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Environmental swab positive in low-risk RTE food

environmental mointoring honey

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#1 BostonCream

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Posted 04 December 2019 - 05:53 PM

Hi folks,

 

I recently moved from RTE meat plant to a honey plant, and am confused about this "low aw, low pH, low risk" honey production.

In RTE meat, we used to test every batch of finished product, in addition to bi-weekly env swab. Here in honey plant, there's no finished product testing (since the characteristics of honey does not support pathogen growth).

 

 

When we try to build a EMP from scratch, questions come:

- Based on risk analysis, can we safely schedule only APC/TC/EC/EB swab on zone 1, and Salmonella & Listeria swab on zone 2&3?

- If monthly zone 2 or zone 3 swab found Salmonella positive, what shall we do with the finished product in the past whole month? They will likely be gone to the market already, with no finished product testing. 

 

 

We tried to find some government regulation on this, however HONEY is an exempt from CFIA Listeria policy. So it all depends on what we want to do ourselves and how we validate it.

 

Any thought would be appreciated!


Edited by BostonCream, 04 December 2019 - 05:56 PM.


#2 SQFconsultant

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Posted 04 December 2019 - 06:41 PM

When I first got SQF registered as an auditor someone said, why did you go to the trouble of getting the honey category - you know you'll never use that.

 

Truth be told, I was one of the few auditors that handled honey - thus I was rather busy and as an SQF Consultant when they allowed carry over of FSC's Honey carried over and today we can look back and go, hey that was a good idea, as we've been in a number of real honey houses.

 

Question - is the facility heating the honey or are you processing unheated raw?


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Glenn Oster

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We help small-to-midsize food, food contact packaging & food logistic businesses to co-develop entire SQF systems and provide consulting audits on facilities and operations to ensure SQF compliance in order to get certified as quickly as possible, so that your company can retain customers and gain new customers that expect certification from their suppliers.

 

Development of SQF Systems - Implementation of SQF - eConsultant - FSVP Development - Internal Auditor Training - this is what we do 24/7

 

 

 

 

 


#3 BostonCream

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Posted 04 December 2019 - 06:55 PM

Hi Glenn, good to know that you are in honey category! I agree that there aren't many honey auditors in north America.

We produce both pasteurized liquid honey and raw cream honey.

 

 

When I first got SQF registered as an auditor someone said, why did you go to the trouble of getting the honey category - you know you'll never use that.

 

Truth be told, I was one of the few auditors that handled honey - thus I was rather busy and as an SQF Consultant when they allowed carry over of FSC's Honey carried over and today we can look back and go, hey that was a good idea, as we've been in a number of real honey houses.

 

Question - is the facility heating the honey or are you processing unheated raw?



#4 Charles.C

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Posted Yesterday, 10:55 AM

Hi folks,

 

I recently moved from RTE meat plant to a honey plant, and am confused about this "low aw, low pH, low risk" honey production.

In RTE meat, we used to test every batch of finished product, in addition to bi-weekly env swab. Here in honey plant, there's no finished product testing (since the characteristics of honey does not support pathogen growth).

 

 

When we try to build a EMP from scratch, questions come:

- Based on risk analysis, can we safely schedule only APC/TC/EC/EB swab on zone 1, and Salmonella & Listeria swab on zone 2&3?

- If monthly zone 2 or zone 3 swab found Salmonella positive, what shall we do with the finished product in the past whole month? They will likely be gone to the market already, with no finished product testing. 

 

 

We tried to find some government regulation on this, however HONEY is an exempt from CFIA Listeria policy. So it all depends on what we want to do ourselves and how we validate it.

 

Any thought would be appreciated!

 

^^^ Ahem.

 

https://www.cfs.gov...._Raw_Honey.html


Kind Regards,

 

Charles.C


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#5 sqflady

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Posted Today, 02:12 PM

- Based on risk analysis, can we safely schedule only APC/TC/EC/EB swab on zone 1, and Salmonella & Listeria swab on zone 2&3? YES

- If monthly zone 2 or zone 3 swab found Salmonella positive, what shall we do with the finished product in the past whole month? A positive in zones 2 or 3 does not indicate the product is contaminated.  

 

This is very much like how we operate in the dairy industry.  We only do ATP, APC and coliform swabs in zone 1.



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