Hello all,
The potential of bacterial contamination, we ask that for our customers fry the pies as we ship them to an internal temperature of XF. So I am little bit confused, how can we mention this in our HACCP Plan? Do we need to classify this under preventive control, or just requires heat treatment before use?
Hi Chemeng,
I presume yr query is directed to FSMA,'s Haccp ?
For a conventional haccp plan the process scope typically ends at production facility "shipment". The consumer's involvement is then "defined" in the Product Description, eg includes a statement that the Product is "raw/to be fully cooked by consumer".
Consumer cooking info. eg with respect to validated cooking temperatures, is a labelling issue which, I believe (and has been previously discussed here) is Regulatory dependent on USDA/USFDA requirements..
But FSMA requirements may be a different "ball game"??