HACCP Control Chart for Hummus

Hi

I've been ask to construct a HACCP control chart for Hummus specifically focusing on Listeria Mono, Salmonella and Pesticides. The ingredients are Bicarbonate soda, Dried Chick Pea, Sesame Pulp (tinned), Sunflower oil (tinned), Critic acid, Salt, Garlic Powder.

Process is normal e.g soak and boil chick peas and add other ingredients after boiling and refrigerate

Has anyone got any control charts or advice? I've seen the hummus control chart posted in 2008 on this website but that is not specific enough

Thanks

BUMP for Fern.

Sorry, not got one but one thing to be aware of is there was a big recall in the UK with Salmonella in Hummous a couple of years ago so if there are control charts out there, don't mean they'd be effective!

Is this for a project or for work?

Sorry, not got one but one thing to be aware of is there was a big recall in the UK with Salmonella in Hummous a couple of years ago so if there are control charts out there, don't mean they'd be effective!

Is this for a project or for work?

Thanks for looking...I'm aware of the recall from Katsouris in 2008 with respect to M&S and Tesco. There doesn't appear to be a report concerning the actual issue, just saying it originated from an ingredient (probably Sesame pulp).

There has been one or two reports of L. Mono in Tahini as well but again very vague

As for Pesticides coverage - it seems the ingredients are just on the scope of the UK pesticide directory not no sampled at present

I'm doing this for work as they are looking to start a new line - and they too are aware of the recall.

Sorry I'm not much use but I did look at a pot filling machine a few years ago with a slightly indescrete salesman who told me after the Bakkavor Salmonella issue they saw some of their potting machines in use which were at best not exactly hygienically designed! I think Zorba's took over a lot of their work from memory.

Off the top of my head as well, I'd also consider the risks of b. cereus because of the soaking process there is a risk of spore germination. Not sure how common b. cereus is in chickpeas but I'd think it's possible.

Dear fern,

Perhaps you could be a little more specific as what you are lacking.??
Assuming the flow chart is similar to 2008, microbiologically the plan will presumably revolve around the boiling step and after as usual.
The addition of the mysterious "Others" if still flow-chart relevant is obviously a potential hazard factor.
I agree that the previous chart lacks details regarding specific hazards but presumably some good guesses can be made to fill in the gaps.Or is it items like validation, etc you are seeking ? Items like specific pesticides will presumably depend on the actual case.

Rgds / Charles.C