Dear all!
7.4.2.3 states that for each of the food safety hazards identified, the acceptable level of the food safety hazard in the end product shall be determined. Our products are commercially sterilized (retort) ready-to-eat meals. Whether we should state "zero acceptable level" for biological hazard in the end product during our hazard analysis working. What about microbial load related to raw material? Where and how should we address and justify that microbial load? Definitely during raw material inspection we should have some criteria/standard values. Whether standard requires to justify those values by referring to some external documents or in-house experimentation etc.?
Regards:
M.Zeeshan
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More