Can cold holding be a CCP in no cook process?

Hi everybody

Please help me  to do the risk analysis of no cook process.

The process is described as

                               Receiving - Store- Preparation-Cold Holding-Serve

How many CCP can be applied to this process

Please assist me 

Regards

Deepti

Hi Deepti,

for starters

Restaurant ? manufacturing facility ?

FS Standard = ?

Raw material = ? RTE ? Receiving Temperature = ? degC

Storage temp. = ?degC

Preparation  = ? details

Product = ?

Cold Holding = ?degC

Hi Charlie,

Thanks for the prompt response

Its a catering industry,

Product : Vegetable Salad/ Fruit Salad (No Cook Step)

Raw material is vegetables and fruits

Receiving Temperature is below 5 degC

Storage Temperature is between 1degC to 5degC

Preparation Details: Washing and Sanitizing and preparing 

Cold Holding between 1degC to 4degC

Regards

Deepti

Hi Deepti,

And the Standard ?

Assuming non-iso and various PRPs, the only CCPs is likely to be washing/sanitising step and possibly preparation / cooling stages if extremely slow and at ambient temperature. It ultimately depends on yr process/RA