Raw Material Decision Tree for Ingredients

Does anyone have a decision tree for ingredients - to decide whether the ingredient is CP or CCP?

BUMP for Ilana.

Dear Ilana,

Here are 2 similar but slightly different approaches -

Haccp tree for raw material (1).doc   130KB   1437 downloads

haccp tree for raw material (2).xls   16.5KB   1623 downloads


Rgds / Charles.C

Here is one I developed with some example comments filled into the form. I find it more important to approach where the hazard is addressed than to say an ingredient itself is a critical item. Hope it is helpful.


Cathy

Dear Cathy,

As you imply, I think the use of a separate ingredient risk assessment is rather rare these days.

I guess the use of a prerequisite format is the most common choice, particularly in view of the ever-expanding lists from GFSI.

For traditional haccp, I normally give a preliminary overview list of inputs with their characteristic hazards (if any) but without any assessment of their risk aspects. The latter are then evaluated at individual steps similar to yourself but with added risk columns which will probably be mandatory if considering ISO 22000 (but not for GFSI I guess). I hv noticed that US layouts often avoid such explicit quantitative details and seem to prefer intuitively judged results. (Maybe Americans prefer mental arithmetic, both methods are equally subjective of course).

Interested to know how a supplier guarantees freedom from buckshot (nice touch ).

Rgds / Charles.C

I think the use of a separate ingredient risk assessment is rather rare these days.
For traditional haccp, I normally give a preliminary overview list of inputs with their characteristic hazards (if any) but without any assessment of their risk aspects. The latter are then evaluated at individual steps

Rgds / Charles.C

Agreed Charles

Although it may be useful to identify risks, I don't see the whole process and individual process steps being considered.

So taking say storage of raw materials as an example this can provide opportunity for cross-contamination or microbial growth to unacceptable levels.

CODEX:

List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards

Regards,

Tony

The risk columns that address severity etc are not always used. It is often assumed when determining if a hazard is likely, one has considered risk and severity. In many regulatory situations, severity does not apply - if there is a likely risk you must control it.

The ingredient hazard analysis is not intended to stand alone. It is to supplement the actual step by step analysis including all steps. Where an ingredient is identified as a concern, it is then deemed significant to include on the flow chart and hazard analysis when it enters the process and where it is used or may contribute to risk.

In many regulatory situations, severity does not apply - if there is a likely risk you must control it.

This may be a function of different terminology, IMO the word "Risk" implies that severity does apply:
Risk - A function of the probability of an adverse health effect and the severity of that effect, consequent to a hazard or hazards in food.

Regards,

Tony

Hi Charles,

 

What is your reference for the raw materials decision tree? Why do we need to assess the raw material is it is significant or insignificant, then re-assess (using the decision tree) if sensitive or not sensitive? Are there cases were the raw material is significant but not sensitive?

 

This is in reply to your answer: my question is for the 2nd attachment.

 

Dear Ilana,

Here are 2 similar but slightly different approaches -

 Haccp tree for raw material (1).doc   130KB   846 downloads

 haccp tree for raw material (2).xls   16.5KB   919 downloads


Rgds / Charles.C

 

Hi Charles,

 

What is your reference for the raw materials decision tree? Why do we need to assess the raw material is it is significant or insignificant, then re-assess (using the decision tree) if sensitive or not sensitive? Are there cases were the raw material is significant but not sensitive?

 

This is in reply to your answer: my question is for the 2nd attachment.

 

Hi Angie,

 

You can find trees like the one shown in various texts, eg Practical HACCP by Mortimore et al.

 

The tree is an (optional)  tool to aid evaluation of hazards deriving from the raw materials. "Significant" refers to the hazard, "Sensitive" refers to the RM.

Hi Angie,

 

You can find trees like the one shown in various texts, eg Practical HACCP by Mortimore et al.

 

The tree is an (optional)  tool to aid evaluation of hazards deriving from the raw materials. "Significant" refers to the hazard, "Sensitive" refers to the RM.

 

Hi Charles,

 

Thank you very much for replying to my inquiry. Are there cases where the raw material is significant but not sensitive?

Hi Charles,

 

Thank you very much for replying to my inquiry. Are there cases where the raw material is significant but not sensitive?

 

Hi Angie,

 

Yes, many.

For example, think "cooking".