6 replies to this topic

[rachel j]

we are a gelato manufacturer, we pasteurize our cream before use . we are upgrading to a whole different system that can pasteurize more product.  do i need to tell my cb or just update my food safety plan , etc?

[kingstudruler1]

I would.   If they dont care, then there is no harm.  

[Scotty_SQF]

I agree with kingstudruler1.  It doesn't hurt to inform them just in case.  Better to be safe than sorry.

[Simao Monteiro]

I agree! It's better for you to inform your CB.

[Karin Hansen]

What is the change - from a food safety perspective?

 

If the hazard is the temperature control for bacteria reducton e.g. pasteurisation  - and you just change from one type of heat treatment to another - then  your focus should be on your control and validation program.   No need to inform the CB.

 

If you change from a heat treatment to a UV treatment for bacteria reduction then you could consider informing the CB.

[Kelpack]

This may change your HACCP study and Process flow I think 

[rachel j]

What is the change - from a food safety perspective?

 

If the hazard is the temperature control for bacteria reducton e.g. pasteurisation  - and you just change from one type of heat treatment to another - then  your focus should be on your control and validation program.   No need to inform the CB.

 

If you change from a heat treatment to a UV treatment for bacteria reduction then you could consider informing the CB.

we currently use vat pasteurization, we are upgrading to HTST, which pasteurizes in a shorter amount of time. my ccps haven't changed, i am waiting for it to be installed so i can do my risk assessment. the department of agriculture will be here to ensure proper installation etc.