Build a Mini HACCP Plan for Chicken Salad

Create a concise HACCP control row for cooked chicken used in chicken salad, where the chicken is cooked, cooled, mixed, and held cold before service. Hazard -> CCP -> critical limit -> monitoring -> corrective action -> verification -> records The common shortcut is writing 'cook chicken until done' and treating the recipe as the control. That hides the hazard, the measurable limit, and the action required if a batch misses the limit. Hazard Name the significant hazard: pathogens associated with raw poultry, especially if the chicken is undercooked before it becomes ready-to-eat chicken salad. Hazard analysis keeps the plan…

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