7 replies to this topic

[FarmeryEstate]

Hi there,

 

I'm working as QA for a small brewery. We produce both alcoholic and non-alcoholic products. We're looking to obtain SQF certificate to expand our market.

 

I'm currently looking at Section 2.4.8 in SQF for Environmental Monitoring. In the facility we currently have tests for Lactic Acid Bacteria and wild yeast/mold. I think that is enough for alcoholic products as bacteria such as Salmonella, E. Coli don't do well in beer. 

 

However, we do produce non-alcoholic beverages as well and I think those need Environmental Monitoring regarding the previously listed pathogens. I'd like to ask for advise regarding how I should design the program: frequency, where should I typically conduct swabs on, etc. I currently do test on the brewing and mixing tanks the beverage sit in, the table at Filler station and occasionally the canned products themselves. 

 

I want to add that we have Pasteurizer (tunnel) in place and it works properly. This act as our kill step and after Pasteurized, the product would be completely sealed and will have no contact with the outside environment.

 

I greatly appreciate any advise we'll get. Thank you

[Scampi]

Do you have a scheduled process for the non alcoholic beverages?  What is your finished pH and brix?

[FarmeryEstate]

Do you have a scheduled process for the non alcoholic beverages?  What is your finished pH and brix?

We don't have a fixed schedule for the non-alc products. They are only a small part of our total output, we mainly do alcoholic bev (~ 3/4 of our total output) and we make them mainly as filler during low season for alc. 

We don't have Brix measurement but for non-alc, the pH is 3.8 minimum. 

[AtomicDancer]

Are you testing your non alcoholic finished products for the above pathogens? 

  If yes, you can write a risk assessment that shows why you do/don't need to do additional monitoring. 

[FarmeryEstate]

Are you testing your non alcoholic finished products for the above pathogens? 

  If yes, you can write a risk assessment that shows why you do/don't need to do additional monitoring. 

I currently only have test kit for Lactic Acid Bacterial and Yeast/Mold so I use them for the non-alc because they did got soured in the past by them.

I can't test for Salmonella/E. Coli though We're considering if we need to get test kit for those 2

 

I do verification for the Pasteurizer every day we do canning, however. With documented record regarding temp, Pasteurizing time and PU reading. 

[AltonBrownFanClub]

@Simon

@admin

 

Inappropriate post above.

I'm not sure how to tag, but I hope you see this.

[Scampi]

@Simon

@admin

 

Inappropriate post above.

I'm not sure how to tag, but I hope you see this.

Click on the hidden REPORT icon beside thanks

this nasty post is on another thread today as well        I've also reported both

[Scampi]

You NEED to be following these regulations

https://inspection.c...aled-containers

 

Where in it repeats following your "scheduled process"

 

You must have an expert write the "scheduled process" for you

 

Scheduled process

A scheduled process is determined using heat penetration studies or other equivalent scientific methods by persons having scientific knowledge and expertise (competency) in thermal processing, for example, a process authorityFootnote 1. These tests are carried out using the most adverse conditions that could occur during normal production.

• For every low-acid food formula, container type and size, ensure there is a written description of the scheduled process, including:
  • the name of the processing expert responsible for its development
  • the formulation of the food
    • specify all ingredients and additives (concentration, type) and their amounts
  • all critical factors and the associated critical limits
  • the accepted scientific methods used to establish the scheduled process (such as microbial thermal death time data, process calculations based on product heat penetration data, inoculated packs), including the details of the experimental methods
• Never alter a scheduled process except at the direction of a processing expert