special processes-july-2018 x - food-safety.guru

SSPPEECCIIAALL PPRROOCCEESSSSEESS

HAZARDS AND CONTROLS

W h a t a r e t h e m a j o r r i s k f a c t o r s i n a S p e c i a l

P r o c e s s ?

PPRREEFFAACCEE

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

Specialized Processing

Methods

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?

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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




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Special Process Category[✔ ] Fermented Food




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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,


Consult Regulatory Agency- ensure HACCP is needed (PHF?)- get advice and any forms- understand the process

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Receiving(cold, frozen, dry)

Sale or Service


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 [email protected]

Gunbae Eatery

123 Main Street

(your town)

I have a single small

restaurant.



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 [email protected]

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.

HAZARDANALYSIS

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HHAA ++ CCCCPP7 STEPS (Principles)

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RECORDS

Food Safety System

Hazard Analysis

Controls+

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HHAACCCCPP7 STEPS (Principles)

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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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

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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?

F A T T O MHAZARDS &CONTROLS

DR. BRIAN A NUMMER

MOISTURE

FOOD

OXYGEN

BARRIERSPATHOGENS vs SPOILAGE

ELIMINATION

HURDLES

HAZARDS

THE FOOD SAFETY CONTROL METER

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

Frozen Refrigerated Ambient Pasteurize Retort

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

LAG TIME @

70ºF/21ºC

Salmonella, Shigella,

E. coli O157

Vibrio, Yersinia

L. monocytogenes

S. aureus

OXYGENAerobes

Moldssome Bacillus cereus

MicroaerophileCampylobacter

AnaerobesClostridium botulinum

Clostridium perfringensFacultative

Everybody else

strict

strict

0 - dry0.85

1.0 FREE BOUND

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

BARRIERSPATHOGENS vs SPOILAGE

ELIMINATION

HURDLES

HAZARDS

THE FOOD SAFETY CONTROL METER

2

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

pH 5

5ºC

?

LAG TIME @

70ºF/21ºC

Salmonella, Shigella,

E. coli O157

Vibrio, Yersinia

L. monocytogenes

S. aureus

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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

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ICAL

LIM

ITS



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



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

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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.

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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?)

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VERIFICATIONS

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RECORDS Hazard Analysis

CCP Summaries

Batch RecordsMonitoringCalibrationsVerifications

Other Records

↓ ↓ ↓ ↓ ↓Eachbatch

↓

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Preface Page V

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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

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


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”


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


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


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


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


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

special processes-july-2018 x - food-safety.guru

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