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Positive Activities for Young People Team Leader, Luton Borough Council
Food Safety Training and Courses UK
How to achieve top marks on your HACCP assignment, control points and monitoring
HACCP candidates can struggle to explain differences between a control measure for a hazard and monitoring procedures. Let’s see how an examiner might mark an assignment for cooking chicken. Assuming you can obtain a maximum mark 5 for identifying a control measure and 5 for the corresponding monitoring procedure:
ANSWER 1 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C. Temperature probe Mark 1 Mark 1
ANSWER2 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C for 30 seconds Checks core temperature with probe. Mark 2 Mark 2
ANSWER 3 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE 75°C for 30 seconds or equivalent. Chef checks core temperature with probe. Mark 3 Mark 3
ANSWER 4 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE Critical Limit 75°C for 30 seconds or equivalent. Target level – N/A For each batch the Chef checks core temperature with probe. Mark 4 Mark 4
ANSWER 5 - FOR THE SAFETY OF COOKED CHICKEN CONTROL MEASURE MONITORING PROCEDURE Critical Limit: Cooking temperature of 75°C for 30 seconds or equivalent Target level. An exit temperature of 80°C will provide assurance that the chicken has received process throughout equivalent to the CL. For each batch, the Chef selects one chicken from the top rack, one from the middle and one from the bottom rack. Chef then checks the core temperature of leg muscles of each selected bird with a calibrated temperature probe. Mark 5 Mark 5
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