Hello Mr KenLim,
you can have 2 ccps one COA and other Metal detection.below are attached some haccp related docunebts for spices and seasoning mix.
Since you are mostly dependent for your hazards on your raw materials suppliers, All raw materials should be purchased from an approved supplier and to up-to-date specifications ,you will have to have supplier quality assurance programmes ,vendor certifications, and that your raw materials have been tested from accredited labs. You have to verify your COA from accredited labs at periodic intervals and also your finished products from accredited labs to rule out cross contaminations from your factory environment and personnel.
Recalls are common with spices contaminated with pathogens.
You have to make specifications of your products as per regulatory,statutory and customer requirements.
Proper environmental conditions such as temperature and humidity must be controlled, monitored, and documented to assure raw material safety and wholesomeness, since moisture plays important part in microbial load increase and spoilage. Filth is common to spices such as mammalian excreta, rodent hair, insect fragments and other foreign materials and should been within regulatory requirements.
Spice manufacturers should establish robust supplier prerequisite programs to evaluate and approve suppliers. These programs may include audits of supplier facilities; periodic requalification that takes into consideration whether the supplier conducts microbiological monitoring of their process environment or uses validated microbial reduction techniques; and periodic raw material/ingredient testing upon receipt. A risk assessment should be applied to each raw material.
Suppliers should provide necessary documentation on traceability of product (minimum requirement one back) and on their implementation and use of GAP, GMP and their own HACCP programs. A Certificate of Analysis (COAs) should be obtained from the supplier that includes results of microbial testing, sample size analyzed, and method and lab certification. These controls may be difficult to implement when materials are purchased from markets of collectors, and the burden of ensuring a pathogen-free spice falls on the domestic spice importer and/ or processor.
Common hazards found in spices are listed below
BIOLOGICAL HAZARDS-Common microorganisms found in spices are listed below:
– Listeria may need consideration dependent upon application / demand
Fungi, Yeast and Molds
CHEMICAL HAZARDS-Some chemicals, such as pesticides used in growing spices, cannot be removed by a subsequent process thus their control needs to be prior to the intake of the facility. This would normally be through controls in GAP or through product testing / rejection upon arrival.
However, there are chemicals in processing facilities and manufacturing plants that should be rigorously controlled through prps. These include such items as sanitizers, lubricants, pest control chemicals used within a processing facility.
Chemical hazards (examples)
• Pesticide Residues, fertilizers, antibiotics, other field chemicals
• Heavy metals, Pb, AS, Cd, Hg etc.
• Cleaning chemicals
• Mycotoxins – aflatoxin, ochratoxin A, etc.
• Facility pest control chemicals
• Allergenic materials ( peanuts etc. )
• Food Additives, such as preservatives etc.
• Lab chemicals ( especially if the lab is integral to the production building)
Some chemical hazards occur in foods due to poor growing or handling conditions or natural conditions that cannot be controlled. Some toxins originating from microorganisms, molds or bacteria, are often considered ‘naturally occurring’. Types of chemical hazards found with spices and seasonings, in addition to those used in the processing facilities include:
Mycotoxins such as aflatoxin ,Ochratoxin and Vomitoxin.
Agricultural products, pesticides, fertilizers, antibiotics, other field chemicals
Toxic elements, lead, mercury, and other heavy metals
Food additives, such as preservatives, flavor enhancers, color additives.
As with pesticides and heavy metals, Mycotoxins will not be affected by the process so their control should take place prior to entering the facility
PHYSICAL HAZARDS -For the spice and seasoning industries, a major objective is to remove physical hazards.
Physical hazards (examples)
• Glass, Hard Plastics & Ceramics
• Stones and dirt
• String / fibres
• Pests and their droppings
• Soft Plastics, wire, string, stems, sticks, nontoxic foreign seeds, excreta, manure and other animal contamination.
Controlling foreign objects in raw materials can be started by specifications, letters of guarantee and vendor inspection and certifications.
• The following hazards are specifically mentioned –
– Allergenic materials
– Radiological hazards
– Unapproved and undeclared food colours and additives
– Drug residues / Products of decomposition /Parasites
Contaminants in facilities can be controlled with strict compliance to GMPs and having prerequisite programs that include insect and pest control, properly protected light fixtures, sanitation, etc. Adherence to regulatory guidelines regarding proper clothing for employees and the absence of jewelry will prevent many problems. Employee education is necessary to help control these foreign materials.
Vectors of cross contamination
Systems that can carry contamination from one area to another
• Air & water flow
• Recycled packaging
• Pest control contractor
• Waste disposal
• Process flow
• Storage bins / hoppers
• Product flow
• Laboratory sampling
• Cleaning activity
Many controls for microbiological hazards will be implemented through HACCP prerequisite programs.