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  1. #11
    Join Date
    Apr 2011
    I'm in QLD. I'll do a google search later for the HACCP documents. By the way, do you know what they mean by high risk foods? I can imagine all sorts of things but I'm probably wrong!

  2. #12
    Buttoneska's Avatar
    Buttoneska is offline Winner 2010- Most Community Minded Thread Award
    Join Date
    Jan 2011
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    HACCP identifies all your processes and procedures - the more processes and procedure you have the higher they deem the risk.

    Ie. recieving frozen/refridgerated food - particualry meat and diary. Defrosting. Cooking/heating. Cooling/storing. They are all processes that make the orginal food item higher risk if that make sense. Certain processes then balance out/reduce that risk. Ie. Fresh meat is cooked to above 80degrees = reducing the risk of bacteria because it is killed. Your HACCP plan IDs these risks and you then documents how you managed each risk. IE. checking the temp of cooked food.

    Highest risk in general that have their own additional special requirements in Vic are sushi/sashimi and kebabs.


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