Virtual Conference
Nutrition 2022

Md. Asaduzzaman

State University of Bangladesh, Bangladesh

Title: The Implementation of Hazard Analysis Critical Control Point (HACCP) Plan for Chicken Nugget Plant


A Hazard Analysis Critical Control Point (HACCP) is a protective approach alarmed with not only food manufacturing but also storage safety. Now-a-days this system has become vital tool for dealings involving different types and kinds of foodstuffs. This perseverance was to established exact HACCP proposal for Bangladeshi chicken nugget manufacturing plant in a current poultry processing plant in Kishoreganj, Dhaka. A precise broad HACCP model was established to develop consumption security and quality of chicken nugget processed in this manufacturing plant. This study was based on genuine circumstances in the chicken nugget manufacturing plant, HACCP’s seven principles and several current general models such as Bangladesh Standards & Testing Institution (BSTI), HALAL, ISO 9001:2015, and ISO 22000, YUM Quality Systems Audit of HACCP utilize through investigation which is also known as qualitative methodology. Under taking the consideration all factors of HACCP such as flow-chart, corrective action, verification procedures, Critical control point monitoring requirements and record-keeping were originated, a HACCP team established in the factory. Three Critical control points (CCP) were acknowledged in the manufacture of chicken nugget in this processing plant. The most important identified CCPs were Supply of ingredients and raw material; packaging material; Proper temperature and time for oil frying and proper examination during packing for foreign and unwanted materials of final product. Therefore, HACCP system should be established in each and every poultry processing facilities, recommended by author.


Md. Asaduzzaman has completed his M. Engg. at the age of 29 years from Bangladesh University of Engineering and Technology (BUET), Bangladesh and M.Sc. at the age of 28 from Chittagong Veterinary and Animal Science University, Bangladesh. He is the Coordinator of Food engineering and Technology department of State University of Bangladesh. He has seven publications that have been cited over 100 times, and his publication h-index is 04. He has been serving as an editorial board member of several reputed journals.