Shelf-life Extension, HACCP Analysis and Microbiological Control for Cooked Poultry Products
Abstract
This report first elaborates on the severe financial and reputational losses that food safety incidents may bring to food enterprises. Taking Butter Chicken and Indian Chicken Balti with Pilau Rice as research objects, the study explores feasible solutions to extend the shelf life of Butter Chicken from 5 days to 10 days by optimizing raw material storage, cooking techniques, cooling processes, packaging modes and applying
food preservatives and non-thermal processing technologies. Meanwhile, a comprehensive HACCP (Hazard Analysis and Critical Control
Points) analysis is conducted for Indian Chicken Balti with Pilau Rice, identifying critical control points throughout rice processing, chicken
cooking and curry sauce production, alongside corresponding hazard control limits, monitoring protocols and corrective actions. On this basis,
a scientific microbiological sampling plan is formulated, covering contamination sources, sampling locations, frequency, sample size, detection methods and microbial acceptance criteria. Finally, the rationality of the existing food production workshop layout is evaluated, and existing hygiene deficiencies including inadequate temperature control are pointed out. The research results provide systematic references for food
manufacturers to improve food safety management, control microbial risks, prolong product shelf life and standardize production operation.
Keywords
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DOI: http://dx.doi.org/10.70711/frim.v4i7.9847
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