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Mushroom Standard Industry Testing

Mushrooms testing pathogens

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#1 Tomato Country Girl

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Posted 10 October 2018 - 05:59 PM

Hello I am looking for any resources on standard industry testing in the commercial mushroom processing industry.

 

We get IQF mushrooms and since FSMA I am starting to have suppliers want me to sign off on their ingredient that we do a Kill step and that the product is now considered RTC ready to cook vs RTE ready to eat.

 

Any information or resources to check out would be appreciated. 

 

Regards,

 



#2 Lesley.Roberts

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Posted 11 October 2018 - 07:06 AM

This depends on the spec you purchase against.

If the IQF needs to meet a RTE specification it is up to the suppliers to ensure this happens & you would enforce this by supplier audits to ensure there is a step at the supplier that renders the IQF RTE.

 

If the material is RTC & you apply a heat step yourself to render the product RTE you would need to show your HACCP with the validated kill step.

 

The IQF spec should reflect the appropriate microbiological standards expected & should be signed by yourselves & the supplier



#3 Scampi

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Posted 11 October 2018 - 01:26 PM

In Canada, mushrooms are considered NON RTE and therefore if you're using them, there must be a kill step somewhere along the line. Mushrooms packed fresh for the grocery store are still considered NON RTE, but the responsibility lays with the consumer.

All i know for sure is mushrooms seem to fall into some strange category of both RTE and NON RTE

 

I mean heavens, lots of people put raw into salads..........so no kill step there!!!

 

My assumption here would be that the FDA also considers them NON RTE

 

https://www.fda.gov/...a/ucm576496.pdf


Because we always have is never an appropriate response!





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