Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → HACCP - Food Products & Ingredients
  4. 913Online Users

Photo

Identification and Measurement of CCP's in a Fast Food Restaurant?

Started by Hani El Baba, Feb 26 2014 12:27 PM
Share this

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic
- - - - -
CCPs

Hani El Baba

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Lebanon
    Lebanon

Posted 26 February 2014 - 12:27 PM

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


  • 0

Mr. Incognito

    "Mostly Harmless"

  • IFSQN Fellow
  • 1,571 posts
  • 272 thanks
131
Excellent

  • Earth
    Earth
  • Gender:Male

Posted 26 February 2014 - 04:35 PM

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.


  • 0
____________________________________________________________________________________________________

Mr. Incognito


:tardis:

Mr. Incognito is a cool frood who can travel the width and breadth of the galaxy and still know where his towel is.

Madam A. D-tor

    Grade - PIFSQN

  • IFSQN Principal
  • 660 posts
  • 235 thanks
55
Excellent

  • Netherlands
    Netherlands
  • Gender:Female
  • Interests:meat, meat products, ready to eat, food safety, QMS, audits, hazard analyses, IFS, BRC, SQF, HACCP, ISO 9001, ISO 22000

Posted 26 February 2014 - 06:49 PM

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.


  • 0
Kind Regards,

Madam A. D-tor

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5699 thanks
1,552
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 27 February 2014 - 04:52 AM

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


  • 0

Kind Regards,

 

Charles.C

Thanked by 2 Members:

Hani El Baba

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Lebanon
    Lebanon

Posted 27 February 2014 - 05:09 AM

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

 


  • 0

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,656 posts
  • 1387 thanks
752
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 27 February 2014 - 06:31 AM

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


  • 0

Celebrating 15 years of IFSQN Implementation Packages: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical Internal Auditor Training for Food Operations - Live Webinar - Friday June 06, 2025 - Also immediately available via the previous webinar recording. Fantastic value at $97/per person, but don’t take our word for it, read the Customer Reviews here

 

Practical HACCP Training for Food Safety Teams - Available via the previous webinar recording. 

Mr. Incognito

    "Mostly Harmless"

  • IFSQN Fellow
  • 1,571 posts
  • 272 thanks
131
Excellent

  • Earth
    Earth
  • Gender:Male

Posted 28 February 2014 - 12:27 PM

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).


  • 0
____________________________________________________________________________________________________

Mr. Incognito


:tardis:

Mr. Incognito is a cool frood who can travel the width and breadth of the galaxy and still know where his towel is.
Back to HACCP - Food Products & Ingredients

Share this


Also tagged with one or more of these keywords: CCPs

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → HACCP - Food Products & Ingredients