Dear Gourav,
Nice to see yr various posts.
Thks for yr comments and the attachment.
I’m not sure I agree with all yr statements, eg –
Which time-temperature controls are you referring to ?? Criteria ?
IMO this is not a very meaningful statement without some more specifics. I presume you are quoting the information in the attachment which I find not very satisfactory. For example consider this extract –
hce-microbiological requirements.png 56.6KB
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IMO, at least three of the stated microbiological maxima are unrealistic / incorrect and a 4th is questionable. I would very much like to see the validations.
The sampling scheme is not mentioned but the usual procedure for pathogens like Salmonella is really only effective for detecting gross contamination. This is why the HACCP aspect is so important.
I noticed that “HACCP Plan” is included in the scheme’s list of requirements but there is seemingly no score / evaluation of that aspect ? Strange.
The scoring system used is unquestionably convenient and generates some pretty data layouts but IMO is inferior to evaluation procedures based on critical / major /minor defects etc.
Without seeing the full details I may be being a bit unfair but so far not very impressed by this methodology.
Rgds / Charles.C
Hi Charles,
Thanks for your reply.
The zero pathogen in the food sample is the qualification criteria. However You have questioned the parameters selected for a proticular kind of food. I tend to agree with the choice of clostridium for freshly prepared food and not canned.
The checklist has the weighted marking for different points. I am attaching the partial checklist, just to strenghthen my point. Can not load full checklist for obvious reasons. Other wise checklist has following broad headings: -
Interface with customer
Receiving
Non refrigerated storage
Refrigerated and frozen storage
Personal Hygiene
Preparation
Processing
Table ware
Service to guest
management of waste and pest control
Cleaning Plan
Management control (under this the HACCPplans are covered)
I would once again say that complete
HACCP is not there. This program majorly focuses on the PRPs. hence useful for stand alone restaurants, smaller hotels, butcher shops, retail shops etc.
Time and temperature control: -
Now a lot of validated data is available on combination of cooking temp and time, cooling time and temps to be achieved within given time, reheating temp.
IMO Moreover when implementing
HACCP validation can be supported with industry accepted data form a relaible source e.g. above mentioned temp, pasteurization temps etc.
Thanks