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Is canned tuna processing considered to be a low risk production?

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maddox

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Posted 20 February 2014 - 10:39 AM

is canned tuna processing considered to belong a low risk production since the product undergoes thermal processing in the end? 



Gita

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Posted 20 February 2014 - 11:58 AM

Hi Shi,

 

Fish proceesing and packaging is definitely a high risk operation . The cans should also be sourced from a high risk approved facility, as its a primary packaging.



Snookie

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Posted 20 February 2014 - 04:12 PM

Agree with Gita. 


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RuiM

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Posted 20 February 2014 - 08:09 PM

shi mendoza,

 

In tuna process, not only the sterilization stage is CCP.

Imagine if the stage an anomaly occurs in the crimping process:
Consequence: Poor sterilization and / or re-contamination with pathogens during sterilization by crimping defects;
Conclusion: You made sterilization, but because of defective crimping, your product must be rejected.

 

Rgds.



maddox

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Posted 21 February 2014 - 02:10 AM

Thanks guys. However, when i use the BRC's production zoning decision tree, i always stop at Q3 since the product undergoes thermal processing. :headhurts:



Charles.C

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Posted 21 February 2014 - 05:27 AM

Dear maddox,

 

So what is yr definition of low risk ? :smile:

 

Or was yr last post the answer ?

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


maddox

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Posted 21 February 2014 - 09:13 AM

hi charles, i categorized tuna processing as Low risk production but i got confused on the comments i read in the forum. Based on the standard, any product that is designed to undergo a later validated kill step that ensures the product is safe for human consumption is considered a low risk production. I just needed somebody to agree with me and confirm that my assumptions are correct.





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