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Facility: Pizza Hut Preparer: Steve Voels, Food Safety Manager Date: January 2013 <br /> Food Item: Chilled Products—Cheese, Meat, other Pizza Toppings, Baked Chicken Wings(fully <br /> cooked ready-to-eat chicken wing delivered frozen to the restaurant,thawed under refrigeration, <br /> baked in the pizza oven and cooked to serve.) <br /> Flow diagram or descriptive narrative of the food preparation steps for the food itemis: <br /> Receive Frozen or Refrigerated Cooler Thaw/Storage Cold Hold Oven Service . <br /> Discard 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 Probe product or probe If the product temperature is <br /> refrigeration and the between bags of >41°F, use product within 4 <br /> product temperature must product to monitor the hours or discard product. <br /> be maintained at<41°F product temperature Check or repair cold holding <br /> during thawing and with calibrated equipment. <br /> refrigerated storage. thermometers at least 2 <br /> times per day and <br /> document on Daily Food <br /> Safety Checklist. <br /> 2. Internal product Probe product or probe If the product temperature is <br /> temperature must be between bags of >41°F, use product within 4 <br /> maintained at between 33- product to monitor the hours or discard product. <br /> 41°F during cold holding. product temperature Check or repair cold holding <br /> with calibrated equipment <br /> thermometers at least 2 <br /> times per day and <br /> document on Daily Food <br /> 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 or chicken wing <br /> minimum of 165°F for temperature check, temperature is<140°F, <br /> pizza and 140°F for baked monitor oven belt speed continue the cook cycle and <br /> chicken wings when and temperature and heat product to minimum <br /> removed from the oven. record on Food Safety temperature or discard <br /> (Temperature measured Checklist. product. <br /> between the crust and the Verify the oven temperature <br /> toppings for pizza and and belt speed is set correctly. <br /> measured at the thickest Check or repair the oven. <br /> part of the wing for chicken <br /> wings). <br /> Equipment utilized at each CCP(include type and quan ty o eac <br /> filt'f_(it tt A! Fit.%:1,[ NiAt r()G{I_N <br /> CCP 1:Walk-in Cooler(1) enter for [.:,_[_[>rti„ <br /> CCP 2: Maketable(1), Cooler(1-3) v11.11 _,,.,t� ;K,u !(,:till P._,;n( <br /> CCP 3:Oven(1-4 oven decks) <br /> Vt tt-wz,t ;;)': 1) <br /> HACCP Maryland—Chilled Products Steve Voels, Foo alr ary l f3 Ell fi <br /> Pizza Hut stevevoels@pizzahut.co _. <br /> Confidential Proprietary Information, Pizza Hut, Inc. <br /> 3 <br />