Design of food safety system for Fried Chicken plant based on HACCP system

Abstract

The purpose of this work is to design a food safety system for Fried Chicken production
based on Hazard Analysis and Critical Control Point (HACCP) system. A HACCP system is
modified to make it simpler and suitable for fried chicken plant to improve the safety and
quality of product. The occurrence of food born diseases and long time health complications
by unsafe meat products due to pathogen, chemical and physical contaminants reported
makes it important to give emphasis in Fried Chicken production. The prerequisite program,
hazards, critical control point, preventive measure, critical limits, monitoring procedure and
corrective actions have been designed in this HACCP plan. The production process of the
fried chicken is also analyzed scrupulously for this HACCP model.