| Hazard: | Biological -- Spore formers -- Clostridium botulinum
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| Source: | Raw materials before thermal treatment.
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| Justification: | *Microbial Pathogen Data Sheet
*Thermal processing. 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).
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| Control Measure: | Hazards are addressed by the manufacturer of these products. Once opened, product should be treated in a similar manner to other freshly cooked products.
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| Reference: | Commercial Sterilisation guidance
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| Last Updated: | 17/10/2019
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