special processes-july-2018 x - food-safety.guru
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8-201.14Contents of a HACCP Plan
8-201.13When a HACCP plan is required
3-502.12Reduced Oxygen Packaging
3-502.11Special Processes
F o o d C o d e S p e c i a l P r o c e s s e s H A C C P
Fermentation cultures
Smoking Curing Additives ↑ PHF ⇣⇣ROP
3-502.11
Cold Smoking41-135F
Cold smoked salmonSmoked-dried fish
Nitrite/Nitrate addition
Refrigerator baconPates’
Food additives (preservatives)
Sodium benzoatePotassium sorbate
Lactates
Fermentation cultures
(see also “other”)
Acidification pH ⇣⇣
Pickled ___Acid(ified) canned
sushi rice
Aw ⇣⇣Canned choc. Sauce
Drying foods
VP / CC / SV
All ROP processes that don’t conform
to 3-502.12VP, store, SV
3-502.12ROP w/o Variance
Shellfishtank
Custom Processing Other Other Sprouting
Live shellfish display Game/Live markets?
Don’t X-contaminate
Fermentation
SauerkrautPickled veggies
KombuchaCheesesYogurt
Nut cheeses
Your doing what?
Juice PackagingBlack Garlic
HydroponicsAeroponicsAquaponicsMicrogreens
Stuffed or topped bakery or food items
Sprouting seeds
Specific food processes that require a variance have a greater potential for more foodborne illness than standard processes. They represent a significant health risk if not conducted under strict operational procedures. These types of operations may require the person in charge and food employees to use specialized equipment and demonstrate specific competencies. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
The concept of variances may be new to some regulatory authorities. Some jurisdictions may not have a formal process to respond to industry requests for variances, although informal allowances may have been allowed in specific situations. Recognizing the opportunity to use the variance process may require additional rulemaking, or at least policy development, at the jurisdictional level. Rulemaking can be used to outline the procedures for a variance request, including the information required in section 8-103.11. In addition, the rulemaking process can address the regulatory authorities responsibility to consider an industry’s variance application and an appeals process in case a variance is not given due consideration or is denied.
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Operator or Regulator
X
Retail-foodservice foodborne illness risks
Regular• Improper cold holding • Improper hot holding and
Inadequate cooking
• Contaminated equipment• Poor personal hygiene• Food from unsafe sources
Special Processes
Critical Control Points
StandardOperating Procedures
10%
Provide operators general guidance to variances
(Rules or Policy)
Special Process involve PHF/TCS food
(exclude non-PHF)
Require operators educate themselves on the
special process & HACCPStandard process or novel?
(Easy path vs hard path)
Operator has expertise to create/ document
HACCP (no napkin plans)Operator submits documentation
(give them a checklist)
RA has expertise to evaluate or has expert resource
Risk-based evaluation 90% CCPs (create your own review checklist)
RA Opportunities
WWHHAATT
HHOOWW WWHHOO
WWHHEERR
EE
RULEMAKING: WHAT | formal process is (HACCP) … informal process allowed for (sushi rice?)… appeals processHOW | …prepare a HACCP plan as specified in 8-201.14…WHO | knowledge of RA reviewer, knowledge resources to RA reviewerWHERE | email, in-person, etc. … fees…
8-201.14Contents of a HACCP Plan
8-201.13When a HACCP plan is required
3-502.12Reduced Oxygen Packaging
3-502.11Special Processes
F o o d C o d e S p e c i a l P r o c e s s e s H A C C P
e.g. Validations• Process authority letter• Demonstrated approvals from other jurisdictions
(chains)• Safe harbor performance standards (e.g. USDA FSIS)• Letters of Guarantee (food grade status?)• Equipment manuals?
04
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HHAACCCCPP
H a rd , A go n iz in g , C o m p l i cate d , C o n f u s in g , Pa p e r wo r k
SPECIAL PROCESS
Create an “educated” HACCP team. Document General Information.
Describe the Special Process food product (category) and consumer
List ingredients, packaging, and “special” equipment
Create/verify a flow diagram
Consult Regulatory Agency
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HHAACCCCPP PPrreelliimmiinnaarriieess5 Steps to get started
Create an “educated” HACCP team. Document General Information.
Describe the Special Process food product (category) and consumer
List ingredients, packaging, and “special” equipment
01
02
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HHAACCCCPP PPrreelliimmiinnaarriieess5 Steps to get started
Create an “educated” HACCP team. Document General Information.
Describe the Special Process food product (category) and consumer
List ingredients, packaging, and “special” equipment
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HHAACCCCPP PPrreelliimmiinnaarriieess5 Steps to get started
Special Process Category[✔ ] Fermented Food
Create an “educated” HACCP team. Document General Information.
Describe the Special Process food product (category) and consumer
List ingredients, packaging, and “special” equipment
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HHAACCCCPP PPrreelliimmiinnaarriieess5 Steps to get started
Ingredients:All recipes are listed separately in Appendix 1. This appendix will be kept up-to-date as recipes change or are modified.
Packaging:e.g. Food grade plastic containers with snap lids are used. Glass canning jars with lids.
Special Equipment:e.g. Fermentation vessels with air locks. Vacuum packaging machine,
Create/verify a flow diagram
Consult Regulatory Agency- ensure HACCP is needed (PHF?)- get advice and any forms- understand the process
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05
HHAACCCCPP PPrreelliimmiinnaarriieess5 Steps to get started
Receiving(cold, frozen, dry)
Sale or Service
Create/verify a flow diagram
Consult Regulatory Agency-ensure HACCP is needed-get advice and any forms-understand the process
HHAACCCCPP PPrreelliimmiinnaarriieess HHAANNDDSS--OONNYou’ve decided to help a retailer become compliant with the food code regarding his yogurt.
I have been making my “Gonbae” yogurt for 5 years now in my restaurant. Ingredients: milk, dry milk powder, yogurt culture. I keep the milk and yogurt starter refrigerated until use. Process: First I simmer the milk with the milk powder. I then cool that to 108F. I then inoculate 1 cup active yogurt per gallon milk. Each gallon is allowed to ferment in a special yogurt warmer (keeps temperature at 108F). After 4-5 hours the yogurt will visually “set”. At that point I refrigerate it in bulk. I then use the yogurt in many different items including plain & fruit yogurt, and yogurt/fruit drinks. The yogurt is served in bowls and the yogurt drinks in drink glasses. The yogurt has a shelf life of about 7 days refrigerated.
You asked me to get the pH of the start and finished yogurt. Here is what the lab said: start pH 6.43. Finished yogurt pH 4.53. I am hoping this is all I need to do? Thanks.
“Gunbae” yogurt
James Ghert j.ghert@.com
Gunbae Eatery
123 Main Street
(your town)
I have a single small
restaurant.
Create/verify a flow diagram
Consult Regulatory Agency-ensure HACCP is needed-get advice and any forms-understand the process
HHAACCCCPP PPrreelliimmiinnaarriieess HHAANNDDSS--OONNYou’ve decided to help a retailer become compliant with the food code regarding his yogurt.
I have been making my kimchi by adding vinegar. It isn’t the same. I want to do a traditional fermentation. Ingredients: Chinese (napa) cabbage, non-iodized salt, daikon radish, scallions, Korean red pepper, other spices, and fish sauce. I blend all of the ingredients except cabbage into a paste. The cabbage is rinsed and the paste is rubbed into the leaves. Then, the cabbage is pressed into 1 gallon glass jars. A weight is placed on top to push the cabbage below the liquid level. This is fermented at room temperature for 3-4 days. Once fermented, the gallon jar is refrigerated until used. The shelf life is 7 days. The kimchi is served as a side dish for many of our Korean style meals.
You asked me to get the pH of the start and finished kimchi. Here is what the lab said: start pH 6.51. Finished kimchi pH 4.59. I am hoping this is all I need to do? Thanks.
“Grandma’s” Kimchi
Ann Jones a.jones@.com
Grandma’s Inc
129 Main Street
(your town)
I have a single small
restaurant.
2
Ingredients:All recipes are listed separately in Appendix 1. This appendix will be kept up-to-date as recipes change or are modified.
Packaging:e.g. Food grade plastic containers with snap lids are used. Glass canning jars with lids.
Special Equipment:e.g. Fermentation vessels with air locks. Vacuum packaging machine,
General Information
Company Name
Contact Person
Corporate Location
Operator Location
PIC Name
Regulatory Authority
Applicable Food Code
Brief description of facility
Categorization of foods
Variance Request
Notes
Ingredients, Packaging and Special Equipment
IngredientsList all ingredients or provide an Appendix of all recipes with ingredients listed
PackagingList types of packaging. Include if ROP is used.
Special EquipmentList all pieces of equipment that are not common to a retail/restaurant operation or are critical for the special process.
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0506
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RECORDS
Food Safety System
Hazard Analysis
Controls+
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Hazard: a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control
Hazard Analysis: a review of each ingredient and each step in a food process flow for hazards created or eliminated (reduced)• Uses a Hazard Analysis form• The food code actually does not address physical
hazards, therefore only biological and chemical are required.
Vegetative pathogens
Spore formingpathogens
Bot, perf, Bc
psychrotrophic, acid tolerant, the restVIRUSES | PARASITES
fecal environmentalfood
Preformed toxin
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HHAACCCCPP7 STEPS (Principles)
In the Hazard Analysis: review hazards listed for each ingredient and each step in a food process flow
• Uses the Hazard Analysis Form
• Lists controls at three levels
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Critical Control PointsPrerequisite programs (SOPs, SSOPs, etc)
Food Code
CCP
PREs
Food Code Sign
ifica
nce
Keep in mind…
CCoonnttrroollss aanndd lleevveellss??Food CodeApproved source, Safety of water, Employee R/E, Hand washing, staff hygieneSafe refrigeration, freezing, dry storage of ingredientsRetail labels
PrerequisitesTraining program, Allergen labeling, Safe fermentation culture, Produce washingSpoilage (adulteration) shelf life
Critical ControlsCooking, cooling, pH (acidity), water activity (Aw), moisture, salt, cold holding, time-temperature, time-to-acidity, …
Back to Food CodeReheating for service or hot hold
Removing a special process food from packaging
Control Destroy
↓Aw
freeze
cook
↓pH
↓time
↓temp
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Food that can support the rapid growth of undesirable microorganisms must be held at temperatures that will prevent the food from becoming adulterated [during processing]…
Measures such as pasteurizing, cooking, freezing, refrigerating,
controlling pH, or controlling Aw that are
taken to destroy or prevent the growth of
undesirable microorganisms must be
adequate...
Vegetative? Spores/Toxins?
FOOD
Microbial Food
carbon source(s) nitrogen source(s)
Inhibitor(s)
MicrobesPRESENT
BACTERIAYEAST/MOLD
VIRUSESPARASITES
100% oil/fat = no growth
MOLD YEAST LACTICS2 653
pHH++++
pHOH---
41 7-14
L. monocytogenes
,Vibrio, Campylobacter, Shigella
S. aureus, E. coli O157most Salmonella
Yersinia
High acid Low acid
4.2
4.3
4.4
4.6
4.0
Growth vs survival
TIME
!optimal growth ~ 1 log/h
Growth in food ?Bacteria ❐Viruses ❐
Parasites ❐Yeast ❐Molds ❐
GROW
TH
Pathogen growth temperature minimums – maximums Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
psychrotrophic
Clostridium botulinum
Clostridium perfringens
Escherichia coli O157 H7
4 - 55ºC 30 - 45ºC 10 - 48ºC 3.3 - 45ºC 10 - 52ºC 6.5 - 50ºC
Listeriamonocytogenes Salmonella Shigella Staphylococcus
aureus Vibrios Yersinia enterocolitica
1.5 - 45ºC 5.2 - 46ºC 6 - 47ºC 10 - 48ºC 5 - 45ºC 1.5 - 42ºC
8C 6C 4C
H
LmLog
OXYGENAerobes
Moldssome Bacillus cereus
MicroaerophileCampylobacter
AnaerobesClostridium botulinum
Clostridium perfringensFacultative
Everybody else
strict
strict
Intermediate moisture foodsNo pathogen growth – spoilage potential
Aw 0.61 (0.7) to 0.85 (0.88)
Water Activity 0 – 1.0
High moisture foods Aw 0.86 – 1.0 pathogen growth
Low moisture foods Aw 0-0.6 (no growth)
MOLD YEAST0.7 1.00.950.8 0.90.6
L. monocytogenespsychrotrophic
S. aureus
Salmonella
Spoilage Spoilage | Pathogens
0.850.65
Campylobacter
Yersinia, E. coli O157
Shigella, Vibrio
xero’s, osmo’s, halo’s
NNAACCMMCCFF TTAABBLLEE 22 JJ FFoooodd PPrroott.. VVooll 7733,, NNoo..11.. ppaaggee 114444..
Growth < 3.9 3.9 - 4.2 4.2 - 4.6 4.6 - 5 5 - 5.4 > 5.4
< 0.88
0.88 – 0.90 SA SA
> 0.90 – 0.92 SA SA SA, LM
> 0.92 – 0.94 LM, SAL BC, SA, CB, LM, SAL
BC, SA, CB, LM, SAL
BC, SA, CB, LM, SAL
> 0.94-0.96 LM, SAL, EC, SA
SA, CB, LM, SAL, EC, VP, BC
SA, CB, LM, SAL, EC, VP, BC
SA, CB, LM, SAL, EC, VP,
BC, Cp
> 0.96 SAL EC, SAL, SASA, CB, LM, SAL, EC, VP,
BC,
SA, CB, LM, SAL, EC, VP,
BC, Vv
SA, CB, LM, SAL, EC, VP, BC, Vv, Cp
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Operating Limits: values that “control” a non-critical hazard or a process parameter (safety or quality)
Critical Limits: minimum or maximum value that controls a significant hazard at a critical (or preventive) control point
Examples1. Cook (≥ 145ºF) ingredients to kill vegetative bacteria2. Ferment to pH (≤ 4.6) to prevent C. botulinum growth/toxin3. Refrigerate to (≤ 41ºF) to prevent growth of pathogens or spoilage
microorganisms
03
CRIT
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LIM
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Create/verify a flow diagram
Consult Regulatory Agency-ensure HACCP is needed-get advice and any forms-understand the process
HHAACCCCPP HHaazzaarrdd AAnnaallyyssiiss HHAANNDDSS--OONNRemember, you have to do a hazard analysis on ingredients AND process steps.
Receiving(cold, frozen, dry)
Storage(cold, frozen)
Storage (dry)
Prep (mix milk and milk powder)
Simmer (20 min.)
Cool to 108ºF
Inoculate with active yogurt
Ferment at 108ºF until set
Storage(cold)
Mix with fruit (optional)
ServeIngredients:Regular milkMilk powder
Active yogurt culture
Hazard Analysis – operator simplified
What can go wrong? What can I do? How can I check? What if it is not right?
Receiving incorrect raw materials or ingredients containing products such as allergens or additives. This can cause harm to some customers and may mislead others.
Make sure you know what is present in the foods you use as ingredients.
Make sure raw materials, packaging or ingredients you receive are to your specification.
Compare brand name, grade of food received with your purchase details, and/or your specifications.
Reject raw materials, packaging or ingredients that do not match the correct specification.
Reject suppliers that do not provide food and packaging the way you want it.
Change practices and labels so that they comply with the Code.
What is the significance level of the hazard-control? [ ] no hazards [ ] GMP [ ] GFP [ ] CCP [ ] PC
Biological or chemical
Create/verify a flow diagram
Consult Regulatory Agency-ensure HACCP is needed-get advice and any forms-understand the process
HHAACCCCPP HHaazzaarrdd AAnnaallyyssiiss HHAANNDDSS--OONNRemember, you have to do a hazard analysis on ingredients AND process steps.
(1)Packaging
Ingredient or Processing Step
(2)Identify hazards introduced,
controlled or enhanced (at this step)
(3) Any hazards require control?(4) Why
(5) Control(s)FC, GMP, GFP, CCP, PC
(6)CCP?
B
C
B
C
B
C
CCCCPP DDeecc iiss iioonnssBe aware this is one of the most difficult determinations for operators
Foodborne i l lness r i sk matr i x
Is the hazard effectively managed by the food code or a prerequisite program?
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Monitoring: the process of determining if a critical limit has been met.
04
MONITORING
What How Frequency Who
Cooking Temp.*Calib.
ThermometerAt end of cook Staff
Acidification pH*Calib.
pH meterEvery 12 h Staff
Refrigeration Temp.*Calib. Frig.
ThermometerDaily Staff
*Calibrated (or verified accurate)
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Deviation: term describing when a critical limit is not met
Corrective Actions: an action (predetermined) that can bring a deviation (unsafe) back under control (safe)
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CCP Possible Corrective Actions
Cooking keep cooking recook ? discard
Acidification keep fermenting
increase temperature ? discard
Refrigeration check foodtemperature
move to new refrigerator ? discard
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Are you doing what you say you do?
• Review monitoring records (every batch)
• Review calibration of measuring devises (every batch)
• Review employee performance of monitoring (periodic)(Do they know what to do? Do they do that?)
• Review retained samples during shelf life (safe pH? hermetic seal? spoilage?)
0506
VERIFICATIONS
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RECORDS Hazard Analysis
CCP Summaries
Batch RecordsMonitoringCalibrationsVerifications
Other Records
↓ ↓ ↓ ↓ ↓Eachbatch
↓
↓
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H a rd , A go n iz in g , C o m p l i cate d , C o n f u s in g , Pa p e r wo r k
SPECIAL PROCESS
A. Smoking foodB. Curing food• Cured, cold smoked• Cured, not smoked,
kept ≤ 41F, then fully cooked“Culinary Curing” CFP template
• Cured, hot-smoke-cooked• Uncured hot smoke cooked
Not a special process – cant be left at 42-130F
HAZARDSCorrect curing salts usageCure to hold @ 42-130F for process step(s)e.g. cold smoked fish or bacone.g. fermented or dried sausage (in fermented foods category)
A/B. Cold Smoked Salmon (RTE)
REC• Rec. cold
STOR• Cold hold
PREP• Cut, slice, trim, etc
BRINE• Cure (Salt & Nitrite)• WPS ≥ 3.5%; or ≥ 3.0% + 100 ppm nitrite
SMOKE• ≤ 90°F ≤ 20 h or ≤ 50°F ≤ 24 h
COOL• 3.501.14
PKG
• Consumer label• Shorter shelf life due to spoilage• Vacuum packaged?
STOR• ⇣34°F or ⇣38°F or ⇣41°F ⇣7d
Label
CCPs 04
CCP: 3.402.11 parasite destruction
if needed
Lm pCb
Hazards and controls of cold smoked fish are well covered in the FDA 2011 Fish and Fisheries Guide
Any special equipment needed?
A/B. Cured (cold smoked) Bacon (RTC)
REC • Rec. cold
STOR • Cold hold
PREP • Cut, slice, trim, etc
CURE • Salt + nitrite (brine or dry rub)
SMOKE• 50°F ≤ 130F ≤ 6 h
COOL• 3.501.14
PKG• Consumer label
STOR• Cold Hold
Label
CCPs 03
Keep refrigeratedCook before use
Some use a smoke flavoring brine or dry rub
A/B. Smoking foods equipment
Commercial grade ~$4K
Outdoor smokerCleanable?
Maintain required temperatures?Cooking equipment codes?
C. Acidified cucumbers - pickles
REC• Rec. cucumbers cold
STOR• Cold hold
PREP• Cut, slice, trim, etc• Add vinegar brine (pH ≤ 4.1)
ACID• Acidification equilibrium pH ≤ 4.6 (≤ 24h)
PAST.• Pasteurize 180F hot fill hold
COOL
PKG• Consumer label
STOR
• Ambient if Pasteurized• Cold Hold if not pasteurized
Label
CCPs 02
Optional step
When adding vegetables to a vinegar brine, the industry calls this “fresh packed”
Any special equipment needed?
D. VP / SV / CC
REC
STOR
PREP
STOR
CCPs ?
V P R a w, V P R T E , V P F i s h , S V, C C
Any special equipment needed?
E. Shellfish Display Tank
WATER• Potable
REC• Rec. shellfish (tag)
CULL• Clean and cull
CULL• Cull daily
WATER
• Maintain potable (no fecal coliforms)
HARVEST• As needed
CLEAN• Clean tank using SSOP
SANIT.• Sanitize tank using SSOP
CCPs 02This same HACCP plan can be used for AQUACULTUREAdded steps: process fish (e.g. filet) >> store fish cold
Any special equipment needed?
Equipment best practices to consider• Mulluscan shellstock tanks must be separate from, and share no water with, tanks for
crustaceans or fin fish. • Tanks must be made of non-toxic, non-corrosive materials, and be constructed to allow
regular cleaning and sanitizing. Example materials include tempered glass, acrylic, polyester or epoxy gel coated fiber glass.
• Each wet storage system shall have its own dedicated tank or aquarium, filter, pump, chiller, UV disinfection unit, and connecting piping.
• Filtration systems shall be designed for a minimum water turn-over rate of six hours and shall be fitted with flow meters to monitor the turn-over rates. The design shall ensure adequate oxygenation of the water.
• Ultra-violet disinfection systems shall be provided and sized for flow rate and be compatible with the pump, be capable of producing 15910 Microwatt seconds/cm² minimum killing dose and have an indicator light for monitoring continuous operation while SHELLSTOCK, lobsters and/or crustacean are in the wet storage system.
Best practices to consider• If chiller systems are provided they shall be designed for use with potable water systems and be resistant
to the corrosive effects of salt water. Chiller systems shall be installed before the disinfection unit and shall
be capable of maintaining water at 45°F±2°or below. The tank should have an indicating thermometer
accurate to ±2°F.
• Adequate drainage to sewer shall be provided to accommodate backwashing of filter systems and tank
cleaning and sanitation.
• Potable water systems shall be protected from re-circulated water systems using reduced pressure zone
backflow prevention assemblies or air gaps. Hose bibs, and other connections to the potable water supply,
shall be adequately protected using atmospheric vacuum breakers or pressure vacuum breakers.
• Operational plans or HACCP PLANs should include SSOPs detailing the cleaning, sanitizing, and water
testing schedules.
• The system shall be capable of disinfecting storage water to a non-detectable coliform bacteria level
(<2MPN/100ml), using the APHA Recommended Procedures for the Examination of Seawater and
SHELLSTOCK.
• A validation study of the systems’ operation may be required prior to approval by a HEALTH AUTHORITY.
F. Custom (Game) processing
REC• Rec. game carcass cold
STOR• Chill if not cold, cold hold
PREP• Cut, slice, trim, etc;
GRIND• grind only single carcass
PKG• Wrap, add consumer label
COOL• If needed
STOR• Cold hold
SHIP• Return to owner, cold
Label
CCPs 01
Optional step
Vacuum packaging permitted if frozen
Any special equipment needed? Special grinder?
G. Fermented cabbage - sauerkraut
REC• Rec. cabbage cold
STOR• Cold hold
PREP• Cut, slice, trim, etc; then salt
FERM• Add active culture• Ferment quickly to pH ≤ 4.6 (ambient)
PAST.• Pasteurize 180F hot fill hold
COOL
PKG• Consumer label
STOR
• Ambient if Pasteurized• Cold Hold if not pasteurized
Label
CCPs 02
Optional
Note: fermented foods can stay at ambient temperatures while actively fermenting or after pasteurization.
Any special equipment needed? Fermentation vessels? Bulk cabbage shredders?
FFrruuiitt--VVeeggeettaabbllee JJuuiiccee aatt RReettaaiill
No variance, no HACCP• Direct sales to consumer (home
delivery, restaurant, retail, farmer’s market, juice bar)
• Unpasteurized consumer advisory
• Shelf life • ≤ pH 4.2 = 30 days* (Salmonella)• > pH 4.2 = 7 days
Variance + HACCP• Sales to anyone
• Pasteurized 5 log reduction EC O157
• Shelf life at 41F• < pH 5 = 30 days* (psy C.
botulinum)• > pH 5 = 7 days
* If low acid juice blended with high acid juice for longer shelf life; include acidification controls
G. Other | Juice
REC• Rec. cold
STOR• Cold hold ⇣ 41°F
WASH• Soils, pesticides• Culling rotten, damaged fruits or veg.
JUICE• Clean & sanitary equipment
PAST. • Hot Fill Hold
COOL
• pH > 4.6 use 3.501.14• pH ≤ 4.6 not required
PKG• Consumer label
STOR• Cold Hold ⇣ 41°F
Label
CCPs 03
Bottle
Shelf stable?Refrigerate
Shelf life
Othermethods possible
30 days pH ≤ 5or
7 days pH > 5
Maybe acidification to pH ≤ 4.2
Any special equipment needed? Juicer?If not pasteurized, any label statements?
Optional
H. Sprouts
REC • Rec. seed
STOR • Dry hold
WASH • Rinse, treat if needed
GROW • Germinate & Grow
HARV.• Harvest
WASH• Wash/Drain/Dry
PKG• Pkg & label
STOR• Cold Hold ⇣ 41°F
Label
CCPs 03
Shelf stable?Refrigerate
Shelf life
30 days pH ≤ 5or
7 days pH > 5
Acidification to pH ≤ 4.2Germinate at ≤ 41F or ?
Any special equipment needed? Grow chamber, sprout washer, and spinner?Any label statements? Large operations can use FDA Produce Guidance on Sprouts
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