Salmonella is controlled by monitoring that the correct time and temperature is maintained. This could be validated by periodically testing the finished product for Salmonella.
This Process Preventive Control form shows the peanut butter process roasting step with the potential verification activities added.
Another important verification for peanut food processes is for metal detection. Metal is often identified as a potential hazard in the process that must be addressed separately from other less harmful foreign material. Here is an example documentation for metal detection.
Calibration should be performed on equipment and instruments used to monitor or verify parameters in the Food Safety Plan to assure that the equipment is collecting accurate information. For the peanut process, calibration for roasting means assuring that the time, temperature, and bed depth are correctly measured and applied.
Periodic verification may also include targeted sampling and laboratory testing of ingredients, in-process materials, and finished products. Peanut or peanut butter finished product can be tested for Salmonella. Another example of targeted testing may be checking for pesticide residue in peanuts used for further processing.
Environmental monitoring or testing for specific microorganisms on surfaces that come into contact with peanuts during processing as well as on equipment, floors, and drains – helps to verify that sanitary controls are working. This monitoring should be scheduled and performed on a routine basis.
Periodically, a manager should analyze the entire peanut processing food safety system to verify that it works. This can be done on a schedule (for example, every three years), or when significant changes in the product or process are made. New information about potential hazards may trigger you to reassess. This analysis would include reviewing the hazard analysis and trends indicated in records.