1 reply to this topic

[shorutz]

Hello All,

 

I'm Shannon and have worked in restaurants all my life basically. I went to culinary school for pastry and baking and am in the process of building a commercial kitchen to do small scale production baking. At the moment I am a one man operation and in time will expand as business picks up. The local Health department says I do not need a HACCP plan in place unless I plan to use cream cheese or real whipped cream. I would like to have cheesecake on my menu. I have always worked in restaurant that all HACCP's where in place when I got there. I feel a little over whelmed with writing one from scratch, and it seems so lengthy for just one item. I know the CCP's and the recording process just struggling with getting it on paper.

 

Thanks

 

 

[Charles.C]

Hello All,

 

I'm Shannon and have worked in restaurants all my life basically. I went to culinary school for pastry and baking and am in the process of building a commercial kitchen to do small scale production baking. At the moment I am a one man operation and in time will expand as business picks up. The local Health department says I do not need a HACCP plan in place unless I plan to use cream cheese or real whipped cream. I would like to have cheesecake on my menu. I have always worked in restaurant that all HACCP's where in place when I got there. I feel a little over whelmed with writing one from scratch, and it seems so lengthy for just one item. I know the CCP's and the recording process just struggling with getting it on paper.

 

Thanks

 

Hi shorutz,

 

Welcome to the Forum !

 

Indeed i can understand the load for a one-man show. Some States do offer near-templates.

 

JFI there is one model haccp plan for cheesecake here (maybe reducible depending on yr local requirements) -

http://www.ifsqn.com...ccp/#entry60942

 

(and some more "cake haccp" here -

http://www.ifsqn.com...cts/#entry63600