5 replies to this topic

[Andy_Yellows]

Hi all,

 

This might sound a daft question but here goes! We prepare cut vegetables, salads and juices in our facility and until now putting the RTE products (salad, dry coleslaw mix etc) into cold storage has always been a CCP with a critical limit of 8°C. But in a recent audit the auditor suggested that this may not necessarily need to be a CCP as it can be part of our pre-requisites. I argued that since there are multiple methods of storage temperature monitoring on our site for this that it should remain a CCP but it definitely made me think twice.

 

Am totally open to being told I'm right or wrong about this.

 

Andy

[Charles.C]

Hi Andy,

 

FS Standard ? (I forget)

 

IMEX the common answer (if standard is unspecified) is either but depending how you present yr haccp plan.

[Andy_Yellows]

Hi Charles, we work to the STS Public Sector standard (think it sits somewhere between SALSA and BRC in terms of complexity and commercial stature).

 

Regards,

Andy

[trubertq]

It's kind of up to you, which doesn't help I know. I have low and high risk clients and they have chilled storage as a pre requisite. it is still monitored but it's just not a CCP.

[Charles.C]

Hi Andy,

 

I'm guessing you mean the STS Public Sector COP.

 

If so, I had a quick look and they appear to simply follow Codex plus allow you to choose yr PRPs as long as you include the stipulated ones.

 

Accordingly, here is one example of, i think, yr kind of system with storage as a PRP. Can compare to yr own haccp plan.

 

 HACCP Generic Model_ Spices – Ready-to-Eat Fresh-Cut Vegetables – Forms - HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables - Food - Canadian Food Inspection Agency.pdf   427.04KB   185 downloads

[Andy_Yellows]

It's kind of up to you, which doesn't help I know. I have low and high risk clients and they have chilled storage as a pre requisite. it is still monitored but it's just not a CCP.

 

 

Hi Andy,

 

I'm guessing you mean the STS Public Sector COP.

 

If so, I had a quick look and they appear to simply follow Codex plus allow you to choose yr PRPs as long as you include the stipulated ones.

 

Accordingly, here is one example of, i think, yr kind of system with storage as a PRP. Can compare to yr own haccp plan.

 

HACCP Generic Model_ Spices – Ready-to-Eat Fresh-Cut Vegetables – Forms - HACCP Generic Model for Ready-To-Eat Fresh-Cut Vegetables - Food - Canadian Food Inspection Agency.pdf

 

Thanks for your input trubertg and Charles. From what you have both said I will have a think about whether I keep it as a CCP or not and will present our reformed HACCP plan accordingly if necessary. Thank you also for these documents posted, I'll make a point of looking through these and will see if there is any info I can take from them.

 

Regards,

 

Andy