HACCP Nitrogen Injection

Dear all, Need help, how determine HACCP for injection in dairy product we have flow like this Storage Nitrogen --> Filtering ---> Heating ---> filtering --> Nozzle Nitrogen Injected to UHT Dairy product We don't hv any experienced about determine hazard in Nitrogen Injection Physical --> ....? Chemistry --> ....? Biological/Microbe ---> ...? Please give us suggestion Thank You

Please, although no experience as you in same,I would suggest to take target, limits, 5 questions step CCP determination and risk analysis table with the flow chart, surely you must find your way through,

 

kind regards,

Michael G

 Not really clear on the specifics of your question-

 

(Nitrogen gas itself is GRAS  by FDA  here is the notice  )

 

 

 

Mike

While the nitrogen itself is GRAS, you do from a HACCP point of view need to consider is the nitrogen a source of contamination.  While the gas may be ok, is the system delivering it okay?  Without know the setup, hard to tell what the possible risks are.   

Hi, aesahaetr;

 

Assuming you mean that the nitrogen is used for packaging flush, then the gas is not the hazard but the process. I.e. the intent is to eliminate ambient air and it's potential contaminants from the finished package which would make the step a biological hazard at a minimum, but also maybe physical (moving machinery over open packages)? 

It's really hard to say without intimate knowledge of your process. 

 

 

 Not really clear on the specifics of your question-

 

(Nitrogen gas itself is GRAS  by FDA  here is the notice  )

 

 

 

Mike

 

 

While the nitrogen itself is GRAS, you do from a HACCP point of view need to consider is the nitrogen a source of contamination.  While the gas may be ok, is the system delivering it okay?  Without know the setup, hard to tell what the possible risks are.   

 

Yes, food grade nitrogen is common in the industry obviously with a COA/COC from the manufacturer on file. Containment and conveyance of nitrogen should pose no risk as these systems are both cryogenic and in a vacuum.  

 

[edit]

 

I may stand corrected by this excellent thread. Charles C. has posted some great links;

http://www.ifsqn.com...-in-production/

Dear all,

 

thanks for sharing your experienced

i think i will focused on chemical or physical hazard

does any one hv physical hazard classification, by size?

or any other opinion?

 

 

 

Best regard

Hi still my stupid opinion! a hazard is a hazard what ever it's size, if you suspect any, please do a hazard analysis, since physical hazardous particles are not welcomed in food,

i think this will light your way on.

kind regards,

Michael G