Establishing Lot Size through Sanitation Clean Breaks in Produce Packing Facilities
A clean break is needed between groups of products for food protection regulators to consider produce as separate from other produce packed off the same line. Determining a clean break is important to limit the scope of a recall. Packers can determine lot size based on what is practical and the amou...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2013-09-01
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| Series: | EDIS |
| Online Access: | https://ojs.test.flvc.org/edis/article/view/121094 |
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| Summary: | A clean break is needed between groups of products for food protection regulators to consider produce as separate from other produce packed off the same line. Determining a clean break is important to limit the scope of a recall. Packers can determine lot size based on what is practical and the amount of risk that their business is comfortable with. Food protection regulators define lot size as when a clean break occurs before and after a group of products. For instance, if a packer chooses to have a daily documented and verified clean break, the packer would establish one lot per day, as defined by food protection regulators. In other situations, a packer may choose to have a clean break conducted weekly, meaning that a food safety incident could result in a week’s worth of production being recalled. This 2-page fact sheet was written by B. Chapman and M.D. Danyluk and published by the UF Department of Food Science and Human Nutrition, August 2013.
http://edis.ifas.ufl.edu/fs234
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| ISSN: | 2576-0009 |