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[audeotime]

What are the recommended CCP'S for hazard control on bone-in vs. boneless chicken in a small restaurant?

[salvatore bulgarella]

For bone-in and boneless chicken in a small restaurant, recommended CCPs include:

 

Receiving and storage: Verify temp (40°F/4°C) and proper storage.

Handling and prep: Prevent cross-contamination, cook to 165°F (74°C).

Cooking and holding: Use a thermometer, hold at 145°F (63°C) or above.

For bone-in, add: Handle and store to prevent bone punctures and contamination.

 

For boneless, add: Implement a CCP for grinding/processing to prevent physical hazards.