5 replies to this topic

[joeflorek]

Hi,

I'm SO close to getting my HACCP plan signed off by my EHO here in the UK. I'm making a shelf stable chilli/hot sauce.

BUT I need to give evidence of my CCPs, they all work and I have the food lab reports to prove it, but I can't list "my friend on a food forum said this" or "everyone knows that heat kills bacteria" as my sources, I need a website or document I can quote.

My CCPs are:

PH below 4.0 (vinegar added)

Cooked above 80c during process

Bottles washed and heated to 150c before bottling

 

Product bottled at 80c+


That's it!  I just need a source/reference for these four points and I'm good to go.

If anyone can recommend a source, I would be eternally grateful.

Joe

[Fijiball]

Hello Joe,

 

Attached might be on any helpful!!

 

Sae

Attached Files

•  FDA Recommended Pasteurization Time.pdf   195.28KB   48 downloads

[Fijiball]

Attached is some information which you can attach to your HACCP.

 

Sae

Attached Files

•  Food safety.pdf   103.57KB   80 downloads

[Charles.C]

Hi Joe,

 

For starters one link / one attachment -

 

http://www.ifsqn.com...d-chilli-paste/

 

 pH-microbial growth-canning requirements.pdf   640.83KB   46 downloads

[pablo coronel]

Look for Breidt and Sandeep publications for acid foods.

Also Pflug et al, and the CCFRA pulications

 

I believe is not only that evidence needed, but also the evidence of control of the CCPs, monitoring, calibration and vlidation

[joeflorek]

Thanks to everyone for help and advice. They are happy with my HACCP now, after only a few minor changes, I spoke to an ex EHO at Chester University who said "You've done the level 2 food safety course? Put that down"  So I did, plus a few other references.

The next stage now is they come and watch me do a production run in my kitchen, and then I'm all good to go, hopefully.

 

Many thanks to everyone again.

 

Joe