Hi Abdul,
A very thanks for your reply with detailed flow process. But, I think that you misread me as I am looking for any definite risks(microbial, physical or chemical) which should I look in before we start its production and while defining the control measures.
I know one thing for sure that I need to focus on aerobic spores as microbial risk to the product and hydrogen peroxide residues as we are going to aseptically pack the product. Thus, I want to understand such type of risks involve in non-dairy creamer which I should be knowing it and proactively controlling it.
Thanks & Regards,
Piyush
Dear Piyush,
Good Morning, please find below my anwer hope it meets your requirement:
microbial - as said by AS NUR + treated water / potable water details & analysis, filtration process data (if any) and bacteriological analysis of water (residual chlorine neutralized - Total coliforms & Fecal coliforms, result should be Not detected)
physical - wood peices from pallets, boxes; metal (screw, blade, bolt, nut, metal scales out from machinery, etc.) from plant machinery, swarf etc, or wihtin raw materials or from employees; glass peices from packaging materials such as bottles and jars, light fittings, utensils, process equipment such as gauges; paper-peice or polythene plastic peice from raw material packaging materials, thread from packaging materials (stiched); hair from workers, etc.
chemical - Hygiene and disinfectant products, any residue, machine lubricants from process machinery and equipment, ink from ink-jet printer if using for date coding (make a list and give location, store away from production)
I have given definite risks (microbial, physical or chemical) please have a look and define control measures accordingly.
The best regards,