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Hickory Industries, Inc.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/45 Series Manual12/00
Page 37 of 38
III. CRITICAL CONTROL STEPS FOR PREPARATION AND COOKING OF
BARBECUE CHICKENS
1. Clean and sanitize preparation sink.
2. Clean and sanitize spits, skewers, and thumbscrews.
3. Use only the designated sink for raw product.
4. Rinse off chickens in the preparation sink.
5. Follow product spit-up procedure in manual.
6. Load spitted product into machine. Follow loading
instructions in manual.
7. Thoroughly wash and sanitize hands before touching
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 a designated 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, ensure that the product temperature
(NOT WARMER TEMPERATURE) does not fall below 140°F. Warmer tem-
perature insures that the ambient air temperature in the warmer is correct, but
does not insure product temperature.
12. Advanced preparation and storage of spitted product should be in an autho-
rized, properly covered and maintained bin set aside for storing spitted product
in the walk-in refrigeration unit.
13. THE MOST CRITICAL STEP IN THE PREVENTION OF CROSS CONTAMI-
NATION IS THE HUMAN HAND. THEREFORE, HANDLING RAW PROD-
UCT AND THE WASHING OF HANDS IS THE MOST CRITICAL CONTROL
STEP IN PREVENTING CROSS CONTAMINATION.