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P.-awt- <br /> Facility: Pizza Hut Preparer: Steve Voels, Food Safety Manager Date:January 2013 <br /> Food Item: Pizza Dough—Arrives frozen, thawed under refrigeration, baked in the pizza oven <br /> and cooked to serve. <br /> Flow diagram or descriptive narrative of the food preparation steps for the food Items: <br /> Receive Frozen=Cooler Thaw/Storage Cold Hold Oven Service= Discard <br /> CCP 1 CCP 2 CCP 3 <br /> HACCP Chart <br /> CRITICAL CONTROL POINTS MONITORING CORRECTIVE ACTIOINS <br /> (CCP'S) PROCEDURES <br /> 1. Product is thawed under Refrigerated PHF If the product temperature is <br /> refrigeration and the ingredients are checked >41°F discard product. <br /> product temperature must with a calibrated Check or repair cold holding <br /> be maintained at 41°F thermometer to monitor equipment. <br /> during thawing and the product temperature <br /> refrigerated storage. at least 2 times per day <br /> and document on Daily <br /> Food Safety Checklist. <br /> 2. Internal product Refrigerated PHF If the product temperature is <br /> temperature must be ingredients are checked >41°F discard product. <br /> maintained at between 33- with a calibrated Check or repair cold holding <br /> 41°F during cold holding. thermometer to monitor equipment. <br /> the product temperature <br /> at least 2 times per day <br /> and document on Daily <br /> Food Safety Checklist. <br /> 3. Internal product Complete daily oven If the pizza temperature is <br /> temperature must be a test and cooked product <165°F continue the cook <br /> minimum of 165°F for temperature check, cycle and heat product to <br /> pizza when removed from monitor oven belt speed minimum temperature or <br /> the oven. (Temperature and temperature and discard product. <br /> measured between the record on Food Safety Verify the oven temperature <br /> crust and the toppings for Checklist. and belt speed is set correctly. <br /> pizza). Check or repair the oven. <br /> Equipment utilized at each CCP(Include type and quantity of each unit): <br /> CCP 1:Walk-in Cooler(1) <br /> CCP 2:Maketable(1), Cooler(1-3) <br /> CCP 3:Oven(1-4 oven decks) <br /> lam. I:f.Sk <br /> 7 �1_ <br /> HACCP Maryland—Pizza Dough Steve Voels, Food Safety Manger . July-2013.)"' - ? 1 <br /> Pizza Hut sieve.voels@pizzahut corn -- ..__ <br /> Confidential Proprietary Information, Pizza Hut Inc. <br /> 2 ) S <br />