Cooking with the data
For pro;table cooking operations, let data drive the process and make sure goals are
aligned from the production ;oor to the boardroom. BY MARK EYSTAD
Cooked diced chicken ready for packaging.
In poultry further processing operations, if maintaining food safety is job 1, then job 2 is doing so while increas- ing pro;tability. When this
involves a cooking process, it is often
described as an “art.” Be assured, it is
much more science than art.
Think of it this way, you are a
patient in a hospital who is hooked
up to all those monitors. The doctors
and nurses have identi;ed those things
they view as the CCPs to your health
What are the CCPs?
(blood pressure, pulse, oxygen in the
blood, etc.). For you to get well, they
want to monitor the progress of your
Material. Regardless of the product being cooked (wings, breasts,
tenders, nuggets) begin by establishing
✔What is the temperature of the
The ;rst step in controlling any
process is to identify all the Critical
Control Points (CCPs) that will have
an effect on variation in the process.
These are not necessarily related to
your HACCP program but, instead,
are monitored by production to ensure
a process is in control.
For you on the production ;oor,
this means identifying every variable in the process. Using the 5Ms
✔What is the ;nal temperature of
✔Is the product sized, and, if so,
More help with processing management “Root cause analysis puts process on track” is online at www.WATTAgNet.com/11794.html. u
(manpower, machines, measurements,
methods and material) as a guideline
ensures that you are not leaving out