ot providing a preservative effect and is not being added for the purposes of colouring the final meat product
If (b) above is demonstrated to the satisfaction of the competent authorities the food business operator (FBO) will also be required to provide at least the following information to verify that the reformulated meat product is still safe and can be produced safely on a consistent basis:
(c) A full documented hazard analysis showing the major chemical, biological and physical hazards relevant to the product. If sodium or potassium nitrite/nitrate is removed from a meat product then Cl. botulinum must be one of the hazards considered
(d) A full documented validation study to support the safety of the product throughout the applied shelf-life, taking into account all the hazards including Cl. botulinum and any anticipated levels of consumer abuse, like storage of chilled meats in domestic refrigerators at temperatures above 5ºC. The FSAI's Guidance Note No.18 - Validation of Product Self-life (Revision 2), pg 27 Section 126.96.36.199, has further information on establishing the study conditions.
(e) Identification of Critical Control Points at the production steps critical to ensuring the safety of the food, establishment of suitable critical limits based on the validation data used for shelf life determination and application of appropriate corrective actions to ensure food safety should the critical limits be exceeded
(f) Full monitoring data to verify the functioning of the HACCP system
(g) Documentation relating to the HACCP system
Last reviewed: 6/2/2015