Dear Tony,
For a start how many catering outlets that have their own internal Laboratories
Well, it was a 5-star hotel
I do believe a certain Mr Snyder might approve of the basic thoroughness of the approach
http://www.hi-tm.com/
Rgds / Charles.C
Posted 23 June 2010 - 05:02 PM
Dear Tony,
For a start how many catering outlets that have their own internal Laboratories
Kind Regards,
Charles.C
Posted 24 June 2010 - 07:29 AM
Dear Tony,
Well, it was a 5-star hotel
I do believe a certain Mr Snyder might approve of the basic thoroughness of the approach
http://www.hi-tm.com/
Rgds / Charles.C
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Posted 24 June 2010 - 12:39 PM
Hi Charles,
I don't think I've stayed in a 5 Star Hotel and didn't realise they have their own Laboratories so thank you for enlightening me on that
A lot of useful info from that link - Thank you
I don't see anything from Mr Snyder on reheating. Perhaps you could point me in the right direction?
Regards,
Tony
Posted 24 June 2010 - 02:47 PM
Hello,
My intention was just to provide Riz with a generic guideline. Internal/External lab things may vary.
My suggestion was to utilize the external risk assessment literatures, Internal or external lab reports, Incidents of food poisoning etc to ensure that your HACCP program is rightly framed. It is generally considered as a good practice to collect more details from the industry and external sources including regulatory body to verify whether we have up to date information regarding the recent happening around the globe. Based on the intrinsic factors of the stored product (Lets us say "Generic Category") the microbial susceptibility of the product may vary. If your product is more susceptible for a certain microbial strain and if your kill step is not considering it, you may end up in trouble. Another thing is how you are going to validate your HACCP plan? If you are not collecting the scientific support (ex:risk assessment literatures) you may face serious issues while carrying out practical in-plant demonstration proving the HACCP system can perform as expected. A thorough product study is highly recommended when you are serious about the health of your Customer. If your HACCP team has their own valid reason to identify reheating as a CCP you are doing a good job to provide safe food to the consumer.
Thanks,
Posted 25 June 2010 - 04:01 AM
Dear Tony,
I don't see anything from Mr Snyder on reheating. Perhaps you could point me in the right direction
Kind Regards,
Charles.C
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