HACCP plans for 15 different meals prepared in hospital kitchen

Hi ,

I am implementinf FSMS in hospital kitchen.There are variety of meals are prepared in the kitchen.Please suggest should I prepare HACCP plan separately for each of the meal prepared and do the monitoring of its CCP.Or shall I divide the meals into 5 or 6 categories and then prepare their HACCP plans.

My second question is how should I decide the shelf life of the following

--Left overs(meals),

--Raw vegetable and fruits,

--Cut slices of fresh produce

--Vegetable and fruits on the counter and the refrigerator.

Can some one help me.

Thanks in advance.

Charu

Hi ,

I am implementinf FSMS in hospital kitchen.There are variety of meals are prepared in the kitchen.Please suggest should I prepare HACCP plan separately for each of the meal prepared and do the monitoring of its CCP.Or shall I divide the meals into 5 or 6 categories and then prepare their HACCP plans.

 

 

My second question is how should I decide the shelf life of the following

--Left overs(meals),

--Raw vegetable and fruits,

--Cut slices of fresh produce

--Vegetable and fruits on the counter and the refrigerator.

 

 

 

Can some one help me.

 

 

Thanks in advance.

 

 

 

Charu

Dear Charu,

it may depend on what the meals are.

The haccp aspect  is analogous to foodservice / retail restaurant queries for which there are several threads here if you search a little. One generic answer is that cooked products may often be grouped into 2/3 categories based on their having identical CCPs.

for the shelf lives, I am rather surprised that a hospital would not have a policy on such already ?

For 1/3 on yr list, I would hv guessed zero. (especially if I was a patient). For the others I think there are typical lists for such items on the net.

Rgds Charles.C