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HACCP Plan for Chicken and mushroom pies

Started by , Jan 24 2016 05:39 PM
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Hi Everyone, 

 

I am a student of Food and Nutrition Science and have got this assignment to write out a detailed HACCP plan for the production of chicken and mushroom pies starting from the raw material to the end use, unfortunaley i have very little idea about this topic. Can any one please help?

 

Thanks,

Vivien.

 

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This might be a good place to start. The Codex General Principles of Food Hygiene

 

Marshall

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2 Thanks

Hi Everyone, 

 

I am a student of Food and Nutrition Science and have got this assignment to write out a detailed HACCP plan for the production of chicken and mushroom pies starting from the raw material to the end use, unfortunaley i have very little idea about this topic. Can any one please help?

 

Thanks,

Vivien.

 

Hi vivien,

 

It may depend on the process.

 

Can try this thread for some ideas -

 

http://www.ifsqn.com...pie-production/

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