B
blue moon
Dear friend i have some question about cross contamination and related example and i hope if you correct me
1- i visit a restaurant , they hope to get ISO 22000 , they cutting the meet and chicken and vegetables in the same place with the same tool
when i ask thier manager he told me that
1- they use this place only for uncoocked food like raw meat , raw chicken and fresh vegetables
2- all of previous will coocked with using a tool for the cocked food
my question and please i hope if some one answer all question : according to ISO 22000
1- is this situation is right
2- is this important to separate the places used for cutting the raw meat , rae chicken and raw vegatables i.e. ( is this important to make a separate room for every type)
3- can we use the same tool for uncoocked food like raw meat , raw chicken and fresh vegetables
if there is a cross conamination please describe where the cross conamination and how it happen ?
thanks
1- i visit a restaurant , they hope to get ISO 22000 , they cutting the meet and chicken and vegetables in the same place with the same tool
when i ask thier manager he told me that
1- they use this place only for uncoocked food like raw meat , raw chicken and fresh vegetables
2- all of previous will coocked with using a tool for the cocked food
my question and please i hope if some one answer all question : according to ISO 22000
1- is this situation is right
2- is this important to separate the places used for cutting the raw meat , rae chicken and raw vegatables i.e. ( is this important to make a separate room for every type)
3- can we use the same tool for uncoocked food like raw meat , raw chicken and fresh vegetables
if there is a cross conamination please describe where the cross conamination and how it happen ?
thanks