5 replies to this topic

[Dee70]

Hi,

 

I've been asked to include Clostridium botulinum specifically within HACCP throughout each manufacturing step, I've already outlined it as a potential hazard along with other food pathogens and risk assessed each step but because there is a vacuum packing step, the auditor has asked for a more detailed risk assessment for this one particular pathogen throughout the whole process.

 

I totally understand why the auditor has asked for this, I was just wondering how to approach this within the HACCP document - from Goods intake to Despatch. The product is a dough that is made from cassava and corn flour which is vacuum packed into pouches.

 

The risk assessment covers all micro organisms that may pose a problem during the manufacturing process and I have made reference to botulism - I was wondering do I just do a completely separate risk assessment for this one particular organism? or just write it into the original HACCP but highlight it?

 

Thanks

[GMO]

I think I suggested Karin from CFA previously?  If your product life is >10 days for vacuum packed chilled, I really recommend getting the SUSSLE training the CFA do with Karin.

 

As for the process steps, I would highlight them where relevant.  So for me it might be at the following steps:

 

Introduction - which ingredients are likely to have presence of spores?

 

Weighing of ingredients - if you have hurdle effects e.g. through pH either at this step or any fermentation (sorry I really don't know your product) then that might be significant.  So the hazard may be growth due to incorrect batch weighing and resulting changed pH (salt, Aw etc)

 

Packaging - the hazard there would be persistence of C. bot and the later ability to grow when competitive microflora may be suppressed by the lack of oxygen.

 

Shelf life - as the longer it has it might then increase the risk, so it may be growth of C. Bot due to excessive life etc...

 

Chilled storage - if you're storing below I think it's 3oC from memory, the risks are vastly reduced but also storage in the supply chain is likely to be higher.  So that may be growth of C. Bot due to excessive temperature...

[GMO]

This may be helpful:

 

SUSSLE & the 10 Day Rule for Shelf Life - Chilled Food Association

[Dee70]

Thank you kindly GMO - I will keep that page that you posted as it will be most useful!

 

However, the product is ambient - due to the preservatives present plus low water activity and low acidity due to fermentation pH3.3 so the above doesn't really apply. I need to write in the water activity and pH but this is not going to be relevant for the first couple of steps surely? (Goods Intake & Storage of Raw Materials)

[GMO]

No I agree, not relevant to those steps.  I have an aversion to HACCP plans with 100s of hazards.  Genuinely it's only meant to be the ones reasonably expected at that step or those where the step will change the risk of the presence.  I suppose at a push you can say that the ingredient x will have presence of C. bot at arrival and then refer to your fermentation step later.

 

Either way that CFA might be a useful reference for your HACCP plan.

[kfromNE]

We vacuum package items. To satisfy an inspector - we mentioned botulism as a hazard in our HACCP plan and steps prior to vacuum packaging but stated it wasn't a concern due to product being exposed to air. We don't do a separate risk assessment.