3 replies to this topic

[deep25dna]

Hi everybody

 

Please help me  to do the risk analysis of no cook process.

The process is described as

 

                               Receiving - Store- Preparation-Cold Holding-Serve

 

How many CCP can be applied to this process

 

Please assist me 

 

 

 

 

Regards

Deepti

 

 

 

[Charles.C]

Hi Deepti,

 

for starters

 

Restaurant ? manufacturing facility ?

FS Standard = ?

 

Raw material = ? RTE ? Receiving Temperature = ? degC

Storage temp. = ?degC

Preparation  = ? details

Product = ?

Cold Holding = ?degC

[deep25dna]

Hi Charlie,

 

Thanks for the prompt response

 

Its a catering industry,

 

Product : Vegetable Salad/ Fruit Salad (No Cook Step)

 

Raw material is vegetables and fruits

Receiving Temperature is below 5 degC

Storage Temperature is between 1degC to 5degC

Preparation Details: Washing and Sanitizing and preparing 

Cold Holding between 1degC to 4degC

 

 

Regards

Deepti

[Charles.C]

Hi Deepti,

 

And the Standard ?

 

Assuming non-iso and various PRPs, the only CCPs is likely to be washing/sanitising step and possibly preparation / cooling stages if extremely slow and at ambient temperature. It ultimately depends on yr process/RA