Micro control in Ready to Cook Foods

Hello

A quick query.....

We pack potatoes in to vertical form fill bags for a major retailer. The Listeria and general micro risk is considered negligible due to the nature of the product. It requires cooking at temperatures and times that will kill pretty much everything, and the potato surface is not a great medium for pathogenic bacteria.

We have an effective cleaning system in place to reduce any bacterial loading but i expect a certain level in the washing and drying side of the process. I feel these controls are adequate to provide safe product considering its proposed use. Any comments?

Cheers

Adam

Hello

A quick query.....

We pack potatoes in to vertical form fill bags for a major retailer. The Listeria and general micro risk is considered negligible due to the nature of the product. It requires cooking at temperatures and times that will kill pretty much everything, and the potato surface is not a great medium for pathogenic bacteria.

We have an effective cleaning system in place to reduce any bacterial loading but i expect a certain level in the washing and drying side of the process. I feel these controls are adequate to provide safe product considering its proposed use. Any comments?

Cheers

Adam

Hi Adam

IMO the key to this is if you have verified that there is no potential for toxin production and any micro loading you work to is reduced to safe levels by the cooking instructions on your label with a safety margin built in.

Regards,

Tony

Dear Adam,

An equivalent answer to Tony's comment is -

What is the (microbiological et al) specification for your packed product ?

Hopefully not [infinite] TPC / L.mono based on expected final treatment.

Rgds / Charles.C

IMO.. to make sure your opinion.. you have to analize your product to external lab.. I think once per year is enough...

IMO.. to make sure your opinion.. you have to analize your product to external lab.. I think once per year is enough...

If you have an accredited laboratory why would you need to use an external laboratory?

Regards,

Tony