LEARNING ACTIVITY 2: Fill-out the HACCP record plan for Grilled Chicken Date PROCESS POTENTIAL STEPS HAZARD (Example) Pre-preparation Biological (Salmonella) CAUSES OF HAZARD Unsanitized Chopping Board CP/CCP Clean & Sanitized utensils CRITICAL LIMIT 50-100 PPM sol. For 5-10 mins. Accomplished: MONITORING CORRECTIVE PROCEDURE ACTION Measure chlorine solution according to specified ratio Clean and sanitize utensils after preparing food​