Hazard Analysis and Critical Control

Points

Group 2:
1. Bernardo, Angelika S.
2. Tiglao, Rocelyn E.
3. Cejes, Junela
4. Ugot, Krizza Faye
5. Roxas, Darren Camille
6. Tumbaga, Aiyanna Riezel
The food establishment that we chose is KFC. KFC is the world's most popular chicken restaurant chain.
It is founded by Colonel Harland Sanders in 1952 and is known as the original fried chicken expert. KFC
has so many products that everyone can enjoy especially their fried chicken it tastes good because it is
formulated to taste good with eleven herbs and spices to make it delicious. The processes and
procedures that KFC has to create a useful Hazard Analysis and Critical Control Point (HACCP) is they
established Hazard Analysis Critical Control Program it is a management system for the assurance of
food safety, it includes identifying, evaluating, and controlling hazards specially physical, biological and
chemical to ensure food safety. Their chicken was delivered and cooked fresh each day. KFC operates
under the Food Act (2014) and has strict Brand Standards in place to assure product quality. Their staffs
are trained in food preparation, cooking, and adhere to processes and procedures in store. The chicken
is cooked and held in a heated cabinet in accordance with the Food Act, at a minimum temperature of
60oC. Every employee in KFC is required to attend the Food Handlers Course for training and
certification. They have monthly professional inspections and treatments scheduled by engaging
reputable pest control companies to ensure KFC's cleanliness. And KFC has a quality control that begins
from the supply of all the raw materials. ([Link]
What-are-your-food-safety-practices-)

1. Assemble the HACCP Team

KFC key personnel that will serve as the HACCP Team.
There are three defined levels of key personnel that will serve as the HACCP TEAM.
1. FQM – Food Quality Manager
2. CEM – Customer Experience Manager
3. PDM – People Department Manager

Those three HACCP team has to provide the production specific expertise and experience which
are necessary for the development of the HACCP plan. The responsibilities of the HACCP team
are:
• Organizing and documenting HACCP study
• Reviewing deviation from critical limits
• Internal auditing of HACCP plans
• Communicating, educating and training employees in the operation of HACCP system
• Understanding the stages of the process the team will be monitoring.

FQM, CEM and PDM are the group of managers in HACCP TEAM who have adequate skills and
knowledge applicable to the development and implementation of a HACCP based food safety
program. The role of those HACCP team is to manage, develop and implement the HACCP
system ([Link]
fbclid=IwAR2bK_sWje6pWe6jyIC-3Qv4i8VKSygw3f_4Yc7xtnx5XXu0dEAQLxXPLss).

2. Describe the Product

From the very beginning the founder of the KFC selected the chicken rather than lamb, mutton
or beef as a product. Since that KFC provides the goods and services to the customer. To
maximize success, each of every company focus on limited product such as Honda famous for
engines, Intel for microprocessors and Michelin well known for types.

Ingredients:
1tablespoon paprika
2teaspoons onion salt
 1teaspoon chili powder
1teaspoon black pepper
1/2teaspoon celery salt
1/2teaspoon dried sage
1/2teaspoon garlic powder
1/2teaspoon ground allspice
1/2teaspoon dried oregano
1/2teaspoon dried basil
1/2teaspoon dried marjoram
1 ½ all-purpose flour
1tablespoon brown sugar
1tablespoon kosher salt
1whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
1egg white
2quarts neutral oil, for frying

Process:
1. Preheat fryer to 350°F. Thoroughly mix together all spices.
2. Combine spices with flour, brown sugar and salt.
3. Dip chicken pieces in egg white to lightly coat them, and then transfer to flour mixture. Turn a
few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken
pieces.
4. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
5. Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will
need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the
thickest part reads 165°F.
6. Let chicken drain on a few paper towels when it comes out of the fryer
([Link]
fbclid=IwAR2bK_sWje6pWe6jyIC-3Qv4i8VKSygw3f_4Yc7xtnx5XXu0dEAQLxXPLss).

3. Intended to use
KFC Supply Chain Management System makes use of STAR SYSTEM which is a selection of
alternative suppliers if their order for the day is unable to make it or the quality of the product is
reduced. It is also used an assessment system which enable them to evaluate their supplier
throughout the year. The efficient and smooth logistics system is a KFC a powerful weapon
ahead of the competition. The fast moving consumer goods (FMCG, Fast Moving Consumer
Goods or CPG, Consumer Package Goods), refers to the rapid consumption of consumers. CPG
supply chain must have a keen ability to capture market opportunities, rapid response capability
and a shorter structure. The logistics of the supply of KFC are Supplier management, the
products are the main raw materials (Chicken, mashed potatoes, seasoning) determined by the
head office supplier, usually raw materials (bread, beverage puree, vegetables, packaging, etc.)
by the district level has confirmed that the suppliers. The supply of logistics model based on
DRP, KFC’s supply process is the restaurant will be reported to branch distribution center order
demand, the latter after an order to the supplier, the supplier delivery to the distribution center,
distribution center under the line delivery
([Link]
4. Construct Flow Diagram ([Link]
of-a-KFC).

Customer

Cook

Customer
 5. Confirm on-site Flow Diagram ([Link]
chart-of-a-KFC).
Customers Cashier Cook

Start Receive customers

Receive customer
order and input the
order through Cashier -
Customers enter order in POS -10s
5s
restaurant -15s
Give customer receipt -
5s
Customers get in Prepare Food as per
queue to order -15s order -360s
Call customers token
Line to number -5s
order -120s
Stores food in storage
Receive food from
area -20s
storage area -10s

Cashier checks Deny food

Customers order -120s -10s
receipt -10s

Customers Receives
Receipt -5s
No

Wait to pick
up food -300s
Does the order
token number
match the
order no? -60s
Customers walk to counter
to pick-up food/ waits in the
line -10s
Yes

Customer’s hands cashier

Give customer the food -5s
receipt -5s

Customer receives food

End
(may eat or take away) -10s
 6. List of all potential hazards and control measures
These are the list of the potential hazard that can harm or an adverse effect on someone:
 Noise - Exposure to traffic noise while working in the drive-thru area. Uncomfortable
and hot headsets, acoustic shock.
 Muscle skeletal problems - Taking payments, cash and cards and serving food and drink
to customers in cars can result in awkward postures, excessive reaching and lifting and
twisting. Also a lack of work space
 Prolonged Standing Workers - being expected to stand without a break for long periods.
Standing for long periods of time can cause stress and strain to workers’ backs and legs
and circulatory problems.
 Taking rubbish to bins - Rubbish bins are outside and have an insect/rodent hazard, also
open to elements
 Food exposure – it can be expose to any chemical that can cause a food poison.
There are some techniques that they can use to prevent some hazard to their products:
 New production development
 Product design
 Sales promotion
 4Ps (Product, Price, Place, Promotion). There are several marketing strategies like
product innovation, pricing approach, promotion planning etc. These business
strategies, based on KFC marketing mix, help the brand succeed.
 KFC marketing strategy helps the brand/company to position itself competitively in the
market and achieve its business goals & objectives.
7. Determine Critical Control Points (CCPs)
Q1. KFC have a daily Improve steps in the process
operations checklist to of operations.
identify hazard?
Yes
Yes Is this operation
No necessary at some step
Q2. KFC daily operations for safety?
checklist specifically designed
to eliminate or reduce any
hazard? No Stop

No Yes

Q3. Can this daily operation

CCP
checklist be prevented through
corrective actions? Yes

Q4. KFC daily operation checklist can Yes

ensure food preparation and free
from dangerous germs? No Stop
8. Establish critical limits for each CCP
These are the safety limits to ensure the food is safe the utensils and utensils disinfection was a
certain standards have been introduced into daily operations to ensure that food is free of
dangerous bacteria. Use only food safety equipment and easy-care equipment to cook food. Do
appropriate hand-washing equipment that is available and strict hand-washing procedures are
in place to ensure cleanliness. There are also no guidelines for bare hands that require
disposable gloves, disinfected shovels, or tongs when handling ready-to-eat products
([Link]
fbclid=IwAR0cQfSWAFUtOQVjED1UkFhq3dbtKiWBcYwq2XhqWCqLo_v7ohlYY-95Sdk).

9. Establish a Monitoring system for each CCP

Monitoring or observing whether a control measure at a CCP is being implemented. The
example is visual examination of sealed cans and verification of vendor’s certificates of analysis.
It is also important to remember at this stage that monitoring procedures may determine if
operating limits are being adhered to rather than the critical limits, so that the operator has
time to make any necessary process adjustment ([Link]
00000-00---off-0aginfo--00-0----0-10-0---0---0direct-10---4-------0-0l--11-en-50---20-about---00-0-
1-00-0--4----0-0-11-10-0utfZz-8-00&cl=CL2.7&d=HASHf49b43639edf45e1b20728.6.10&gt=1).

10. Establish Corrective Actions

Corrective actions are the actions that must be taken if a critical limit is exceeded at any step of
food production of KFC (e.g. delivery, storage, preparation).
Critical limits mark the minimum or maximum acceptable level of an identified food safety
hazard at each critical control point (CCP). The 2 hour / 4 hour rule, for example, identifies the
maximum acceptable amount of time that food can be in the Temperature Danger Zone (5°C –
60°C) before it must be thrown out. Examples of immediate corrective actions are an immediate
corrective action fixes an existing problem or deviation from a critical limit. It stops a food safety
breach that is happening now. Other examples of immediate corrective actions are, throwing
out food items that show signs of spoilage (e.g. bad smell, slimy skin)rejecting a food delivery
with bite marks on the packaging (or other signs of pest infestation)transferring unrefrigerated
perishable food items into cold storage (5°C or below)disposing of food items that have been in
the Temperature Danger Zone for more than four hours sending an employee home if they are
experiencing symptoms of food-borne illness (e.g. fever, nausea, diarrhea)
([Link]