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POP- <br /> Faculty: Pizza Hut Preparers Steve Voels, Food Safety Manger Date:July 2013 <br /> Food Item: Fried Wings(Bone-in, Bone-out,Traditional)—served in some Pizza Hut restaurants <br /> as well as other fried appetizers. <br /> Flow diagram or descriptive narrative of the food preparation steps for the food itemis: <br /> Receive Frozen Frozen Storage Fryer Hot Hold Service= Discard <br /> CCP 1 CCP 2 CCP 3 <br /> HACCP Chart <br /> CRITICAL CONTROL MONITORING PROCEDURES CORRECTIVE ACTIONS <br /> POINTS(CCP'S) <br /> 1. Product temperature must Probe between bags of product to If the product temperature is <br /> be maintained at 0°F+/- monitor the internal product >10°F, check/repair the freezer. <br /> 10°F during frozen temperature. If the product temperature is z 20°F, <br /> storage. Monitor freezer temperature with discard product. <br /> calibrated thermometers at least 2 Check or repair the freezer. <br /> times per day and document on <br /> Daily Food Safety Checklist. <br /> 2, Internal product Check internal product If the product temperature is <br /> temperature must be a temperature with calibrated <165°F, discontinue use. <br /> minimum of 165°F when thermometers at least 2 times per Verify the fryer/oil temperature and <br /> removed from the fryer. day and document on Daily Food cook time is correct. <br /> Safety Checklist. Check or repair the fryer. <br /> Complete the cook cycle to z165°F. <br /> 3. Internal product Monitor internal product If the product temperature is <br /> temperature must maintain temperature with calibrated <140°F, discard the product.Check or <br /> a minimum 140°F during thermometers at least 2 times per repair the hot hold unit. <br /> hot holding. day and document on Daily Food <br /> Safety Checklist. <br /> Equipment utilized at each CCP(include type and quantity of each unit): <br /> CCP 1: Freezer(1) <br /> CCP 2:Fryer(1-3) <br /> CCP 3: Infra Red Hot Hold unit(1) <br /> Note: Most Pizza Hut restaurants prepare WingStreet wings to order and do not complete the Hot <br /> Hold step. Where hot holding occurs,the restaurant uses approved equipment, processes and <br /> monitoring systems. <br /> WingStreet sauces are shelf stable, ship and store at ambient temperatures. The use-by date is <br /> printed on the case and on each pouch. The approved open room temperature shelf life is 7 days <br /> after opening in a covered container labeled with the discard day or date. Additional <br /> documentation supporting the shelf stable sauces is available on requestr — <br /> ;;[ <<, � tits . <br /> HACCP—WingStreet Wings Steve Voels, Food Safety Manager I .fu1 y 2f i ` <br /> Pizza Hut steve.voels@pizzahut.com .\. , ; F <br /> fj <br /> Confidential Proprietary Information, Pizza H t,Ong , }_____ . /Lt13 <br />