Croque monsieur - toasted ham and cheese HACCP Study

I work for a sandiwch company - the previous employee had the toasting step and cooling step as no risk.

The current production manager is saying the toasting is just to melt the cheese.

I think this should be a CCP along with the cooling.

These products use cheese, mushrooms (tinned) and ham.

What does anyone else think?

Cheers

What makes you thinking toasting bread (which has already undergone a kill step) would be a CCP

What is the thing you are trying to control that IF was outside the limits could become a hazard that is out of control?

it was the cheese and ham that are also going through the heating equipment.

it was the cheese and ham that are also going through the heating equipment.

Hi Cherrypie,

As per Post 2, you need to specify a particular micro. hazard which the toasting step will correct, eg

Are the bread, ham and cheese, etc microbiologically (et al) assured/validated to be safe (eg pre-cooked) or, if so, is there some reason any input may have been subsequently,  significantly, "contaminated" prior to toasting step ?

PS- sounds delicious but the "Croque Madame" perhaps even more so :smile: (apparently adds an egg)

PPS - the cooling step may have some significance but I anticipate will be quite rapid for such a small sized product.

:)

Thanks