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Critical Limits for Dry Oats

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Suzie B

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Posted 15 February 2018 - 07:28 PM



In performing the Process Preventive Controls, I am stumped on the Critical Limit step. What is the critical limit for potential biological pathogens on a dry oat processing line?  There are existing pathogens known in the product, but it is expected that the consumer will cook the oats prior to consuming.  Should there be a control other than CoA from the supplier?  What is an acceptable Critical Limit?





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Posted 15 February 2018 - 07:45 PM

but it is expected that the consumer will cook the oats prior to consuming



Unless you sell these oats with a big giant warning label like you would on dry chicken, I would not sell oats with known pathogens. If flour can't have them, why would Oats? I would consider them RTE just like flour.


They should be pathogen free (I would target E. coli and Salmonella for a product like that) or otherwise go through a microbial lethality treatment.


Examples of raw oat usage at the consumer level


Overnight oats

Oatmeal in smoothies

No bake oatmeal cookies

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

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