Greetings,
We are currently reworking our HACCP plan to included newlyinstalled equipment; during this review we are reassessing the entire plan. The biological hazard analysis is where we arehaving a hang up. Since we handle rawalmonds we are trying to determine if Salmonella is a “significant’ hazard.While it has been determined by industry experts that almonds have acontamination rate of around 1-2% (depending on who you talk to) our processonly includes removal of foreign matter and physical defects, sizing and industrial packaging of raw almonds. Per the industry’s DV program we only ship product tocustomers in North America that have validated methods of reducing/removing microorganismsto safe/acceptable levels, and there are only a small number of exportcustomers that may process and pack our product in its raw state withoutfurther treatment. All that being saidcould we safely determine Salmonella is not a significant risk?
Thank you for the help!
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