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What CCP's can be defined in Essential Oil Manufacture?

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sandy soni

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Posted 23 March 2009 - 11:41 AM

Dear Arya,

I reckon you are working in a flavor manufacturing industry. I have just joined a company
producing spice essential oils and Oleoresins. I joined in the QA.

Please advice me on the following questions :

1) We will be exporting these products to EU countries....What is commercially more benefial

to go with ISO 9001: 2008 and HACCP


ISO 22000:2005

At the moment we don't have any certificatation..

2) What CCP to be defined in Essential Oil

Flow chart

RM receving (Mositure content 8-12% except Vanilla > 25%)
Charging in extractor
Extraction (by CO2 at High Pressure)

Which step may be defined as CCP.

3) How to standardize these products?? Any Help


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Posted 23 March 2009 - 08:13 PM

Hi Sandy,

I have split your post into its own topic because you added it as a reply to a discussion about metal detectable hairnets. Hopefully you will get a better response this way and it helps to keep topics "on topic".

Also your question is multi-part and you have already asked a question about the Certification required for export to the EU – that topic is here:

What certifications are required to export to EU?

If you have any further questions or feedback on the answers provided regarding that topic please use that thread.

Please try to keep this thread to discussing the CCP’ for Essential Oil Manufacture? And the standardisation of those products.


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Posted 29 August 2009 - 12:42 PM

For EU, just BRC may also be sufficient.

Kind regards,

Nothing is perfect, just try to improve ...




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Posted 01 September 2009 - 02:29 AM

Dear Sandy Soni,

Same as Immortal, I think BRC is the most suitable standard for most of EU countries. Or perhaps you would like to ship your products into specific countries, which using ISO as their standard? BTW, if it was for the food safety purpose, I guess ISO 22k alone is enough, rather than applying the 9001 too.

As for the process, I think the CCP might goes to:
1. RM Receiving: I see your control measure is moisture analysis. Does microbe hazards is not a concern for you?(some pathogens might occurs in plants). Or a pesticide residue (Chemical hazard)? If you concern about that, then this step might be considered as Hazard.

2. Sorting: Do you use sorting to separate material based on its quality, or separate the foreign materials? If you use this step to separate the foreign materials, then it could be considered as CCP.

3. Extraction: Dont have any clue or experience on this matter. But after seeing these links:

I think this step shouldn't be a problem for food safety :thumbup: Or perhaps the other members can help us here?

And for the standards, I think you would love to visiting theses links:


A very expensive resource in my opinion, but its worth for penetrating the EU market.

Should you have any other queries, please let us know, the members would love to help you.



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nobody's perfect
why should I bother?

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