| Hazard: | Biological -- Spore formers -- Clostridium botulinum
|
| Source: | Raw materials before thermal treatment.
|
| Justification: | *Microbial Pathogen Data Sheet
*Commercial sterilisation information
|
| Control Measure: | Hazards are addressed by the manufacturer of these products. For C botulinum: A 12-D reduction (equivalent to 121°C for 3 min) known as the “botulinum cook” is universally used in canning of low-acid foods (pH>4.6). Once opened, product should be treated in a similar manner to other cooked products.
|
| Reference: | Further Processing guidance
|
| Last Updated: | 4/02/2019
|
