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Posted 18 September 2015 - 02:13 PM




I'm new to the industry and I am currently Quality Assurance Manager for the airline catering industry.   We are venturing over to the manufacturing side and I need a example of a salad with cooked and uncooked foods and also a sandwich model  for reference points.     Any information would be helpful


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Posted 21 September 2015 - 03:45 PM

Welcome Lysa!


You'll find this forum to be very informative...I have only been here a short time myself, but have learned a great deal from all of these food safety experts.


I don't have any experience or knowledge in your particular area of concern, but I'm sure you'll find someone here who can help you!





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Posted 21 September 2015 - 04:53 PM

Welcome, Lysa! 


I'm sure most of the experts here would say to start with a HACCP-based risk analysis for your different ingredients and the way you put them together. I'm still pretty new to the food safety industry and if I got this one right, it's all thanks to the awesome people on this forum.


I also suggest that you utilize the search function on this forum - I have found so much information from the different searches I've conducted.


Best of luck!



Once in a while you get shown the light, in the darkest of places if you look at it right. -Grateful Dead



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Posted 21 September 2015 - 06:54 PM

Welcome to the IFSQN Lysa, you will find a fair number of HACCP plans on this site and many more on google.


The thing is your query is quite wide for example a sandwich could be anything from cheese to egg to smoked salmon etc, so your recipe needs to be more specific if you want specific examples.  A generic google search for haccp plan for sandwiches.




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