3 replies to this topic

[aFoodSafety]

Looking for guidance/handling for sanitation wash for processed vegetables. (cut peeled, diced, etc). Currently in place for whole pre processing. But can you perform the wash after processing. And is there a difference in handling? Need supporting evidence  to justify controls. 

 

thank you 

[KellyQA]

I previously worked for a fresh cut produce processing facility. What we did was we would mostly receive fruits/vegetables that were already pre-washed from the supplier and then we would slice the materials and then do a wash. 

 

Prep > Slicing > washing > centrifuge dryer > packing 

 

When you wash the produce, you need to make sure that the concentration of the PAA is acceptable throughout the wash. There are certain produce that will require different concentrations or eat the concentration fast. In my experience, cabbage, onions, and peppers were the worst and deplete the concentration fast. If you don't already have a PAA system that automatically dispenses PAA, it might be something to look into. I know Ecolab, among other companies, have these types of solutions. 

 

I would not identify the wash step as a CCP.

 

You also need to make sure that you have good sanitation controls in place to prevent any recontamination after the washing process. Also strong GMP practices. 

 

Depending on the environmental program that you have (how many swabs, what you swab, and frequency) that can help your case. 

 

I would imagine that you do not send product out for pathogen testing due to the short shelf life of the product. Do you receive any COAs for the raw produce you receive? 

 

 

[GMO]

 

I would not identify the wash step as a CCP.

 

 

Out of interest, why not?  I'm not saying it's wrong but it's certainly not a step I'd run without if I was then, say, using raw diced onions.  (I agree, they can be a nightmare from a micro perspective.)  While it's unlikely to be a step for a 6 log reduction, I think this could be argued as a CCP or an oPRP or preventive control but I'm not sure the actual control would be any different.

(I'm just curious. I think I would probably have gone with a CCP myself.)

[veruca]

In fresh-cut produce, the wash step is typically (as far as I've seen in my experience) listed as the CCP. It is accepted as generally a 2 log+ reduction. Depending on how your HACCP/PC plan is step up and who you are having to justify it to as well. You can do validation studies of the wash step to show it as effective and keep that data on file as justification. 

 

veruca