Client Profile:
The client mainly produces pickled vegetables in glass jars, such as as pickled peppers, pickled cabbage, peppers with yogurt, and ajvar. To facilitate export, several questions regarding the quality and safety of the products and processes needed to be addressed, and clarity was also necessary with respect to the use of preservatives.
Tasks:
- Review flow charts and HACCP plans for each of the products
- Obtain information about the levels of preservatives that are allowed according to EU and Swiss legislation
- Provide general recommendations to improve the quality and manufacturing processes and to address weaknesses of the quality management system
- Advising and training of staff
Results:
Potential microbiological hazards and quality issues in current production procedure have been identified and solutions were developed and evaluated. Information was collected about the legal limits of preservatives in each of the products. Staff were trained on HACCP and ISO 22000 requirements.
