What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

HACCP Plan - tray with cooked meat and slices of cheese

Started by , Nov 06 2016 07:00 AM
4 Replies

Hi All,

 

We will be cooking the meat in house and adding cheese slices in a tray, basically making RTE. In the process flow cheese will be introduced at what point ?

 

 

Thank you,

Bobby

Share this Topic
Topics you might be interested in
Can such Visual HACCP Flowcharts be acceptable? Broker of ambient food ingredients with NPD kitchen vs HACCP HACCP - CCP performed by an untrained person HACCP for Cannabis cultivation - no CCPs? Using BRC and IFS Standards as Supporting Documentation for USDA HACCP PRPs?
[Ad]

Hi All,

 

We will be cooking the meat in house and adding cheese slices in a tray, basically making RTE. In the process flow cheese will be introduced at what point ?

 

 

Thank you,

Bobby

 

Hi Bobby,

 

Sorry but yr query is currently IMO sort of unanswerable.

 

Need more context regarding the product/process. And perhaps the question.

Charles,

 

Thank you. We have HACCP plan in place. We cook meat and have CCPs cooking/cooling. We also have allergen control program in place. we want to make a RTE tray with cooked meat and Slices of cheese. The question is about " HOW" process flow diagram.

Receiving cheese to storage then at what point will it be placed in the tray in the diagram. I am guessing as  adding with finished product before passing the metal detector? Are there other ways to have a good process flow diagram ?

 

Thanks,

Bobby

Charles,

Thank you. We have HACCP plan in place. We cook meat and have CCPs cooking/cooling. We also have allergen control program in place. we want to make a RTE tray with cooked meat and Slices of cheese. The question is about " HOW" process flow diagram.
Receiving cheese to storage then at what point will it be placed in the tray in the diagram. I am guessing as adding with finished product before passing the metal detector? Are there other ways to have a good process flow diagram ?

Thanks,
Bobby


Hi Bobby,

Thks for clarification.

Was there a diagram attached ?

Chilled ? Frozen ?

Hi Bobby,

Thks for clarification.

Was there a diagram attached ?

Chilled ? Frozen ?

 

addendum.

 

i assume answer to 1st question post 4 was No.

 

You omitted to mention if the cheese was already pasteurised or, if not, required to be pasteurised.

 

The usual flowchart is to physically separate cooking/post-cooking processes from raw.

 

Difficult to say much more without more details of the process. Sorry.


Similar Discussion Topics
Can such Visual HACCP Flowcharts be acceptable? Broker of ambient food ingredients with NPD kitchen vs HACCP HACCP - CCP performed by an untrained person HACCP for Cannabis cultivation - no CCPs? Using BRC and IFS Standards as Supporting Documentation for USDA HACCP PRPs? No CCPs in a HACCP Plan - Can This Be Possible? Does a University Degree Qualify for HACCP Auditor Certification? HACCP and FSMA - combined or separate? Does Collected Dust Need to Be in HACCP Flow Diagram? How Should HACCP Plans Address Consumer Misuse of Food Products?