Dry Bean Hazards
Good Morning Y'all,
I am creating a HACCP plan for a dry bean plant. Literally all they do is take dry beans from the field and pack them in poly sacks. If the beans come in to wet, they dry them and that is shown in the flow chart. The filter out things like rocks, plastic and metals, but do I need to worry about any biological or allergen hazards? They do not process anything other then beans and the harvesting equipment isn't used for anything but beans. Also, I can not find any scientific research about biological hazards and dry beans. All beans are inspected at receiving for molds and are handled by a PRP. Can anyone give me any advice on the topic or examples for hazard analysis for this commodity?
Hi there,
I think you have mentioned most of the likely hazards, foreign bodies and molds.
You do not mention the range of beans you are packing and this will determine the allergen risk:
Regards,
Tony
i agree with Tony-C
I presume any "drying" is by natural means.
I would have thought that the risk of biological/chemical hazards woud depend on the environmental condition of the "bean area"
Survival of pathogens is possible without multiplication.
I noticed that in a previous thread you noted that a subsequent process for the "beans" involved heat processing. This further treatment, if validatable, and depending on the scope of your haccp plan, could be regarded as a microbial pathogen elimination step. However it would not remove some potential chemical contaminants.
Sorry Tony should have been more precise on the type of beans. They are kidney, pinto, navy, cranberry and so on. No soybeans. Our growers are contracted that they will follow all strict allergen rules, and do not use the same harvesting equipment and or transportation that come in contact with the major 8, and it they do they have to be thoroughly cleaned. However, we live in an area that produces very little to none of soybeans and peanuts. Do I have to list mold and physical hazards at every step of the hazard analysis? Or for instance only in the steps that directly could have a hazard?
I presume any "drying" is by natural means.
I would have thought that the risk of biological/chemical hazards woud depend on the environmental condition of the "bean area"
Survival of pathogens is possible without multiplication.
I noticed that in a previous thread you noted that a subsequent process for the "beans" involved heat processing. This further treatment, if validatable, and depending on the scope of your haccp plan, could be regarded as a microbial pathogen elimination step. However it would not remove some potential chemical contaminants.
Drying is done in the field, however if the beans come in over the moisture threshold then they will be dried in large dryers. They aren't cooked. The beans are sold dry and need to be cooked before eating. It is a product that is never eaten "raw". All growers are GAP certified and have to follow USDA GAP guidelines. Also, we make our growers sign a contract stating they have strictly followed all proper pesticide regulations, so the chemical issue is a very low risk.
Sorry Tony should have been more precise on the type of beans. They are kidney, pinto, navy, cranberry and so on. No soybeans. Our growers are contracted that they will follow all strict allergen rules, and do not use the same harvesting equipment and or transportation that come in contact with the major 8, and it they do they have to be thoroughly cleaned. However, we live in an area that produces very little to none of soybeans and peanuts. Do I have to list mold and physical hazards at every step of the hazard analysis? Or for instance only in the steps that directly could have a hazard?
You would consider all relevant hazards at each step then determine the ones that aren't significant and exclude them from your HACCP plan.
Regards,
Tony
Hi calaggal,
Couple of comments –
(1) Some microbial pathogens, if present in elevated levels, can produce chemical toxins which are not necessarily destroyed by a consumer cooking step.
(2) Adherence to pesticide regulations typically requires verification.
Both (1,2) are resolvable by BC analyses of the input/output which should comply with specifications. I daresay you do this already.
Hi calaggal,
Couple of comments –
(1) Some microbial pathogens, if present in elevated levels, can produce chemical toxins which are not necessarily destroyed by a consumer cooking step.
(2) Adherence to pesticide regulations typically requires verification.
Both (1,2) are resolvable by BC analyses of the input/output which should comply with specifications. I daresay you do this already.
I am not sure what you mean by BC analysis?
B = Biological ("micro.")
C = Chemical (eg as per the relevant pesticide(s))