Is cooking quinoa and burdock root a CCP?
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
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
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?
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.