Observation: A new vacuum packing machine has been installed in the basement storage area where no sink is available. The manager was advised that this machine must be moved to the kitchen area. The operator is planning to move the machine to the newly proposed extension to the kitchen. The operator was advised that the vacuum packing machine can only be kept in the basement as a temporary measure.
Corrective Action:
Observation: The operator has started making vegetable pickles in the restaurants for the restaurant use. A new sous-vide meat cooking process has also been introduced. The existing food safety plan does not cover these newly introduced food items and processes. The manager advises that he is planning to sell the canned pickled products directly to the customer out of the restaurant in future.
Corrective Action: Please provide the food safety plan covering the newly added items. The plan must include the following items: - Information on the identification of the critical steps. - Information on the critical limits for the critical steps. - Information on the monitoring procedures to ensure that the critical limits are being met. - Information on the corrective actions to be taken when critical limits are not met. All the pickled vegetable products must be sent to the food lab for pH and/or water activity testing to verify the shelf stability of the products. Once shelf stability of the products is established, a standardized recipe must be used to ensure that the product remains shelf stable.