Hello Guillenclau,
There are 12 steps in HACCP Module of which 5 are Preliminary steps and 7 HACCP principles.
Examples given below in attached documents
Also you have to maintain various prerequisite programs in your rice processing and packing unit as basic hygiene conditions required for safe processing of paddy rice.
Normally You Have To Make Your Own Haccp Plan From Generic Or Few Related To Harvesting And Processing From Field.(examples attached below)
you have keep your hazards below acceptable levels as per your regulatory requirements of your country for parboiled rice or to any exporting countries regulatory requirements.
Most Physical Hazards Are Related to Procurement Paddy From Farm e.g. glass, metals ,extraneous matter ,plastics rodent excreta ,filth ,insect contamination etc. (Metal detector -CCP)
CHEMICAL HAZARDS- Mycotoxins-- aflotoxin and ochratoxin (microgram/kg -maximum tolerated level as per regulatory standard of your country).(CCP)
Toxic metals Arsenic ,lead and mercury in Rice. Pesticides residues.(CCP) MICRO HAZARDS - various micro organisms (basically if your final products has low moisture content (low Aw-water activity < 0.6 , rice will not support micro organisms) .you have validate that for your CCP establishment (Moisture content and Aw) Bacillus cereus contamination occurs with rice. (Spores of B. cereus can survive well in dried rice products.) However you have to carry out microbiological analysis of your final rice product for APC, yeast and molds, coliforms, salmonella, staphylococcus aureus, bacillus cereus etc.(CCP) you have to carry out analysis for aflotoxins and pesticide residues.
FLOW DIAGRAM- Parboiled Rice Processing (various process steps)at process dteps you have to identify the hazards that could occur that step (BCP)
Paddy Storage----> Cleaning & Grading----> Parboiling (Soaking (parameters temperature and time and clean water addition(ccp)---->
& Cooking (STEAMING- parameters pressure and time)----> Drying (Energy source)-----> Milling----->Cleaning, Hulling,Whitening ,Polishing,grading, sorting (Colour sorting)----->(waste generation)
,Packing,---> Storage)--->Transportation and Distribution.''
You have to verify your flow diagram onsite and keep it as record.
Shelf life. When properly sealed and stored, polished rice will store well for many years.
You have to maintain all your procedures and records as required by Haccp. please visit the following Web-Sites http://haccpalliance...accpmodels.html For HACCP Generic Model For Spices http://www.inspectio...78402035?chap=0 http://www.feedhaccp.../BuildPlan.aspx http://www.fda.gov/F.../ucm2006801.htm http://www.fao.org/d...390e0j.htm#bm19
