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HACCP and Risk Assessment Help with Herbs?


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#1 mica

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Posted 06 October 2017 - 03:29 PM

Hello

 

Can anyone help me, I have been asked to set up HACCP and risk assessments for a new product line which will be packing herbs, these will be sourced from the UK and abroad.

 

What Allergens would I need to be looking for and also what microbial testing would be done and to look for what and the safe levels?

 

What dangers could be in the herbs such as moulds?

 

Thank you


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#2 Charles.C

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Posted 06 October 2017 - 09:31 PM

Hello

 

Can anyone help me, I have been asked to set up HACCP and risk assessments for a new product line which will be packing herbs, these will be sourced from the UK and abroad.

 

What Allergens would I need to be looking for and also what microbial testing would be done and to look for what and the safe levels?

 

What dangers could be in the herbs such as moulds?

 

Thank you

 

Hi mica,

 

Re-allergens, moulds, micro,  you may need to be more specific.

 

Generally, maybe -

 

Attached File  haccp guide spices-seasonings, ASTA,2006.pdf   498.56KB   17 downloads


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Kind Regards,

 

Charles.C


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#3 azaam nafiz

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Posted 07 October 2017 - 07:55 AM

Hi Mica,

Some more dangers you could look in to -  :excl:

 

 - Extraneous Material (physical contaminants)

 - pest / insects

 - Adulterants  

 

azaam


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#4 mica

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Posted 10 October 2017 - 09:37 AM

Thank you for your help,

 

Hi mica,

 

Re-allergens, moulds, micro,  you may need to be more specific.

 

Generally, maybe -

 

attachicon.gifhaccp guide spices-seasonings, ASTA,2006.pdf

Thank you for your help, I am looking to find out what sort of results you would be looking for when doing microbial testing, safe levels and what pathogens would be a danger to herbs.  The site blends as well as supply single type of herb. what quality controls would be expected during packing and prior to dispatch.


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