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Sorting Ingredients by Type

Raw MaterialsIngredients Categories Food by type Food HACCP Sorting Sorting Ingredients Type Finished product

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#1 mec862

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Posted 01 March 2017 - 03:39 PM

Hello,

 

Is there any resource available on categorizing food ingredients by type. I recall from my previous employer that the HACCP plan broke down the ingredients that went into making the finished product. For instance; oils were listed as a category, types of cheeses, spices, flavor were also some of the categories or types of foods that were listed.

 

Is there a long list that exist that I can use in order to get all of the ingredients that we use in our plant categorized? I am looking at some of these  ingredients and I am not sure what they are without having to research them. It would be nice to have this set up for all of the personnel on my team.

 

Thanks


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#2 Charles.C

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Posted 02 March 2017 - 04:13 AM

Hi mec,

 

I recall seeing a small example "portion" of the Kraft categorised list of their handled ingredients - simply Gi-normous.

 

But i don't offhand remember seeing any textbook examples of official systems such as Dewey for Books.

 

Maybe someone here is well-organised enough to be able to offer an example. Hope so.
 


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Kind Regards,

 

Charles.C


#3 FurFarmandFork

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Posted 02 March 2017 - 04:35 PM

FDA has a category list for use in inspection tasks: https://www.fda.gov/...s/ucm114704.htm

 

Another list you might consider using is the RACC (reference amounts customarily consumed) table (and USDA's table in title 9), which is a reasonable "legal" list to categorize foods. However it's important to note that these lists aren't based on shared food safety risks, so be careful how you're using them.

 

Racc list: https://www.accessda...h.cfm?fr=101.12


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QA Manager and food safety blogger in Oregon, USA.

 

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#4 mgourley

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Posted 03 March 2017 - 01:19 AM

FDA issued this draft guidance for hazards in types of food that may be of some use.

 

Marshall


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#5 Ryan M.

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Posted 09 March 2017 - 06:02 PM

I have categorized ingredients/inputs by similarity and associated hazards.

 

The FDA guidance is a nice start, but I still think it is a bit too broad.


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