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NPA Technical Affairs Committee Update: Science Based Microbial Prevention & Management Plan

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NPA Technical Affairs Committee Update: Science Based Microbial Prevention & Management Plan NPA Technical Affairs Committee Update: Science Based Microbial Prevention & Management Plan Michael Hoar, New World Pasta NPA Technical Affairs Committee Chair March 14 2016 Technical Affairs Committee Mission: To insure food safety within the industry so consumers can have unwavering confidence when they purchase pasta produced by our members. Maile Hermida – Hogan Lovells 1. A Zerega Sons, Inc. Gary Rivers 2. American Italian Pasta Company Samantha Park 3. Axor America, LLC Al Lucia 4. Bay Valley Foods Brian Perry 5. Bay Valley Foods April Bishop 6. Con Agra Foods Melodie Hutson 7. Dakota Growers Alexis Freier 8. DEMACO Joe DeFrancisci 9. Miller Milling Company Jill Karalis 10. New World Pasta Michael Hoar 11. Pasta Montana Shawna Derr 12. Philadelphia Macaroni Company Jennifer Joseph 13. S.T. Specialty Foods Ryko Cenin 14. Vemcott Nigel Butts Science Based Microbial Prevention & Management Plan I. Mitigation & Control of Salmonella in Dry Pasta Facilities – Document on NPA Website II. Validation Study – Lethality of Cooking III. Food Safety Modernization Act (FSMA) Mitigation & Control of Salmonella in Dry Pasta // March 2016 Mitigation & Control of Salmonella in Dry Pasta Facilities Guidance completed and posted on NPA Website Tool to minimize pre & post process contamination Key Elements Prevent Ingress or Spread of Salmonella Hygienic Practices in PSCA Hygienic Design in Building & Equipment Prevent / Minimize Growth of Salmonella Raw Materials / Ingredients Control Validate Control Measures to Inactivate Salmonella Verification of Salmonella Control & Corrective Action Training & Education Review - Kick the tires and share your comments Science Based Microbial Prevention & Management Plan – Lethality of Cooking Is there 100% kill of Salmonella when cooked National Food Lab (NFL) Study Cook at normal consumer cook directions Standard Boil, Microwave, Casserole Replicate target Thickness and Water Activity Inoculate dough with Salmonella Pull samples at timed increments before and after full cook (hydration ratio) Evaluate the % kill at each increment Science Based Microbial Prevention & Management Plan – Lethality of Cooking Extruder to provide compression of dough. • Hand crank • Re-Fillable cylinder • Inserts Science Based Microbial Prevention & Management Plan – Lethality of Cooking Extrusion of inoculated dough in three shapes, cut to length • Fettucine • Elbow Mac • Lasagna Science Based Microbial Prevention & Management Plan – Lethality of Cooking Drying screens for Elbow and Fettuccine Rack installed for Lasagna Science Based Microbial Prevention & Management Plan – Lethality of Cooking Rack installed for Lasagna Science Based Microbial Prevention & Management Plan – Lethality of Cooking Drying Chamber Time, Temperature & Humidity controls Science Based Microbial Prevention & Management Plan – Lethality of Cooking Dried pasta is cooked per recipe; Standard Boil, Microwave, Casserole Pasta is removed at three times; full hydration, one minute past, one minute prior. Microbial load is evaluated at each time and against a control sample Each cook recipe is repeated for verification Results to be documented and summarized by the NFL after project completion May 3,4 5 Food Safety Modernization Act Number 1 topic for membership in 2016 Preventive Controls Human & Animal Food – SEP Gap Analysis • GFSI v. FSMA Risk Assessments • Food Safety & Quality Supplier Approval & Verification • Documentation at every step Utilize your TAC members for feedback TAC sponsors HL Webinars following each Sanitary Transportation - APRIL Intentional Adulteration - JUNE Summary - Building a Defensible Position Sperber Study – Salmonella in flour, post milling Clean Break Analysis – Only at mixer sanitizing Thermal Kill Step at Drying Variations in Equipment, Drying Recipes Literature Review for Best Practices Low moisture product with no major outbreaks GMA: Control of Salmonella in Low Moisture Food Validate “Boil before eating” FSMA TAC Project Budget Cook Validation - NFL Study on Efficacy of “Boiling” 2016 (~$33,000) Equipment & Design, Travel et al (~$7,000) Category Budget Spend Balance Amended 1/31 Thru 1/31/16 Legal $ 5,000 $ 0 $ 5,000 $ $ Total Micro Study $ 40,000 $ $ ) $ $ Validation Study $ 32,600 $ 0 $ 32,600 Lab Equipment $ 900 $ 0 $ 900 Travel $ 1,500 $ 0 $ 1,500 Legal) $ 5,000 $ 4,916 $ 84 Proposed 2016 spend $ 45,000 $ 4,916 $ 40,084 NPA Technical Affairs Committee Questions???.
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