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Need Help! Ravioli and Pasta Production HACCP

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Scott E

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Posted 25 July 2018 - 11:17 PM

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.



Charles.C

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Posted 26 July 2018 - 08:31 AM

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 -

 

Attached File  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.

 

Attached File  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.


Kind Regards,

 

Charles.C


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