What controls are adequate for sporeformers like C. Bot. & Bacillus Cereus in fruit and cream pies?
Hi there everyone,
I work with fruit pies and cream pies. I came into the job and no HARPC Hazard Analysis had been done.
What controls are adequate for sporeformers like C. Bot. & Bacillus Cereus? We have a baking step for the fruit pies but we don't reach a temperature high enough to destroy spores. The cream pies don't have a final kill step even though the filling and the crust are cooked separately.
Any suggestions or advice on how to handle this on my hazard analysis.
Hi there everyone,
I work with fruit pies and cream pies. I came into the job and no HARPC Hazard Analysis had been done.
What controls are adequate for sporeformers like C. Bot. & Bacillus Cereus? We have a baking step for the fruit pies but we don't reach a temperature high enough to destroy spores. The cream pies don't have a final kill step even though the filling and the crust are cooked separately.
Any suggestions or advice on how to handle this on my hazard analysis.
Hi jessica,
The 2 standard harpc resources are attached below. (Ist one esp. for baking info + typical hazards, 2nd one has detailed model harpc hazard analysis)
Draft Guidance for Industry-FDA hazard analysis,risk-based preventive controls, 01-17-2018-2.pdf 2.17MB 29 downloads
FSPCA Preventive Controls,2016.pdf 20.75MB 34 downloads
Offhand -
sporeformer like Bacillus, controls - raw mat. spec./ post-baking time -temp. control / hygiene.
cream has other problems (eg see below) ?
These 3 random, non-harpc, threads (amongst many) may be of interest -
https://www.ifsqn.co...ccp-validation/
https://www.ifsqn.co...with-cream-usa/
https://www.ifsqn.co...n-lot-possible/
PS - there are a few other harpc presentations on this forum but, IIRC, none unfortunately for cream pies.
Thanks Charles. I will check out those resources
While I don't know about fruit and cream pies, our LACF cheese sauces control sporeformers through formulation control (moisture, pH, and salt) per our process authority and the FDA process filings. I imagine it would be something similar for your pies.
While I don't know about fruit and cream pies, our LACF cheese sauces control sporeformers through formulation control (moisture, pH, and salt) per our process authority and the FDA process filings. I imagine it would be something similar for your pies.
That's what I settled on doing for our fruit pies. How did you document that in your hazard analysis and Food Safety Plan if you don't mind me asking. I wasn't sure if it was considered a process control or not
Thanks Charles. I will check out those resources
Apologies that my first attachment did not include the critical section - Appendix1. Added below.
Draft-Guidance-for-Industry--Hazard-Analysis-and-Risk-Based-Preventive-Controls-for-Human-Food---Potential-Hazards-for-Foods-and-Processes-(Appendix-1).pdf 1.9MB 29 downloads
(1st 3 columns in Tables appear to be relevant)
Spore control is generally considered in 1st attachment, Pgs 124-128. Includes methods such as noted above.
The usual preventative options afaik involve (a) control veg. pathogen level in raw material (used IIRC for B.cereus in-wheat > flour > pastry), (b) control relevant pathogen in specific process step, eg C.botulinum, B.cereus, C.perfringens.
I guess the (b) question is - (i) Is the relevant (spore) pathogen/hazard in fruit/cream/pastry pie same/equivalent to that in cheese sauce ? (ii) is hazard in (i) significant ? (iii) if (ii) is yes, is the cheese sauce control method implementable ?.(iv) if (iii) is No, what other options ?
That's what I settled on doing for our fruit pies. How did you document that in your hazard analysis and Food Safety Plan if you don't mind me asking. I wasn't sure if it was considered a process control or not
Hi Jessica,
I documented it as a Process Control in our Food Safety Plan. Just listed it as Process Control - Formulation (pH, salt, moisture).