[nasia]

SaRaRa, on 31 January 2012 - 07:46 AM, said:

Dear Charles,

Apologies for that! You have a point!

Dear Nasia,

Unfortunately I am not an expert in HACCP but I could provide you with some basic background if you like or some references.
But, what I would do for starters is to make a production process scheme of the "Chicken and mushroom pie", noting down:

- all residence/processing times
- pressures
- composition of the product (especially moisture content and water activity) in each step
- which spoilage & pathogenic microorganism can grow on that product, on each individual ingridient and in their combination (if possible)
- where, why, how and for how long the product is stored and what sort of packaging is used
- how does the retailer store it/treat it
- how does the consumer store it/treat it

..but I think you already did this so far!
I will try to look for some nice books for you but since I am busy as hell right now I will do it another time (maybe this week hopefully)
Take care and good luck!


Ta leme,
Philip

Dear Philip,

Thanks for the information. The truth is that I have already done some work on that part of the project but thanks anyway!!

Take care!

Nasia

[nasia]

Charles.C, on 30 January 2012 - 08:09 PM, said:

Dear naisa,

Pls be informed that Sarara speaks excellent English as i believe you do also.

Greeklish is not very (other) forum-user friendly.

Rgds / Charles.C

Dear Charles,

I apologize for that!I did not know that we cannot use greeklish!Next time, I know!

Nasia