6 replies to this topic

[purepurple]

We are a hotel going for HACCP certification. In some of the restaurants, the operations get very busy and it is not practical to record the temperature of each food that are cooked.Can anyone please suggest what is the maximum number of temperature readings that are acceptable to provide evidence that the CCP is in control?

Thanks

[Simon]

BUMP for purepurple?

[purepurple]

Dear All,

Your expertise is required for the following please:

We are a hotel going for HACCP certification. In some of the restaurants, the operations get very busy and it is not practical to record the temperature of each food that are cooked.Can anyone please suggest what is the maximum number of temperature readings that are acceptable to provide evidence that the CCP is in control?

Thanks in advance

[Charles.C]

Dear All,

Your expertise is required for the following please:

We are a hotel going for HACCP certification. In some of the restaurants, the operations get very busy and it is not practical to record the temperature of each food that are cooked.Can anyone please suggest what is the maximum number of temperature readings that are acceptable to provide evidence that the CCP is in control?

Thanks in advance

Dear purepurple,

I presume by "maximum" you mean "minimum" ? AFAIK, there is no general maximum/minimum but I assume "minimum" is >0. The amount of sampling of a specific process necessary for control typically depends on factors like product sensitivity, process variability, measurement capability,ie risk analysis.

I appreciate the point of yr question but IMEX for haccp-based control of processes, no data = no evidence of (CCP) control.

It is possible there may be specific legislative/auditorial tolerances for restaurants, either generally or locally in yr area, but hv no idea about this (not my product area), sorry.

Rgds / Charles.C

[KTD]

Dear purepurple:
Have you developed any data at all yet? If so, you should be able to run some statistics and determine the variability, which can then be used to determine a monitoring frequency for sepcific products or groups of products. You should also conduct a risk analysis on products (grouping similar products, if possible) with regards to quality and food safety considerations. Then tailor your monitoring to the defined risk.
If you have not developed data yet, you might want to start ASAP...
If there are any restaurant associations where you are, they may be able to provide feedback also.

[foodsafetyboy]

We are a hotel going for HACCP certification. In some of the restaurants, the operations get very busy and it is not practical to record the temperature of each food that are cooked.Can anyone please suggest what is the maximum number of temperature readings that are acceptable to provide evidence that the CCP is in control?

Thanks

What kind of cooked items are your referring to? are they prepared by batch?
In my experience , we are manufacturing foods by batch and are also reading the temperature of the item (a representative of the batch) before and after cooking.

Regards

[Dakis]

Hello there,

 

I am afraid that this is a topic that everyone is afraid to "touch" really

 

The reason is this: how can anybody implement a haccp system in a fast food (meat cooking etc) in real time? When trying to explain or give a solution, we are constantly making circles. 

 

 Those are the crude facts:

 

1) CCP means constant monitoring!!!!

 

2) How does anyone accomplish a constant monitoring and record keeping in a meat restaurant (pork, beef, chicken etc)? For example, if we have to broil four stakes, what do we do? We monitor one of them for all or we do it for all four? We don't monitor at all? Or what do we do if we have to broil stake and chicken filet at the same time? We obviously need to record them separately isn't that right? in the end, how easy is that kind of record keeping in a restaurant? 

 

These are the questions we have to answer responsibly

 

Kind regards