sugar factory
Started by anca, Dec 06 2005 07:00 AM
Hy everybody,
Can anybody help me with information regarding HACCP implementation in a sugar factory.What GMP are required?
thank you
Can anybody help me with information regarding HACCP implementation in a sugar factory.What GMP are required?
thank you
HACCP in the sugar industry
EU regulations on black spec allowance in sugar
Concerns of adding a plastic hang hook on a tea and sugar filter bag
Organic Cane Sugar - Foreign Material HELP
Foreign Material from Sugar Vendor
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Hi anca,
couldn't find out anything but this document, which is about health and safety in sugar industry.
Sugar Industry Code of Practice 2005
couldn't find out anything but this document, which is about health and safety in sugar industry.
Sugar Industry Code of Practice 2005
Anca,
You might be barking on the wrong tree. Frankly, you are worrying too much. Most GMP are pretty standard prerequites that you can apply to almost any industry or facility with just some adjustments here and there to fit into the process environment.
IMO, the BRC Standard - Food is a very informed standard. Referring to the prescriptions laid down in the standard provides an enormous amount of information that you can already start to consider using for your GMP.
But your main concern really should be focused on the hazard determination / analysis including control of specific product characteristics that usually play a significant role on the end product both in terms of quality as well as safety issues.
* Do you know why Processed Sugar comes in two colours (brown as raw and white as refined) but both are processed any way.
You might be barking on the wrong tree. Frankly, you are worrying too much. Most GMP are pretty standard prerequites that you can apply to almost any industry or facility with just some adjustments here and there to fit into the process environment.
IMO, the BRC Standard - Food is a very informed standard. Referring to the prescriptions laid down in the standard provides an enormous amount of information that you can already start to consider using for your GMP.
But your main concern really should be focused on the hazard determination / analysis including control of specific product characteristics that usually play a significant role on the end product both in terms of quality as well as safety issues.
* Do you know why Processed Sugar comes in two colours (brown as raw and white as refined) but both are processed any way.
HACCP in the sugar industry
EU regulations on black spec allowance in sugar
Concerns of adding a plastic hang hook on a tea and sugar filter bag
Organic Cane Sugar - Foreign Material HELP
Foreign Material from Sugar Vendor
Sugar and salt as having no hazards in my Hazard Analysis
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