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Introduction
Alimentary paste (i.e. pasta) has been implicated in a number of food recalls associated with undeclared allergens and microbiological contamination. Flour, the principle ingredient, is a raw agricultural commodity with generally no kill step in milling that will eliminate microbes. As a result, microbes, including pathogens such as Salmonella and E. coli, may not be eliminated and have been found at low incidenceFootnote 1. Egg, also used in some forms of pasta, can be a possible source of Salmonella and Staphylococcus aureusFootnote 2. Other hazards of alimentary paste include mycotoxin contamination, associated with flour from grain contaminated with mycotoxigenic fungiFootnote 3, and the presence of undeclared food allergens. The presence of these hazards can cause a risk of injury to human health.
Control measures for the preparation of alimentary paste
By proactively identifying potential hazards and control measures during your preparation activities, you will enhance the safety of your products, prevent food safety hazards, and reduce the likelihood of contaminated food entering the Canadian market. Hazards may be inherent to alimentary paste, or they may be introduced during its preparation, movement, or storage. Based on past food recalls, identified below are some examples of potential hazards and control measures to consider when producing alimentary paste. The measures required are unique to each food business and depend on the size and complexity of your food business and the food you prepare.
Remember, the hazards and control measures in this document are not exhaustive!
When you conduct your hazard analysis, you will need to identify and evaluate all hazards that present a risk of contamination of your food, and determine how you will control these hazards.
Refer to CFIA's Reference Database for Hazard Identification (RDHI) for additional information on potential food safety hazards associated with the production of alimentary paste.
Incoming materials
Potential hazards
- Presence of foodborne pathogens (for example, Salmonella spp., pathogenic strains of Escherichia coli, Listeria monocytogenes) in flour, and/or in other ingredients (for example, liquid whole egg, spices and other dry ingredients) and on packaging material.
- Growth of foodborne pathogens in liquid whole egg during transportation.
- Presence of mycotoxins (for example, vomitoxin, aflatoxin, ochratoxin) in flour, spices and other dry ingredients.
- Presence of undeclared allergens (for example, soy, wheat, egg, milk) in incoming ingredients and/or packaging materials.
Control measure examples
- Obtain a guarantee from supplier(s) that incoming materials and ingredients (for example, eggs, flour, spices, other dry ingredients, liquid whole egg and packaging materials) meet the manufacturer's purchase specifications (for example, the supplier provides a Letter of Guarantee).
- Inspect each carrier prior to receiving incoming materials and ingredients to ensure that no conditions exist (for example, unclean vehicle, state of disrepair, acceptable temperatures) that could have resulted in contamination.
- Check temperature of incoming liquid whole egg at receiving (for example, 4°C or less).
- Obtain a Certificate of Analysis for each lot of flour or other ingredients at risk (for example, spices and liquid whole egg) to confirm that they do not contain Salmonella spp., pathogenic strains of E. coli or pose any other microbial hazard.
- Inspect all incoming ingredients and materials at receiving to confirm purchase specifications are met.
- Do not accept and/or use incoming ingredients and materials that do not meet specifications.
- At a scheduled frequency, analyze representative samples of incoming ingredients and materials to verify the accuracy of Certificates of Analysis and/or that the incoming ingredients and materials meet purchase specifications as indicated in Letter(s) of Guarantee.
Ingredient weighing/ measuring/ mixing
Potential hazards
- Presence of undeclared allergens in dough due to the incorrect addition of allergens or rework containing allergens that do not appear in the recipe or in the list of ingredients.
- Contamination of dough with undeclared allergens due to ingredient changes, substitutions and/or additions that are not properly identified in recipes, formulations and/or on product label.
- Contamination of dough with undeclared allergens due to a failure to control dust containing allergenic ingredients.
- Contamination of dough due to foodborne pathogens in the water.
- Utilize dedicated tools and utensils for allergenic ingredients.
Control measure examples
- Monitor the addition of ingredients, including rework, regularly to ensure that the correct ingredients are added as indicated in the recipe and on the list of ingredients of the final product.
- Update written product formulae to reflect ingredient changes or substitutions.
- Review formulae regularly to ensure that allergens present in the recipe are clearly identified.
- Assess changes in formula and make appropriate changes (where required) to product labelling.
- Monitor air intake systems and filters regularly to ensure that they are in good operating condition.
- Test water and, where necessary, treat water (for example, filter and/or chlorinate) regularly to ensure it meets Health Canada's Guidelines for Canadian Drinking Water Quality.
- Regularly monitor tools and utensils to ensure that they are clean and separated to avoid cross-contamination.
For more information see Health Canada's – Guidelines for Canadian Drinking Water Quality
Sheeting/ forming/ extruding
Potential hazards
- Contamination of dough and/or rework with foodborne pathogens due to incorrect addition of defective or suspect product that was not appropriately identified and/or isolated to prevent its use.
Control measure examples
- Control returned, defective or suspect products (for example,. clearly identify and isolate in a designated area) until appropriate safe disposition has been made.
Cooling/ drying
Potential hazards
- Contamination of alimentary paste with foodborne pathogens due to contact with inappropriately sourced and/or contaminated air used for cooling and/or drying.
- Growth of foodborne pathogens in alimentary paste due to ineffective cooling/drying caused by malfunctioning equipment (for example, warm alimentary paste allowing for growth of foodborne pathogens).
Control measure examples
- Use an appropriate and acceptable source of air and, where necessary, ensure air is filtered.
- Monitor air intake systems and filters regularly to ensure that they are in good operating condition.
- Monitor cooling and drying equipment regularly to ensure that they are in good working condition.
Storage
Potential hazards
- Growth of foodborne pathogens in liquid whole egg due to elevated storage temperatures (for example, above 4°C) for an extended period of time (time/temperature abuse).
- Contamination of ingredients with allergens due to inadequate separation from allergens or product containing allergens in storage.
- Contamination of flour stored in a silo where flour containing an allergen was previously stored.
Control measure examples
- Monitor storage temperatures regularly to ensure that temperatures are controlled to minimize growth of foodborne pathogens.
- Store allergens and products containing allergens separately from other ingredients and/or products that do not contain allergens.
- Monitor the storage of flour in silos so that dedicated silos are used for flour containing allergens and/or silos are emptied and cleaned prior before adding each load of flour.
Packaging/ labelling
Potential hazards:
- Presence of undeclared allergens (for example, soy, wheat, eggs) in the finished product due to incorrect label application, use of incorrect packaging and/or use of incorrect list of ingredients on the label and/or illegible label.
- Growth of foodborne pathogens, specifically Listeria monocytogenes, Clostridium botulinum and Staphylococcus aureus in modified atmosphere packaged finished product.
Control measure examples:
- Monitor labelling procedures regularly to ensure that the label has the correct list of ingredients and that the correct label is applied to the correct product.
- Incorporate measures that minimize microbial growth (for example, pH, water activity (aW), preservatives) into the product formulation.
For more information see Health Canada's – Allergens and gluten sources labelling – Priority allergens