3 replies to this topic

[Aartisharma98]

Hi everyone,

 

i wanted to ask we cook quinoa & burdock root should that be a CCP? 

 

If yes my doubt is true why wasn't it followed up previous personnel and how did the auditors miss this.

 

If No one less thing to worry about

[jay2023]

It depends- if the quinoa & burdock root have not already been through a process to reduce the micro load to a safe level then yes, cooking should be a CCP.

if you have a process in place before the cooking that reduces the micro load to a safe level(unlikely) then no its not a ccp

[Aartisharma98]

It depends- if the quinoa & burdock root have not already been through a process to reduce the micro load to a safe level then yes, cooking should be a CCP.

if you have a process in place before the cooking that reduces the micro load to a safe level(unlikely) then no its not a ccp

burdock root is treated with antimicrobial wash/PAA and later cooked.

 

Quinoa on the otherhand is just cooked. how can we minimize microbial before cooking for quinoa?

[jay2023]

burdock root is treated with antimicrobial wash/PAA and later cooked.

 

Quinoa on the otherhand is just cooked. how can we minimize microbial before cooking for quinoa?

So i would check for the following:

 

Burdock root: has the wash been validated to reduce micro to a safe level? is the wash a CCP? If yes to both then it can be treated as ready to eat- the same way a washed salad is.

 

Quinoa: check the supplier spec- does this show it has been processed in some way?- it might already be heat treated. does the spec have set micro limits that indicate this?  I would also look for any other validation work done on this on the finished cooked product.