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#1 Dolly13

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Posted 28 July 2018 - 06:56 AM

I want to know what is the safety issue in purchasing fresh cut chicken meat. I m currently working in a catering industry, and we have a small-scale kitchen. For us, purchasing fresh cut meat is the best option. I am from India. In India, we have plenty of small-scale slaughterhouses, who sells fresh cut meat on a regular basis. Slaughterhouse from which we purchased our meat is FSSAI Licensed (Indian regulatory body). All this slaughtering process is done at the time of purchasing and in front of our purchasing team.  

 

In our kitchen, if we have to cook chicken three times a day, then we purchase chicken three times a day just before the cooking process. Before purchasing we check the physical quality of the meat and then only we accept the meat. We don't store meat in our premises, as it is a risky task for us. slaughterhouse is near to our restaurant, hardly 10 min distance. 

 

we want to save our energy and time in freezing and thawing process that's why we prefer fresh cut meat.

 

Apart from the safety issue related to this process I also want to know what are the documents that I have to prepare for ISO Audit.

 

 



#2 Charles.C

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Posted 28 July 2018 - 09:05 PM

Hi Dolly,

 

This looks like a revamped version of yr previous thread -

 

http://www.ifsqn.com...n/#entry1288138

 

I deduce you are attempting to justify receiving (room temperature) fresh meat for further processing.

 

For an FS System audit you will need a haccp plan.

 

I suggest you try googling something like "Haccp plan receiving raw meat".

 

I predict you will find that every documented haccp example recommends receiving chilled or frozen material (particularly for microbiological reasons as you no doubt are familiar).

 

To answer yr final query, i assume you refer to iso22000.

 

You will need documents of varying types, eg Procedures, Forms, Records so as to comply with the various clauses in the Standard.

 

if you would like to see a checklist for iso22000 a list (for 2005 version) is given here -

 

http://www.ifsqn.com...cklist/?p=89483


Kind Regards,

 

Charles.C


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