S
Sartaj Bedi
So I identify CCP. The to show that CCP are be ing maintained I need to show them for every item on the menu.
I am a bit confused should the devlopment of CCP be grouped by ingredinets like chciken, fish , dairy with its intednde use or take each item on the menu and find outs its CCP. The later is very hard work.
In addiiton what happens when we combine two process eg salad with grilled hot chciken or salad with grilled cold chicken.
How do I factor in cross contamination with hands or equipments. eg if someone has a shell fish allergy ... then that person is susceptible if a after grilling sea food on a griddle plate is followed by grilling chicken. You can clean the plate but How clean is Clean.
Advise would help
I am a bit confused should the devlopment of CCP be grouped by ingredinets like chciken, fish , dairy with its intednde use or take each item on the menu and find outs its CCP. The later is very hard work.
In addiiton what happens when we combine two process eg salad with grilled hot chciken or salad with grilled cold chicken.
How do I factor in cross contamination with hands or equipments. eg if someone has a shell fish allergy ... then that person is susceptible if a after grilling sea food on a griddle plate is followed by grilling chicken. You can clean the plate but How clean is Clean.
Advise would help