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HACCP

Discussion in 'Professional Chefs' started by coup-de-feu, Dec 16, 2010.

  1. Dec 16, 2010 #1
    coup-de-feu

    coup-de-feu

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    The school I went to had a whole course on Hazard Analysis Critical Control Point where we studied what grows where and methods to minimize it.  Before I studied this stuff I would work clean, but just bust stuff out. Now I find that I can sometimes be paralyzed with conflicting information running through my mind as I implement something for the first time, like, where did this come from?  - no! it has to be hot before you put it in there, oil doesn't preserve! and other things that never use to bother me as I worked.  Has any one else had this experience?

    HACCP is good stuff to know, but even so it is admitted that ever since the method was implemented to the industry cases of food borne illness have increased... Humm...
     
  3. Dec 18, 2010 #2
    chefross

    chefross

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    My experience with HACCP had more to do with non-food related situations.

    Ours was about wait staff carrying trays of food.out to the dining room and the related problem associated with it.

    The control point was to utilize a cart. The dining room was in a banquet facility where a removable dance floor made it impossible to use carts.

    Still the action had to be implemented. On the first day, the server smacked into the dance floor with the cart and.......yup....you got it...25 plated dinners on the floor.

    A camel is a horse designed by the government......
     
    Last edited: Dec 18, 2010
  4. Dec 18, 2010 #3
    petemccracken

    petemccracken

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    Ah, the joys of an "incomplete HACCP plan"! Why, it is OBVIOUS that the "plan" should have taken into account the existence of the dance floor as a CCP and done a HA /img/vbsmilies/smilies/talker.gif
     
     
  5. Jan 17, 2011 #4
    cwk

    cwk

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    A lot of HACCP really deals with safe control on a production line. For an example, If I work in a place that makes salad dressings,mayo etc..I need to know where on that line a potential exists for contamination or for lack of better term peice of broken equipment might contaminate the product or a processor may take unwarrented liberties. How to find it before the next step in a well placed quality controlled envirionment and take the steps to minimize the potential. A step along horzional lines is the use if a good solid bio check at irregular intervals as I have found in the past a regular interval check sets for failure.

    Bill