Jump to content

  • Quick Navigation
Photo
- - - - -

Tree bark - used in extracts

supplier approval hazard analysis ingredients

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

#1 etenero

etenero

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth

Posted 09 February 2018 - 08:36 PM

Hello All, 

 

I recently moved to an extract and flavoring manufacturer and have no previous experience with this sector of the industry.  I am having a hard time determining how to classify tree bark to determine hazards and supplier/ingredient requirements.  I have been through the FDA's Guidance docs and i don't think it really falls under spices, nuts, or food additives - though of course the finished product falls nicely under the food additive category.  

 

Does anyone have experience/knowledge that they would be willing to share?  

 

thanks in advance, 

Elizabeth 


  • 0

#2 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Principal
  • 745 posts
  • 147 thanks
41
Excellent

  • Panama
    Panama
  • Gender:Male
  • Interests:We specialize in helping small to mid-sized food companies to develop & implement SQF Systems to achieve certification in a relatively short period of time. Our operational area includes the Unites States, Costa Rica, Panama and the Caribbean.

Posted 11 February 2018 - 05:38 AM

Cinnamon and Cassia (off the top of the head) are classified as spices, both coming from bark. Cassia is sometimes confused with Cinnamon, but it is most certainly different and used in a number of dishes from India.

 

Technically speaking your bark spices would fall under Spices of course but also could fall under food additives if made a part of a mixture, etc.

 

Another item that comes from bark is Aspirin, from the willow tree.


  • 0

Warm regards,

 

Glenn Oster

 

SQF Registered Consultant - Certified for 29 FSC's

Serving clients in: USA, Costa Rica, Panama & Caribbean Islands

International Toll-Free: 800-546-1452

 

http://www.linkedin.com/in/getgoc

 

www.GlennOsterConsulting.com


Thanked by 1 Member:

#3 FurFarmandFork

FurFarmandFork

    QA Manager/FS Blogger

  • IFSQN Principal
  • 993 posts
  • 453 thanks
63
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA

Posted 12 February 2018 - 06:46 PM

I'd classify them as raw agricultural products if they go through no microbial reduction treatments, and spices would also be a good surrogate. You could then use the FSMA potential hazards table as a guide for evaluating the hazards associated. Look at each one individually and see if it falls into the same types of hazards as a raw commodity, milled grain, or spice and approach accordingly.


  • 0

QA Manager and food safety blogger in Oregon, USA.

 

Interested in more information on food safety and science? Check out Furfarmandfork.com for more insights!

Subscribe to have one post per week delivered straight to your inbox.

 


#4 Ryan M.

Ryan M.

    Grade - SIFSQN

  • IFSQN Senior
  • 474 posts
  • 199 thanks
33
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Birmingham, AL
  • Interests:Reading, crosswords, passionate discussions, laughing at US politics.

Posted 16 February 2018 - 05:20 PM

Did someone say spices?  FDA updated the risk assessment with some spices.  See links below.

 

https://www.fda.gov/...CampaignId=1773

 

http://jfoodprotecti...2f69ba8&elqat=1


  • 0

Thanked by 1 Member:




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users