3 replies to this topic

[Seafood Safety 2008]

Hi All,

 

I am writing up raw material testing SOP (or Program) for low risk and high risk (such as RTE) raw materials. We use these raw materials to make finished products (mostly RTE ones) and the plant is GFSI certified. Already have idea about testing parameters and frequency. It will be great if some one can provide template or reference raw material testing SOP or Program.

 

Look forwards to getting replies. 

 

Thanks

 

O.C   

[Charles.C]

Hi All,

 

I am writing up raw material testing SOP (or Program) for low risk and high risk (such as RTE) raw materials. We use these raw materials to make finished products (mostly RTE ones) and the plant is GFSI certified. Already have idea about testing parameters and frequency. It will be great if some one can provide template or reference raw material testing SOP or Program.

 

Look forwards to getting replies. 

 

Thanks

 

O.C   

Hi OC,

 

(1) You omitted to inform what the products/ raw materials are ?.

 

(2) I assume you mean "testing" with regard to safety ?

 

(3) Testing requirements are determined by the raw material Specifications which I anticipate already exist since you are "GFSI" certified".

 

Please supply some context such as above.

 

Note that FDA have published a comprehensive micro hazards list for "Products" as attached here -

 

https://www.ifsqn.co...es/#entry163013

 

PS - I am puzzled that yr OP was not required to be completed in order to get GFSI "certification".

[Seafood Safety 2008]

Hi Charles,

 

1. High risk raw material such as bagged fresh vegetable that will be consumed without further cooking or cooked turkey slice. 

 

Finished product: salad kits

 

2. Low risk: frozen vegetables that will be cooked (baked)

 

Finished product: side dishes

 

Risk here I mean microbiological risk. I do not include other chemical and physical risks

 

3. Testing here is microbiological testing for food safety based on FDA guidance on microbiological risk assessment for raw materials

 

4. This SOP is not fully required by third party audit. We do it for ourselves as a part of Supplier Chain Program

 

Thanks

 

O.C

[Charles.C]

Hi Charles,

 

1. High risk raw material such as bagged fresh vegetable that will be consumed without further cooking or cooked turkey slice. 

 

Finished product: salad kits

 

2. Low risk: frozen vegetables that will be cooked (baked)

 

Finished product: side dishes

 

Risk here I mean microbiological risk. I do not include other chemical and physical risks

 

3. Testing here is microbiological testing for food safety based on FDA guidance on microbiological risk assessment for raw materials

 

4. This SOP is not fully required by third party audit. We do it for ourselves as a part of Supplier Chain Program

 

Thanks

 

O.C

Hi OC,

 

Thanks clarifications. I note that no Seafood. Curious.

 

Based on previous threads, afaik, FDA do not offer any authoritative compilations of specific Micro limits other than well-known zero-tolerance ones like pathogens such as salmonella.

 

For yr (1) I think you will find all relevant micro. parameters in the link I gave in Post 2 ? Have you checked yet ?

 

Regarding yr item (2) some authorities, eg ICMSF, consider it is meaningless to associate detailed micro standards with these raw products if direct from the field. For obvious reasons. I guess if the items are "prepared" you might conservatively utilize a RTE Standard.

 

 

If you wish to compare FDA parameters with other (USA included) compilations, can see the pair of links within this post -

 

https://www.ifsqn.co...er/#entry138358

 

Regarding testing procedures, IMEX BAM is the usual, USA, Gold Standard unless a USDA controlled item for which USDA issue their "own"  BAM.