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#1 alona

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Posted 19 November 2008 - 01:14 AM

Hello everybody,

I'm new here an I find this forum very usefull.I hope somebody can help me with some informations.I have to make a Haccp plan for a salad dressing company and I need some help.Does anybody have a plan for salad dressing or can you give me some ideas?
Thanks .


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#2 a_andhika

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Posted 19 November 2008 - 01:55 AM

Dear Alona,

Welcome to the club!! :)

I guess it would be much helpful if you provide us a little more spesific info about your process. A simple Flow Process Diagram might be helpful.

But you may take a lokk at this one, hope it helps:

http://tqmcintl22000...01_archive.html


Regards,


Arya


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IF
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AND
nobody's perfect
THEN
why should I bother?

#3 Charles.C

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Posted 19 November 2008 - 04:16 AM

Dear alona,

As per previous post, it rather depends on what you are doing. I presume this query is in the domain of retail HACCP ? If so, a general idea of the American approach is here -

http://www.cfsan.fda...dms/hret-3.html

There are several specialists on this here but some more info is desirable.

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#4 AS NUR

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Posted 19 November 2008 - 07:54 AM

Dear Alona...

To make haccp plan is depend on your product..here is the link the std of your product from FDA

http://www.accessdat...r/CFRSearch.cfm

and type number 169 in search colom


Edited by AS NUR, 19 November 2008 - 07:58 AM.

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#5 alona

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Posted 19 November 2008 - 01:31 PM

Thank for your replies, I should give you more info about the process.The basic raw ingredients are water (well), eggs, sugar, salt, vinegar, dried milk powder and yellow # 5 (food color). I'l try to make a simple Flow process diagram.
Actually this is my project that a have to finish in 10 days.Hope you can help.I started already but I' having a bit of a hard time with the Process hazard analysis.

Thanks


Edited by alona, 21 November 2008 - 10:22 PM.

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#6 Penard

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Posted 19 November 2008 - 08:47 PM

Ciao Alona,

Some comments about your enclosed file :

- I think it will be difficult to have a Haccp study if you don't choose one precise recipe. To me it's better first to set up main families - eg with eggs/ without eggs... - depending on the risk and process assessment and then to decide to implement your haccp study for each family. If all products are quite similar you're lucky, it involves that you will only have to make one Haccp study (I hope so if you want to finish your study by the end of next week...).

- Then you just have to follow your support. To know the microbiological hazard for raw materials some national agencies will give you further information about potential issues - with the maxima of microbiological criteria eg. If precise quesitons do not hesitate to ask us.

I just glance at your enclosed file.

To me you have to keep in mind that raw materials are the most important products you have to check before beginning the production even though there is a pasteurization.

=> The most important : to determine your CCPs
I would say that in similar cases CCP are (I repeat it's just a quick point of view, it doesn't replace a real Haccp study!) :
Raw materials or the AVL?
Pasteurization,
Last the metal detector (but I know that some of the IFSQN don't agree if PRP or CCP).

For the time being I don't really know what you wait for us and the way you intend us to help you but I think we are all ready to give you some advises. However one week will be very short to end your Haccp study!

Regards,

Emmanuel


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#7 a_andhika

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Posted 20 November 2008 - 01:54 AM

Dear Alona,

Great Document, I am sure it share a lot to us.

I think your Hazard Analysis is great, but unfortunately it quite amused me for a while.. Personally, Id like to use the decision tree that more and a less similar like this one:

http://www.idfa.org/reg/dectree.pdf

I think it simple for my understanding. But I suggest to keep using your format, considering so little time and so much to do. I just share it with hope you can get a little hunch for your HACCP study.

IMO, to makes you easier doing the RM Hazard Analysis, you need to set the criteria for your Probability/Likelihood and Severity. Just for example:
Severity:
L = Not causing any serious health effect, ex: weevil infestation; M = Causing a chronic health effect, ex: heavy metal; H = Causing fatal or serious health effect that may lead to death, ex: Salmonella
Probability:
L = Percentage of occurence < 1%; M = Percentage of occurence 1-5%; H = Percentage of occurence >5%

As for the Process Hazard Analysis, I agree with Penard that Pasteurization and Metal Detector is CCP's. But I have another additional, it was the "Glass Inspection" through X-ray unit. I presume your metal detector wont able to detect any glass breakage/pieces, so IMO it was a CCP too. Probably you may interesting in take a look at HACCP from FAO too:

http://www.fao.org/d...9e/y1579e03.htm

Hope givin a little help for you.


Regards,


Arya


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#8 Charles.C

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Posted 20 November 2008 - 03:02 PM

Dear Alona,

I agree with Penard that it is quicker to decide a particular mix first and try this out for a HACCP analysis. The first section seemed quite good to me as an overview.

The link below contains a small scale version (see potato salad example) of some of the the main process elements of yr flow, not a direct answer to yr query ( the only more specific HACCP plan I could find for yr request seemed likely available only to members of a "Salad" type organisation). It will not cover things like allergens, glass aspect, metal detector etc., most of these (bar glass maybe?) are available other posts here if you search a bit.

http://ohioline.osu.....pdf#appendix_8

(the first, more theoretical HACCP, section is also available on-line at indicated website)

As per Penard, the typical CCPs in a pasteurised flow are often the heat step and some following stages but the exact will obviously depend on yr flow / activities / risk analysis which you hv seemingly not initiated detailed analysis for yet.

I suggest you fill in some of the forms (eg risk analysis) you enclose asap and re-post for some more responses.

added - one thing I didnt quite get in yr posts - is the process you refer already running ? if so presumably a lot of the practical details are already known?

added(2) - if you are not sure how to do the risk analysis, there are many styles of course, can try the cfia website presentations which I guess you already well know

Rgds / Charles.C


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Charles.C


#9 AS NUR

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Posted 21 November 2008 - 02:06 AM

Dear Alona..

I agree with penard and charles C... That we have to prevent any hazard before we produce the product.. for example we have to control the hazard cuased by RM...

I enclose here the document "LITERATURE REVIEW OF COMMON FOOD SAFETY PROBLEMS AND APPLICABLE CONTROLS"
hope can help you.. :thumbup:


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#10 Deirdre

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Posted 19 September 2010 - 05:17 PM

Hello everybody,

I'm new here an I find this forum very usefull.I hope somebody can help me with some informations.I have to make a Haccp plan for a salad dressing company and I need some help.Does anybody have a plan for salad dressing or can you give me some ideas?
Thanks .


Alona:

I am working on the same plan right now and I need some serious help.........any suggestions?
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#11 Deirdre

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Posted 19 September 2010 - 05:20 PM

Thank for your replies, I should give you more info about the process.The basic raw ingredients are water (well), eggs, sugar, salt, vinegar, dried milk powder and yellow # 5 (food color). I'l try to make a simple Flow process diagram.
Actually this is my project that a have to finish in 10 days.Hope you can help.I started already but I' having a bit of a hard time with the Process hazard analysis.

Thanks


How did you do? I have to finish mine by the 24th and I am not even close.....Do you still have yours?
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#12 Deirdre

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Posted 19 September 2010 - 05:52 PM

if you are sending me messages it isn't working, says I can't talk to you!1

can you email me

dizzyd01@gmail.com

I have some questions that you might be able to help me with


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#13 Deirdre

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Posted 19 September 2010 - 07:16 PM

Thank for your replies, I should give you more info about the process.The basic raw ingredients are water (well), eggs, sugar, salt, vinegar, dried milk powder and yellow # 5 (food color). I'l try to make a simple Flow process diagram.
Actually this is my project that a have to finish in 10 days.Hope you can help.I started already but I' having a bit of a hard time with the Process hazard analysis.

Thanks


OK I have to make 10 posts before I can read private messages.

So I am gonna ask you some questions if you don't mind?

Do you remember for raw materials what you did for water(well) ---hazard

Dry milk powder--hazard
Shelf-life/Traceability information/ -------not sure what to put for that

I have a lot of questions but maybe you can help me.......
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#14 Deirdre

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Posted 19 September 2010 - 07:21 PM

Alona: DId you have 3 CCP's

pasteurizer, glass and metal detector


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#15 alona

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Posted 19 September 2010 - 07:52 PM

Hi Deirdre,

Yes I did have 3 CCP's, the ones you mentioned, I'll check in my plan and email to you all the answers you need, hope it helps.

Alona: DId you have 3 CCP's

pasteurizer, glass and metal detector


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#16 Deirdre

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Posted 19 September 2010 - 07:57 PM

Hi Deirdre,

Yes I did have 3 CCP's, the ones you mentioned, I'll check in my plan and email to you all the answers you need, hope it helps.



omg your a life saver.....I am having issues :-)

dizzyd01@gmail.com
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#17 alona

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Posted 19 September 2010 - 08:36 PM

omg your a life saver.....I am having issues :-)

dizzyd01@gmail.com


I sent you an email.
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#18 Deirdre

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Posted 20 September 2010 - 07:53 PM

I sent you an email.


ty Alona :-)

You ROCK!!
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#19 Charles.C

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Posted 20 September 2010 - 09:57 PM

Dear alona / Deidre,

Why not try posting some of yr valuable knowledge ? I'm sure other people on this public forum would be equally interested !!??

Rgds / Charles.C


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Charles.C


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#20 Deirdre

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Posted 20 September 2010 - 10:00 PM

Dear alona / Deidre,

Why not try posting some of yr valuable knowledge ? I'm sure other people on this public forum would be equally interested !!??

Rgds / Charles.C


I would be happy too!! What would you like to know......
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#21 Charles.C

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Posted 21 September 2010 - 02:13 PM

Dear Deirdre,

Thks yr reply.

How about posting yr process flow chart / HACCP plan including the CCPs. This would enable other people to follow up if they hv specific interest.

Thks and Rgds / Charles.C


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Charles.C


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#22 Deirdre

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Posted 21 September 2010 - 02:26 PM

Dear Deirdre,

Thks yr reply.

How about posting yr process flow chart / HACCP plan including the CCPs. This would enable other people to follow up if they hv specific interest.

Thks and Rgds / Charles.C




sure I can do that.......I will attach a file :-)


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#23 Sunshine

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Posted 18 March 2011 - 06:52 PM

sure I can do that.......I will attach a file :-)



I realize this is from several months ago, but I'd love some of this info. I'm currently working through a HACCP plan for dressing and need some help. Just reading through this topic gave me some ideas already (specifically, glass as a physical hazard - duh!).

Thanks in advance, Sunshine
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#24 Pandy

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Posted 23 June 2011 - 04:04 PM

Deirdre or Sunshine, howd the plans work out? As is goes im working on that one as well. Specifically trying to figure out a hazard analysis for "dried spices" and "Soy". Thanks for any info


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#25 Dpu

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Posted 25 July 2012 - 07:13 PM

Dear Charles,

I suppose this link was pretty old and looks like it was broken. Could someone please let me know the information behind the link (If at all you remember). I was very much intrested on that as that looks like information that I am exactly looking for

Dear alona,

As per previous post, it rather depends on what you are doing. I presume this query is in the domain of retail HACCP ? If so, a general idea of the American approach is here -

http://www.cfsan.fda...dms/hret-3.html

There are several specialists on this here but some more info is desirable.

Rgds / Charles.C


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Kind Regards,
Dilip




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