6 replies to this topic

[rafiemusa]

Hi all,

 

I would like to understand more, can sanitation not fall under CCP? We buy the vegetables that is already washed and based on the microbiological lab testing, the result is within the safe limit. We use the vegetables in preparing burger, wrap and porridge.

 

Please help me. 

[Charles.C]

Hi all,

 

I would like to understand more, can sanitation not fall under CCP? We buy the vegetables that is already washed and based on the microbiological lab testing, the result is within the safe limit. We use the vegetables in preparing burger, wrap and porridge.

 

Please help me. 

 

It might depend on what specific hazard you are talking about (?) but generally the implementation of a suitable  "Sanitation" Program is usually considered as a Prerequisite/GMP requirement so that CCPs if any are mainly focussed on the steps in the  Manufacturing Process.

(Thirty years ago Sanitation CCPs were routinely invoked in HACCP Plans but times have "changed").

[Andy_Yellows]

By 'sanitation' do you mean cleaning and disinfection of the production facility or washing of the vegetables? If cleaning of the facility then that would normally come under your prerequisites and would therefore not be a CCP. If you mean washing the vegetables, that may or may not be a CCP depending on the bacterial load on the vegetables at the end of the shelf life rather than when they come into your facility. Have you run lab tests for bacteria at the end of shelf life (both with and without washing the veg)?

[nnamdi]

Sanitation that is cleanliness is a necessity and therefore should not be a perquisite to CCP. Then again washing vegetables does not really remove all the bacteria in it, that is why heating is required most times.

[Lesley.Roberts]

Hi all,

 

I would like to understand more, can sanitation not fall under CCP? We buy the vegetables that is already washed and based on the microbiological lab testing, the result is within the safe limit. We use the vegetables in preparing burger, wrap and porridge.

 

Please help me. 

 

 

I believe this depends on the specific risk?.

 

I work for a company that manufactures freeze dried fruit & vegetables - the freeze dried process is not a kill step so where our raw material risk assessment identifies that there is a specific risk eg. listeria in vegetables we insist that the supplier installs a wash/sanitation step (CCP) to remove any pathogens that may be present from the soil.  The sanitation step must be carefully controlled (chlorine levels & contact time) and is therefore a CCP for our suppliers but not within our factories.

 

Our raw material specifications demand that the incoming vegetables are pathogen free.  However, as with all microbiological testing this is a confirmation that the supplier's CCP is robust & is not a "stand alone" control.

 

Vegetables can present a pathogen risk - there was a huge incident with listeria in Greenyard sweetcorn last year resulting in massive recalls.

https://www.just-foo...l_id139664.aspx

[Ted S]

Hello. In your situation, the washing/sanitizing of the veggies is a CCP because it is a Pathogen reduction step that you rely on in order to use the vegetables in Ready To Eat applications. This CCP belongs in your suppliers HACCP plan since they control "managing the hazard" in their facility. Furthermore, it is critical that they "validate" the effectiveness of their wash/sanitize step and confirm that what you require (i.e. to food safety) is being achieved. Fresh vegetables are a very risky ingredient to use in RTE applications. For this reason, you must be certain that all of the required food safety controls are properly identified and managed accordingly. 

[Charles.C]

Hi rafiemusa,

 

So which "Sanitation" did you mean ?