1 reply to this topic

[KerryPlentong]

Our company produces shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step. Based on our process flow, we have set the pH as a CCP1 at acidification step and metal detector as CCP 2 after packing. But recently an auditor disagree, he comment pH and metal detector can’t be CCP, we need to reevaluate process flow with new CCP. What is your opinion?

[Tony-C]

Hi Kerry,

 

 

Welcome to the IFSQN forums.

 

Whilst the pH will be very important your control will be by product formulation as well so the CCP will be based on pH and formulation. for example, see link and information below.

 

Some people get hung up on whether metal detection is a CCP or not, as long as it is performing its job as intended I would not worry too much. 

 

NSW Food Authority - Shelf stable acid preserved foods

CONCLUSION

Thermally processed acid or correctly acidified products have a long history of food safety.

Their shelf stability is well understood as are the occasional spoilage issues. In contrast,

• botulism has been attributed to poorly acidified foods, and

• the factors affecting the shelf stability of foods that are not thermally processed are far more complex.

Unless demonstrated otherwise, cold pack acid preserved products will be considered to be perishable and dependant on refrigeration to extend shelf life.

 

Kind regards,

 

Tony