Jump to content

  • Quick Navigation
Photo
- - - - -

How to determine what is a safe temperature for pickled nappa cabbage?

HACCP packaging CCP food temperature pickled

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

#1 czzrea

czzrea

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 19 August 2020 - 10:45 PM

Hello everybody! This is my first post on the forum as I was drawn in by all the knowledgeable individuals as well as the productive conversations. To be clear, I do not specialize or work in the food industry but have agreed to help a buddy of mine out with developing a solid HACCP plan for his food product. I apologize in advance if the answers to any of my questions are painfully obvious. 

 

 

The product in question is a pickled napa cabbage product. Kind of like a kimchi but there is no fermentation and development of live bacteria cultures. Very simple washing/cutting and mixing, then moved into cold storage, after which it is taken out after at least 24hrs and then packaged, then stored again before shipping.

 

 

I have currently determined the CCPs as:

 

CCP1a - monitoring the storage cooler's temperature upon storing

 

CCP2 - *somehow monitoring the food temp while the mixed product is out of the cooler being packaged* 

 

CCP1b - monitoring the storage cooler's temperature upon storing the packaged product

 

this may not be the full scope of CCPs.. would appreciate help in identifying more

 

I am having difficulty determining what the best way to control the product during the packaging stage is (CCP2). On one hand, I understand that all food must be stored at 45°f or cooler. However, I can't find any documentation online regarding how much higher (and for how long) the temperature is allowed to exceed 45°f while out of storage. For example, if it takes about 45 minutes to package one batch, how can I prove that this is safe? Can I use IR thermometers? Do I need to ice the food while it is being packaged? There seems to be a lot of possible answers but none are sticking out. 

 

 

 

Thank you in advance! 



#2 LILDANNY50

LILDANNY50

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 3 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 20 August 2020 - 11:07 AM

Hi Czzrea, 

 

I would stick to a 2 hour limit. Have you thought about a chilled mixing room? 

 

Does the product exceed this temperature in 45mins? You could have this chilled to 1 degree C and then you need to see if you exceed this in 45mins - if not and you have a good monitoring process - you need to ask is this a CCP? More of a PRP?

 

Also you could validate your mixing process, is this a CCP? You could mix several samples under the same conditions and send them off for a micro test. Do they exceed any limits? Is there a rise in micro? 



Thanked by 1 Member:

#3 czzrea

czzrea

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 20 August 2020 - 02:41 PM

Thank you for the response LILDANNY50. Unfortunately, the operating room is a shared kitchen & there is not a chilled mixing room.

 

 

Initially I had written the CCP to be packaging a specific amount of the product within 45 mins, and monitoring the time as the limit. However, the feedback received from an inspector is that we will need something to back up this control. That is why I think the two possible steps I can take would be 

 

1) Finding further documentation on temperature changes 

 

2) Developing another way to control this step

 

 

I think sending samples off for testing would be a great idea. However, the company is relatively small and still starting out, so I don't think the owner would be very receptive to undergoing such a test. 



#4 LILDANNY50

LILDANNY50

    Grade - Active

  • IFSQN Active
  • 20 posts
  • 3 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 20 August 2020 - 02:47 PM

Hi Czzrea, 

 

It is difficult with a small company, I would contact some labs and get some costs. It may be cheaper than you think for a few samples. 

 

I think your best bet will be a check to see how high the temperature goes in the process after 45 mins, maybe you are under the limit? However, mixing will create friction and therefore heat. 

 

Also looking at your first post, I would also risk assess foreign body control - Metal detection etc. How can you be sure there is no metal in the product? 

 

Good Luck! 



#5 kfromNE

kfromNE

    Grade - SIFSQN

  • IFSQN Senior
  • 389 posts
  • 141 thanks
96
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 20 August 2020 - 04:06 PM

Hello everybody! This is my first post on the forum as I was drawn in by all the knowledgeable individuals as well as the productive conversations. To be clear, I do not specialize or work in the food industry but have agreed to help a buddy of mine out with developing a solid HACCP plan for his food product. I apologize in advance if the answers to any of my questions are painfully obvious. 

 

 

The product in question is a pickled napa cabbage product. Kind of like a kimchi but there is no fermentation and development of live bacteria cultures. Very simple washing/cutting and mixing, then moved into cold storage, after which it is taken out after at least 24hrs and then packaged, then stored again before shipping.

 

 

I have currently determined the CCPs as:

 

CCP1a - monitoring the storage cooler's temperature upon storing

 

CCP2 - *somehow monitoring the food temp while the mixed product is out of the cooler being packaged* 

 

CCP1b - monitoring the storage cooler's temperature upon storing the packaged product

 

this may not be the full scope of CCPs.. would appreciate help in identifying more

 

I am having difficulty determining what the best way to control the product during the packaging stage is (CCP2). On one hand, I understand that all food must be stored at 45°f or cooler. However, I can't find any documentation online regarding how much higher (and for how long) the temperature is allowed to exceed 45°f while out of storage. For example, if it takes about 45 minutes to package one batch, how can I prove that this is safe? Can I use IR thermometers? Do I need to ice the food while it is being packaged? There seems to be a lot of possible answers but none are sticking out. 

 

 

 

Thank you in advance! 

Another resource for you. Search for the food processing center at your state land grant university. They can help as well.

 

A place to start: http://www.afdo.org/foodprocessing







0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users