Dear Toni,
Many thanks for this link. Fascinating resource containing a wealth of recommendations / procedures etc. I guess it has similar objectives to the SFBB project in UK. I noticed that use of the term HACCP is not frequent.
To produce a generalised document such as the offered Food Safety Template is surely a very demanding project. I only had a quick look so I may hv misunderstood however I did find some of the “technical” statements rather questionable.
Eg -
(1)
*HIGH RISK FOOD INCLUDES meat, seafood, poultry, eggs, dairy products, and smallgoods,
and foods which contain these foods, for example: quiches, sandwiches and prepared salads.
Other foods become high risk food when they are cooked, like rice and pasta.
I think I understand their intention but I don’t think
HACCP would totally agree the above, eg if one is considering raw foods like seafood designated as to be cooked by the consumer. I also couldn’t see any classification for items considered to be low or medium risk.
In contrast I noticed elsewhere -
Potentially Hazardous Foods including meats, dairy, poultry, fish, cooked rice, coleslaws
and prepared salad (and any product that includes these), both in raw or ready to eat
forms must be stored at the correct temperature.
(2)
Frozen deliveries need to be hard frozen.
I understand the estimation problem but I don’t think
HACCP would accept this.
(3)
• Check that the food is thoroughly cooked or the centre of the cooked food has
reached 75°C, using a thermometer. When cooking solid pieces (cutlets, steaks and
roasts) of red meat and oily fish, the internal temperature does not need to reach
75°C, but can be cooked to preference.
I didn’t understand the meaning of the second sentence in the context of food safety.
(4)
The ‘Two hour/four hour’ Rule:
If any ready-to-eat high risk food has been at a temperature of between 5°C and 60°C:
• For a total time of less than 2 hours, it must be refrigerated or used immediately.
• For a total of longer than 2 hours but less than 4 hours, it must be used immediately.
or
• For a total of 4 hours or longer, it must be thrown out.
Any idea of the microbiological basis for this rule, am not in the retail area and hadn’t seen it before.?
Despite my (few) reservations as above (open to comment of course
), this is undoubtedly an extremely useful source of (multilingual) information and procedures. I also noted the generous collection of dwl SOP monitoring forms (more like
HACCP style) plus the external food catering event checklists.
Rgds / Charles.C
PS @ Cathy,
, apologies for slightly hijacking yr thread, my curiosity got the better of me
