applied to prevent or Is this step a
enhanced at this plan? (Yes/No) reduce the hazards being addressed in you critical control
(Justification for HACCP plan? point (CCP)?
step decision made in
previous column)

Biological
Time and
temperature abuse
Preparation =
in marination of
Chicken Marinade
chicken/ holding of
with Garam masala chicken marinade
powder+Salt+ will lead to growth
Onion powder+ of pathogens. (All
Garlic powder. that have been
(Marinade can be
mentioned before).
prepared at room
temperature within
5 to 10 minutes of
thawing) Chemical
Marinade is held in
Excessive detergent
cold storage (0-4 C)
or sanitizer as a
for 1 or 2 hours.
result of cross-
contamination from
work equipment
Yes If this hazard is not Cleaning and prep of chicken marinade should be YES
controlled then the prepared within 2hours at ambient temperature.
pathogenic microbes There afterheld in cold storage at proper (CCP3)
in the chicken and refrigerated temperatures.
ingredients will grow
to unacceptable levels
posing food safety
risk.
Spores may germinate.
NO Detergent and
sanitizer levels
controlled by effective
sanitation program.
Standard Sanitation
Operation Procedure
(SSOP) is applied in
the plant. Reasonably
unlikely to result in
illness or injury

Physical

None
 Biological YES This is the only step Cooking ofmarinated chicken in a such a way YES
where heat is applied that the core temperature reaches to 74°C for at
Cooking of Pathogens with sufficient control least 15 seconds to destroy the pathogens (CCP4)
marinated chicken survival for pathogens
in tomato paste
destruction.

Chemical NO Sanitizer level

controlled by effective
Excessive detergent sanitation program.
or sanitizer Reasonably unlikely to
result in illness or
injury

Physical

None

Biological Yes Cooked may contain Keeping the cooked butter chicken ≥60°C in hot YES
spores that were not hold unit
germination of destroyed during (CCP5)
spores cooking. These Keep the food covered
Serving- hot
holding pathogens may be
related with serious
health implications .

Pathogens from No Cross contamination is

cross-contamination controlled through a
(from surfaces, pre-requisite program
equipment or of staff training.
person handling the
food)

Chemical

None

Physical

None
HACCPPlan Form
 Critical Hazard(s) to Critical Monitoring Record-keeping
control be addressed Limits for Procedures
point in HACCP each Control Corrective Action Verification
(CCP) plan Measure what How Frequency Who

CCP1 If not Refrigerated Temperature Measure Daily Discard: Verify by calibration Calibration
refrigerated products – of refrigerator temperatur of thermometers daily record with
Cold for 1. Any products
Storage at Chicken, e of time and
storageshould that are spoilt Temperature of
appropriate yogurt) must refrigerato Storage temperature
of Chicken be optimal. refrigerators should
temperature, be stored at r person 2. Any food kept readings
be checked by Quality
pathogens correct >8ºC for longer
Visually Assurance (QA) using
will grow. temperature than 4 hours
inspect metal thermometer
at <4° C to Corrective
products 3. Outdated food daily
slow action reports
to detect
bacterial Adjust thermostat Compare this
any
growth of refrigerator temperature with
spoilage
recorded reading once
daily

CCP2 If not Dairy Temperature Measure Daily Storage Discard: Verify by calibration Calibration
refrigerated at products of refrigerator temperature person of thermometers daily record with
Cold appropriate yogurt must for storage of 1. Any products
Storage time and
temperatures, be stored at should be refrigerator that are spoilt Temperature of
temperature
of dairy microbes correct optimal refrigerators should
Visually 2. Any food kept readings
(yogurt and present will temperature at be checked by QA
grow. It can <4° C to slow inspect >8ºC for longer
butter) using metal
also lessen bacterial products to than 4 hours
detect any thermometer daily
quality of growth Corrective
spoilage 3. Outdated food
dairy product Compare this action reports
Adjust thermostat temperature with
of refrigerator recorded reading once
daily
 CCP3 Pathogen -Prep of The time for Food Every batch Chef or Discard if uncooked
growth as a chicken preparation at handler food food is kept out for
(Cleaning result of time including ambient keeps track handlers more than 2 hours at
and and cleaning, temperature of time ambient temperature.
chopping temperature chopping and should not during
chicken) abuse. marinade to exceed 2 preparation.
be done under hours. Discard
2 hours at contaminated food
ambient
temperature.

Verify by calibration
of thermometers
Calibration
daily record with time
Temperature of and temperature
readings.
refrigerators should
be checked by QA
using metal
- Corrective
thermometer daily
action reports
(Marinade Growth of -Marinade -Temperature Probing the Every batch Food Adjust food
prep and pathogens as should be of temperature handlers thermostat of Compare this
cold a result of held at 0 - 4 C refrigeration of the refrigerator. temperature with
holding of time and refrigeration during cold marinated recorded reading
marinade temperature for cold holding of chicken once daily
for 2 hours) abuse holding. marinade. with digital
food
thermomete
r
 Critical Hazard(s) to Monitoring
control be addressed
Critical Limits Corrective Action Verification Record-keeping
point (CCP) in HACCP plan
for each Procedures
Control
Measure

what How Frequency Who

CCP4 Survival of Product Internal Probing of Every batch Chef Cooked until Maintenance and - Calibration
pathogens temperature temperature of chicken specified calibration of record
(Cooking) chicken at the with temperature thermometers daily
74°C for ≥ 15 end of kitchen achieved - Corrective
seconds cooking digital food action reports
thermomete
r

CCP5 Germination Product Internal Probing of Every service Quality Temperature of hot Maintenance and Calibration
of spores Temperature temperature of chicken assurance holding equipment calibration of record
Hot holding ≥60°C chicken and with manager adjusted thermometers daily
curry Kitchen - Corrective
digital food Discard any food action reports.
thermomete <60°C for >2 hours
r