Haccp
Appendix A:
HACCP PLAN
Company name: Kegworth’s stuffed turkey roll
Purpose Statement: This manual detail the stuffed turkey roll manufactured in this establishment and provides a full description of the hazards, preventative measures, corrective actions, and verifications used in the safe manufacture of the product at this establishment.
Commitment Statement: The owners of this establishment by signature agree to accept and perform the duties described in the HACCP manual and further to empower the employees of this establishment to carry out the procedure described in the manual.
Approved by: QINGWEN BAI
Start Date: 22/03/2013
Description of product:
Composition: The product is a ready-to-eat product which needs to be reheated before consuming. It comprises of milk, sodium polyphosphate, fresh turkey breast, HPMC, PAXO stuffing, pineapple, chicken stock, vitamin C, corn oil, back bacon, cranberry sauce, lemon juice, pepper and thyme leaves.
Ability to support microbial growth: When the product is heating at 200℃ and subsequently chilling, the bacterial load is greatly reduced.
Packaging: aluminium foil container for our tray and roasting bag for the film, cover with a paper box
Conditions of storage: Chill max 50C
Shelf life: Use by date is 7 days from date of manufacture.
Instructions on the label: Product to be stored chilled below 50C.The product must be labelled with any allergen information and with correct product details. The use by date must be printed clearly and accurately. Lot codes must also be clearly stated; so that the consumer can use these should they find a problem, they can used for traceability where necessary.
Allergy advice: Allergen present in the raw materials is cow’s milk, and allergen control within needs to be considered.
Customers: catering organization, supermarket
Consumer group: General public Intended use: Reheat the products with oven at temperature 200 ℃ for 15 minutes.
Distribution: The
HACCP PLAN
Company name: Kegworth’s stuffed turkey roll
Purpose Statement: This manual detail the stuffed turkey roll manufactured in this establishment and provides a full description of the hazards, preventative measures, corrective actions, and verifications used in the safe manufacture of the product at this establishment.
Commitment Statement: The owners of this establishment by signature agree to accept and perform the duties described in the HACCP manual and further to empower the employees of this establishment to carry out the procedure described in the manual.
Approved by: QINGWEN BAI
Start Date: 22/03/2013
Description of product:
Composition: The product is a ready-to-eat product which needs to be reheated before consuming. It comprises of milk, sodium polyphosphate, fresh turkey breast, HPMC, PAXO stuffing, pineapple, chicken stock, vitamin C, corn oil, back bacon, cranberry sauce, lemon juice, pepper and thyme leaves.
Ability to support microbial growth: When the product is heating at 200℃ and subsequently chilling, the bacterial load is greatly reduced.
Packaging: aluminium foil container for our tray and roasting bag for the film, cover with a paper box
Conditions of storage: Chill max 50C
Shelf life: Use by date is 7 days from date of manufacture.
Instructions on the label: Product to be stored chilled below 50C.The product must be labelled with any allergen information and with correct product details. The use by date must be printed clearly and accurately. Lot codes must also be clearly stated; so that the consumer can use these should they find a problem, they can used for traceability where necessary.
Allergy advice: Allergen present in the raw materials is cow’s milk, and allergen control within needs to be considered.
Customers: catering organization, supermarket
Consumer group: General public Intended use: Reheat the products with oven at temperature 200 ℃ for 15 minutes.
Distribution: The