Raw ingredient/material Hazard Analysis
Hello all,
I'm new to this field. I was wondering if anyone had any pointers or feedback they could give me on this subject of hazard analysis for raw ingredients. Anything is appreciated. Attatched is a draft of a hazard analysis for one of our ingredients.
Butter Unsalted 55#.xlsx 15.17KB 208 downloads
It's a very generic hazard analysis, but it's not bad! I'm a little confused as to whether you're doing a hazard analysis on the receipt and storage of butter, or if you continue to go through the entire process of a different product in which butter is used (mixing, production, packaging).
The way that our FSIS inspector explained it to me, was that they wanted to see it analyzed during each process step it goes through. Fairly amibiguous, and I haven't had much more guidance other than what I could find online.
Hello all,
I'm new to this field. I was wondering if anyone had any pointers or feedback they could give me on this subject of hazard analysis for raw ingredients. Anything is appreciated. Attatched is a draft of a hazard analysis for one of our ingredients.
Hi patthebaker,
As per previous Post, you really need to present a more detailed flowchart of the total process/sub-processes. It's unclear to me what the "production" actually is, baking ??. This flowchart determines the overall hazard analysis (HA) of which the HA of ingredients is one contribution.
I'm unfamiliar with FSIS's specific requirements regarding format but just as an example of one format (there are many) -
http://www.ifsqn.com...ge-4#entry50651
(the right hand chunk is specific to ISO only, not related to yr analysis)