Hi everyone!
I am working on developing a HACCP Plan for a Caesar Dressing with pasteurized, liquid egg yolk as one of the notable ingredients. The egg yolk would be pasteurized by our supplier, so it would not be done on-site.
I'm having trouble determining CCPs, as the ingredients would just be mixed together, bottled in plastic jugs, and refrigerated for storage. Would mixing be a CCP step if the pH of the mixture (pH < 4.1) inactivates Salmonella spp.? This would be where we measure pH to monitor this.
Any advice would be appreciated. Thanks!
Hi CT,
IMO you need to fully understand/research the safety-related fundamentals of yr product, notably the biological ones. From a quick look, pH-related regulations may vary depending on various characteristics, eg location, opinion etc.
JFI -
mayonnaise.png 58.63KB
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(ca 2011)
Can see this older thread -
http://www.ifsqn.com...dressing-haccp/
(esp the files in post 8, 10 regarding significant hazards)
Another book extract -
dressings.png 30.93KB
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(ca 2005)
this attached US oriented article from 2006 has pH limits for salad dressing higher than as noted in Post 2 (see PS below)
food haccp,2006.pdf 506.22KB
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For 3 suggested control parameters can also see appendix this (ca2001) FDA article which may/may not be obsolete -
Evaluation-and-Definition-of-Potentially-Hazardous-Foods,2001.pdf 1.63MB
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PS - @3F/CT, I think the pH limit (as indicated in Post 2) is typically not an independent number. The value also needs to be related to the specified hazard and product composition (see the refs in my link above). I note the Salmonella/pH value 3.7 in 2F's link but also the Table's caveat "These values may not apply to your food or processing conditions".
i was unable to find any confirmation as to what pH value FDA are currently specifying for this range of product. Are there any specific links available ? What is the typical composition of Caesar dressing ?