3 replies to this topic

[JCSL]

Hi, 

 

We are now developing HACCP plan, we need to validate our CCP. One of our CCP is cooking temperature. For validation of cooking temperature, can we use our past experience data as validation? If so, how? 

 

Products include gravies and roasted poultry. 

 

We are all new and would appreciate with all the inputs. Thank you. 

[Charles.C]

Hi, 

 

We are now developing HACCP plan, we need to validate our CCP. One of our CCP is cooking temperature. For validation of cooking temperature, can we use our past experience data as validation? If so, how? 

 

Products include gravies and roasted poultry. 

 

We are all new and would appreciate with all the inputs. Thank you. 

 

Hi JCSL,

 

The choice of cooking temperature is typically based on some information from the scientific literature or local regulations which specify  the necessary log reduction (eg 6log) of a target microbial pathogen as appropriate to yr product/process, eg salmonella. Such data could be the basis of yr validation.

 

Process data + some micro.data on input/finished product might be sufficient to complete the validation  if you can show that it achieves the above microbial reduction. This often involves some mathematics and a process heating profile.

[trubertq]

Nope... you need to show that your cooking temperature is reached in all parts of your cooker, at all times, with all types/sizes of product, so in my experience auditors like to see a temperature map of your equipment under all the variables that pertain to your product.

 

The historical data  and references are used as back up material to show WHY you chose the parameters you have but you need to have actual hard data as a validation.

[Charles.C]

Hi TBQ,

 

We clearly have different experiences. Maybe the equipment impressed.