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Laboratory tests for low risk food products


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#1 MonicaStep

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Posted 23 May 2018 - 12:59 PM

Hello,

 

Could someone advice me on the lab tests.

We're making raw macaroons which a made of fruits powders, ground nuts and hone, syrup and coconut oil.

 

We did a nutritional testing so we could label them as this is a legal requirement but my question is: are there any compulsory tests or not? If so, what sort of tests?

 

Thank you very much,

 

Regards,

Audre



#2 Scampi

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Posted 23 May 2018 - 02:49 PM

They are meant to be consumed raw? You don't have a kill step of any kind ? If you don't have a kill step, and product is designed to be consumed raw, you are NOT low risk

 

I would be concerned about listeria and salmonella.


Because we always have is never an appropriate response!


#3 MonicaStep

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Posted 24 May 2018 - 09:00 AM

Well, they are dehydrated but of course dehydration doesn't reach kill temperatures.

Also, we use reputable suppliers which supply us with a safe ingredients.

 

Ok, so I agree that microbiological tests would be great but then how often do we need to do it? every bacth???



#4 Scampi

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Posted 24 May 2018 - 05:39 PM

The dehrydration process obviously changes the aw in your ingredients which in turn will lower the ability of the pathogens to feast and multiply.

I would take a sample of all raw ingredients and see what your results are and go from there. Does your supplier do any micro prior to release?


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#5 MonicaStep

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Posted 24 May 2018 - 09:05 PM

Thank you, I thought about testing the ingredients, but how often would we need to do it, what is the process of testing the ingredients? 

Sorry for so many questions but I'm new to this and we have a small business.

Maybe to get all testing info from suppliers be enough to cover our safety point?



#6 Charles.C

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Posted 25 May 2018 - 01:39 AM

Thank you, I thought about testing the ingredients, but how often would we need to do it, what is the process of testing the ingredients? 

Sorry for so many questions but I'm new to this and we have a small business.

Maybe to get all testing info from suppliers be enough to cover our safety point?

 

Is this product to be stored chilled or is it shelf-stable ?

 

Since you are in the UK maybe have a browse through this -

 

Attached File  HPA, 2009, RTE micro. guidelines.pdf   998.98KB   19 downloads

 

If the above is like a foreign language I suggest you may need some micro-qualified technical help. Unfortunately may not be cheap.


Kind Regards,

 

Charles.C


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#7 MonicaStep

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Posted 25 May 2018 - 01:25 PM

Thank you

 

It is dehydrated and has a long stable shelf life.

 

Yes, I am in UK






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