Identification and Measurement of CCP's in a Fast Food Restaurant?
Hi all,
Can some one tell me how to identify the CCP's in the QSR (quick service restaurant,fast food) and and how can you measure it?
Regards
First: Welcome to IFSQN Hani.
Next:
What kind of fast food?
The only things I can think of that could be a CCP without any information is time and temperature for cooking products that might have harmful pathogens in them like fresh hamburgers for example.
Dear Hani El Baba,
Restaurants, fast food restaurants, cafes, snackbars, etc. here usually work with approved hygiene code.
I do not know if you have anything like that in Lebanon.
Hi all,
Can some one tell me how to identify the CCP's in the QSR (quick service restaurant,fast food) and and how can you measure it?
Regards
Dear Hani El Baba,
There is a kind of generic "group" approach to yr situation depending on the product / process. Assuming traditional haccp, the typical result is CCPs at 2-3 stages but it can depend on yr specific process / local legislation.
The first 2 sub-links on linked page below should give you an introduction -
http://www.fda.gov/f.../ucm2006810.htm
The 5th one is also quite informative regarding generic SOP procedures.
A huge USDA produced (from memory) compilation of CCPs for different restaurant menu items (actually for schools) based on above logic also exists and is available on this forum (somewhere).
Rgds / Charles.C
Thank you all,
What i meant in QSR (chain restaurant) is an open kitchen concept for instance SUBWAY,and what in mind that the 3 important areas are receiving, storage and cooking, since preparation have done in a prep. center outside the outlet, so can we identify it as CCP in that areas in HACCP program or OPRP if we apply ISO 22000.
Regards
Thank you all,
What i meant in QSR (chain restaurant) is an open kitchen concept for instance SUBWAY,and what in mind that the 3 important areas are receiving, storage and cooking, since preparation have done in a prep. center outside the outlet, so can we identify it as CCP in that areas in HACCP program or OPRP if we apply ISO 22000.
Regards
Hi Hani,
I think you need to let members know the type of products, is it just cold sandwich type or are you cooking & hot serving as well.
Regards,
Tony
Yes please let us know the exact type of products your looking at. If your not actually cooking and you are reheating then obviously cook time/temperature is not appropriate.
I've never actually worked in fast food (unless Dunkin Doughnuts counts lol).