7 replies to this topic

[axlyrose04]

I would like to ask/verify if the churro dough is low, medium or high risk food?

It's churro dry mix has an allergen based on the COA given to us by the supplier. 

Thank you.

[Charles.C]

I would like to ask/verify if the churro dough is low, medium or high risk food?

It's churro dry mix has an allergen based on the COA given to us by the supplier. 

Thank you.

 

Hi axylrose,

 

It depends on the/which risk assessment procedure to be applied.

 

Sorry for ignorance but various queries -

 

What is churro which i assume is the finished product ?

What is churro dough and how is it transformed to churro ?

Is churro RTE ?

 

Any particular FS Standard ?

 

Is the risk assessment to be separately applied to BCPA(RD) factors ?

 

examples

It can be regarded as high risk with respect to Allergens assuming such will not be removed in the process. Some risk assessment approaches would however not include intrinsic allergenic characteristics (but perhaps depending on the specific allergen).

 

Micro (HACCP) risk status will repend on the process, ie what is done to it such as a cooking micro.elimination step. If the finished product is RTE some risk approaches will auto-classify it as micro. high risk in association with the finished product.

 

And many more.

 

More details are required to interpret yr OP

 

PS - just to perhaps refine yr options, i think there exist official, or perhaps semi-official, definitions of high risk foods (ie FINISHED Products) in USA, Australia, Canada and probably others. They sometimes agree, sometimes not.

[Charles.C]

Hi axylrose,

 

JFI, here is a DRAFT list of FDA, H/M/L Risk categories for various foods. "Frozen dough" is medium risk.

 

 FDA,2013, DRAFT List of FDA Identified Food Risk Categories.pdf   192.71KB   36 downloads

 

Note (added) - Please note that the "FDA" referred above is PHILIPPINES FDA

 

Note (added) - Please note that the "list" referred above (as per its textual content is for PROCESSED Foods)

[Leila Burin]

Hello, great reference!

Pls, see that muffin raw dough is high risk- it needs positive release - micro incubation before release,

 

Best regards,

Leila

[Charles.C]

Hello, great reference!

Pls, see that muffin raw dough is high risk- it needs positive release - micro incubation before release,

 

Best regards,

Leila

 

Hi Leila,

 

i cannot see " muffin raw dough" in the FDA list. Where is it ?

 

If going to be subsquently cooked by consumer, one would think it would more likely be "low risk" ? (HACCP-type risk category)

[axlyrose04]

Hi axylrose,

 

It depends on the/which risk assessment procedure to be applied.

 

Sorry for ignorance but various queries -

 

What is churro which i assume is the finished product ?

What is churro dough and how is it transformed to churro ?

Is churro RTE ?

 

Any particular FS Standard ?

 

Is the risk assessment to be separately applied to BCPA(RD) factors ?

 

examples

It can be regarded as high risk with respect to Allergens assuming such will not be removed in the process. Some risk assessment approaches would however not include intrinsic allergenic characteristics (but perhaps depending on the specific allergen).

 

Micro (HACCP) risk status will repend on the process, ie what is done to it such as a cooking micro.elimination step. If the finished product is RTE some risk approaches will auto-classify it as micro. high risk in association with the finished product.

 

And many more.

 

More details are required to interpret yr OP

 

PS - just to perhaps refine yr options, i think there exist official, or perhaps semi-official, definitions of high risk foods (ie FINISHED Products) in USA, Australia, Canada and probably others. They sometimes agree, sometimes not.

 

Churro dough- a mixture of water, oil and churros premix.

It's not an RTE since we cooked it at 350F for 3-5 minutes.

I think I have to review our risk analysis.

the raw churro dough which  was referring to was piped into sticks and stored at room temperature all throughout the operation. I don't know if it's okay or not.

[axlyrose04]

Hi Leila,

 

i cannot see " muffin raw dough" in the FDA list. Where is it ?

 

If going to be subsquently cooked by consumer, one would think it would more likely be "low risk" ? (HACCP-type risk category)

yes, but how about the muffin or churros dough (raw) at rest, or stored at room temp? Is it a medium or low risk?

[Charles.C]

Hi axylrose,

 

Sorry but I don't quite understand yr objective. I'm unsure why you are attempting to risk categorise a partially processed item ?

 

The list in Post3 relates to Processed items with "risk" based on the list's stated definitions. Various definitions exist elsewhere.

 

From a haccp POV, the risk at various process stages such as "holding mixed raw dough" is assessed based on the BCPA consequence to the finished product.

 

It's normally not regarded as good practice to hold a food at room temperature for an "extended" time if pathogenic microbial growth (or maybe toxin production) is a significant risk. Even if there is a subsequent cooking step.

 

.