Hazard Identification in packing of rice ?
What are the possible PCB hazards associated with packaging of rice ( from bulk to small packs using auger packing machine), ??
What are the possible PCB hazards associated with packaging of rice ( from bulk to small packs using auger packing machine), ??
i assume this is RTE.
Assuming raw material not having an astronomic pathogenic bacterial content, cooked so as to 6D destroy L.monocytogenes, cooled in an appropriatey short time + sanitary handling / environment >
B spore formers, eg B.cereus, C.perfringens.
+ C as below assuming equivalent (or better) process control (bar cooking/cooling step)
+ P as below (or maybe <than) assuming equivalent (or better) process control (bar cooking/cooling step)
If it's not RTE then potentially almost everything under the sun depending on its history / yr process. :smile:
e.g some bacterial possibilities are -
B .: Salmonella spp., Pathogenic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and/or Staphylococcal enterotoxin, Clostridium perfringens, Campylobacter jejuni, Bacillus cereus, Yersinia spp., Brucella spp etc
C Presence of environmental contaminants (pesticides)
C Presence of antibiotics/sulphonamides
C Presence of undeclared allergens could impact on sensitive individuals
C Contamination by non-food chemicals (e.g.: cleaners, sanitizers and lubricants)
P Presence of hazardous extraneous material
The list goes on.
Rgds / Charles.C
i assume this is RTE.
Assuming raw material not having an astronomic pathogenic bacterial content, cooked so as to destroy L.monocytogenes, cooled in an appropriatey short time + sanitary handling / environment > spore formers, eg B.cereus, C.perfringens.
If it's not RTE then potentially almost everything under the sun depending on its history. :smile:
e.g.: Salmonella spp., Pathogenic Escherichia coli,
Listeria monocytogenes, Staphylococcus aureus and/or Staphylococcal
enterotoxin, Clostridium perfringens, Campylobacter jejuni, Bacillus
cereus, Yersinia spp., Brucella spp etc
Rgds / Charles.C
Thanks Mr. Charles, actually its raw rice and supplier is providing COA for microbiological and chemical safety.
We are just reacking it from bulk 50 kg sacks to 1kg retail packets.
I'm not sure what PCB stands for. Micro/Biological hazards? Physical Chemical Biological?
I used to work in a factory that made extruded rice, and we would get raw (not in a patty, dehusked) rice to grind into flour. The biggest issues I'd see from supplier was infestation (HUGE issue. A lot of suppliers would send us stuff with ants). Other than that, we were organic, and on occasion had rice with pesticide residue (testing is very expensive for this, so we did not test regularly).
We had a huge bulk unloading system with sifters and metal detectors for foriegn objects. We did have a rice washer /polisher, which had very low concentration (100-200ppm) of chlorine for rice that wasn't extruded (and therefore had no kill step). We sold the flour as bulk ingredients and did not make firm mico claims (only guidelines for realease) on our COAs.
Dear naizil:
Physical [P] can be the husk, small stones etc.
Biological [B] can be the live rice bettles etc.
Chemical [C] can be the pesticide residue etc.
Yong
Dear Naizil;
In summary as Young wrote ;
Physical ; husk ,small stonetes and small impurities like metal
Biological and mycrobiological ; insect, warm and Bacillius cereus , yeast and mold, Aerobic mezophylic bacteri (also for the suppiler sanitasion control )
chemical ;pestisit and heavy metal (cd,pb etc )
Best Regards
Alina
Dear All,
Just a comment regarding previous posts 4-6.
The topic of what constitutes a physical hazard is infinitely debatable as demonstrated on various threads here.
The previous posts illustrate another “group” which is also "Physical" debatable, namely insects. AFAIK, it is less common to see insects per se as a direct HACCP Biological hazard since flies for example tend to be covered within the preliminary GMP requirements.
One manouevre for such conceptual diffficulties is the USA category of "Adulteration".
For example -
Physical hazards include objects that are hard or sharp such as glass, metal, plastic, stones, pits, wood, or even bone. Physical hazards can lead to injuries such as choking, cuts, or broken teeth. Some foreign material in food products may not be a physical hazard but rather an undesirable foreign material such as hair, insects, or sand that are not likely to cause injuries.
http://msue.anr.msu....ssed_with_haccp
as compared to
Physical hazards
These can also be described as ‘foreign bodies’.
Physical hazards are visible objects both large and small which are in the food. These could have been introduced in some way or they may be already part of that food eg bones.They pose a threat to the consumer of the food, who may cut their mouth, break teeth or choke on the object.
In a fish processing operation typical physical hazards to consider include:
• Metal, nails, staples, nuts, bolts.
• Glass, plastic, fabric, cardboard.
• Rust, flakes of paint.
• Hair, jewellery, buttons.
• Dead insects, rodent droppings.
HACCP Training Folder Contents V2.pdf 901.31KB 98 downloads
Another good reason for the existence of Prerequisites perhaps. :smile:
Rgds / Charles.C