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.