3 replies to this topic

[agnes]

Hello,

I have been asked to help a small crisps company with their quality/ food safety standard in preparation for BRC. My background is in totally different area that is why I need some potato geeks help.

I have done as much research as I could find and for HACCP I have identified metal detector, allergen clean down between flavours and maybe acrylamide as a CCP. Is that what would be expected in potato crisp factory? Is there anything else I need to think of.

 

Thank you for any help.

[Charles.C]

Hello,

I have been asked to help a small crisps company with their quality/ food safety standard in preparation for BRC. My background is in totally different area that is why I need some potato geeks help.

I have done as much research as I could find and for HACCP I have identified metal detector, allergen clean down between flavours and maybe acrylamide as a CCP. Is that what would be expected in potato crisp factory? Is there anything else I need to think of.

 

Thank you for any help.

 

Hi agnes,

 

Process ?

Inputs ?

 

No experience with RTE fried potato products but do have with raw fried foods.

Yr evaluated significant risks look feasible IMO assuming PRPs are used in all the other popular places (need flowchart).

 

Metal detector is probably an inevitable CCP for BRC in a (I assume) metal conveyor based process.

 

Offhand i would have thought (nowadays) any allergen stage more likely covered within PRP program.

 

Acrylamide is maybe problematic.I cannot see any indication in Literature that is currently included as a "significant" hazard in haccp plans but maybe on-the-way. i have enclosed 3 related files (2014, 2017) for yr perusal.

(a few older haccp plans, ca 2000 + exist for french fries which I assume you have seen already. These have CCPs all over the place [including acrylamide] but are likely out of step with current haccp thinking).

 

Hopefully some potato crisp producers here.

 

 acr1 - European Comission viewpoints,ca 2014.pdf   173.29KB   72 downloads

 acr2 - Eu-Food-Law,.2017.pdf   250.73KB   74 downloads

 acr3 - IFST,2017 acrylamide Information statement.pdf   869.22KB   88 downloads

 

PS - I noticed one haccp plan for fried potato chips using the frying step as a CCP (= removal specifid chemical hazards). The risk logic seemed questionable IMO.

[agnes]

Charles,

 

Fantastic thank you. Really appreciated :)

[moskito]

Hi Agnes,

 

we are going to receive regulations on acrylamide as well as 3-MCPD-Esters/Glycidol esters in 2017.

IMO process contaminants can not be controlled by CCP, but by other measures (-> see FDE toolbox which was developed mainly on the German experience started 2002 with the dynamic signal value concept; FDE toolbox is now under development to become part of the upcoming regulation in the EU -> see acr2 from Charles C.).

 

acrylamide

German manufacturers provide monitoring results created on weekl basis since 2001

https://www.bdsi.de/...rinformationen/

 

3-MCPD-esters/Glycidol esters

have a look on the tool box https://www.bll.de/d...3-mcpd-glycidyl

German manufacturers don't use palm oil for frying since many years.

 

Rgds

moskito