HACCP plan for cooked meals
Hello All,
if someone could please throw light on this topic- We are introducing cooked kimchi pancakes, thai spring rolls and vegan sweet potato noodles as new products. So I am in process of creating a new haccp plan for these 3 products.
I am stuck at what Ccps would be required to be added-
The process for kimchi panackes is that the mix (batter)is made by washing all the ingredients and mixing them together in a chopper and store the batter for a day . the pancakes are then made on a gas stove with 150 degrees heat and olive oil is used and then stored in fridge for 1-2 days before they get packed and shipped. The shelf life is less than 7 days- so they are made on the go.
What Ccp do we need here when/ before and after the product is being cooked?
For the noodles, the cooking comes in to boil the noodles and cook the spinach that goes in it.
Same question for this one too- What CCP do we need here?
ALSO are there any certian specifications or pointers to be kept in mind while making any cookes meals in production and to be added to haccp plan.
If someone could help with this, I would really appreciate.
Thanks
Let this be your guide
CFIA reference database for hazards
https://active.inspe...introe.aspx?i=1
Off the top of my head, chilling after cooking will be your most critical step for all your products (excluding cooking temp for raw meat if using)
The CCPs that come to mind are: cooking temp and time, time taken to chill, chilled storage temperature, any foreign material control at packing.
If you follow a decision tree that should also assist your team to determine the areas of most risk.
Hello All,
if someone could please throw light on this topic- We are introducing cooked kimchi pancakes, thai spring rolls and vegan sweet potato noodles as new products. So I am in process of creating a new haccp plan for these 3 products.
I am stuck at what Ccps would be required to be added-
The process for kimchi panackes is that the mix (batter)is made by washing all the ingredients and mixing them together in a chopper and store the batter for a day . the pancakes are then made on a gas stove with 150 degrees heat and olive oil is used and then stored in fridge for 1-2 days before they get packed and shipped. The shelf life is less than 7 days- so they are made on the go.
What Ccp do we need here when/ before and after the product is being cooked?
For the noodles, the cooking comes in to boil the noodles and cook the spinach that goes in it.
Same question for this one too- What CCP do we need here?
ALSO are there any certian specifications or pointers to be kept in mind while making any cookes meals in production and to be added to haccp plan.
If someone could help with this, I would really appreciate.
Thanks
So how are these products commercialised/labeled ? as RTE ?
Why is the batter stored (specifically how?) for 1 day ? Could encourage S.aureus toxin.
!50degF is core temperature or ? Based on ?
Stored 1-2 days how ?
Vac/MAP packed ?
Hi,
Not sure how it works in Canada, however thinking of the spinach, we have salad washing as a CCP / 15 minutes.
So how are these products commercialised/labeled ? as RTE ?
Why is the batter stored (specifically how?) for 1 day ? Could encourage S.aureus toxin.
!50degF is core temperature or ? Based on ?
Stored 1-2 days how ?
Vac/MAP packed ?
Yes , they are labelled RTE, So someone makes the batter and stores it in a storage bin covered with lid and stored in fridge, this happens very less though usually the pancakes are made the same day when the batter was made.
50degrees F is the tempe. of the gas stove they are made on.
They are stored on the carts wrapped with airtight seran wrap in the fridge @ less than 4degree celcius.
They are manually packed as a pack for 4 .
Thanks