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HACCP template for acidified rice production

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QALOVER

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Posted 21 February 2019 - 02:19 AM

Hi everyone, i am new here, nice to meet you all. 

 

i need to establish a HACCP (Codex) plan for an acidified rice production plant.

 

Can anyone share a template with me?

 

Also i would like to ask, basically, what PRPs should be included before drafting the plan?

 

thank you in advance.



SQFconsultant

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Posted 21 February 2019 - 03:43 AM

where is the plant and is the rice a part of something else - like rice wraps using seaweed?


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QALOVER

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Posted 01 March 2019 - 02:32 AM

Hi SQFconsultant,

 

The plant is located in Thailand. It only produces acidified rice and supplies to the local japanese restaurant for further sushi making.

thank you.

 

BR,

QALOVER



tahoeskier

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Posted 01 March 2019 - 08:13 PM

Attaching a sushi rice example from California.  It's a bit old but perhaps can help.

 

Attached Files



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QALOVER

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Posted 04 March 2019 - 02:09 AM

Hi tahoeskier,

 

Thank you for the attached files, I'll try to follow the guidelines there.

 

BR 

QALOVER



QALOVER

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Posted 04 March 2019 - 02:21 AM

Also, I would like to ask, is there any reference articles / supporting documents about the temperature control and time control of acidified rice??

Thanks in advance.
 



Charles.C

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Posted 05 March 2019 - 10:47 AM

Hi everyone, i am new here, nice to meet you all. 

 

i need to establish a HACCP (Codex) plan for an acidified rice production plant.

 

Can anyone share a template with me?

 

Also i would like to ask, basically, what PRPs should be included before drafting the plan?

 

thank you in advance.

 

Hi QALover,

 

The files in this Post may be additionally useful -

 

https://www.ifsqn.co...shi/#entry56817


Kind Regards,

 

Charles.C


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QALOVER

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Posted 06 March 2019 - 04:32 AM

Hi QALover,

 

The files in this Post may be additionally useful -

 

https://www.ifsqn.co...shi/#entry56817

 

 

Hi Charles.C,

 

Thank you so much for the document. It helps.
I'm just wondering how should I set the critical limit as so many reference pH number out there. 
And my case is that, i just supply the sushi rice without any toppings/fillings, so could I set a bit higher e.g pH < 4.6? 

BR,
QALOVER





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