Hickory Industries, Inc.
III.CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF BARBECUE CHICKENS
1.Clean and sanitize preparation sink.
2.Clean and sanitize spits, skewers, and thumbscrews.
3.Use only the designated sink for raw product.
4.Rinse off chickens in the preparation sink.
5.Follow product
6.Load spitted product into machine. Follow loading instructions in manual.
7.Thoroughly wash and sanitize hands before touching switches and/or dials.
8.Follow operating instructions for oven operation.
9.Check product for doneness as per instruction manual.
10.Follow unloading procedures. Use a designated surface for cooked product only. Insure that no cross contamination occurs with any surface previously used for raw product, including employee hands.
11.If placing product in a display warmer, ensure that the product temperature
(NOT WARMER TEMPERATURE) does not fall below 140°F. Warmer tem- perature insures that the ambient air temperature in the warmer is correct, but does not insure product temperature.
12.Advanced preparation and storage of spitted product should be in an autho- rized, properly covered and maintained bin set aside for storing spitted product in the
13.THE MOST CRITICAL STEP IN THE PREVENTION OF CROSS CONTAMI- NATION IS THE HUMAN HAND. THEREFORE, HANDLING RAW PROD- UCT AND THE WASHING OF HANDS IS THE MOST CRITICAL CONTROL STEP IN PREVENTING CROSS CONTAMINATION.
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