Need Help! Ravioli and Pasta Production HACCP
I am working on the HACCP plan for a company that makes stuffed Ravioli, Gnocchi, and Handmade Tortelloni. They are want to be SQF Certified. I have done many HACCP plans over the years, but not for this type of product.
I understand Microbial concerns. I understand the need for Heat and Kill Steps. This company doesn't have that. They hand make the pasta and freeze it. they sell on sit and to stores. They have done it for years. The packaging reads Ready-to-Cook.
It seems to me like I would be looking at the auditor and saying "food safety is the consumers responsibility!!"
The only current CCP in there HACCP plan is Storage temperature for raw material and Storage temperature for Frozen Finished Product.
I don't think an auditor will accept this. In my mind there needs to be some type of control. I just don't know what.
I am working on the HACCP plan for a company that makes stuffed Ravioli, Gnocchi, and Handmade Tortelloni. They are want to be SQF Certified. I have done many HACCP plans over the years, but not for this type of product.
I understand Microbial concerns. I understand the need for Heat and Kill Steps. This company doesn't have that. They hand make the pasta and freeze it. they sell on sit and to stores. They have done it for years. The packaging reads Ready-to-Cook.
It seems to me like I would be looking at the auditor and saying "food safety is the consumers responsibility!!"
The only current CCP in there HACCP plan is Storage temperature for raw material and Storage temperature for Frozen Finished Product.
I don't think an auditor will accept this. In my mind there needs to be some type of control. I just don't know what.
Hi Scott,
from a typical HACCP POV you are (debatably) correct regarding (some of) the consumers' (cooking) responsibility, for example see this thread -
http://www.ifsqn.com...dough-products/
Typical ready-to-cook items often do have relatively simpler haccp plans than RTE. Cannot avoid GMP, Prerequisites, potential metal / allergen controls though.
This letter from FDA was to a producer of (I deduce) NRTE frozen lobster ravioli and illustrates various FS traps which can await -
Warning Letter, Ravioli Company.pdf 52.72KB 65 downloads
The first thing to do is to probably study the SQF Code/Modules / Guidance. Unless already fully cognizant of course.
PS - there is another "ravioli" thread here, maybe of some passing interest -
http://www.ifsqn.com...ken-and-garlic/
I also noticed this, relatively old, but quite readable haccp study of (RTE) pasta. From the, perhaps slightly simplistic, haccp plan shown, one might also suggest that the CCPs have simply "moved" to the customer.
HACCP for pasta.pdf 656.52KB 124 downloads
In some cases, IIRC, it can also be the obligation of the seller to have documented validatory material to support the recommended cooking instructions usually shown on the (retail) label. No idea as for SQF though.