Information for processors using imported frozen berries

December 18, 2015 at 2:34 PM

Information for processors using imported frozen berries

 

The Ministry for Primary Industries (MPI) has made significant progress in its investigation of imported frozen berries associated with a number of recent Hepatitis A cases.

 

MPI is reminding processors and manufacturers who use imported frozen berries as an ingredient to consider Hepatitis A as a hazard that is reasonably likely to occur.   They should ensure that they have the appropriate controls in their process to address this hazard. An exception is if they have evidence demonstrating that this hazard is unlikely to occur in the imported frozen berries that they use. This means having full documentation on, and independent verification of, the producer’s control measures. These should include:

  • Good Agricultural Practices (GAP)
  • Sickness policies
  • Sanitation facilities and controls
  • Controls on irrigation water used in berry production
  • Product traceability.

Hepatitis A is a relatively hardy pathogen that is able to survive freezing, freeze drying, and/or heat treatments of less than 85°C for 1 minute (or an equivalent process).  It is also relatively stable in an acid environment and in foods with a higher °Brix.

 

Food processors and manufacturers should review their controls if they manufacture freeze dried berries from frozen imported berries, or if they are using imported frozen berries as an ingredient in a product. All food contact equipment and other surfaces should be cleaned and sanitised after processing untreated berries.

 

Imported berries should be heated to at least 85°C for 1 minute, or subject to an equivalent process.  Packaging should be disposed of and not re-used.

MPI has developed guidance for food business operators to help determine whether their thermal process is sufficient to inactivate Hepatitis A in their product.  This guidance is in the attached Science report (Guidance for the thermal inactivation of Hepatitis A virus in Berries).  Click here to download the processing guidelines.

 

MPI also has a data sheet which provides useful information about the Hepatitis A virus.

hitp://www.foodsafety.govt.nz/elibrary/industry/Hepatitis_Virus-Causes_Severe.pdf

 

All food businesses should be aware that sick food handlers may spread viruses to food.  They should have sickness policies that exclude workers from handling food when they are ill.  This is particularly important for any food that does not have a virus kill step after food is handled by workers.  For further information see sections 4.1-4.4 of the Food Service and Retail Food Control Plan Template: http://www.mpi.govt.nz/document-vault/10649

 

If you are concerned about the safety of your food products, please contact your verifier if operating under a Risk Management Programme or if under a Food Safety Programme please contact the MPI helpline (0800 00 83 330800 00 83 33 ).


Information for verifiers/auditors checking businesses using imported frozen berries

 

Please refer to the previous page for the information that has been provided to food businesses.

Verifiers and auditors of food businesses that use imported berries should check that those businesses have appropriate:

  • thermal processes to inactivate Hepatitis A and records to demonstrate that these processes have been implemented effectively; and
  • measures in place to prevent recontamination of processed food.

Verifiers and auditors of all food businesses should also check that sick workers are excluded from handling food.  This should be confirmed by talking to staff about how illness is managed and viewing appropriate records.

 



Tags: Hepatitis in frozen berries control of Hepatits A in berries
Category: News

Categories


Tags

Coronavirus and food safetyfood allergen labellingcarbon monoxide in fish processingFeeding food waste to pigsFood Recall ProceduresFoodRecall templatefood safety auditorsulphites in meathow to determine shelf life of foodspreservatives in meatDomestic fridgesImported forzen berriesStandard 1.6.1 Listeria testingFood recall Risk ManagementCoronavirusAlcohol in kombuchaNational ProgrammesEgg labellingHepatitis ATotal Diet Surveyvacuum packingmetal detector functionalityCustomise Your National ProgrammeFood Allergen PortalFood premises requirementsPathogen swabbingCooking meat and seafoodFood Notice for Food Control Plans and National Programmes sous videFood Safety WatchFree Listeria training moduleEgg shelf lifeMeat smokingpart time food safety roleCOVID 19Food Act 2014Food Safety training coursesgluten freeFood labelingSushi guidelinesMicrobiological Limits in FoodNovel foodsFront of pack labellingHACCP podcastmodified atmosphere packingGuidelines for National Programmescustom Food Control Planfood packagingHurdle Technologyfood preservationWater activity seminarFood safety governanceCross contamination E coli 0157Template FCPHACCP trainingListeria Outbreak Rock MelonFood Safety Toolkitshelf life determinationSalami manufacturefood industry crisis managementCommercial sterilisationFood Regulations 2015National Programme guidelinesreview of food traceability practicesMaking food for animalsNational Programmeweights and measuresraw milkfish processingListeria samplingcontrol of Hepatits A in berriesListeria monocytogenes in ready to eat foodsSignificant amendments to Food Control PlansFSSC 22000shelfe life guidelinesFood allergenLupinSummary of Changes to Food Standards CodeNational Programme guidanceHemp seed food labellingListeria testing of ready to eat foodsSelf supply waterUCFM GuidelinesFood Recall guidelinesFood Fraudweights and measurscrisis management guidelinesPreparing food industry sanitisersfood standards code indexpreserving food with acidsbrix pH and water activityListeria monocytogenes in ready to eat foodallergen labellingHome based food businessesAcidificationEnvironmental swabbingMicrobiological reference criteriaraw milk safetyTop 5 Food Safety Topicsx ray detector functionalityImported Food Risk AdviceHemp seed can be sold as foodAllergen managementE coli 0157 food safety programme templatesImported Food made with fortified ingredientsLaboratory training coursesDehydrating foodsListeria swabbingNPDFood Act 2014 resourcesfood traceabilityFermenting vegetablesFood Safety Assessor positionImported foodNovel food processing technologiesFood Standards Code revisionHealth Star Ratingfood safety roleImported FoodsFood Fraud ToolkitFood safety and CoronavirusStandards for food premisesFood safety culturecarbon monoxideFood labellingBacterial levels in foodConcentration and DryingLabelling of irradiated foodFood safety and Covid 19Food Protection Forumfood legislation updatesFood allergensforeign object auditscontract food safety specialistFood safety trendsListeria guidelinesirradiated foodWSMP templateFood fermentationAssured Food Safety new websiteHamburger meat cookingHot holding meat and seafoodDietary Supplements requirementsFood Safety postersTemplate Food Control Planpre-op inspectionsFurther Processing guidelinesRMP resourcesfood and botulism risksous vide for foodservicehydrogen cyanide and apricot kernelsFood processing criteriaHousehold RefrigeratorsWinemakers Food Safety TemplateWhich microbiological limits do I useFCP evaluationListeria outbreakPet FoodRMP template formsListeria trainingHigh Pressure ProcessingHeat treatments for meat and seafoodCovid 19 implications for food manufacturingPrivate LabelCalculating alcohol in brewed soft drinksfood safety updatesFood Control Plan evaluationJob Vacancyalcoholic beverages composition requirementsOffice administrator positionlabel reviewsMy Food Planlisteria online trainingFood Act 2014 exemptionsHepatitis in frozen berriesHPPStorage of meat and seafoodFood Safety data capturesale of raw milkglazed seafood weightsfresh produce sanitationCountry of Origin labelling for foodFood Standards Code Acidifying FoodFSANZ Food Allergen PortalFood business registrationfood weights and measuresHPP for milkNew Product DevelopmentAlcohol labelling guideCalculate sanitiserfood contact packagingrare or lightly cooked meat guidelinesDrying fruits and vegetables for food safetyInternal Audit trainingMilk allergen in dark chocolateHepatitis A in frozen berriesFood Safety Buddy magazineFood safety training resourcesFood Recallsapricot kernels and food safetyfood defencesalami food safety guidelines


Archive