12 replies to this topic

[vassilis]

Hello to everybody . It the first time i am posting here and i would like to ask if there is any piece of information that can be shared, regarding HACCP for an automated pizza production line.

Thanks a lot in advance!

Vassilis

[Simon]

Hello to everybody, It the first time i am posting here and i would like to ask if there is any piece of information that can be shared, regarding HACCP for an automated pizza production line.

Thanks a lot in advance!

Hello Vassilis, welcome to the forums.

I’m sure some members will be able to help you even if they are not familiar with pizza production. It would be helpful however if you could explain the pizza production process in a little more detail including the ingredients used and any food safety controls you have in place such as metal detectors, sieves, cooking time, temperatures etc.

Regards,
Simon

[Charles.C]

Dear Vassilis,

You might like to take a look at this model HACCP plan for a pizza -

http://www.inspectio...za/pizzae.shtml

Rgds / Charles.C

[vassilis]

I attach a simple plan of the automated pizza production line.
I would like also to point out that is a project for my Msc in Quality assurance so there is no need for many details or references to any regulations, just identification of the hazards , a process flow diagram which i has already made it (but it is in greekII) and simple HACCP plan.

Attached Files

•  AUTOMATED_PIZZA_PRODUCTION_LINE.doc   325.5KB   417 downloads

[vassilis]

Thanks a lot Charles C. !!

Really helpfull!!!

[Simon]

Dear Vassilis,

You might like to take a look at this model HACCP plan for a pizza -

http://www.inspectio...za/pizzae.shtml

Rgds / Charles.C

Excelamundo Charles, itsa pizza genius.

[Amaury L.]

Hi everyone,

 

Charles.C 's link is dead. Did anyone keep it?

 

Thanks a lot.

 

Regards,

 

Amaury

[Charles.C]

Hi everyone,

 

Charles.C 's link is dead. Did anyone keep it?

 

Thanks a lot.

 

Regards,

 

Amaury

 

Dear Amaury,

 

Very old link . Maybe try the (pizza) attachment in this post -

 

http://www.ifsqn.com...cts/#entry66415

 

or this excellent US website-

 

http://www.meathaccp...lans/index.html

 

Rgds / Charles.C

 

PS - added - the lost link probably led to pages like the attachment below, all of which were subsequently removed.

 

 Canadian Food Inspection Agency - HACCP-pizza.pdf   32.23KB   135 downloads

Edited by Charles.C, 19 February 2015 - 05:34 AM.
updated

[Mr. Incognito]

to IFSQN Amaury!

 

Also if anyone needs their pizza tested they can feel free to send it to me in the United States as I am a pizza connoisseur. 

[Amaury L.]

Thank you Charles,

 

Some HACCP generic models are still available at CanadianFIA webpage - but not the pizza one. Do you think it was removed because it (the file you saved) is erroneous? I am not yet a specialist/connoisseur but in my process there is no raw meat, just RTE (sausage) - it's interesting to see organoleptic check can be a valid monitoring procedure - we'll have to think how to systemize it. Also, it will good to see the process associated to this plan. Anyway, many thanks for the file and the links. It will be usefull.

 

Thanks for the "bienvenu" message Mr Incognito.

 

Bien à vous,

 

Amaury

[Charles.C]

Thank you Charles,

 

Some HACCP generic models are still available at CanadianFIA webpage - but not the pizza one. Do you think it was removed because it (the file you saved) is erroneous? I am not yet a specialist/connoisseur but in my process there is no raw meat, just RTE (sausage) - it's interesting to see organoleptic check can be a valid monitoring procedure - we'll have to think how to systemize it. Also, it will good to see the process associated to this plan. Anyway, many thanks for the file and the links. It will be usefull.

 

Thanks for the "bienvenu" message Mr Incognito.

 

Bien à vous,

 

Amaury

 

Dear Amaury,

 

10-15 years ago, there was an amazing collection of 10-20 model haccp plans on the cfia site. These included some superb introductory texts regarding the typical hazards for the processes involved.

I "think" (ie from memory)  the removal was due to a combination of factors, eg -

 

(1) Many people started using their  plans "verbatim" but for processes which were mis-matched. This problem hit various other sites also, eg Codex took down several of their excellent haccp plans at the same time. In a similar way (but more a case of No.2 below), USDA (ca.1997) issued a nice collection of meat haccp plans which is still very readable, only problem is that many of the conclusions are no longer followed in the business.

 

(2) HACCP evolved and parts of the risk interpretation methodologies etc were considered to be getting "out-of-date".

 

From memory, the first change was that they removed all the starting flowcharts (under revision) saying that the user of the plan must adapt the plan according to their specific process. Subsequently the plans were removed altogether with the famous "under revision" motif remaining and a contact address. Has been a lengthy revision period. However the current ones which i have so far used are IMO very well done.

 

The perennial problem with haccp is that different locations may have varying viewpoints over certain issues, sometimes regulatory ones. So any model plan often has local limitations although the good ones tend to be widely usable in many scenarios.

 

To put it another way, yr requirements likely depend on where you are.

 

Rgds / Charles.C

 

PS - Did you mean you are looking for haccp plans for RTE sausage / raw  pizzas or RTE total pizza or ?

PPS - I'm not in the meat area but I believe the meathaccp website i linked is regarded very highly (didn't study the pizza plan)

[Setanta]

I know of two pizza production facilities with two different CCPs. One CCP is metal and the other is temperature. The processes are a bit different, so it really depends on your set up.

Edited by Setanta, 19 February 2015 - 08:43 PM.

[Amaury L.]

Thanks for your very complete explanations Charles. Of course, proper processes, local legal requirements and RM specifications are what we'll use as raw information.

 

Anyway, the information you linked is very usefull (the center for meat process validation in particular),

 

I meant HACCP plan that considers RTE sausage as topping ingredient, I think one of the document you linked does separate raw meat that need to be cooked and RTE topping as peperroni (as far as I understand).

 

I'll let you know what CCP we get in a few weeks.

 

Have a nice weekend.

 

Amaury