5 replies to this topic

[kaz]

Ihave just been on a course CIEH level 3 HACCP in manufacturing, as part of the course I have to submit a HACCP relaiting to food enviroment ( i come from a packaging enviroment). I have chosen to do carry out a HACCP on Baked Ham with Brown Sugar Glaze (the course example was roasted chicken).
I have been carrying our HACCP assesment for several year in food packaging without any problem until an auditor said I needed to be formally trained ( i was trained internally) so hence the course.

The problem I have is I'm not sure on processing conditions:ie
cooking core temp. and time at the temp.
blast chilling cooked product temps and time
Packing area - time product can stay in area and temp room needs to be at
Can anyone help?

[Charles.C]

Dear kaz,

yr product / process info is a bit limited.

Baked = roasted?, sorry my ignorance, not a chef.

final product is RTE, chilled only or deep frozen ? hopefully identical to the chicken ?

Might depend on the exact process conditions but I think, in UK, the usual HACCP minimum requirements for food cooking processes / CCP is core temp 70degC / 2mins or equivalent paired data. This can possibly be a quality "overkill" in some situations but probably not in yr case. Other possible pairs are available from refs and I wud imagine this same data was suggested for yr worked example of roasted chicken.?

IMEX, the blast chilling step will not be a CCP (> pre-requisite). But may depend on the process / "you". The typical overall time involved will depend on the product dimensions of course.

the packing area situation will IMO similarly depend on chilled ? frozen? whatever. Again, not normally a CCP IMEX. (> pre-requisite)

Rgds / Charles.C

[Steve E]

Ihave just been on a course CIEH level 3 HACCP in manufacturing, as part of the course I have to submit a HACCP relaiting to food enviroment ( i come from a packaging enviroment). I have chosen to do carry out a HACCP on Baked Ham with Brown Sugar Glaze (the course example was roasted chicken).
I have been carrying our HACCP assesment for several year in food packaging without any problem until an auditor said I needed to be formally trained ( i was trained internally) so hence the course.

The problem I have is I'm not sure on processing conditions:ie
cooking core temp. and time at the temp.
blast chilling cooked product temps and time
Packing area - time product can stay in area and temp room needs to be at
Can anyone help?

Kaz

I am sorry if my reply is too late

I have tutored many L3 HACCP courses and marked many assignments

There is nothing in the CIEH rules to say you cannot do your HACCP on packaging, it says it must be a "whole process" I see no reason why packaging can't be treated the same way as an ingredient

I would be happy to help if you wished

Regards

Steve E

[kaz]

hi Steve
thank you for the response, I spoke to the person who carried out the course she has asked the question herself, was told it had to be food.
I have managed to complete the assignment and am waiting for the results

[Steve E]

hi Steve
thank you for the response, I spoke to the person who carried out the course she has asked the question herself, was told it had to be food.
I have managed to complete the assignment and am waiting for the results

Whoever she spoke to at CIEH gave her the wrong info (most staff at CIEH although nice and helpful know little about the subjects they offer)

It matters not now as you have completed your assignement but have a look at the criteria and see if you can find the word "food" mentioned on there!

Well done for completing your assignments - I hope you are successful

Regards

Steve

[Steve E]

hi Steve
thank you for the response, I spoke to the person who carried out the course she has asked the question herself, was told it had to be food.
I have managed to complete the assignment and am waiting for the results

Would have helped if I'd inserted the link


http://www.cieh.org/...L3_candguid.pdf

S