SQF Raw Material Risk Assessment

SQF states that you need a risk analysis conducted of those raw materials, ingredients and processing aids that contain allergens. Can anyone provide a template or example of a risk analysis for their raw materials? The only allergen I have in my business is Sulfites (Australia). I work in a food and fruit juice beverage processing plant.

I used this chart and made this risk assessment matrix .... basically addressing the risk of each individual item - we do meat so obviously yours would be considerably different. Just an example.

Thank you for the quick response Marshenko,. I like the idea of the table. Just a quick question, have you included all raw materials or only those with allergens?

Dear Julie Compton,

Not a SQF user myself but I can give some general comments.

Marshenko’s template is fine for documenting the risk. The template will be basically as used in a hazard analysis of course.

Normally every input is (risk) examined.

Here is another excel format variation (from an older thread) where the allergen section is separated off from BCP categories. It's usually optional.
(layout is for iso22000, only columns ABCD GHIJ L are probably directly relevant to SQF)
(column E is referencing various prerequisite functions in PAS 220, not specifically aligned to SQF although many [GMP] functions will be similar)

Copy of ISO 22000 Hazard Analysis for Yoghurt, yha 1.0a.xls   451KB   1088 downloads

The various ingredients, packaging inputs are covered as per their entry into the main flow chart (see Receiving …). Many people put them all at the beginning. It’s usually up to you.

(The potential labeling CCP relating to “allergen” is handled by a prerequisite in this iso22000 case, maybe different within SQF and presumably "sulphite" involves a maximum limit also).

Rgds / Charles.C

PS - if anyone happens to be interested in Column E, eg type of PRPs / related parameter values, some details are in another excel sheet here -
http://www.ifsqn.com...dpost__p__48386

Thank you for the quick response Marshenko,. I like the idea of the table. Just a quick question, have you included all raw materials or only those with allergens?

All raw materials, including ingredients, ingredients containing allergens, packaging materials, processing aides, and cleaning chemicals used in the facility.

I used this chart and made this risk assessment matrix .... basically addressing the risk of each individual item - we do meat so obviously yours would be considerably different. Just an example.

 

I used this chart and made this risk assessment matrix .... basically addressing the risk of each individual item - we do meat so obviously yours would be considerably different. Just an example.

 

How did you come up with those numbers in the Food Safety Risk Analysis Matrix. Usually, I multiple the frequency and consequence units.... 

How did you come up with those numbers in the Food Safety Risk Analysis Matrix. Usually, I multiple the frequency and consequence units.... 

 

Hi Harpreet,

 

A little searching of this Forum will demonstrate that there is no Official fixed rule for determining either (a) numeric matrix axes or (b) numeric matrix cell  values. (Acceptable) options include use of  - 

 

(1) Linearly related axial values.

(2) logarithmically related  axial values.

(3) Internal  cell values derived by multiplication of XY coordinates

(4) Internal cell values derived by addition of XY coordinates.

(5) cell values determined by non-linear sequences.

 

From a FS POV, the use ol terms such as Customer Complaint, Product Recall,  is IMO  illogical unless contextually defined.

 

PS - the matrix cell numbers in Post 2 are somewhat generic to SQF, eg see -

 

https://www.ifsqn.co...is/#entry122070