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The koshering process as a CCP at a commercial meat company

koshering temperature water 10degrees

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#1 larisa11

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Posted 05 May 2015 - 03:07 AM

Hello all,

 

We are KOSHER meat smallgoods manufacturing facility. Recently,  our auditors required  from us  to get an "approved arrangement" from the government food safety authority for our koshering process  to prove that water soaking at 10 degrees for one hour at temperature controlled environment of no greater than 10 degrees, salting for 30 minutes and water rinsing of meat cuts under potable water(all 3 steps collectively known as "koshering of meat")  do not jeopardise food safety of the final products. 

 

As one of our critical limits is outside of the requirements of Australian Food Standard (Meat carcass temperature should be no greater than 7 degrees on any of its surface) we have to create a CCP for this process.

I think that  the processing parameters are to be considered when deciding on critical limits for HACCP  are: Temperature of meat before soaking, after soaking and by end of the koshering process. I might be wrong.

 

Has anyone had any experience with CCP points  designed specifically for koshering process?

Your  help would be much appreciated,

Thanks,

Lora

 

 

 

 


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#2 Tony-C

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Posted 05 May 2015 - 03:25 AM

Hi Lora,

 

It seems to me that you need to demonstrate that this process does not increase the microbiological load and level of pathogens. See carcass washing and storage:

Proposal P1005 - Primary Production & Processing Standards for Meat and Meat Products

 

Regards,

 

Tony


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#3 Charles.C

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Posted 05 May 2015 - 08:06 AM

Hi larisa,

 

i predict that an "approved arrangement" as in yr first para. will not be forthcoming. It would (seemingly) imply the existing Regulatory requirement is unjustifiable/unnecessarily strict.

 

i have previously used a similar tactic (not meat/kosher related) where a processor disputed my audit non-conformance. Invariably stymies the resistance. :smile:

 

Interesting to hear of any microbiologically safe "work-arounds" though.

 

I am rather surprised that the rule you mention is able to operate within the  overall Regulatory FS system.


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Kind Regards,

 

Charles.C


#4 Scampi

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Posted 08 May 2015 - 06:18 PM

What is the importance of being 3 degrees above the national requirement for temperature in the kosher process? May it not be simpler and easier to adjust the kosher process to within the regulation?  We run Halal only (similar i'm led to understand) poultry process. We have to meet the monitoring associations standards to label the product halal, but they CANNOT circumvent the canadian food inspection agencies requirements on such things as time and temperature. UNLESS you are willing to spend big cash proving that the three degree difference in temperature does not affect food safety. That would require reams and reams of swabs on equipment, water, and the product throughout the process.

 

I'm assuming the carcass rinse is not treated with an antimicrobial?


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#5 shea quay

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Posted 08 May 2015 - 11:27 PM

Scampi nailed it on the head right there.

 

If your kosher governing body are requesting this, it would be no harm going back to them and asking for their reasoning in demanding these temperature values. In my experience, Kosher auditors are quite understanding of temperature fluctuations, what with Israel being quite warm. I really don't understand why they are being so strict with you and your company.

 

Please let us know the outcome of this. 


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