Thermally processed, low acid food in hermetically sealed containers?
dear all,
good day.
Is thermally processed low acid foods packaged in hermetically sealed containers be considered as high risk foods?
thanks...
javy
dear all,
good day.
Is thermally processed low acid foods packaged in hermetically sealed containers be considered as high risk foods?
thanks...
javy
Dear javy,
Considered by whom ?
I presume you are referring to something like (commercially sterile), shelf stable, canned fish ?
Rgds / Charles.C
Hi Javy,
There are different interpretations of the term 'high risk food'
I would not consider ambient stable processed low acid foods in hermetically sealed containers as 'high risk' unless as above there is a 'known or emerging risk'.
Regards,
Tony
Dear javy,
Considered by whom ?
I presume you are referring to something like (commercially sterile), shelf stable, canned fish ?
Rgds / Charles.C
sir charles good day,
one our buyers based on their standard considered canned tuna process(commercially sterile) a high risk.
thanks,
javy
Hi Javy,
There are different interpretations of the term 'high risk food'
I would not consider ambient stable processed low acid foods in hermetically sealed containers as 'high risk' unless as above there is a 'known or emerging risk'.
Regards,
Tony
sir tony,
well noted sir.
thanks,
javy
sir charles good day,
one our buyers based on their standard considered canned tuna process(commercially sterile) a high risk.
thanks,
javy
Dear javy,
Maybe refer yr buyer to BRC's opinion ? if it's "from" GFSI, it must be good ? :smile:
Rgds / Charles.C
Dear javy,
Maybe refer yr buyer to BRC's opinion ? if it's "from" GFSI, it must be good ? :smile:
Rgds / Charles.C
The GFSI Guidance is generic and not particularly specific about anything.
As an organisation that claims to be heading food safety development throughout the world I can only describe it as disappointing. The scheme owners are the ones that are driving standards forwards IMO. BRC have always been at the forefront of this and now IFS and SQF are upping their game. FSSC may need to come up with their own standard at some stage or strongly influence future ISO 22000/22002 publications.
Regards,
Tony
Dear javy,
Considered by whom ?
I presume you are referring to something like (commercially sterile), shelf stable, canned fish ?
Rgds / Charles.C
Charles is quite correct, it depends on who is considering.
Here (Canada) the CFIA considers LACF high risk because of the potential consequences if the thermal process is not applied properly.
Under BRC certification it is a low risk, I assume because it is sealed and shelf stable, they assume we know how to apply the thermal process and take action if there are deviations.
jpredmor says in the US LACF is not high risk.
Hi Javy,
Here is some additional info from BRC and SQF regarding 'High Risk' food determination:
BRC:
http://www.brcglobal...tml/page1.html
SQF:
http://www.sqfi.com/...gram-Vocab.pdf
<quote>
High Risk Food means a food that has a significant likelihood of causing illness or injury to a consumer if not
properly produced, processed, distributed and/or prepared for consumption, or food deemed high risk by a
customer or declared high risk by the relevant food regulation.
-Chris
Hi Chris,
Maybe it's me/my browser/my old PC but yr 1st link gave me a 404 and 2nd one said "nothing here" ?
Rgds / Charles
PS - i recall seeing the quoted SQF definition before and thinking (especially for the italics) this is pure nonsense. Only my opinion of course. :smile:
Thanks for letting me know, Charles. That's odd that both resources aren't working as links, but I was able to replicate the errors so I don't think it is your browser. I'll see if I can fix them shortly!