HACCP for pies
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Tony Morgan
Well-Known Member
Don't understand HACCAP. Do you understand ESOTERIC?
ESOTERIC ..likely to be understood by a small amount of people ?
If you don't understand HACCP ypu could have just asked ...
And those that don't understand won't have what I'm looking / asking for .
HACCP is basically a risk assessment for making of pies ( what I'm asking for) in a commercial environment and to comply with my local EHO
Paul
If you don't understand HACCP ypu could have just asked ...
And those that don't understand won't have what I'm looking / asking for .
HACCP is basically a risk assessment for making of pies ( what I'm asking for) in a commercial environment and to comply with my local EHO
Paul
Freeforester
Well-Known Member
HACCP - Hazard Analysis Critical Control Points - Analyse the process for your product from first steps through to completion, looking for potential points within the process where control of certain actions must take place in order to avoid risk of rise of pathogens, or other hazards we would wish to avoid within a food production setting.
It’s not that it’s rocket science, it’s basically stating where you identify when risks of either contamination, inadequate temperature control risks and a few other fairly obvious hazards best avoided could potentially occur or become established, resulting in spoilage or potential risk to either/both the producer and the end consumer.
Ingredients for all parts of the proposed pie, potential allergen ingredient/s identification, and methods of production and/or the potential pitfalls which are to be met, controlled and overcome, and by what means.
Common sense writ large, essentially for the benefit of the consumer via the usual clipboard jockeys, essentially to show to the wider world that you know what you’re doing, and so they can blame you and avoid any responsibility if/as/when any food poisoning or contamination incident occurs.
If still in doubt after all that, ask Mrs Miggins, as Blackadder did:
Mrs. Miggins : Ooh, we don't serve *pies* anymore! My French clientèle consider pies uncouth.
Edmund Blackadder, Esq, Butler to the Prince : I hardly think that a nation that eats snails, and would go to bed with the kitchen sink if it put on a tutu, is in any position to preach couthness.
It’s not that it’s rocket science, it’s basically stating where you identify when risks of either contamination, inadequate temperature control risks and a few other fairly obvious hazards best avoided could potentially occur or become established, resulting in spoilage or potential risk to either/both the producer and the end consumer.
Ingredients for all parts of the proposed pie, potential allergen ingredient/s identification, and methods of production and/or the potential pitfalls which are to be met, controlled and overcome, and by what means.
Common sense writ large, essentially for the benefit of the consumer via the usual clipboard jockeys, essentially to show to the wider world that you know what you’re doing, and so they can blame you and avoid any responsibility if/as/when any food poisoning or contamination incident occurs.
If still in doubt after all that, ask Mrs Miggins, as Blackadder did:
Mrs. Miggins : Ooh, we don't serve *pies* anymore! My French clientèle consider pies uncouth.
Edmund Blackadder, Esq, Butler to the Prince : I hardly think that a nation that eats snails, and would go to bed with the kitchen sink if it put on a tutu, is in any position to preach couthness.
Search SFBB for caterers you might find a template for pies.
devon deer stalker
Well-Known Member
If you succeed in finding one I would also be interested for similar
Thanks
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