Jump to content

  • Quick Navigation
Photo

Is Frying Oil a primary raw material in HACCP Plan for French Fries

Share this

  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

PentruCalitate

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 0 thanks
0
Neutral

  • Moldova
    Moldova

Posted 07 June 2018 - 08:29 AM

Hello Everyone,

 

I am inclined to think that Frying Oil is a secondary material in French Fries HACCP Plan but I want to hear your thoughts!

Thanks and regards,



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 June 2018 - 09:23 AM

Hello Everyone,

 

I am inclined to think that Frying Oil is a secondary material in French Fries HACCP Plan but I want to hear your thoughts!

Thanks and regards,

 

Hi PentruCalitate,

 

If yr query is equivalent to asking if the frying oil is regarded as an ingredient  in the HACCP plan then IMEX of fried foods the answer is Yes.


Kind Regards,

 

Charles.C


Gerard H.

    Grade - SIFSQN

  • IFSQN Senior
  • 411 posts
  • 131 thanks
44
Excellent

  • France
    France
  • Gender:Male

Posted 07 June 2018 - 12:29 PM

Hi Pentru,

 

A primary ingredient, as a substantial part (> 10 %) of the oil will be absorbed by, and remain on the fries, during and after the baking process.

 

Kind regards,

 

Gerard Heerkens



jdpaul

    Grade - SIFSQN

  • IFSQN Senior
  • 256 posts
  • 221 thanks
53
Excellent

  • United States
    United States

Posted 07 June 2018 - 12:35 PM

Hey PentruCalitate,

 

As others have stated it is most definitely a raw ingredient and will end up in your finished product; it would be in you HACCP plan as would be the primary, secondary, and even tertiary packaging of your french fries. I would be interested in knowing your train of thought as to why you were thinking of classifying it as a secondary material?



PentruCalitate

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 0 thanks
0
Neutral

  • Moldova
    Moldova

Posted 07 June 2018 - 04:57 PM

Hey PentruCalitate,

As others have stated it is most definitely a raw ingredient and will end up in your finished product; it would be in you HACCP plan as would be the primary, secondary, and even tertiary packaging of your french fries. I would be interested in knowing your train of thought as to why you were thinking of classifying it as a secondary material?


Hi Jd,
Let me correct myself and say that I meant "auxiliary material". I am thinking of its use as supplementary and only technological in the process. I clearly have to read more into it.


EricCastillo

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 15 June 2018 - 12:44 PM

dude I advise you to look here https://bestairfryer...oor-deep-fryer/ and you can read there reviews





Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users