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Ingredient Hazards


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#1 asaeger

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Posted 02 November 2017 - 08:18 PM

For our Food Safety Plan, we were told by a professor that teaches the PCQI course that if you receive a COA for an ingredient then you must identify the possible hazards as whatever micro the customer is providing you the

COA testing for. Our ingredients are all low risk.  For example:  If we get a release agent and the COA tests for TPC and yeast and mold, then we need to identify that as a potential hazard.  Is this true?


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#2 Charles.C

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Posted 03 November 2017 - 01:44 AM

For our Food Safety Plan, we were told by a professor that teaches the PCQI course that if you receive a COA for an ingredient then you must identify the possible hazards as whatever micro the customer is providing you the

COA testing for. Our ingredients are all low risk.  For example:  If we get a release agent and the COA tests for TPC and yeast and mold, then we need to identify that as a potential hazard.  Is this true?

 

Hi asaeger,

 

I suggest perhaps a new Professor.

 

I very much doubt that yeast will be a potential haccp safety hazard.

 

IMO. generically, safety hazards are derived from a risk assessment.


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Kind Regards,

 

Charles.C


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