no one can move forward without expert's help, specially when one get tangled with a situation like mine, no background knowledge, and a task for haccp plan?? i'd already described it, sorry if u feel it an incorrect way suzuki, but what i asked all of u for, i am really thankful to all of u, might my way doesnt look like that, but i really am.
i also want to inform u, just i connected here, for a good alternate, a chance for getting sound marks on my assignment, with the help of u experts, otherwise im ready with my plan for other two simpler products, "samosa" and "kheer", i believe these explaination willmay change ur opinion big bro.
u can be optimistic seeing WIJINAND, who although knowing my position, offer me his help, max he can, and ofcorse the others
so now i'll give u a call too.. plz help me
and iam also waiting for u wijinand
Saim
It would appear that you have little or no experience in
HACCP because some of the answers we have given you are almost "generic" for a
HACCP plan.
A pre-requisite program is a list or procedure to cover such things as CIP, specifications, suppliers, personnel, factory standards, testing schedules etc etc. this program is something that you have to develop yourself. this is not something that you can get off the shelf, but needs to be tailored to suit your individual needs. it takes ages to develop a good pre-requisite program that works for your company, as i'm sure the other
HACCP posters will agree. i wouldn't call us experts in
HACCP, we are all experts for our factories, because we understand our processes. all of the ingredients you have listed would be supplied from a supplier who you had deemed as suitable as being a supplier. this you would do by risk assessing that supplier, either by a SAQ/ an audit or historic information.
regarding allergens, there is a list of allergens for the UK, which for labelling reasons we have to be aware of. if you are to use this list as a guide, then you should be stipulating to your suppliers, via your specifications, that they must not contain these allergens. if your ingredients are such that they contain an allergen, then you must remember that this needs to be included in your
HACCP plan. you do have allergens as you have nuts in your product, so this needs to be addressed.
The time / temperature combination as a
CCP is a basic
HACCP principle! it would be true in just about every process which requires either a heat treatment or a cook. only you can determine what your time temp combination is. this is not my area of expertise!
the temperature that you marinade up has to be controlled too.
you've not supplied us with details of the final use; is it retail or resturant? if its retail you may need to be doing tests for
metal detection, and maybe checks if you are packing in a MAP environment.
we can't do the project for you; otherwise we should be getting the qualification!
this doesn't mean you shouldn't use us as a resource, and most of the responding posters on here are only to happy to help. but can i ask you to be realistic about responses, as like i said, we all have our own areas of expertise, and unfortunately tikka isn't one of them, and like yourself, english may not be their first language.
caz