4 replies to this topic

[Cherrypie68]

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

[Scampi]

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?

[Cherrypie68]

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

[Charles.C]

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 (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.

[Cherrypie68]

:)

Thanks