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Help with some ingredients that I couldn't find in Hazard Analysis

HACCP Hazard Analysis Ingredient

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#1 yogirl

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Posted 27 October 2017 - 02:40 PM

Hello, 

 

As the title suggests, there are certain things i couldn't find or was confused about during the hazard analysis, any help would be greatly appreciated:

 

  • Candied Ginger 
  • Fig Paste
  • Canned Pumpkin Puree
  • Fruit Purees (Aseptic and Non-Aseptic)
  • Fruit Concentrates 
  • Orange and Lemon Peel (Dried and Diced)

Thanks


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#2 DLH

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Posted 27 October 2017 - 10:14 PM

Hello,

 

You might find the Canadian Food Inspection Agency Reference Database for Hazard Identification useful it can be accessed on their website http://www.inspectio...9/1384900941583 or I have also attached a PDF of the database. 

 

it is grouped by category I.e. candied ginger would fall under the fruit - dried or candied section. 

New Zealand also has an online hazard database. http://www.foodsafet...zards/index.htm

 

Hopefully you find these useful.

 

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