2 replies to this topic

[verino98]

Hi everyone,

as we are set to open a new cold cuts facility (RTE) i would like to have your point of view on poits below.

 

We will be slicing different HACCP Categories such as: Heat treated-Shelf stable, Not heat treated- Shelf stable and Fully cooked-not shelf stable. In addition to this, we will be vacuum packaging chubs and logs for slicing (Shelf stable) coming from another Establishment just some feet away this new one (same ownership). 

 

My questions are:

1) For shelf stable products, do we have to set a requirements for incoming products temperature (e.g <41F)? By definition itlsef, they're stable, but some externals suppliers bear "KEEP REFRIGERATED" on labels. 

2) Cold storage temperature for the shelf stable incoming products as CCP? 

3) Last but not the least about chubs and logs we'll be vacuum packaging: they arrive already peeled in a food safe cointaner, both chubs and logs (logs then sliced in-house) 

 

We will state "KEEP REFRIGERATED" on pre-sliced and "REFRIGERATE AFTER OPENING" on chubs.  

 

4) If we set a requirements on temperature for incoming products for slicing (external suppliers) how do we handle the receiving for our chubs or logs? I mean, it's pretty inconsitent, isn'it? 

 

 

 

[AZuzack]

1. You should ask your supplier why their products are labeled as "Keep Refrigerated."   Unless you do further processing that makes the product shelf-stable, you probably have to carry that "keep refrigerated" claim forward.  
2. Cold storage does not have to be a CCP.  Depends on how the cold storage is designed and maintained and whether a different program can sufficiently control this hazard. 
3. You should consider separating these out into different HACCP plans.  
4. If in the same HACCP plan, it has to separate how that the input of raw materials is different and the output is different.  Different outputs suggests needing separate HACCP plans because the risk level at the various steps is different.  

Basically, the risk levels and considerations for shelf-stable and "Keep Refrigerated" products is different so you should consider multiple HACCP plans because you will likely mitigate this risks differently.  

[Scampi]

This link may be very useful to you

 

https://www.nichemea...-meat-products/

 

I would separate the HACCP plans between cured-shelf stable and everything else