Jump to content

  • Quick Navigation
Photo

HACCP Plan - tray with cooked meat and slices of cheese

Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

ts33

    Grade - Active

  • IFSQN Active
  • 15 posts
  • 2 thanks
0
Neutral

  • United States
    United States

Posted 06 November 2016 - 07:00 AM

Hi All,

 

We will be cooking the meat in house and adding cheese slices in a tray, basically making RTE. In the process flow cheese will be introduced at what point ?

 

 

Thank you,

Bobby



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 06 November 2016 - 07:33 AM

Hi All,

 

We will be cooking the meat in house and adding cheese slices in a tray, basically making RTE. In the process flow cheese will be introduced at what point ?

 

 

Thank you,

Bobby

 

Hi Bobby,

 

Sorry but yr query is currently IMO sort of unanswerable.

 

Need more context regarding the product/process. And perhaps the question.


Kind Regards,

 

Charles.C


ts33

    Grade - Active

  • IFSQN Active
  • 15 posts
  • 2 thanks
0
Neutral

  • United States
    United States

Posted 06 November 2016 - 06:08 PM

Charles,

 

Thank you. We have HACCP plan in place. We cook meat and have CCPs cooking/cooling. We also have allergen control program in place. we want to make a RTE tray with cooked meat and Slices of cheese. The question is about " HOW" process flow diagram.

Receiving cheese to storage then at what point will it be placed in the tray in the diagram. I am guessing as  adding with finished product before passing the metal detector? Are there other ways to have a good process flow diagram ?

 

Thanks,

Bobby



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 November 2016 - 02:49 AM

Charles,

Thank you. We have HACCP plan in place. We cook meat and have CCPs cooking/cooling. We also have allergen control program in place. we want to make a RTE tray with cooked meat and Slices of cheese. The question is about " HOW" process flow diagram.
Receiving cheese to storage then at what point will it be placed in the tray in the diagram. I am guessing as adding with finished product before passing the metal detector? Are there other ways to have a good process flow diagram ?

Thanks,
Bobby


Hi Bobby,

Thks for clarification.

Was there a diagram attached ?

Chilled ? Frozen ?

Kind Regards,

 

Charles.C


Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 November 2016 - 03:14 AM

Hi Bobby,

Thks for clarification.

Was there a diagram attached ?

Chilled ? Frozen ?

 

addendum.

 

i assume answer to 1st question post 4 was No.

 

You omitted to mention if the cheese was already pasteurised or, if not, required to be pasteurised.

 

The usual flowchart is to physically separate cooking/post-cooking processes from raw.

 

Difficult to say much more without more details of the process. Sorry.


Kind Regards,

 

Charles.C




Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users