HACCP- CCP Validation
Hello all,
I'm working in a seafood processing industry and we are figuring out how to conduct validation on the process "soaking the prawns in sodium metabisulphite solution". FYI, the general process goes like this:
Receiving (CCP1) > Washing > Sizing > Weighing > Soaking in sodium metabisulphite solution (CCP2) > Weighing> Arranging > Freezing > Glazing > Metal Detection (CCP3) > Packing > Cold Storage
We have two concentrations for sodium metabisulphite solution (5% w/v and 1.5% w/v), and the soaking time is ten minutes. The concentration of sulphur dioxide should not be more than 150 ppm in edible part of prawns.
Is there any way to do the validation on this step (CCP2) or any idea on this? Or it actually is not necessary to be a CCP? :unsure:
Thanks in advance. :thumbup:
Hi Annnn,
What is your CCP - that the prawns are soaked in the appropriate solutions or that the ppm sulphur dioxide is not exceeding in the edible parts of the prawn?
What are the effects if this step is not maintained? Will there be a direct (possibility) for harm?
Greetings Annnn,
The usage of the solution is primarily to preserve the freshness of the prawns, by halting the melanosis (black spots) forming. However, since this is due to enzyme naturally occuring (eg like apples when exposed to oxygen) and not microorganisms it is doesn not occur a health effect, but only a quality one. It actually doesn't even alter the taste, only the appearance.
Having said that, the substance is considered an allergen over a certain limit, so that can be considered a CCP, since time and % of solution can propably affect the end quantity in the edible parts. It is however debatable, since allergen labelling must be considered if they are over the limit, which is more important.
For your validation (if you go as CCP) is to fix the conditions (same solution %, same time, same amount of prawns everytime) and then test various batches for residual sulphur dioxide. If it is always under the limit, then there you have it and the control points will be what I mentioned in the parenthesis, minus the sulphur dioxide which you can then do from time to time to be on the safe side.
If you change anything though you should re-validate.
Regards!
IIRC the residual SO2 usually rapidly decreases with time. Some commercial products "guarantee" that use of recommended concentration will give residue < X ppm after Y days.
I wonder where the quoted max 150 ppm comes from ? From memory it's usually ca 10 ppm if an allergen "labelling" CCP is involved.
Operationally the snag is that measurement may require external lab. unless a rapid kit exists.
Hello all,
I'm working in a seafood processing industry and we are figuring out how to conduct validation on the process "soaking the prawns in sodium metabisulphite solution". FYI, the general process goes like this:
Receiving (CCP1) > Washing > Sizing > Weighing > Soaking in sodium metabisulphite solution (CCP2) > Weighing> Arranging > Freezing > Glazing > Metal Detection (CCP3) > Packing > Cold Storage
We have two concentrations for sodium metabisulphite solution (5% w/v and 1.5% w/v), and the soaking time is ten minutes. The concentration of sulphur dioxide should not be more than 150 ppm in edible part of prawns.
Is there any way to do the validation on this step (CCP2) or any idea on this? Or it actually is not necessary to be a CCP? :unsure:
Thanks in advance. :thumbup:
greetings ann
in my opinion. CMIIW
You can also validate by using a system to make the sodium metabisulphite solution. The system shows that the concentration that has been prepared is as expected. (maybe the weighing or measuring). So you surely believe the concentration that you used is always 5% w/v or 1.5% w/v.
and you can also check it in the external lab to know the sulfur dioxide content in your product.
Thanks
Hi Annnn,
What is your CCP - that the prawns are soaked in the appropriate solutions or that the ppm sulphur dioxide is not exceeding in the edible parts of the prawn?
What are the effects if this step is not maintained? Will there be a direct (possibility) for harm?
Hi Marloes,
CCP: <150ppm of SO2 in edible part of prawns
Our justification is overdose of sodium metabisulphite may be absorbed into the shrimp’s tissue and it may cause allergy to consumer who has asthma. The measures for this is that we label and declare the use of the sodium metabisulphite on the inner packaging of our product.
greetings ann
in my opinion. CMIIW
You can also validate by using a system to make the sodium metabisulphite solution. The system shows that the concentration that has been prepared is as expected. (maybe the weighing or measuring). So you surely believe the concentration that you used is always 5% w/v or 1.5% w/v.
and you can also check it in the external lab to know the sulfur dioxide content in your product.
Thanks
Hi Raffi,
Thanks for your time and opinion.
IIRC the residual SO2 usually rapidly decreases with time. Some commercial products "guarantee" that use of recommended concentration will give residue < X ppm after Y days.
I wonder where the quoted max 150 ppm comes from ? From memory it's usually ca 10 ppm if an allergen "labelling" CCP is involved.
Operationally the snag is that measurement may require external lab. unless a rapid kit exists.
Hi Charles,
Thanks for the comment.
It is actually from our French customer requirements. I did find the limit 150ppm stated in (EU) No 1129/2011: http://www.fsai.ie/u...eg1129_2011.pdf
Greetings Annnn,
The usage of the solution is primarily to preserve the freshness of the prawns, by halting the melanosis (black spots) forming. However, since this is due to enzyme naturally occuring (eg like apples when exposed to oxygen) and not microorganisms it is doesn not occur a health effect, but only a quality one. It actually doesn't even alter the taste, only the appearance.
Having said that, the substance is considered an allergen over a certain limit, so that can be considered a CCP, since time and % of solution can propably affect the end quantity in the edible parts. It is however debatable, since allergen labelling must be considered if they are over the limit, which is more important.
For your validation (if you go as CCP) is to fix the conditions (same solution %, same time, same amount of prawns everytime) and then test various batches for residual sulphur dioxide. If it is always under the limit, then there you have it and the control points will be what I mentioned in the parenthesis, minus the sulphur dioxide which you can then do from time to time to be on the safe side.
If you change anything though you should re-validate.
Regards!
Hi Evan,
Thanks for your time and opinion.