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Post Info TOPIC: HACCP plan
Mainemeatman


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HACCP plan
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check out this link......see the haccp charts at the bottom of the pages and print one out-tailor it to vac sealing

identify potential hazzards and corrective/preventable procedures


Up this way the state inspecters do not like vac sealing of fresh fish/seafood-and will jump all over stores doing this..(promotes c-botulism)

http://seafood.ucdavis.edu/haccp/hazform.doc





 



-- Edited by Mainemeatman on Friday 21st of September 2012 07:47:52 PM

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masteryeti


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HACCP plan
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Do any of you guys use a vac packer? And if so, have you developed a HACCP plan for using it? The state health inspector says our current HACCP plan is outdated and we have to draft a new one from scratch. Any examples of a currently approved plan would be beneficial. I know state code varies, but any example would be nice to see.



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masteryeti


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RE: HACCP plan
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Thanks Maine. I've got all the flow chart stuff but the link does have some info on drafting the response and resolution. I appreciate it.

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