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Risk Zoning

Started by , Yesterday, 06:14 PM
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Hi All, 

 

I'm looking for some guidance here. Conducting a risk zoning exercise and formal risk assessment to conform with BRCGS I9. The facility is manufacturing fermented soybean cakes (tempeh).

 

The ownership of the facility is saying that the product is certainly low-risk throughout the production process. I want to agree, but also want to make sure that I'm making the most accurate assessment and covering ourselves in prep for the first BRCGS audit.

 

At this facility, the product is acidified to a pH of 4.5 (CCP) or below prior to innoculation (both to support ideal growing conditions for the mould culture, but also to prevent sporulated pathogens from growing during fermentation. Once fermented, the tempeh is pasteurized (CCP), both to get rid of any pathogens, and to inactivate the culture. After cooling (CCP), it's vacuum packed, sometimes with a marinade (not pasteurized).

 

The facility currently treats the whole process as low risk.The products all have validated cooking instructions (very easy to achieve) and clear wording on the packaging that it is NOT a RTE-food, as well as a general understanding that consumers do not eat this product raw (due to taste/texture). While I agree with all of this, I'm nervous about the auditor seeing that the product does go through a pasteurization step (6.5D Salmonella spp.), and immediately calling it high-risk. The facility does not have the capability to run any of their process as high risk, or even high-care.

 

Any advice?

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