8 replies to this topic

[Samira 1252]

A food factory that makes meat, chicken and camel burgers. The factory stores meat in the cold store at a temperature of -18 degrees Celsius, and in the same store the final product is stored in the form of burger products, which are packaged and ready for distribution. I want to ask is it permissible to combine the product (raw meat) and the final product in the same store? Or does it have to be two separate stores?

[Charles.C]

A food factory that makes meat, chicken and camel burgers. The factory stores meat in the cold store at a temperature of -18 degrees Celsius, and in the same store the final product is stored in the form of burger products, which are packaged and ready for distribution. I want to ask is it permissible to combine the product (raw meat) and the final product in the same store? Or does it have to be two separate stores?

Hi Samira,

 

Never heard of camel burgers before. Sounds a little environmentally questionable ?

 

A few queries,

 

(1) I presume the final product is all NRTE ?

 

(2) How is the "raw meat", other input ingredients,  packaged and segregated from final product ?

 

(3) How do you prevent any cross-contamination during inflow to cold store ?

 

(4) Any allergenic segregations implemented ?

 

As you are no doubt aware, mixing of finished/non-finished materials can be contentious although it certainly occurs in practice.

[Scampi]

If both products are raw and/or ready to cook, and the cold chain stays intact, there is no reason to segregate

 

addition of allergies (wheat (breadcrumbs)) nothwithstanding

[Norbert007]

Charles, I think you will find in some areas of the world (e.g.  Australia) there is a surplus of camels to the point that they are pests and culled   Making burgers out of them or indeed making any use of the carcass is a good thing I would have thought   Andy

[Charles.C]

Charles, I think you will find in some areas of the world (e.g.  Australia) there is a surplus of camels to the point that they are pests and culled   Making burgers out of them or indeed making any use of the carcass is a good thing I would have thought   Andy

Sorry, my typo. I should have said ethically. Go Veggie Burgers !

[Charles.C]

If both products are raw and/or ready to cook, and the cold chain stays intact, there is no reason to segregate

 

addition of allergies (wheat (breadcrumbs)) nothwithstanding

Hi Scampi,

 

IMEX in the fish business, storage of frozen, unprocessed, raw chicken meat in sacks alongside packed, raw frozen fish fillets is typically regarded as an unacceptable practice. Notably due the propensity of pathogens such as Salmonella in chicken.

 

Possibly the "meat" business is different though.

[Samira 1252]

Thank you very much to everyone who answered my question. In the field of fish business, I know that it is unacceptable practice  to combine raw and finished products in one store. From my point of view, it is possible to allocate places for storing raw meat products from the final products prepared for delivery and distribution in the same place with an isolated area, taking into account all the premises to verify the health and safety of products for human use in terms of hygiene operations for the place and for workers, continuous monitoring of temperatures and periodic inspection of products in Laboratories....etc

Please let me know if my opinion is wrong and guide me to the right solution

[Charles.C]

 

Thank you very much to everyone who answered my question. In the field of fish business, I know that it is unacceptable practice  to combine raw and finished products in one store. From my point of view, it is possible to allocate places for storing raw meat products from the final products prepared for delivery and distribution in the same place with an isolated area, taking into account all the premises to verify the health and safety of products for human use in terms of hygiene operations for the place and for workers, continuous monitoring of temperatures and periodic inspection of products in Laboratories....etc

Please let me know if my opinion is wrong and guide me to the right solution

 

 

Hi Samira,

 

If there is no direct prohibition, eg Regulatory/Local/International Best Practices, I suggest you perform an operational risk assessment to evaluate the possibility of (BPCA) cross-contamination. (I assume you are familiar with hazard analysis as used in HACCP).

[Samira 1252]

 Thank you Charles . I will take your advice into consideration and  I will look into local laws and regulations in this regard.