HACCP Principles Assignment 2022

i have uploaded 3 files please look at the sample project as well and I have posted a sample grid

Running head: HACCP PRINCIPLES
HACCP principles.
Name of the Student
Name of the University
Author Note

1HACCP PRINCIPLES
HONEY GARLIC CHICKEN
Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 serving
Ingredients
1 lb chicken breast, boneless and skinless (2 pieces)
Salt and pepper (to taste)
1/4 cup flour
3.5 T unsalted butter
2 garlic cloves, minced
1.5 T white vinegar
1 T soy sauce, light or all purpose
1/3 cup honey
Directions:
1. Create 4 steaks in total by cutting horizontally and rub salt and pepper into the chicken on
each side.
2. Place the chicken in flour, coat well and dust off the excess.
3. Place pan in high heat and melt butter.
4. Put the chicken steak on the skillet and cook for 2-3 minute on one side and turn and
cook. Remove when it turns golden brown.
5. In the same pan add a bit of butter and sauté minced garlic.
6. Make the sauce by adding vinegar, soy sauce and honey. Stir the pan and mix well, and
bring the sauce to a simmer by adding a bit of water.

2HACCP PRINCIPLES
7. Ensure to coat the chicken in the sauce and remove from heat.
KESAR PHIRNI
Prep Time: 10 minutes
Cooking Time: 1 hour
Yield: 6 serving
Ingredients
33.81 fl oz full fat milk
3 T Basmati rice
1 t Ghee or clarified butter
15-20 strands of saffron
½ cup of sugar
½ t Rose water
Almond and pistachio
Directions
1. Soak and wash rice for 1 hour.
2. Make a course paste of the soaked riced in a blender, add little water to make the paste.
3. Add ghee or clarified butter in a heavy bottom pan.
4. Add milk to the pan when ghee is hot.
5. Add saffron and rice paste in the milk.
6. Reduce heat and simmer the milk until the milk is reduced to ½.
7. Do not reduce further as the phirni thicken on cooling.
8. Add sugar and rose water.
9. Garnish with chopped almonds and pistachios.

3HACCP PRINCIPLES
POTATOES AND PEAS IN DRIED FENUGREEK
Prep Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 serving
Ingredients
½ cup of dried fenugreek
1 ½ pounds of Potatoes cut in halves
3 t oil
1 t cumin seeds
1 pound peas
2 green chili
Salt (to taste)
Direction
1. Add oil to pressure pan in high heat and add cumin seeds and chili.
2. Add halved potato and peas and mix well with salt.
3. Secure the lid of the pressure cooker and cook for 4 minutes in high pressure
4. Release the pressure
5. Add the dried fenugreek leaves and mix well with the vegetables.

4HACCP PRINCIPLES
Critical Control Point
RECEIVING
ITEM HAZARD STANDARD CORRECTIVE
ACTION
Chicken breast Case condition Should be received in
good condition.
Check the package of
the chicken should
not have any damage.
Open the package and
inspect the contents
inside.
Proper temperature Should be below
40 at the℉
maximum.
If the temperature is
more than the 40℉
do not receive and
send it back to the
supplier.
Freshness Inspect the smell and
color of the chicken
breast.
If the color and odor
of chicken is off then
do not receive.
Garlic minced
Case condition Should be received
with sealed
If the case is opened
or damaged then

5HACCP PRINCIPLES
packaging. reject the package.
Product quality Should not be dried
or have mold.
If it is dried and
molded, reject the
product.
Honey Case condition Content of the
packaging should be
checked.
If the product is
damaged, do not
receive.
Vinegar / soy
Case condition Content of the bottle
should be checked.
Date of
manufacturing should
be checked
If the bottle is broken
or damaged, send it
back to the retailer.
Flour
Case condition Should be packaged
well and received
without damage.
If contains any insect
should be rejected.
Salt Case condition Should be packaged
well and received
without damage.
If package is
damaged, reject and
reorder.
Ghee or clarified
butter
Case condition Must be checked for
any damage. Check
for manufacturing
date (DOM).
If any damage is
found, reject and
reorder. If DOM has
expired reject and
reorder.

6HACCP PRINCIPLES
Proper Temperature Should be below
10℉
If above 10 check℉
the quality and
reorder.
Milk
Case condition Check the packaging
and date of
manufacturing
(DOM).
If the packet is puffy
or leaking do not
receive. If the date
has expired discard
and reorder.
Proper Temperature Should be at room
temperature or under.
But not 0 or below.℉
If above the stated
temperature allow it
cool before using it
again.
Freshness Check the smell and
taste for sourness.
If found sour, discard
and reorder.
Saffron Case Condition Well packed and
within the expiry date
If the expiry date has
expired or damaged
packaging do not
receive.
Rose water
Case condition Should be well
packaged.
If packaging is
broken, reject and
reorder.
Almonds Case condition Should be received
without any damage.
If the packet is
broken inspect the

7HACCP PRINCIPLES
content, if
contaminated with
insects like ants,
reject and reorder.
Pistachio
Case condition Should be received
without any damage.
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Sugar Case condition Should be received
without any damage
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Basmati Rice Case Condition Should be received
without any damage
to the contents.
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Potato Case Condition Should be received
without any damage
to the contents.
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Quality of the
product
Should be without
any mold.
If does not meet the
criteria do not receive
and reorder.

8HACCP PRINCIPLES
Peas Case condition Should be received
without any damage
to the contents.
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Temperature Should be under the
room temperature.
If above, content
should not be
received.
Quality of the
product
Should be without
any mold or contain
insect.
If does not meet the
criteria do not receive
and reorder.
Oil Case condition Should be received
without any damage
to the contents.
If the packet is
broken inspect the
content, if damaged
reject and reorder.
Critical Control Point
STORAGE
ITEM HAZARD STANDARD CORRECTIVE

9HACCP PRINCIPLES
ACTION
Chicken breast
Immediate
refrigeration
Store in the walk in
fridge with a
temperature set at
36 .℉
If the temperature of
the chicken is above
the 40 , the chicken℉
should be discarded.
Cross contamination Chicken should be
stored in separate
trays and pans to
avoid leaking and
dripping on other
foods. Hence should
be stored separately
in lower racks
designed for meats.
If any cross
contamination occurs
discard the chicken
and reorder the
products that is
contaminated.
Freshness The meat should be
dated before placing
inside the
refrigerator. Do not
store more than 3
days.
If the chicken is not
used within the three
days should be placed
in the freezer for
longer time to
increase the shelf life.
Garlic minced Proper Temperature Store in the walk in
fridge with a
If product has been
exposed to TDZ for

10HACCP PRINCIPLES
temperature set at
36 .℉
more than 4 hours
discard.
Honey
Quality of the
product
Honey should not be
refrigerated and
stored in room
temperature.
If kept on refrigerator
should be stored in
room temperature.
Vinegar/ soy
Quality of the
product
Should be stored in
proper bottle.
Can be stored in
refrigerator or room
temperature.
Flour
Proper storage
condition.
Should be stored in
airtight container.
If seen having insects
or other
contamination.
Should be rejected.
Salt Proper storage
condition.
Should be placed in
dry area and room
temperature
approximately 72℉
in well aerated area.
Should be moved to
well aerate area
without moisture and
kept above 6 inches
above ground.
Ghee
Proper storage
condition
Store in the walk in
fridge with a
temperature set at
36 .℉
If found leaking
should be removed to
proper container
without leakage.

11HACCP PRINCIPLES
Milk Proper storage
condition
Should be stored in
fridge.
Ensure it is stored in
refrigerator after
opening the package.
Critical Control Point
PREPARING
ITEM HAZARD STANDARD CORRECTIVE
ACTION
Chicken breast
Freshness Should be inspected
for color and smell.
Look out for surface
slime.
If any of the criteria is
not met, discard.
Cross contamination Should be stored
separately low racks
to avoid touching
other products
If the above criteria is
not met discard along
with the product that
is contaminated.
Temperature danger Chicken should be Store in refrigerator

12HACCP PRINCIPLES
zone taken out of
refrigeration before
the time needed for
cooking.
until the time needed
for cooking.
Garlic minced Freshness Should not be left
outside for more than
4 hrs due to increased
chances of
contamination.
Store in refrigerator
until the time needed
for cooking.
Honey
Quality of the
product
Should be stored in a
proper clean
container. Outside
refrigerator.
Honey should not
contain ants and
insects.
Vinegar
Quality of the
product
Should be stored in a
proper clean
container. In or
outside refrigerator.
Properly sealed and
packed within the
expiry date.
Flour
Quality of the
product
Should be stored in a
proper clean
container.
Properly sealed and
packed in dry
conditions.
Salt Quality of the
product
Should be stored in a
proper clean
container.
Properly sealed and
packed in dry
conditions.

13HACCP PRINCIPLES
Ghee
Quality of the
product
Storing in sealed jars. Air tight jars and
sealed in proper
conditions.
Critical Control Point
COOKING
ITEM HAZARD STANDARD CORRECTIVE
ACTION
Chicken Steak Doneness
Cook to a minimum
of 120 or higher.℉
Continue to cook till
the temperature is
120 or higher.℉
Soy Honey Sauce
Doneness Cook to a minimum
of 120 or higher.℉
Continue to cook till
the temperature is
120 or higher.℉
Saffron Milk
Doneness Cook to a minimum
of 140 or higher℉
Continue to cook till
the temperature is
140 or higher.℉
Potatoes
Doneness Cook to a minimum
of 140 or higher℉
Continue to cook till
the temperature is

14HACCP PRINCIPLES
140 or higher.℉
Peas
Doneness Cook to a minimum
of 140 or higher℉
Continue to cook till
the temperature is
140 or higher.℉
Critical Control Point
SERVING
ITEM HAZARD STANDARD CORRECTIVE
ACTION
Honey Garlic
Chicken
Temperature danger
hazard
Should not be
exposed to TDZ for
more than 4 hours.
Should be stored in
warming unit above
120 .℉
Temperature should
be checked before
serving and should be
above 140 . Heated℉
before service.
Phirni Temperature danger
hazard
Should be store under
10 and inside℉
refrigerator until
service.
Kept inside
refrigerator until
service.

15HACCP PRINCIPLES
Potato and peas Temperature danger
hazard
Should not be
exposed to TDZ for
more than 4 hours.
Should be stored in
warming unit above
120 .℉
Temperature should
be checked before
serving and should be
above 140 . Heated℉
before service.
Critical Control Point
HOLDING
ITEM HAZARD STANDARD CORRECTIVE
ACTION
Honey Garlic
Chicken
Temperature danger
hazard
Should be served hot
above 140 .℉
Temperature should
be checked before
serving and should be
above 140 . If℉
below should be
heated.
Phirni Temperature danger Should be served at Kept inside

16HACCP PRINCIPLES
hazard 10 until service.℉ refrigerator until
service.
Potato and peas Temperature danger
hazard
Should above 140 .℉ Temperature should
be checked before
serving and should be
above 140 .℉