6 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

[GMO]

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

 

Meat sticks and beef jerky haven't been through a slicer post curing have they? Also the latter has a moisture absorption pack. It's similar to how I'd always refrigerate cut cheeses but maturing cheeses are often kept at c. 13oC.

I just don't see the benefit I guess. Especially as slicers are just implicated again and again in food poisoning incidents. One retailer does this in the UK with relatively high moisture activity hams. The others don't and wouldn't. The one who does it has no Technical staff on their retailer team (Lidl). I don't think that's a coincidence.

[GMO]

But apologies for going