HACCP Plan for Dixy Fried Chicken
1. Introduction
This HACCP Plan is developed to ensure food safety throughout all stages of
food handling, from receiving raw ingredients to serving customers. The
plan identifies potential hazards, establishes critical control points (CCPs)
and defines monitoring procedures to maintain the highest safety and quality
standards.
2. Prerequisite Program Logs
Cleaning and Sanitation Program
Task Frequency Responsible Staff Verification/Record
Clean Prep After Every Use Kitchen Staff Cleaning Log signed
Surfaces Daily by Manager
Clean Fryers Daily and Deep On duty Staff Daily fryer Cleaning
Clean Weekly Log
Mop Floors End of each Kitchen and Dock Cleaning Checklist
Shift staff
Clean Ovens Daily Kitchen Staff Weekly
and grills Maintenance
Checklist
Restroom Daily Designated Staff Log into WhatsApp
Cleaning Group
Deep Clean Weekly On Duty Staff Weekly Cleaning
fridges and Checklist
machines
Personal hygiene Program
Task Frequency Responsible Verification
Staff Record
Handwashing Before and After All Staff Random Checks
Task by supervisor
Uniform Start of Each Supervisor Uniform
Inspection Shift Inspection Log
Gloves Changed After handling Kitchen Staff Visual
raw meat Inspection by
Supervisor
Hairnets and Throughout All Staff Visual
Aprins worn Shift handling Food Inspection
Pest control Program
Task Frequency Responsible Verification
Staff Record
Inspect for Pest Daily Visual Kitchen Staff Inspection Log
activity Daily Checks
Clean external Weekly On Duty Staff Waste Area
Waste Bins Cleaning
Checklist
Professional Pest As Needed Pest Control Service Reports
Visits Service
Seal Cracks and As Needed Maintenance Maintenance
openings Team Log
Waste management program
Task Frequency Responsible Verification
Staff Record
Empty Internal End of Each On Duty Staff Waste disposal
Bins Shift checklist
Removal waste Weekly Waste Removal Visual Check
from External Agency
Bins
Check grease Monthly Maintenance Maintenance
trap functionality Team Log
Equipment Maintenance Program
Task Frequency Responsible Verification/
Staff Record
Calibrate Weekly Kitchen Calibration log
thermometers supervisor
Inspect and clean Weekly Fryer operator Equipment
fryers cleaning
checklist
Inspect ovens Monthly Maintenance Maintenance
and grills team Log
Replace worn As needed Kitchen Maintenance log
kitchen tools supervisor
3. Process Flow Chart
Receiving Raw Materials
Storage
Preparation
Cooking (Frying, baking, Grilling)
Holding
Packaging
Delivery or customer Collection
4. Hazard analysis
Process Step Hazard Type CCP(Yes/No) Corrective Action
Receiving Raw Contaminated Biological Yes Inspect deliveries; reject
Materials chicken, cheese, or damaged or spoiled
dough goods.
Storage Temperature abuse Biological Yes Maintain raw chicken at
<5°C, frozen items at -
18°C.
Preparation Cross-contamination Biological Yes Use color-coded cutting
from raw chicken boards; sanitize tools
after handling raw meat.
Cooking Under-cooked Biological Yes Fry chicken to an internal
(Frying) temp of 75°C.
Cooking Under-cooked dough Biological Yes Bake pizzas to at least
(Baking) or toppings 74°C at the core.
Cooking Undercooked meat Biological Yes Grill items to an internal
(Grilling) temp of 75°C.
Holding Bacterial growth Biological Yes Hold fried/grilled items
at >63°C.
Packaging Contamination from Physical Yes Use sanitized packaging
handling and clean gloves.
Delivery Temperature abuse Biological Yes Use insulated bags;
monitor food temperature
during delivery.
Serving Allergen exposure Biological No Clear labeling and staff
training
5. Critical Control Points
CCP Critical Limit Monitoring Corrective
Action
Cooking 85°C core Check with Fry further until
(Frying) temperature probe core temp is
thermometer. reached.
Cooking 75°C for pizza Visual check and Extend bake
(Baking) core temp probe. time.
Cooking 80°C core Check with Continue grilling
(Grilling) temperature probe until temp met.
thermometer.
Storage (Raw <5°C for chilled Check fridge Adjust fridge or
Items) food temps 2x daily. discard items.
Storage (cooked =>63°C for Check with Discard the food
Items) cooked food probe and prepare New
thermometer. batch
Delivery Delivery Check temp Replace or
during packing. reheat food.
6. Monitoring Procedure
Cooking: Use calibrated probe thermometers for fried chicken, Pizzas
and Grilled Items.
Storage: Record fridge and freezer temperature twice daily.
Preparation: Staff log cleaning of workstation and handling raw
chicken.
Receiving raw Materials: Make sure to check the temperature of the
items and the expiry date for each item.
Date Labels: Make sure to put date labels on all the fresh items prepared
like pizza dough, cakes etc.
Allergen: Make sure to write all allergens on the items such as cakes and
dairy products.
Delivery: Check food temperature upon packaging.
7. Corrective Actions
Storage: Discard any raw chicken or other cold items stored above 5oC
for extended Periods.
Cooking: Continue cooking fried chicken pizza or grilled items until
critical temperature is met.
Receiving raw Materials: Make sure to return all the damaged items
from delivery and inform the relevant staff about the products.
Date Labels: Check the date labels on all the items and discard any that
are past their due date.
Delivery: Reheat or replace food that fails to maintain a safe temperature
during transit.
8. Verification
Documents Review: Ensure all monitoring logs (e.g., temperature, times)
are accurately and consistently recorded.
Observation: Watch Staff performing tasks to confirm they are
following Standard Operating Procedures (SOPs).
Testing: To validate recorded data, conduct independent checks, such as
random temperature tests or food sample testing.
Verification Action Frequency
Receiving raw . Compare supplier Delivery temperature Every delivery
Materials against acceptable limits
. Inspect the condition of incoming products
. Verify that rejected items are logged and
corrective actions are documented
Storage . Cross check temperature logs for storage units
. Ensure no cross contamination
Preparation
Cooking
Hot Holding
Delivery
