8 replies to this topic

[Persis]

Hello everyone ! I am required to make a comprehensive FSP for Fresh Filled Pasta - Raviolli with chicken and garlic packaged in 600g plastic container (as is commonly found in supermarkets). 

 

I am looking for any pointers that would help me ...Process Flow , Risk Assessment etc 

 

Any Advice would be much appreciated . This is a part of my major course work 

 

 

 

[clover]

My answer won't be very comprehensive but think you need to first have your process flow diagram for the above-mentioned food item. Then for each process step, do a hazard analysis to determine whether or not a process step is a CCP (just google CCP decision making trees..many trees around). After determining the respective CCPs you need to decide limits/standards for that process and how you want to control/monitor those limits/standards set. Frequency of monitoring, corrective actions and forms to fill in for documentation purposes. 

 

Anybody please add in more details. 

[Charles.C]

Hello everyone ! I am required to make a comprehensive FSP for Fresh Filled Pasta - Raviolli with chicken and garlic packaged in 600g plastic container (as is commonly found in supermarkets). 

 

I am looking for any pointers that would help me ...Process Flow , Risk Assessment etc 

 

Any Advice would be much appreciated . This is a part of my major course work 

 

Hi persis,

 

do you have a technical background, eg are familliar with haccp ?

 

If yes, maybe follow Codex or NACMCF guidelines.

 

Or are you just seeking a typical haccp plan perhaps ?

 

Any particular FS Standard involved ?

[Persis]

Hi Charles 

 

Yes , I do have a Technical Background and work with HACCP in the sugar Industry. However, I am a bit unsure about the Process Flow for Fresh Filled Pasta  

 

FS involved is FSANZ .

 

Kindest Regards 

Persis 

[Charles.C]

Hi Charles 

 

Yes , I do have a Technical Background and work with HACCP in the sugar Industry. However, I am a bit unsure about the Process Flow for Fresh Filled Pasta  

 

FS involved is FSANZ .

 

Kindest Regards 

Persis 

 

Hi Persis,

 

Thks reply.

 

Is this RTE or to be cooked by the consumer ?.

 

Certainly a haccp jump from sugar to ravioli/chicken base.

 

"Fresh-filled" sounds a bit daunting process-wise if referring to the chicken.

[Persis]

RTE ...This is for my Masters in Food Safety from Auckland uni 

[Charles.C]

Hi Persis,

 

I presume you are talking about something like this but using chicken mince ? -

 

http://www.bbc.co.uk..._two_ways_00893

 

The point is that the FSP as you know requires an assumption of input materials to start the flow. After that the steps become relatively more generic.

 

Does the flow have to go to a freezer stored item or is it literally prepared on the spot ?

[Charles.C]

Hi Persis,

 

There is a detailed analysis of a model FSP Plan for beef ravioli in this well-known book - HACCP Users Manual, author Corlett. Looks well presented.

I daresay the replacement of hazards of chicken for beef will not be too difficult.

 

A flow diagram for beef ravioli from another source is also attached below -

 

 Flowchart beef ravioli.pdf   82.38KB   95 downloads

 

 

[Persis]

Hi Charles

 

Fantastic! Just what I need.

 

Thank you so very much