Abstract
This chapter stems from personal experiences assisting companies after plant or line shuts down in response to contamination events and FDA- or USDA-associated recalls. Questions addressed include “How does one know that the problem has been eliminated?” “When am I allowed to start up?” “Should I hold the product and test and, if so, for how long?” “What unique activities are helpful on the first (and subsequent) day(s) of start-up to ensure a contamination-free product?” Gaining confidence that one can start up a previously shutdown line will come from thorough review and validation or revalidation of a variety of programs including the Hazard Analysis Critical Control Points (HACCPs) plan, ingredient specifications, sanitation standard operating procedures (SSOPs), and good manufacturing practices (GMPs). In addition, finding and eliminating microbial growth niches for the pathogen of concern, especially those associated with product contact or near product contact surfaces, will provide some assurance of safety.
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Kornacki, J.L. (2010). When Can I Start Up My Factory or Processing Line Again?. In: Kornacki, J. (eds) Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-5518-0_9
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DOI: https://doi.org/10.1007/978-1-4419-5518-0_9
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