What category and level of risk would Taco Sauce/Salsa fit into per the SQF Code?
pH is <4.6 = ACID FOOD
Hot fill in plastic gallon jugs
Inverted following capping
Based on Appendix 1 of the SQF Code - Food Sector Categories - would it be FSC 15 - Canning, UHT and Aseptic Operations? I'm just not sure it fits here based on the description...Applies to the processing, of low acid canned foods, and sterilization (retorting) UHT, or other high temperature or high pressure processes (HPP) not covered elsewhere and the manufacture of the associated hermetically sealed containers.
Would this be considered a high risk food and would then need to be in a segregated area and subject to environmental monitoring?
From the Code:
High Risk Area A segregated room or area where high risk food processes are performed, and which require a higher level of hygienic practice is required to prevent contamination of high risk food by pathogenic organisms.
High Risk Food Food or food product with known attributes for microbiological growth, physical or chemical contamination, or which due to a process type may allow for the survival of pathogenic microbial flora or other contamination which, if not controlled, may contribute to illness of the consumer. It may also apply to a food that is deemed high risk by a customer, declared high risk by the relevant food regulation or has caused a
major foodborne illness outbreak.
High Risk Food Process(es) A process that requires specific controls and/or a higher level of hygienic practice to prevent food contamination from pathogens.
11.7.4 High Risk Processes
184.108.40.206 The processing of high risk food shall be conducted under controlled conditions such that sensitive areas in
which high risk food has undergone a “kill” step, a “food safety intervention” or is subject to post process handling,
are protected/segregated from other processes, raw materials or staff who handle raw materials to ensure cross
contamination is minimized.
220.127.116.11 Areas in which high risk processes are conducted shall only be serviced by staff dedicated to that
18.104.22.168 Staff access points shall be located, designed and equipped to enable staff to don distinctive protective
clothing and to practice a high standard of personal hygiene to prevent product contamination.
22.214.171.124 Staff engaged in high risk areas shall change into clean clothing or temporary protective outerwear
when entering high risk areas.
126.96.36.199 Product transfer points shall be located and designed so as not to compromise high risk segregation and
to minimize the risk of cross contamination.