4 replies to this topic

[Dom]

Hi

Can any help out with a Raw Material Risk Assessment Template?

Thanks

[Charles.C]

Dear Dom,

Welcome to the forum !

Are you processing mangos or beef ??

Yr question may be product/process specific.

Rgds / Charles.C

[Dom]

Dear Dom,

Welcome to the forum !

Are you processing mangos or beef ??

Yr question may be product/process specific.

Rgds / Charles.C

Hi Charles

Thanks for your response.

We are a beverage manufacturing plant and have been asked to do a Risk Assessment on each of our raw materials and we are unsure of exactly how to go about this. Any help would be appreciated.

Rgds Dom

[konmar]

Hi Charles

Thanks for your response.

We are a beverage manufacturing plant and have been asked to do a Risk Assessment on each of our raw materials and we are unsure of exactly how to go about this. Any help would be appreciated.

Rgds Dom

Hi, for a Risk Assessment you have to record every risk (microbiological, chemical and physical) for every raw material par example:

Water: microbiological risks : Echerichia coli ect, Chemical risks: Heavy metals etc, Physical risks: it depens from the source of the water
Sugar: microbiological risks : moulds / yeast, Chemical risks: pesticides, heavy metals etc, Physical risks: stones etc


So like that you have to write down everything, the difficult part is when you have to set limits ex: risk Staphylococcus aureus > 100 cfu/gr

Hope I helped a little

[Charles.C]

Dear Dom,

As you can see from the previous post, in the absolute sense, there is overlap with the purchase specification of the input raw materials. Assuming you are referring to a safety risk, the analogy would be narrowed to the safety-related criteria as opposed to the "pure" quality characteristics.

However in a HACCP plan sense, the interpretation is extended to what appropriate control measure is available to handle a significant risk, if any.

As I intimated, if you need more specific input, may be necessary to define yr materials / usage.

Or are you interested in things like risk matrices as particularly utilised in HACCP.? Many threads here on this topic.

Rgds / Charles.C