HACCP on Time and Temperature Control - Microbiological Contamination

S

Sartaj Bedi

#1
While creating HACCP plan why can one just use time and temp controls.

Do I really need to know what microbilogical contaminbation may exist in chicken.

All I really need to know that chciken has to be grilled properly and stored properly.

Am I correct?
 
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F

frawat

#2
Re: HACCP on time and temp control

Sartaj
You need to validate that your cooking procedure is effective (heat penetration trials, lethality requirements, scientific literature, etc.). Also I think you should check your microbiological load after cooking (as a verifying procedure), but I guess you could do this in a weekly or monthly basis.
Yes, monitoring should not involve any microbiological analysis.
Regards,
Francis
 
J

Jimmy the Brit

#3
While creating HACCP plan why can one just use time and temp controls.

Do I really need to know what microbilogical contaminbation may exist in chicken.

All I really need to know that chciken has to be grilled properly and stored properly.

Am I correct?
:2cents:

Yes, you most certainly do need to know what microbial contamination exists in chicken prior to cooking. Time and temperature will tell you that you have reached a suitable temperature to ensure that the food is properly cooked and bacteria inactivated, but what it will not tell you is what toxins remain in your chicken from that bacterial population. Not all "food poisoning" occurs as a result of living bacteria - most is from residual toxins left in the food, which cannot be destroyed by cooking. In order to understand the risk associated with this you need to know what organisms are present, in what numbers, and what toxic contribution they may have.

You don't need to do this every batch, but it would be prudent to check each supplier initially, to give you confiidence that they are sourcing and handling the chicken correctly, and then periodically to check that links in the supply chain you cannot see are under control.

Jimmy
 
F

frawat

#4
Yes, Jimmy is right.
I forgot to address the issue of the microbiological load (and potential toxins) in the chicken before cooking.
I guess this may not be a CCP, but just a pre-requisite program (equally very important).

regards,
Francis
 
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