Food safety — HACCP principles

What you'll learn

1. 1

   Imagine you're a chef cooking chicken for 30 guests. You need a plan to keep everyone safe from food poisoning — that's HACCP! 🐔

2. 2

   What's the main goal of HACCP? 🎯

3. 3

   Let's work through the first 3 HACCP steps for cooking chicken 🐔

4. 4

   Set the thermometer to show the minimum safe cooking temperature for chicken (75°C) 🌡️

5. 5

   What's the critical limit for cooking chicken? 🐔

6. 6

   Step 4 is Monitoring — you check the temperature with a probe every batch. Step 5 is Corrective Action — if it's not hot enough, cook it longer! 🔄

7. 7

   If the chicken only reaches 68°C, what should you do? 🤔