haccp from a chefs point of view - rocky mountain food...

CLICK TO EDIT MASTER TITLE STYLE

HACCP From a Chefs Point of View

The making of Chestnut Provisions and the barriers

we faced to get there.


● Born and raised in Florence Alabama

● Studied at Johnson and Wales in Charleston South Carolina

● Trained in numerous kitchens throughout the country including McCrady’s in

Charleston S.C., TRU in Chicago, and Morimoto in Philadelphia.

● I have been the Executive Chef at the Sofitel in Chicago for the last 6 years.

● Received accreditation of Certified Professional of Food Safety from NEHA.

● Serve Safe Instructor and Proctor

Greg Biggers Executive Chef

MY STORY

2

CLICK TO EDIT MASTER TITLE STYLE The Story Of Chestnut Provisions

The story of Chestnut Provisions starts with a global initiative of the Sofitel brand to have all properties HACCP certified by a third party. This task lead me on a path to expand what was capable in the kitchen.

After a year of preparation we received a HACCP certification from AIB. In the following year it was our mission to use this a jumping board to seek variances and certifications to make almost anything possible in house.

Throughout the year I continued my food safety education receiving a CP-FS (certified professional of food safety) accreditation, Serve safe instructor certification, as well as HACCP manager certification.

CLICK TO EDIT MASTER TITLE STYLE The Story Of Chestnut Provisions

This lead to the ultimate accomplishment of being cleared by the city of Chicago to use Reduce Oxygen Packaging, on premise canning and preserving, in house charcuterie, as well as a dairy plant license from the state of Illinois.

While achieving the necessary food safety and legal certifications I reached out to friends and colleagues who were masters in their respective fields to help mentor and teach us the crafts of charcuterie, cheese making, and canning.

Working with the existing spaces of the hotel I transformed a private dining kitchen into an “Chestnut Provisions” and a cooler into Dry Aging Cave for cheese and charcuterie.

CLICK TO EDIT MASTER TITLE STYLE ARTISAN SYSTEM

SOFITEL CHICAGO

ROOM SERVICE

BANQUETS

&

EVENTS

CAFÉ DES ARCHITECTES

LE BAR

ARTISAN WORKSHOP

CHARCUTERIE

CHEESE

CANNING

&

JARING

VINEGARS

CLICK TO EDIT MASTER TITLE STYLE Our In House Programs

Variances We Received

• Reduced Oxygen Packaging

• Acidic and Lacto fermentation

• Curing and dry aging

• Dairy Plant License

Our Products Produced in House

Cave aged cheeses Brie,

Tomme

Cheddar

Chevre

Charcuterie Whole muscle meats- braciola, prosciutto, lomo, bacon

Emulsified salamis - soppresattas, finocchio, peperone

Fermented and Canned Seasonal jams and jellies

Mustards

Miso

vinegars


Dry Cured Meats

7


Cheese Making

8


Canning and Preserving

9

CLICK TO EDIT MASTER TITLE STYLE My Journey into HACCP

Outside of serve safe and basic food safety I

had no education in advanced food

safety.

In the beginning we had a consultant that

trained us in basic HACCP principles.

Pulled information from any source I could.

– Internet was my best friend

– Any inspector that would speak to

me.

– Consultant from Diversey

Chemicals for basic understanding

– FDA codex became bedtime

reading


Certifications and Accreditations

11

CLICK TO EDIT MASTER TITLE STYLE Barriers we encountered

Getting Started Was the Hardest Part • figuring out who was the right person to speak to for what

• Pin pointing expectation for each governing body

• Translating the food sanitation lingo in to “cook”.

For something so specific everything seems to be a “moving target”. • No clear roadmap to what is needed from the city or state

• No “HACCP for dummies” available.

• A lot of things seemed “open for interpretation”

• Seemed as though I was being told something different from anyone I spoke to.

Just throw me a bone here!!! • No templates available for HACCP plans. Built from scratch using anything I could

get my hands on

• No list of what supporting documents that were required by each governing body as opposed to what is suggested.

• Needed clear cut direction from someone to tell me how to navigate all the things I was trying to accomplish


Not having clear direction lead me to be building our HACCP system way beyond what

we needed.

● Built a “Frankenstein” HACCP plan out of any formats and information I could get my hands on that

is 168 pages long.

● Written logs for all CCP’s and Control Points

● We have a HACCP system that contains 17 three inch binders. CCP Logs, integrated pest control, emergency response, training, certifications, HACCP plans, S.O.P’s for everything imaginable,

cleaning schedules, chemical usage diagrams, MSDS sheets, allergen program

● We now have 3 separate plans. Reduced Oxygen Packaging

Cheese and Ice cream making

Fermentation and Curing

Going Overboard

13


ROI ● New media hook to attract more exposure.

● Opens up new cooking procedures and avenues for learning artisan techniques

● Increase shelf life of products

● Decrease costs from purchased products

● Additional revenue stream with the retail operation.

● Rejuvenation in culinary team members that will positively affect our turnover ratio.

Why Chefs and Restaurants Want This

14


COSTS CHEESE (SIX MONTH COMPARISON)

15


COSTS CHARCUTERIE (SIX MONTH COMPARISON)

16


Retail / Wholesale (TWELVE MONTH FORECAST)

17


Chefs Know Cooking Not Advanced Food Safety!!

● We want to do it right but we need to know how.

● Meet us halfway. Give us the road map and a dictionary to understand.

● Be the leading force of education and not just the policeman of what we are not

supposed to do.

● Realization on both sides that the other is not aware of each others world.

● A little understanding goes a long way for everyone.

Thank you!

Teach The Chefs

18 Footer

haccp from a chefs point of view - rocky mountain food...

Documents