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