1 reply to this topic

[EwelinaSzmyt]

Hi All,

our company is doing naan breads with curry sauces. On site we cooking only sauces, naan breads we getting from supplier. Due to poor quality- cracking while closing naans- we looking to reheat a little bit naans, deposit sauce and then transfer naans into blast chiller. I would like to ask you for opinion, what risks are associated with product flow like described? How we can develop production in this sequence, on what we need to focus, what check we should complete

 

Thank you in advance!

 

[Brothbro]

From what you've described a chief concern will be the time it takes for the heated naan with sauce to cool down to refrigeration temperatures. You need to ensure that the product is not staying in dangerzone temperatures for an inappropriate amount of time.

 

However a truly comprehensive risk assessment will have to come from your company internally. If no one at your facility is trained to develop a food safety plan or HACCP plan, it's recommended to hire a consultant to ensure all your bases are covered.