Jump to content

  • Quick Navigation
- - - - -

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

HACCP Hazard Analysis Ingredient

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 yogirl


    Grade - Active

  • IFSQN Active
  • 19 posts
  • 1 thanks

  • United States
    United States

Posted 27 October 2017 - 02:40 PM



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)


  • 0

#2 DLH


    Grade - Active

  • IFSQN Active
  • 16 posts
  • 3 thanks

  • Canada

Posted 27 October 2017 - 10:14 PM



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.


Attached Files

  • 0

Thanked by 1 Member:

Also tagged with one or more of these keywords: HACCP, Hazard Analysis, Ingredient

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users