Home | Clubs & Caterers | Hospitals & Aged Care | Search

HACCP @ BRYOPIN

(Hazard Analysis Critical Control Point)

To view HACCP certificates please click here and scroll down to 'Certificates and Licences'.

Tandoori Drumstics

Bryopin's HACCP Plan

Michael Meyer heads up the HACCP team of 6 staff. With an honours degree in engineering from London University his focus has been to build strength from the floor up rather than impose a system from the top down. What this means in practice is that once the HACCP team has set limits and decided on a monitoring regime then recording becomes the responsibility of the operators involved. Hence the 20 odd monitoring forms are completed by different staff working in that particular area with a regular rotation to ensure that the whole system is fully understood and implemented.

The HACCP plan starts when fresh meat, poultry and fish arrive and then follows progress through the plant from trimming and shaping to vacuum packing, cooking, cooling, storage and dispatch. At each stage temperature limits are of critical importance as well as operator hygiene to prevent cross contamination. Proof of ongoing improvement is found by age testing of finished product which now averages 8 weeks storage life up from 6 weeks 2 years ago and 4 weeks before that.

It is no wonder that the HACCP plan is so stringent because Bryopin pre-cooked food is supplied to the Hospital and Aged-Care section of the market which is regarded as very sensitive and high risk. obviously a person in good health can tolerate food with a certain bacterial loading whereas the sick or elderly could be at serious risk.

NSW Food Authority conduct regular thorough audits to satisfy the need for high standard of hygiene and food safety within the hospital and Aged-Care market, especially as Bryopin holds the NSW Government State Contract since inception in 1995.

Swabbing of production and storage areas is routinely undertaken with a full environmental Listeria monitoring programme audited by an outside and independent laboratory. All test results are maintained to be easily viewed and accessed by any customer.

Bryopin began pre-cooking meat by the 'Sous Vide' method in 1988. We calculate that we have served over 50 000 000 meals, during which time a wonderful knowledge of cooking times and temperatures for different meat cuts has been recorded and put into practice. Bryopin has an outstanding record for the supply of constantly top quality meat, poultry and fish which has led to clear market leadership.

Our commitment to staff involvement is demonstrated by our weekly training meeting where all staff are assembled for a properly prepared session during standard working hours. A written agenda and notes are presented with regular written tests. However, no matter how brilliant the practical or theory without a genuine commitment from the staff it would be to no avail. Hence each day we check for clean uniform, suitable head covering, clean aprons, no jewellery, clean work boots dipped before entry to production areas, hands sanitised after every break, clean toilets and change rooms etc. By example, attitude and behaviour our HACCP programme is the foundation on which is built the Bryopin pre-cooked meat company.

How Bryopin can help your HACCP Plan

When we do the pre-cooking for you, your HACCP programme becomes so simple. All you need to do is:

Keep a record of your faxed order to Bryopin.
Record the temperature upon delivery in the marked area on our delivery invoice.
Record coolroom storage temperatures three times a day (on arrival, at noon, on departure).
Record product and batch number when removing from storage area prior to cooking.
Record cooking time and temperature prior to serving.

And, in your HACCP manual keep a copy of our NSW Food authority Licence and Certificate.

We are always delighted to assist customers with HACCP queries because we see ourselves as partners - we share the problems and we share the pleasures and hopefully contribute to your bottom line.