HACCP for vegetable oil production
Dear All,
Can anyone guide me in preparing a Hazard analysis for coconut oil cooking process and their control. Also for Packing process - Sealing temperature, and sealing integrity of packing / usage , Food grade materials and their control.
Are you extracting cooking oil from coconut or are you refining cooking oil from crude /virgin coconut oil.what is your flow process for extraction/refining process. Major hazards will be Chemical hazards
Chemical contaminants in food may be naturally occurring or may be added during the processing of food.
Examples:
Naturally occurring chemicals
Allergens
Mycotoxins
Agricultural chemicals
· Pesticides
Toxic elements and compounds
Lead
Zinc
Cadmium
Mercury
Arsenic
Cyanide
Contaminants
o Water or steam treatment chemicals
o Pest control chemicals, grease from machineries
Food additives and processing aids used.
From packaging materials-migration of residues from packaging material to coconut oil.
adulteration with other oils or mineral oil
Physical hazards
The physical hazards can result from contamination and / or poor practices at many
points in the food chain from harvest to consumer including those with in the food
establishment.
Examples
Glass, wood, stones, metal, plastic etc.