Raw material analysis & risk analysis
Hello everyone, I am working on a raw material analysis form for a company which produces apple butter and comparable products made from different fruits.
For my question it only concerns apples and pears.
These raw materials are purchased in large amounts, delivered on piles outside laying on the ground.
They're processed meaning it does not matter if they have spots or are unappealing due to a different cause, because it becomes one pasteurized mass.
Now I have the task to determine what to judge these fruit items on when purchased, which I find difficult.
I know that the buyer should have purchasing standards, however what do I initially base this on if the outcome is already a safe, standardized and semi-widely consumed product?
I hope that anyone can give me an indication of what kind of parameters to look out for and determine the judgement upon, because what I find difficult is determining what portion of a batch may have dark parts for example and what aspects to look out for when the product gets pasteurized anyway.
Also if anyone knows possible risks associated with these products in particular please let me know :)
Hi Rouwenhorst,
For the ignorant like myself, this is apparently what "apple butter" actually is -
Initially you should be looking to identify those issues that will not be resolved by pasteurisation such as Bacillus and Alicyclobacillus (generally spore forming thermophylic bacteria). Next you should identify flavour degrading issues such as general rotten fruits, ripeness and incorrect fruits (presence of apples within the pears etc.). After that, then probably colour issues as the final product spec will probably be defined against colour.
I'm sure there will be more, but this is a start!
Start with the USDA fruit grading standards.
https://www.ams.usda...rades-standards
From there you can write our your preferred specs for the apples and conduct a risk analysis. Keep in mind you want to be very careful with mycotoxins with apples, patulin, since it mold will grow on the apples that are damaged depending on environmental and storage conditions and length of time stored. Pasteurization does not inactive or remove the patulin once present.