4 replies to this topic

[verino98]

Hi All,

 

Is it possible to mix different HACCP categories (e.g. Not Heat Treated-Shelf Stable & Heat Treated - Shelf Stable) to have a single product?

 

I'll be more specific. My company wants to launch a new product (pre-sliced charcuterie duo) which will have two different meat products (flavors). One of those products has Fennel salami (Non Heat treated - Shelf stable) and Pepperoni (Heat Treated - Shelf Stable) in the same tray.

 

So, Is it possible to mix different HACCP categories (e.g. Not Heat Treated-Shelf Stable & Heat Treated - Shelf Stable) to have a single product?

 

If so, how? In my plant I have two different HACCP categories: Not Heat Treated - Shelf Stable and Heat treated - Shelf Stable

 

Thank you all in advance!

 

[Scampi]

Are the packaging and storage the same for both items?

[Syzygy]

I don't see why not as both of them are shelf stable. There are lots of charcuterie products that contain different cold cuts and even sliced cheeses, which is another category. I think you just need to think of possible contamination if for example the heat treatment is not sufficient, then the other product will be affected too and vica versa. I would use the worst case scenario, which product has higher risk and treat the other one the same way as they are packed together.

[GMO]

I just really don't get why anyone would merchandise these on a shelf not in a chiller. 

[Scampi]

I just really don't get why anyone would merchandise these on a shelf not in a chiller. 

 Same reason meat sticks and beef jerky aren't    they don't need to be chilled