2 replies to this topic

[verino98]

Hello everyone, 

in reference to a company that slices RTE (cold cuts) meat, is sanitizing the product surface (when the log is in the cleanroom) a common practice here in America? I mean, if it is not done could the relevant authorities/auditors see it as something missing? 

My prevoius company was in Italy and we don't do that over there but only sanitizing outer container and packaging materials before they get in the cleanroom (but it's not a CCP).

[Scampi]

so no testing on the product prior to slicing?

 

We'd need to know you're entire process and how you're controlling e coli and salmonella, but most importantly, listeria and c. bot

 

https://inspection.c...ented-and-dried

[verino98]

Hi,

the facility will only slice log. We don't produce them. Only slicing facility of salami, prosciutto crudo, cooked ham, dry cured shoulder, pork loin in belly.

 

Incoming products are supplied by approved supplier and, therefore, already safe. 

 

My question was about Sanitizing the log surface when the log is exposed in the clenaroom (after removing the bag). Is that a common practice here in the US and can any of USDA/FSIS/thirdy part auditor points that step is necessary?

 

As I said above, in Italy we only sanitize outer bags in the filter (log still under vacuum packaging) before the logs go in the cleanroom (and this is not a CCP). 

 

The pathogens above will be handled according to GMP, personnel hygiene, SSOP and so on. There is nothing like lethality-step in this process. It's only about processing under "sanitary" conditions.