Mandatory requirement for Salmonella testing in RTE products

Hi All

I am looking for specific knowledge from members in USA regarding FSMA compliance for salmonella testing in RTE products.

I work for a company that produces freeze dried fruit & vegetables – freeze drying is not a kill step so we are very fussy about supplier approval/monitoring and the control measures in place at our suppliers. Growers are GAP and suppliers/packhouses must be GFSI accredited (obviously including HACCP, environmental swabbing controls etc.) production of COAs with incoming material is mandatory.  All suppliers/growers are subject to regular audits by our staff & we suspend/delist anybody we perceive as a risk.

I am already aware of the FDA guidance  “The hazard analysis must consider hazards that may be present in the food because they occur naturally, are unintentionally introduced, or are intentionally introduced for purposes of economic gain."

However – what I am seeking is specific guidance on a mandatory requirement for salmonella screening in finished product.  ie. not completed as a result of our own internal risk assessment, but a mandatory regulatory requirement that necessitates this testing on finished RTE product.

​Is there such a thing?.

Many thanks in advance.

FSMA does not require a mandatory requirement for salmonella testing in finished product only recommendations.  As facility that produces acidified sauces (pH below 4), we don't test for salmonella on finished products unless requested by a customer. Like you said, we have a risk assessment that shows it's not necessary.

Hi All

 

I am looking for specific knowledge from members in USA regarding FSMA compliance for salmonella testing in RTE products.

 

I work for a company that produces freeze dried fruit & vegetables – freeze drying is not a kill step so we are very fussy about supplier approval/monitoring and the control measures in place at our suppliers. Growers are GAP and suppliers/packhouses must be GFSI accredited (obviously including HACCP, environmental swabbing controls etc.) production of COAs with incoming material is mandatory.  All suppliers/growers are subject to regular audits by our staff & we suspend/delist anybody we perceive as a risk.

 

I am already aware of the FDA guidance  “The hazard analysis must consider hazards that may be present in the food because they occur naturally, are unintentionally introduced, or are intentionally introduced for purposes of economic gain."

 

However – what I am seeking is specific guidance on a mandatory requirement for salmonella screening in finished product.  ie. not completed as a result of our own internal risk assessment, but a mandatory regulatory requirement that necessitates this testing on finished RTE product.

 

​Is there such a thing?.

 

Many thanks in advance.

Hi Lesley,

(Slightly OT) - i am curious about the red quote ^^ which (particularly the ending clause) seems rather strangely worded to me. Do you have a link ?

Regarding Salmonella, i assume its (presumably zero-tolerant)  requirement is included in yr Product Specification ?.

If so, some "monitoring" logically required due Haccp Verification. And Shelf Life Validation (if any).

= implicitly mandated by the Certifying Authority ?

Hi Lesley,

 

(Slightly OT) - i am curious about the red quote ^^ which (particularly the ending clause) seems rather strangely worded to me. Do you have a link ?

 

 

Regarding Salmonella, i assume its (presumably zero-tolerant)  requirement is included in yr Product Specification ?.

 

If so, some "monitoring" logically required due Haccp Verification. And Shelf Life Validation (if any).

 

= implicitly mandated by the Certifying Authority ?

Direct quote from FDA - see attachment

FDA regs 2018.jpg   100.83KB   1 downloads