2 replies to this topic

[Chemeng]

Hello all,

 

The potential of bacterial contamination, we ask that for our customers fry the pies as we ship them to an internal temperature of XF. So I am little bit confused, how can we mention this in our HACCP Plan? Do we need to classify this under preventive control, or just requires heat treatment before use?

[Charles.C]

Hello all,

 

The potential of bacterial contamination, we ask that for our customers fry the pies as we ship them to an internal temperature of XF. So I am little bit confused, how can we mention this in our HACCP Plan? Do we need to classify this under preventive control, or just requires heat treatment before use?

 

Hi Chemeng,

 

I presume yr query is directed to FSMA,'s  Haccp ?

 

For a conventional haccp plan  the process scope typically ends at production facility  "shipment". The consumer's involvement is then "defined" in the Product Description, eg includes a statement that the Product is "raw/to be fully cooked by consumer".

 

Consumer cooking info. eg with respect to validated cooking temperatures,  is a labelling issue which, I believe (and has been previously discussed here) is  Regulatory dependent on  USDA/USFDA requirements..

 

But FSMA requirements may be a different "ball game"??

[kfromNE]

Hello all,

 

The potential of bacterial contamination, we ask that for our customers fry the pies as we ship them to an internal temperature of XF. So I am little bit confused, how can we mention this in our HACCP Plan? Do we need to classify this under preventive control, or just requires heat treatment before use?

 

Under FSMA, for bacterial contamination - you would say customer controlled. Make sure you have proof that your directions will kill potential bacteria that may be of risk either through a scientific study or in-house study.