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SQF Audit - need references for scientifically validated temperatures


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Kathy K

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Posted 27 February 2019 - 05:54 PM

I work for a food manufacturer in the US. We produce both meat and non-meat items, many of which are sauces (salsa, queso, soups, etc).  We are preparing for our first SQF audit and I am lacking cited scientific references concerning minimum cook temperatures and maximum chill temperatures.  For meat products, I can cite Appendix A & B, but I have no idea where to find comparable citations for non-meat items.  I'd appreciate any suggestions.



Scampi

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Posted 27 February 2019 - 06:00 PM

To be safe, use the same guidelines for minimum cook temps, as those items can be a  significant source of bacteria growth when in the danger zone...........you may have better luck looking at food service data for cooling and heating (there is so much info available and it's been validated) 

 

I just googled danger zone and food  and for obvious reasons, you need these kinds of food to rapidly heat and rapidly chill so that the time through the danger zone is as short as possible to prevent/slow growth

 

 

https://extension.um...ool-soup-safely

https://blog.thermow...re-danger-zone/

https://www.fsis.usd...-140-f/CT_Index


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kfromNE

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Posted 27 February 2019 - 06:02 PM

Based upon products with a pH under 4.6 like your salsa - see attached documents.

Attached Files



Scampi

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Posted 27 February 2019 - 06:20 PM

The salsa may be a hot fill and hold

 

But a good point, you should have a scheduled process already for all items that are shelf stable?!?!?!?!?


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Kathy K

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Posted 27 February 2019 - 06:50 PM

So, for the shelf stable items, can I use the approved scheduled process as the "citation/scientific reference?"

 

Can I use FSIS Appendices A & B  for non-meat items?



Scampi

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Posted 27 February 2019 - 07:33 PM

YES!!!! Your scheduled process' are scientifically sound and validated to provide a 5 log pathogen reduction AND ensure there are no spoilage organisms present

 

or this for non meat items, as non meat items may have very different pathogens/microbes of concern and therefore you may want to cool/heat things faster 

 

https://www.statefoo...-process-poster


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Kathy K

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Posted 27 February 2019 - 07:47 PM

So, since we already use the 2-stage cooling, how do I CITE or REFERENCE it in my Hazard Analysis?  Does it have a name?  Or do I call it "FDA approved 2-stage cooling schedule"?



Scampi

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Posted 27 February 2019 - 07:51 PM

Call it the FDA approved and insert the internet link as a hyperlink so anyone can instantly see the validation supporting documentation


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Kathy K

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Posted 27 February 2019 - 07:56 PM

I like it! Thanks so much for your help!



Charles.C

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Posted 28 February 2019 - 12:43 AM

So, for the shelf stable items, can I use the approved scheduled process as the "citation/scientific reference?"

 

Can I use FSIS Appendices A & B  for non-meat items?

 

Not familiar with the details of above references but surely their applicability may depend on the precise Process which appears unknown at the moment.

 

And possibly Post 3 ?


Kind Regards,

 

Charles.C





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