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## Product: Chicken Adobo ### Hazard Analysis Critical Control Points (HACCP) | Hazard | Critical Control Point | Critical Limit | Monitoring | Corrective Action/s | |---|---|---|---|---| | Cross-contamination during preparation | Poultry Fabrication | Tools and other kitchenware used on raw poult...

## Product: Chicken Adobo ### Hazard Analysis Critical Control Points (HACCP) | Hazard | Critical Control Point | Critical Limit | Monitoring | Corrective Action/s | |---|---|---|---|---| | Cross-contamination during preparation | Poultry Fabrication | Tools and other kitchenware used on raw poultry must not be used on ready-to-use or prepared food. | Visual observation. Use sanitized tools and kitchenware when preparing food. Use assigned tools and kitchenware for raw poultry use. | Discard any food items that might have been contaminated. | | Survival of pathogens during the cooking process | Cooking | Chicken should reach a minimum internal temperature of 73.8°C/165°F for 30 seconds. | Use a probe thermometer and check the internal temperature on the thickest part of the chicken. | If the chicken has not reached 73.8°C/165°F, continue cooking until it reaches the minimum internal temperature. | | Bacterial growth following the cooking process | Holding before service | Chicken adobo must be hotter than 60°C/140°F while holding. | Keep dish covered and in food warmers above 60°C/140°F. | If food is held below the holding temperature for less than two (2) hours, reheat to 74°C/165°F. If food is held below the holding temperature for more than two (2) hours, discard the food. | ### Developing a Food Safety Program Manufacturers and foodservice operators employ a food safety program, a multi-faceted approach to food safety management and consumer health protection. **Figure 2: Elements of a Food Safety Program** - **Food Safety Program** - **Safe Design** - **Prerequisite Programs** - **HACCP** - **Food Fraud, Terrorism, and Defense** - **Management Practices** - **Food Safety Culture** *Key: Direct element of food safety management | Element that is partly food safety-focused* Adapted from *Food safety for the 21st century: Managing HACCP and food safety throughout the global supply chain* (2nd ed., 2018) by C.A. Wallace, W.H. Sperber, and S.E. Mortimore (p. 154). Copyright 2018 by Wiley