5 replies to this topic

[Febish]

Dear Experts, Please send me the DETAILED process flow and hazard analyis as per ISO22000 of CANNED BEANS Thank you, Febish

[tsmith7858]

Dear Experts, Please send me the DETAILED process flow and hazard analyis as per ISO22000 of CANNED BEANS Thank you, Febish

No one can just send you the process flow and hazard analysis for canned beans because it is unique in every situation. Only you know what processes you use or what risks might be associated.

You need to go through your process step by step from receiving to shipping and list the steps. Than you must look at each step, determine if there are hazards and establsih a method of controlling them with PRP or CCP.

After you do that, if you have specific questions or are not sure how to handle something, I am sure there are people here that can help.

TS

Edited by tsmith7858, 11 January 2010 - 06:03 PM.

[Charles.C]

Dear Febish,

I agree with Tsmith regarding the specific aspect of HACCP. However, if you are interested in seeing an example of a typical, concluding haccp plan for a low acid canned product (mushrooms), can try this link -

http://www.inspectio...muscha10e.shtml

Rgds / Charles.C

[Febish]

http://www.ifsqn.com.../helpsmilie.gif Thank you for your valuable reply. Dear Experts, Please send me the production procedure of ready to eat beans canning (Using fully automatic machines). Thanks, Febish

[Simon]

http://www.ifsqn.com.../helpsmilie.gif Thank you for your valuable reply. Dear Experts, Please send me the production procedure of ready to eat beans canning (Using fully automatic machines). Thanks, Febish

Members are happy to take a look at a HACCP plan or a procedure and provide advice to improve it. We won't give you a complete, free system with no or very little input from you. Give us something to work with if you want some assistance. Show us the production procedure you have already or explain the ideas you have and we'll be glad to help you.

Regards,
Simon

[excellens]

Febish,

At least send your process diagram.

Are you working with dry beans? Method of hydration? Water source? Sterilization system (still retorts, continuous cooker Cooler, Malo).

We cannot help you without that.

Regards

Horacio