8 replies to this topic

[Mohammad]

Dear Simon

I would like to know about the below items in the flour milling in HACCP Or ISO 22000
Biological Hazards with Controls
Chemical Hazards and Controls
Physical Hazards
Critical Control Points (CCPs) Determination
HACCP Generic Model
HACCP Plan
I searched about those in http://www.inspection.gc.ca/ , but I didn't find something more. Could you please guide me? I would appreciate it.

Mohammad

[Simon]

Hi Mohammad,

I've hunted high and low but unfortunately not been able to locate a HACCP Plan specifically for flour milling. However, no matter what the process is whether it be meat processing, catering or flour milling the seven general Codex Alimentarius HACCP principles apply and the process you need to go through to carry out a HACCP study will be roughly the same. The difference will be in the process specific hazards and the control measures required.

This page is a comprehensive Free online HACCP course and it contains some really excellent and easy to digest information:

http://www.icd-onlin...urseshaccp.html

Take a look at the link below for some generic hazards (it's an excerpt from the Saferpak booklet). It's a food packaging factory but most of the hazards are applicable cross-industry and maybe it will get you thinking.

http://www.saferpak....the_hazards.htm

Specifically for Flour Milling:

The Chartered Institute of Environmental Health (CIEH) produce a range of Industry Guides on Good Hygiene Practice and they have one entitled "The Flour Milling Guide". :D Looking at the description I think you may find it useful and it's reasonably priced at £3.60.

http://www.shop.cieh...ling_Guide.html

I would also drop an email to each of the trade associations below, they may have an example HACCP Plan or be able to point you to someone that has. It's worth a go.

National Association of British and Irish Millers
http://www.nabim.org.uk

The Flour Advisory Bureau
http://www.fabflour.co.uk

North American Millers Association
http://www.namamillers.org

Australian Technical Millers Association
http://www.atma.asn.au/

Hope this helps.

Regards,
Simon

[Mohammad]

Dear Simon

I'd appreciate from your explanations about the subject which I wanted you.

could you please tell me about " HACCP MANUAL " & " HACCP PLAN " and the differences between above subjects if it's possible.

Thanks alot of your help
Mohammad

[Charles Chew]

Mohd.

Most of the link sites that Simon had given you are really informative. Generally, due to the dynamic environment of facilities although in the same industry, there is no such thing as a generic HACCP Manual that fits all. These are just guides.

For Examples - You may want to consider Mycotoxin etc for Microbial Hazards, Pesticide and Fungicide Residue from farm for Chemical Hazards, etc.....Gluten for Allegenic Management on Coeliac Disease. Only your HACCP Team can decide what and which hazards are sgnificant and severely risky to be critical.

A HACCP Manual is the set of formally written policies and procedures that dictates your company's direction in managing your own foodsafety program.

A HACCP Plan consists ofall the activities that are subject to verifications and validations.

Hope this helps.

Cheers

[Simon]

Thank you Charles.

:)

Simon

[Mohammad]

Dear Friends,

Please send me information about GMP / GHP and SSOP in flour milling industry

Sincerely - Mohammad

[yorkshire]

Dear Mohammad,

I have attached the Codex General Food Hygiene guide.
Its not specific to Flour Milling but it has alot of info on GMP.
I will also attach the Global Food Safety Initiative guidance document in a separate message. ( How do I attach 2 files?)
The Institute of Food Science and Technology print an excellent guide to GMP, details on http://www.ifst.org/guides.htm

Attached Files

•  Codex_General_Principles_of_Food_Hygiene.pdf   88.9KB   89 downloads

[yorkshire]

Here is the GFSI document

Attached Files

•  Global_Food_Safety_Initiative_Version_3.pdf   192.68KB   107 downloads

[Charles Chew]

Hi Mohd.

I am just writing in to find out how you are getting on with your HACCP program and whether you still need help to get along.

As this is a forum, you may have to inevitably share some information with us to better understand your food safety constraints and needs. You may consider us as part of your unofficial haccp team members if you wish.

A haccp program for a flour milling facility is not an easy nor considered a difficult task but a lot depends on the process flow and process control procedures that is currently used which will determine the CCPs, validations and verifications.

Trust that you are OK!

Charles Chew