Control Measures for lactobacillus, yeast & mould in fresh produce
Started by SoniaK, Nov 08 2018 09:55 AM
Hi all
What can be the possible control measures for possible presence of lactobacillus, yeast & mould in fresh produce.
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The wash step...........you need to control the level of chemical in the wash water as well as turbidity and potability.
Also, storage temperatures
Perhaps neither are CCPs, but both could be considered control steps
Also, the cleanliness of any FC surfaces including totes/bins...........if they are not cleaned and sanitized correctly, they become a breeding ground
If your dealing with fruits, removing damaged pieces as well so that the sugars aren't leaking all over offering food to the yeast/mold
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