4 replies to this topic

[Qureshi]

Dear Members,

Hope you will be good and best in your health.

I want to work on Hazard Assesments/Analysis on the processing facility of refining of food grade table salt and iodized salt for the implementation of ISO 22000 FSMS. Can any one have some literature on it which can help & guide me in this regard, if yes, then please share, if you c an.

I hope you will give positive response.

Warm Regards..!!

[Qureshi]

Waiting for replies....!!!

[Charles.C]

Waiting for replies....!!!

I previously had a look in some textbooks / google but found nothing useful regarding haccp, let alone iso22000. Sorry.

The industrial process seemed to typically involve extended boiling stages so probably no micro.risks involved unless post-processing contamination which probably automated. Chemical factors, eg impurities like heavy metals, will obviously depend on the sourcing.

Salt is classified as GRAS in USA although AFAIK there is currently debate over this status.

I presume you have some kind of process in mind ? Sun-dried ?

Rgds / Charles.C

[Qureshi]

Dear Charles,
thanks for your response.

We are taking raw salt from natural source like late water, then thouroughly washing it & then dry it on fludized bed dryer.. liquid iodine mixing also..and then send for packing...

I hope you got it...

Thanks.

[Charles.C]

Dear Charles,
thanks for your response.

We are taking raw salt from natural source like late water, then thouroughly washing it & then dry it on fludized bed dryer.. liquid iodine mixing also..and then send for packing...

I hope you got it...

Thanks.

Dear Qureshi,

Thks for reply. Adding liquid iodine sounds difficult.

Here are some examples of possible salt specifications. I presume you have something similar already.
 Specification sea salt.pdf   1.24MB   119 downloads
 specification food grade salt (Codex).pdf   208.51KB   103 downloads
 Specification natural sea salt (NZ).pdf   154.28KB   81 downloads
 specification (draft) food grade salt (African).pdf   935.41KB   80 downloads
 specification (commercial) Table Salt.pdf   334.92KB   103 downloads

Possible BCPA hazards typically derive from (a) raw materials / inputs (eg ingredients / packaging), (b) processing contamination (eg non-hygienic environment such as equipment / personnel / chemicals), (c) growth / increase of any original / contamination factors.

The ultimate purpose of the haccp system is to ensure the (safety) specification for yr product is attained with respect to acceptable levels of any relevant potential hazards.

Assuming (a) all inputs, eg packaging, ingredients, are approved food grade / compatible, (b) hygienic aspects are controlled via prerequisite functions, then the most obvious possibilities for significant hazards IMO are chemical impurities, eg heavy metals, in raw material and metal contamination due process equipment.

The first step is to get specifications / validatory data.

Hope that helps.

Rgds / Charles.C