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JCFC* Facility: KFC Preparer: Joshua Funk Date: April 2015 Food Item: Pre-Breaded (Parcook) Chicken Strips Flow diagram or descriptive narrative of the food preparation steps for the food item/s: Receive Refrigerated/Frozen=> Refrigerated/Frozen Storage=�' Initial Heating (Parcook)=> Rapidly Chill (CCP 1) => Fry(Final Cook) (CCP 2) => Hot Hold (CCP 3) => Service=� Discard HACCP Chart CRITICAL CONTROL POINTS MONITORING CORRECTIVE ACTIOINS CCP'S PROCEDURES 1. Internal product Verify cooling temperature If the product temperature is temperature must be at 2 hours and 6 hours. > 70 degrees after 2 hours rapidly chilled to< 70°F Par-cooked product may or>40°F after a total of 6 with 2 hours and <40°F be kept at ambient hours, then discard the within a total time of 6 temperature for a product. Verify process. hours. Product must be maximum of 1 hour prior Check/repair the cooler. maintained <40°F during to moving to cooler refrigerated storage. (ambient time is included in the 2 hour and 6 hour cooling requirement). 2. Internal product Check internal product Check/repair the fryer. temperature after final temperature out of the Continue heating until cook must be a minimum fryer. product temperature reaches of 165°F for 15 seconds a minimum of 165°F for 15 when removed from the seconds. fryer. 3. Internal product Monitor internal product If the product temperature is temperature must be temperature and < 140°F,discard the maintained at a document at least 3 times product. Maximum hold time minimum of 140°F per day. is 1 hour. during hot holding. Monitoring: Monitoring of cooling time and temperatures as well as final cook temperatures will be completed by the cook and documented on the Daily Food Standards Review form along with proper equipment calibration. Verification:Verification of proper cooling and final cook procedures as well as documentation of proper holding temperatures on the Daily Food Standards Review form will be completed by the Manager on Duty. Labeling, Storage and Separation: Storage carts with Parcooked chicken will be labeled with the 2 hour and 6 hour cooling times as well as the discard day/time. Parcooked chicken may be held at ambient temperatures for a maximum of 1 hour prior to moving to cooler. The 1 hour time period is included in the 2 hour and 6 hour cooling requirements. To ensure proper separation and avoid any confusion with cooked, ready to eat products, chicken strips that have been through the initial heating (parcook)process will be labeled as "Parcooked"and placed in the raw poultry cooler or on the raw poultry side of a shared cooler. Parcooked Chicken strips are considered to be raw poultry until the final cooking process is completed. 04/27/15 1 Revision#03