We are working on a HACCP plan for a breaded chicken tender product. The chicken will be received in a refrigerated state and stored until used. It will be breaded, par-fried, and quick frozen. The final cooking will be by the end user. We have PRPs in place and procedure to cover adequate temp control throughout the process. Can anyone suggest where the CCPs for time / temp should be during the process?
Hi L.Mathies,
The query seems to have been answered in Post 7 ?
http://www.ifsqn.com...der-haccp-plan/
JFI I also noticed this USFDA comment for frozen seafood which suggests that the seafood / chicken industries may have some differences in haccp viewpoint. (Assuming the 2 processes are operationally equivalent).
Question: Can a single HACCP plan cover frozen, raw, breaded shrimp and frozen, parfried breaded shrimp?
Answer: Yes, one plan could ordinarily be used for both products, because the same hazards ordinarily apply to both products. Both are battered and breaded. Neither product is ready-to-eat, e.g., parfry does not result in a cooked shrimp product. For both products the hazard of Staphylococcus aureus toxin formation in the batter is reasonably likely to occur and is of concern because the toxin could survive frying by the consumer.
IMEX of precooked (= not fully cooked = equiv.raw), breaded seafood, ie non-RTE, there are no haccp, temperature-related, CCPs.
However, some seafood haccp versions I have seen include temperatures for thawing of frozen input, others for core product temperature at exit freezer and others for overall-product temperature variations. It's all a question of (haccp) viewpoint which in the present case is presumably that of USDA.
PS - i noticed that the meathaccp website which seems to be regarded as "USDA-compliant" has the same CCP as in the above Post 7 for a non-frying/non-breading poultry scenario.
Edited by Charles.C, 13 December 2015 - 11:12 PM.
combined with parallel thread