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[rahmath]

I am preparing HACCP plan for savoury (fried snacks) and sweets (dairy based & non-dairy based) being processed in same unit, with segregation. There are around 100 products. While analyzing the risk for raw materials, should i consider each individual raw material separately and identify the potential hazards?

 

Some of the major raw material being wheat flour, rice flour, steamed rice, sugar syrup, milk, cheese. 

[changk]

Hi,

 

i would recommend consulting  Campden BRI Guideline 65 Page 17:

 

where you could group these ingredients into various groups. e.g Milk & Cheese could be considered "Dairy Group", wheat flour & Rice flour being group together as "Cereals".

 

the groups are then risk assessed as a group as opposed to individually,