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What are the hazards associated with seasonings and salt?

seasoning onion powder chipotle seasoning chili powder salt hazards risk assessment haccp hazard analysis

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#1 MBrown042

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Posted 14 January 2014 - 08:50 PM

Hello  All,

I am performing a risk assessment for all my ingredients in a beef burrito  and a few of the ingredients are chipotle seasoning, chili powder, garlic powder, salt, and onion powder.  Does anybody know the hazards associated  with this particular product?  Biological, Physical, or Chemical?

 

Thank  you,

 

Marvis Brown


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#2 KTD

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Posted 14 January 2014 - 10:33 PM

Dear MBrown042 -

 

   The most recent data is from FDA.

http://www.fda.gov/F...t/ucm367339.htm

 

If the link does not work, just go to FDA.gov and type in Risk Assessment: Pathogens and Filth in Spices. Other than the document itself, the main discussion page gives several of the references used to develop the assessment.

 

PS - Found my copy...

 

 

Attached Files


Edited by KTD, 14 January 2014 - 10:37 PM.

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#3 LarnaL

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Posted 15 January 2014 - 07:15 AM

Hi

 

Typical chemical hazards in chilli products : Sudan Red; Ochratoxin A and Aflatoxins

Typical Biological Hazards in seasonings (excl salt):  micro

Typical physical Hazards: foreign objects such as stones and sometimes even metal from the milling process


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#4 Jane Resutek

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Posted 18 July 2017 - 06:11 PM

What about salt? I have been asked to specifically call out the Biological, Chemical and Physical hazards for salt associated with salt.

 

Thank you!


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#5 Charles.C

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Posted 19 July 2017 - 02:18 AM

What about salt? I have been asked to specifically call out the Biological, Chemical and Physical hazards for salt associated with salt.

 

Thank you!

 

I assume the salt is intended to be a food ingredient ?

 

it should be food grade so BCPA hazards are discernible from such requirements.

 

Below Canadian attachment gives these hazards -

 

SALT (NaCl)  
         Data:  FDR, Division 17
 
Type of Hazard         Name of Hazard
          C      Contamination by non-food chemicals (e.g.: non-food grade)
          C      Contamination by excess of food additive
         P       Presence of hazardous extraneous material

 

(ie B = 0)(A=0)

Attached File  Canada - Hazard DataBase 2008.pdf   1.15MB   8 downloads

 

"P" in quote above is expanded in the above reference

 

For "C" above can see s3a,s3b here -

http://www.ifsqn.com...ls/#entry114879

or pic.below (FCC Standard)(or see USP standard etc)

Attached File  salt - FCC Standard.png   659.42KB   1 downloads

 

If you dislike B=0, see s3a above.


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Kind Regards,

 

Charles.C


#6 Sigrid B

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Posted 19 July 2017 - 09:27 AM

What about salt? I have been asked to specifically call out the Biological, Chemical and Physical hazards for salt associated with salt.

 

Thank you!

 

For salt, you might want to check Codex Standards for chemical contaminants.

 

Attached File  CODEX STAN 150-1985 1 CODEX STANDARD FOR FOOD GRADE SALT CX STAN.pdf   46.48KB   10 downloads

 

 

Regards,

Sigrid


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#7 Charles.C

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Posted 19 July 2017 - 10:31 PM

For salt, you might want to check Codex Standards for chemical contaminants.

 

attachicon.gifCODEX STAN 150-1985 1 CODEX STANDARD FOR FOOD GRADE SALT CX STAN.pdf

 

 

Regards,

Sigrid

 

Same document as linked in previous post.


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Kind Regards,

 

Charles.C






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