BRC 8 Cooking Instructions 5.2.5
Started by Marzena, Dec 10 2018 05:33 PM
Hi All,
If we place cooking instruction on roasting trays with vegetables, do we still have to fully validate them?
In our case cooking is more a step to obtain specific texture/flavor rather than safety step.
Thank you :)
Cooking Salsa, Bean, Queso products and chilling under 40F HACCP
Is cooking quinoa and burdock root a CCP?
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No idea about brc8 but this text exists in brc7 -
It should be noted that where the product has cooking instructions for the consumer that are equivalent to a full cook, then the product may be considered as low risk. In these situations, the site is expected to have a full validation, which the auditor can refer to, demonstrating that the cooking instructions are appropriate and that the product will achieve the correct temperature/time when the cooking instructions are used.
1 Thank
Dear Marzena,
In addition to the answer above, please note, that BRC (8) speaks also about product "quality". The advice would be to not underestimate that criterion.
Kind regards,
Gerard Heerkens
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Storage Instructions on Labelling
Validation for jam cooking conditions
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