Parboiled Rice HACCP plan

Hello everyone, do you have experience or some models of HACCP plans for paboiled rice process? At least some typical hazards related? We are implementing BRC in a rice mill for this process.

Thanks a lot in advanced! =)

Hello everyone, do you have experience or some models of HACCP plans for paboiled rice process? At least some typical hazards related? We are implementing BRC in a rice mill for this process.

Thanks a lot in advanced! =)

Hi Guillenclau,

You might find this document useful:

http://www.warwickdc...ToolkitRev4.pdf

I would have added cooling after cooking as a CCP to control toxin production by B.cereus

Regards,

Tony

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

Dear Sushil,

Thank you for the documents.

They appear to cover a considerable range of items so I have added an index for reader’s convenience –

Counting from top and reading downwards, (and  left to right as required) gives –

(1) Spec. for instant parboiled rice.

(2) Spec. for low moisture, milled, parboiled rice

(3) As stated (Parboiled rice specification)

(4) haccp plan for growing fruits.  (5) haccp plan for almond growing, harvesting, processing.

(6) As stated (mycotoxins)  (7) As stated (haccp plan) – haccp template for filling in.

(8) summary of  requirements to establish a FS system, eg ISO22000.  (9). haccp plan for packaging

(10) As stated (haccp finished product profile) – haccp template for filling in.

(11) As stated (matrix FS system responsibilities versus job titles / sector).

(12) haccp plan for dry products, eg organic herbs.   (13) haccp plan for tea.

Rgds / Charles.C

Thanks Tony C, Charles C. and SUSHIL! this will help me a lot!

Sincere Thanks to All for Inputs . IFSQN and Contributors  Sh Tony C, Charles C. , Sh  SUSHIL and Sh Claudia. Thanks please