HACCPLAN

COOKING (BAKE / BOIL / ROAST / STEAM / FRY)

Thermal Processing (Heat)

Cooking (Bake / Boil / Roast / Steam / Fry)

Commonly CCP

Also: baking · boiling · steaming · roasting · frying · broiling

Generic heat treatment to a target internal temperature. The single most common CCP across food manufacturing.

Typical Hazards

B
Biological
Pathogen survival if internal temperature / time inadequate
C
Chemical
Acrylamide formation at high temperatures; PAH formation in smoking/grilling
P
Physical
Foreign material introduced via cooking equipment

Typical Controls

Validated internal end-point temperature (e.g. 71°C for poultry, 63°C for whole-muscle beef)
Continuous temperature recording with calibrated probes
Holding time at temperature (D/Z value lethality calculation)
Oven loading pattern that achieves uniform heat

Regulatory Citations

8 cross-references across 4 documents

Codex HACCP (CXC 1-1969)

21 CFR Part 117

9 CFR Part 417

SFCR (SOR/2018-108)