9 replies to this topic

[boricuamami_10019]

Hi All,

I am currently working on a HACCP Manual - Process Hazard Analysis for Spices & Raw Material Hazard Analysis and I am completly lost. How do I know which spices would have biological in them. I am new to this so any help is appreciated.

[Ayayay]

Hi,
For beginning you can get information from regulatory requirements applicable for the spices. You also can find literature related to the spices and any special company or clients' requirements.
Wish you success

[Florin1980]

Hi All,

I am currently working on a HACCP Manual - Process Hazard Analysis for Spices & Raw Material Hazard Analysis and I am completly lost. How do I know which spices would have biological in them. I am new to this so any help is appreciated.

Hi ! I think the attachement it will be usefull.If doesn't fit you, you may try searching in codex

Attached Files

•  CXP_042e.pdf   46.26KB   456 downloads

[meera]

Hi,

What we did for spices was we screened entire spices for Salmonella & E.coli. Also places where biological hazards covered were raw material receipt, raw material handling , product contact surfaces, mammalian excreta present in the material, pest / rodent infestation, cleaning activities, employee hygiene practices / contamination from food handlers, packing material, water, visitor control, sterilization point / drier.

[Jomy Abraham]

U r doing a process hazard analysis
1. Define your process flow
2. Identify all potentail hazards in each step.

This will help u to complete the hazard analysis. To add a little bit, heavy metals, aflatoxins, pesticides,allergens etc should be considered.

Regards
Jomy Abraham

Hi,

What we did for spices was we screened entire spices for Salmonella & E.coli. Also places where biological hazards covered were raw material receipt, raw material handling , product contact surfaces, mammalian excreta present in the material, pest / rodent infestation, cleaning activities, employee hygiene practices / contamination from food handlers, packing material, water, visitor control, sterilization point / drier.

[daorum]

... and don't forget Polycyclic Aromatic Hydrocarbures (e.g. benzo(a)pyrene), and radioactivity!

[Charles.C]

Dear boricuamami,

Another general spice item from another thread here -

 Spice of Life_ Safety and Quality.pdf   47.65KB   311 downloads

Rgds / Charles.C

[Focal food]

[quote name='boricuamami_10019' timestamp='1297712035' post='42470']
Hello from a very hot & sunny South Africa,

I have done quite a bit of work in the spice arena over the years, however your risks can vary depending on whether you are a miller, blender, or packer, combination of some are all three, but the basics are:

1. Physical- stones, string/ rope, foreign seeds, bugs (dead and alive),bones (i have found these before, when they come directly from source) and essentially anything in between.
Have a look at the FDA defect action levels as they have limits for foreign matter on spices.
2. microbiological- many countries including South Africa have limits on spices, but if your country does not (sorry neglected to check where you were from and now cant find it), a good starting point is the IFST's book on Microbiological criteria for food. they have devisions for cooked and raw dried products. Another item to be very aware of in spices is aflatoxin, which occur in things such as nutmeg & black pepper. The EU have very good guidelines on sampling methodologies for spices. Let me know if you cant find these regs and I will look it up.

3. Chemical- here you are looking at pesticide levels as well as sudan red in your chilli & paprika, as well as any "Food" chemicals you may be adding in the facility.

4. Allergens- check supplier specifications (especially ground spices) carefully for the presence of wheat based fillers, or in spice blends for soya based HVP's and lecithin. The European Spice association had quite a good position paper on presence of gluten in spice.

5.Quality- i know that this does not pertain to HACCP, but in case you want quality guidelines, Canada Food law has the best specifications for individual spices I have found.

Hope that helps,

keep well,

norah

[Jomy Abraham]

May be useful...

UK MRL:https://secure.pesticides.gov.uk/MRLs/EC/MRLlist.aspEU MRL:http://ec.europa.eu/comm/food/plant/protection/pesticides/index_en.htm .Canada/NZ:http://www.nzfsa.govt.nz/plant/subject/horticulture/residues/ausweb.pdfAustraliahttp://www.apvma.gov.au/residues/downloads/table01.pdfNetherlandhttp://www2.rikilt.dlo.nl/vws/index.htmlCodexhttp://www.codexalimentarius.net/mrls/servlet/PesticideServlet?Pesticides=0&Items=%3E54&out_style=by+substance&Domain=PesticideMRLs&Language=english&query_form=%2Fmrls%2Fpestdes%2Fpest_q-e.htmJapan:http://www.m5.ws001.squarestart.ne.jp/foundation/fooddtl.php?f_inq=6000Spain (selected crop pimiento)http://www.infoagro.com/abonos/lmr.aspFrance:http://ephy.agriculture.gouv.fr/


Regards
Jomy Abraham

[agwanda]

Dear Norah.

This is quite a good and elaborate assessment. Keep it up.

Regards,

Agwanda

I have done quite a bit of work in the spice arena over the years, however your risks can vary depending on whether you are a miller, blender, or packer, combination of some are all three, but the basics are:

1. Physical- stones, string/ rope, foreign seeds, bugs (dead and alive),bones (i have found these before, when they come directly from source) and essentially anything in between.
Have a look at the FDA defect action levels as they have limits for foreign matter on spices.
2. microbiological- many countries including South Africa have limits on spices, but if your country does not (sorry neglected to check where you were from and now cant find it), a good starting point is the IFST's book on Microbiological criteria for food. they have devisions for cooked and raw dried products. Another item to be very aware of in spices is aflatoxin, which occur in things such as nutmeg & black pepper. The EU have very good guidelines on sampling methodologies for spices. Let me know if you cant find these regs and I will look it up.

3. Chemical- here you are looking at pesticide levels as well as sudan red in your chilli & paprika, as well as any "Food" chemicals you may be adding in the facility.

4. Allergens- check supplier specifications (especially ground spices) carefully for the presence of wheat based fillers, or in spice blends for soya based HVP's and lecithin. The European Spice association had quite a good position paper on presence of gluten in spice.

5.Quality- i know that this does not pertain to HACCP, but in case you want quality guidelines, Canada Food law has the best specifications for individual spices I have found.

Hope that helps,

keep well,

norah
[/quote]