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Shelf life of ready to eat food

TRANSPORTING HOLDING TIME

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#1 clement

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Posted 08 September 2016 - 03:38 AM

hi every one my name is Clement Perera

i'm a consultant to a fast food company who is interested in getting the ISO 22000 certification.

i've worked in oman for the past 12 years as a hygiene officer for a catering company with ISO 22000.

i have completed the intermediate course for food hygiene and the level 4 for supervisors from 

THE CHARTED INSTITUTE OF ENVIRONMENTAL HEALTH LONDON

 

i would like to to hear from interested parties regarding the above topic

thank you

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#2 Charles.C

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Posted 08 September 2016 - 04:04 AM

Hi Clement,

 

Thanks for the SOP document and Welcome to the Forum ! :welcome:

 

Just to narrow the focus, may i ask if you are particularly interested in any specific types of RTE foods, eg frozen, chilled , vac.packed, MAP?

 

PS - the title for the thread seems slightly unrelated to the attachment  ? (or does this define the topic ?)


Edited by Charles.C, 08 September 2016 - 04:15 AM.
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#3 Foodflavour

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Posted 08 September 2016 - 03:25 PM

Can you be more specific as to the information you would like to get? This is a real interesting topic.


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#4 clement

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Posted 09 September 2016 - 03:54 AM

  • what i was referring to is like burgers, hot dogs and filled pastries because you do not know what time the customer is going to consume it after taking it away. Of course it is imperative that you keep samples,but it can save a lot of grief not to mention the headache of a recall and the bad name in case the product has gone bad due to the TIME it has been in un-controlled circumstances.

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#5 Charles.C

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Posted 09 September 2016 - 09:39 AM

Hi Clement,

 

I'm unsure if this is on-topic but this thread may illustrate an opposite/worst case scenario to yr OP attachment's expectations -

 

http://www.ifsqn.com...r-hot-meal-box/


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#6 Foodflavour

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Posted 09 September 2016 - 07:42 PM

Just ensure that they have all the temperature - time records for the cook product. I would put a batch code on each packaging. This code should be directly linked to the documentation for that product. Documentation should cover cooking temperature achieved and all the necessary information to show that you sent out safe foods. Also on your labeling give a' Best Before' time for consuming eg.'Burgers' shall be consumed within 'y' minutes after purchasing and include a sale time on batch code of package.

 

Tracie.


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#7 clement

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Posted 12 September 2016 - 03:20 AM

Thank you Tracie exactly what i thought as well, and thank you to all the people who took the time to reply it is much more clearer as to what has to be done to ensure the safety of my food.


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#8 Foodflavour

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Posted 13 September 2016 - 06:05 PM

Glad I could help Clement


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