Hello Food Safety Professional!
This is regarding High Pressure Processing (HPP), I was wondering if someone can provide me insight of verifying allergen clean. In our company there is no open product or manufacturing of any food. We strictly have a machine that only HPP items such meats, juices, and hummus. My question is, since some of our product consider or identify as an allergen such as coconut water for example, do we perform an allergen swab after we CIP? Is this step necessary? Since we're also SQF, verifying and validating is an important matter. If anyone can advise, this would be great to establish whether to implement or omit this step.
Thank you much!