227 replies to this topic

[QAlessandro]

In one of our location we have a HACCP plan with zero CCP's. Processes involve packing (fresh) produce, cutting produce and even cooking produce! 

 

We've been BRC(GS) certified for years and auditors agree with our plan every year :) 

[SHQuality]

In one of our location we have a HACCP plan with zero CCP's. Processes involve packing (fresh) produce, cutting produce and even cooking produce! 

 

We've been BRC(GS) certified for years and auditors agree with our plan every year :) 

 

 

So how do you mitigate the risk of foreign material in your produce and how do you ensure proper reduction of microbial growth is achieved if the cooking time and temperature are not CCPs?

[QAlessandro]

So how do you mitigate the risk of foreign material in your produce and how do you ensure proper reduction of microbial growth is achieved if the cooking time and temperature are not CCPs?

 

The only risk where metal contamination could find place is from the knives during our cutting proces. For this we both have a knife check/control and a metal detector in place. 

 

Regarding 'cooking', we only 'cook' to change the properties of the product so it can be handled without 'breaking' during further processing at our third party processor. There is no need to lower microbiological count because the finished product made from it is later pasteurized in the proces. Besides this the shelf life is extremely short. 

 

Please let me know if you have any other questions!