3 replies to this topic

[verona]

hi

i work in a pack house to which we pack pre packed veggies and salad packs. i am new here and i have an audit coming up.

in the previous audit a non conformance was raised stating that sodium metabisulphite was not taken in to account as a allergen.
i am un sure how to rectify this as we use it im potatoes, cabbages and a salad washer machine for the lettuce packs.



please advise me ??

[Frans Timmermans]

hi

i work in a pack house to which we pack pre packed veggies and salad packs. i am new here and i have an audit coming up.

in the previous audit a non conformance was raised stating that sodium metabisulphite was not taken in to account as a allergen.
i am un sure how to rectify this as we use it im potatoes, cabbages and a salad washer machine for the lettuce packs.



please advise me ??

Dear ...,
Your auditor is right (at least if your products enter the EU market), so if you do not want to seek for an alternative for your sodium metabisulphite you have no other option then to label it (as this is mandatory in the EU) on all your products which have been in contact with the sodium metabisulphate and there are residualtraces above a certain level.

So you need to know how much residual sodium metabisulphite there is on or in your products.

if you are looking for alternatives you might take a look at this document I found concerning alternatives for sodim metabisulphite (although the doc describes this for the fish inductry it might be useful)
http://www.seafish.o...ulphite_rpt.pdf


good luck


Frans

[bill1952]

Food additive It is used as a preservative and antioxidant in food and is also known as E223.

It may cause allergic reactions in those who are sensitive to sulfites, including respiratory reactions in asthmatics, anaphylaxis and other allergic reactions in sensitive individuals.^{[4][5] Sulfites are considered an allergen because people are sesitive to it.}

The acceptable daily intake is up to 0.7 mg per kg of body weight. Sodium metabisulfite has no side effects; it is oxidised in the liver to harmless sulfate and excreted in urine.

If your use is to kill bacteria or to preseve the produce may I suggest Sunami or Chlorine dioxide. Are you trying to sanitize or preserve the produce? What micro-organisms are you trying to control.
http://www.sproutnet...f-a-Method-to-D

Try this site. If you are trying to control pathogens then this site might help.

bill1952

[HACCP Mentor]

I agree with Frans - it does need to be considered in your hazard analysis for allergens. It might also be useful to check the regulatory requirements in your country of manufacture and any other countries that you export your product to (if this is the case). In Australia, our national legislation around allergens requires mandatory declarations if the product contains added sulphites in concentrations of 10mg/kg or more.

You would also need to check any customer requirements for limits as well if they have been documented as part of contracts or audit criteria's.

Edited by HACCP Mentor, 15 February 2013 - 03:52 AM.