3 replies to this topic

[GeekFoodSafety]

Hi,

 

Should ETO sterilization (for spice) be considered as a CCP provided the final product's intended use is for further processing? 

 

Note: Not all products are ETO sterilized rather ETO sterilization is adapted (as an option) only when the product fails the microbiological requirements.

 

Kindly share your thoughts and expertise. 

Edited by GeekFoodSafety, 26 February 2022 - 08:55 PM.

[Charles.C]

Hi,

 

Should ETO sterilization (for spice) be considered as a CCP provided the final product's intended use is for further processing? 

 

Note: Not all products are ETO sterilized rather ETO sterilization is adapted (as an option) only when the product fails the microbiological requirements.

 

Kindly share your thoughts and expertise. 

Hi GFS,

 

I anticipate it may relate to the specific  "further processing" / Agreed (?) Specification?

 

For local usage/consumption ?

[GeekFoodSafety]

Hi GFS,

 

I anticipate it may relate to the specific  "further processing" / Agreed (?) Specification?

 

For local usage/consumption ?

Hi Charles,

 

The final product is subjected to further processing in the subsequent food chain (e.g. restaurants)

 

Thanks . 

[Charles.C]

Hi,

 

Should ETO sterilization (for spice) be considered as a CCP provided the final product's intended use is for further processing? 

 

Note: Not all products are ETO sterilized rather ETO sterilization is adapted (as an option) only when the product fails the microbiological requirements.

 

Kindly share your thoughts and expertise. 

 

Hi GFS,

 

 

I assume the purpose of ETO sterilization is to "eliminate" the hazard of microbial pathogens such as Salmonella.

 

I assume Canadian haccp is  equivalent to Codex haccp.

 

The decision as to whether CCP is based on risk assessment of the item with respect to health of final consumer. This evaluation typically includes preparative steps implemented by consumer or subsequent user if an intermediate product. The nominal evidence for previous assumptions may include declaration of status/usage of final product in the (haccp) product specification, eg raw meat to be cooked by consumer (as against RTE meat) or proof of additional processing of an intermediate product carried out by purchaser.

 

So in present case, if you commercialise the product as "RTE", the sterilization is likely to be a CCP. If otherwise (as per Product specification), then not.

 

IMO you basically have 2 flow charts with different CCP so likely require 2 haccp plans.