Hickory Industries Rotisseries N/1.9E Руководство по установке и эксплуатации - Страница 14

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CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF
1.
Clean and sanitize product sink.
2.
Clean and sanitize spits, skewers, and thumbscrews.
3.
Use only authorized sink for raw product.
4.
Rinse off chickens in product sink.
5.
Follow product spit-up procedure in manual.
6.
Load spited product into machine. Follow loading instructions in manual.
7.
Thoroughly wash and sanitize hands before contacting switches and/or dials.
8.
Follow operating instructions for oven operation.
9.
Check product for doneness as per instruction manual.
10.
Follow unloading procedures. Use an authorized surface for cooked product only.
Insure that no cross contamination occurs with any surface previously used for raw
product. Including employee hands.
11.
If placing product in a display warmer, insure that the product temperature (NOT
WARMER TEMPERATURE) does not fall below 140 degrees. Warmer temperature
insures that the ambient air temperature in the warmer is correct and does not include
product temperature.
12.
All cooked product should be sold daily. Product that is not sold should be either
cooled down and sold cold or used as chicken salad. Do not reheat day old product and
try to sell as a fresh product. Reheating product will be disastrous.
13.
Advance preparation and storage for spited product should be in an authorized,
properly covered and maintained bin set aside for storing spited product in the walk-
in refrigeration unit.
14.
THE MOST CRITICAL STEP IN THE PREVENTION OF CROSS
CONTAMINATION IS THE HUMAN HAND. THEREFORE HAN-
DLING RAW PRODUCT AND THE WASHING OF HANDS IS THE
MOST CRITICAL CONTROL STEP IN PREVENTING CROSS
CONTAMINATION.
4900 Westside Avenue, North Bergen, New Jersey 07047
BARBECUE CHICKENS
Tel: [201] 223-0050 Fax: [201] 223-0950
Hickory Industries, Inc.
1.9 Manual 10/97
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