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Does anyone have HACCP plan for 3 in 1 instant beverage?

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kingsan

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Posted 10 July 2009 - 01:30 AM

Hi, everyone! :biggrin:

I am fresh for this food industry. :smarty: My boss want me to do a HACCP plan for our product. Our company is producing 3 in 1 instant premix beverage, means that we buy the raw material from suppliers and then mix all the ingredients and pack into sachet. Is there any HACCP plan for this kind of product for me to refer?

Our ingredients is in powder form. Is there any hazard maybe found? Our ingredients include coffee powder, non dairy creamer, sugar, and anticaking agent.

Your help is highly appreciated!!

Thank you! :thumbup:



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Posted 10 July 2009 - 09:21 PM

Hi, everyone! :biggrin:

I am fresh for this food industry. :smarty: My boss want me to do a HACCP plan for our product. Our company is producing 3 in 1 instant premix beverage, means that we buy the raw material from suppliers and then mix all the ingredients and pack into sachet. Is there any HACCP plan for this kind of product for me to refer?

Our ingredients is in powder form. Is there any hazard maybe found? Our ingredients include coffee powder, non dairy creamer, sugar, and anticaking agent.

Your help is highly appreciated!!

Thank you! :thumbup:

Welcome to the forums Kingsan.

Can anyone help with this?

Regards,
Simon

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GMO

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Posted 11 July 2009 - 06:54 AM

Not got a plan but considering the recent activity in the US, just because your product is dry, doesn't mean you shouldn't consider microbiological risks. Salmonella is far more resistant to drying and low Aw than I think people used to realise. Also it can infect at very low doses. (1-50 cfu g-1 have been reported.)



kingsan

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Posted 12 July 2009 - 05:53 AM

oic.. Thanks for reply. :biggrin: i will consider it. However, what is the possible sources of salmonella come from? We have certification of analysis from supplier and also practising GMP in our factory. With these practise, so the raw materials are not consider as CCP?



GMO

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Posted 12 July 2009 - 04:24 PM

It would most likely come from recontamination in the factory, however, even with the certification you have from suppliers, I'd do some testing of your raw material to exclude it.



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Posted 13 July 2009 - 06:07 AM

Hi, everyone! :biggrin:

I am fresh for this food industry. :smarty: My boss want me to do a HACCP plan for our product. Our company is producing 3 in 1 instant premix beverage, means that we buy the raw material from suppliers and then mix all the ingredients and pack into sachet. Is there any HACCP plan for this kind of product for me to refer?

Our ingredients is in powder form. Is there any hazard maybe found? Our ingredients include coffee powder, non dairy creamer, sugar, and anticaking agent.

Your help is highly appreciated!!

Thank you! :thumbup:


Greetings & welcome to this forum,

Have you made the process flow diagram and hazard analysis has been done?

Hazards:

1. physical inspection while making a batch (checking quantity and weights according to formulation) - if excess or low may effect the product quality.

2. Dosing / charging to mixing tank - Sieve control - proper sieving the diameter of hole has to respect - so the physical contaminant can be control - like thread, paper or plastic piece or wooden piece from the raw material packaging.

3. packed product passing though metal detector - control needed if any physical contaminant from machine may be bolt, nut, screw or any metal piece or metal scrape out

4. Finished product storage (high temperature & humidity oxidizes your product)


Note: Good hygiene practices required from unpacking raw materials to finished goods storage to make sure there is no microbiological contamination.

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FSSM

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Posted 13 July 2009 - 09:34 PM

Not got a plan but considering the recent activity in the US, just because your product is dry, doesn't mean you shouldn't consider microbiological risks. Salmonella is far more resistant to drying and low Aw than I think people used to realise. Also it can infect at very low doses. (1-50 cfu g-1 have been reported.)


Dear GMO,

Interesting, do you have any document or link handy so I can read more about Salmonella on dry products?

Regards,

FSSM


Charles.C

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Posted 14 July 2009 - 09:21 AM

Dear FSSM,

Well, it all depends on possible routes of contamination. Not sure if your question was general or for a specific item. If the former, the linkage to dried products goes back a very long way. For example, see the clip below –

Attached File  salmonella_dried_products.jpg   93.68KB   61 downloads

This was taken from a classic (ca 1969), and still often referenced, officially sponsored US masterwork on the overall subject of Salmonella contamination - “An evaluation of the salmonella problem”. Thanks to the amazing Google project on digitising classic books, this text has now become freely available for download if you try googling the title. (4MB file, too big to upload here and I think google should get the dwl credit anyway [no personal affiliations :smile: ]. Very highly recommended.

Rgds / Charles.C


Kind Regards,

 

Charles.C


FSSM

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Posted 14 July 2009 - 07:54 PM

Dear Charles.C,

Thank you will check it out. My question is related to the possibility of any microorganism to keep reproducing in dry products during storage like food ingredients or end product as in kingsan original question.

Regards,

FSSM



kingsan

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Posted 17 July 2009 - 01:09 AM

Greetings & welcome to this forum,

Have you made the process flow diagram and hazard analysis has been done?

Hazards:

1. physical inspection while making a batch (checking quantity and weights according to formulation) - if excess or low may effect the product quality.

2. Dosing / charging to mixing tank - Sieve control - proper sieving the diameter of hole has to respect - so the physical contaminant can be control - like thread, paper or plastic piece or wooden piece from the raw material packaging.

3. packed product passing though metal detector - control needed if any physical contaminant from machine may be bolt, nut, screw or any metal piece or metal scrape out

4. Finished product storage (high temperature & humidity oxidizes your product)


Note: Good hygiene practices required from unpacking raw materials to finished goods storage to make sure there is no microbiological contamination.


Dear Abdul Qudoos,

Thanks your opinion, it really help me much! Yes, I have made the process flow diagram. For hazard analysis for raw materials and process step, I analyze the hazards biologically, chemically and physically. The possible hazards that so far I could find are aflatoxin (chemical), pesticides residues (chemical), foreign matter (physical), salmonella (biological). I know the hazards are more than that I mentioned just now.. Is there any site where I can find useful information regarding these? Thanks!

The hazards you mentioned above we did check and practice during production. However, I would like to know that if our products would like to export to others countries, what I am concern is that the high temperature (from sunlight) during shipment will affect the quality of product. So, is it this will also included in the HACCP plan?

Thanks yours help! Yours help is highly appreciated!! :thumbup:

Best Regards,
Kingsan


Ayayay

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Posted 19 July 2009 - 05:22 PM

Dear Abdul Qudoos,

Thanks your opinion, it really help me much! Yes, I have made the process flow diagram. For hazard analysis for raw materials and process step, I analyze the hazards biologically, chemically and physically. The possible hazards that so far I could find are aflatoxin (chemical), pesticides residues (chemical), foreign matter (physical), salmonella (biological). I know the hazards are more than that I mentioned just now.. Is there any site where I can find useful information regarding these? Thanks!

The hazards you mentioned above we did check and practice during production. However, I would like to know that if our products would like to export to others countries, what I am concern is that the high temperature (from sunlight) during shipment will affect the quality of product. So, is it this will also included in the HACCP plan?

Thanks yours help! Yours help is highly appreciated!! :thumbup:

Best Regards,
Kingsan

Hi
If your company does the transport with own trucks you will have to include this in the HACCP plan as a step of the process. Otherwise there is no need. When you describe your product at the beginning you have to describe also storage and transport requirements for it. And when you order trucks you will have to tell your requirements to the transport company.


kingsan

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Posted 28 July 2009 - 12:20 AM

Dear Ayayay,

Thank you very much!!





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