I have been finding bits and pieces of informations about this topic but because my limited experience I can't find a clear answer to my many questions. I would appreciate if anybody can share some expertise on this matter.
We are a facility in the US that produce pizza. We par-bake the crusts, then pizza is topped with tomato, cheese, and other ingredients such as pepperoni, fresh tomato, pesto etc.
As of today pizza was only shrink-wrapped, but we are thinking to implement a MAP/ROP process, either vacuum or with addition of other gases, which bring up the problem of C botulinum.
The pizza does not meet the required value of Aw or pH typical to control C botulinum, so how can my HACCP plan ensure the safety of the products?
Cooling and keep the product under 41°F/5°C, will that be enough?
Do I need to constantly run laboratory tests to ensure contamination is controlled through my SSOP and prerequisites program?
The pizza is a NRTE product, it need to be cooked at 500°F/260°C for 5/7 min, will this step help?
thank you in advance