EHO questions and HACCP

[Freightdog]

Hi all. Thought I was going to get a visit from EHO this week as I've registered as a FB, however, they have now decided not to visit and instead want some info from me. I'm only intending to sell meat, nothing processed. The things I need help with are these questions;

• Brief description of the documented food safety management system or HACCP plan you have in place

Does anyone have an example that I can plagiarise?

• What food safety checks are recorded on a daily basis? Please send a couple of examples of such records

Apart from fridge temperature, I'm not sure what else they are looking for.

• Details of high risk process undertaken e.g. vac packing, handling of raw meats and open (unwrapped) cooked/ready to eat (RTE) foods, cooking and hot holding (RTE) foods.

Well I obviously handle raw meat and then I vac pack it. What other high risk processes do you think would need to be considered? What "details" do they need?

Any kind of help would be greatly appreciated as I have been waiting to get this sorted since October last year.

 

[Gudgeon]

I can send you a sample HACCP if you give me your email. I'd recommend getting the Safer Food Better Business book. It takes you through everything in a very practical way and gives you all the forms to fill in as your food safety evidence. Councils love to see you following the FSA stuff (and need the evidence).

Daily checks (or when prep area/chiller in use) would include cleaning, pests, freezer temps. If you confirm to them that you don't process any other cooked foods, hold chilled stuff, bring in other food stuffs etc a lot of recording goes away.

High risk you might have is mincing?

Definitely get the SFBB manual, it makes it easy.

 

[Freightdog]

Thanks @Gudgeon pm on its way.

 

[shaunb]

I am trying to complete the HACCP for registering as a food business. I think I have the basic elements covered but the high risk stuff such as mince I am unsure if I have got enough detail. Any one happy to share an example of HACCP for creating mince?

cheers Shaun

 

[EssBee]

SFBB is available online. Regular checks might include checks carried out when you open up and end-of-day checks, as well as dates on prepped meat.
EHPs can be very useful. Give them a call and ask questions. cleaning and disinfection checks.