6 replies to this topic

[rams]

Can you please tell me how to carry out  control measure assessment for raw ingredients. The available assessment models mainly focus only on process steps.For example, for making ice-cream lots of ingredients are  required like milk, cream, milk powder, eggs etc. each having its own hazards. Should we asses the control measures for each ingredient individually or  include them in the purchase step?

Edited by Charles.C, 09 August 2017 - 10:20 PM.
moved to iso22000 sub-forum

[Charles.C]

Can you please tell me how to carry out  control measure assessment for raw ingredients. The available assessment models mainly focus only on process steps.For example, for making ice-cream lots of ingredients are  required like milk, cream, milk powder, eggs etc. each having its own hazards. Should we asses the control measures for each ingredient individually or  include them in the purchase step?

 

Hi rams,

 

I assume your query is still oriented to iso22000.

 

If so, I suggest you have a look at the model plan presented in this semi-interactive thread -

 

http://www.ifsqn.com...o-22000-73-744/

[rams]

Thank you Charles,

 

Probably  my query  is not clear. 

 

For making ice-cream i am using raw ingredients  which milk, cream, milk powder, egg solids, sugar,  stabiliser etc. The process steps are

1. Purchase,

2. Storage (dry & cold)

3. Preheating milk

4. Add & mix cream, milk powder, sugar, egg soilds, stabiliser 

5. Fliter

6. Homogenise

7. Pasteurise

8. Ageing 

9. Freezing (i.e. churning)

10. Filling

11. hardening

 

At step 4 all the ingredients are added. As the hazard profile of each ingredient is different, when we do hazard analysis at step 4, should we consider those hazards (5 ingredients excluding milk)   at

4 . Add & mix or at

1. Purchase or

 

Should we deal them separately even before the the first process step, purchase 

 

Regards,

Rams

[Charles.C]

Hi rams,

 

Yr query relates to Scope of haccp plan.

 

IMEX most (but not all) haccp plan flowcharts exclude the Purchasing step.

 

afaik (should re-check the Standard), this approach is acceptable for iso22000.

 

As you can see in the Excel sheet, "Purchasing" was excluded in the model plan previously linked and hazards associated with the ingredients (if any) were handled as shown in Excel.

 

I hope this answers yr query ?

[Ryan M.]

Typically, you would conduct the hazard assessment of raw materials separate from your process hazard assessment.  I've seen people / facilities couple it with their process hazard assessment, but they evaluate the raw materials separately.

 

More common is evaluating the hazards of the raw materials during the vendor approval, purchasing process.

[Charles.C]

Typically, you would conduct the hazard assessment of raw materials (a) separate from your process hazard assessment.  I've seen people / facilities (b) couple it with their process hazard assessment, but they evaluate the raw materials separately.

 

More common is evaluating the hazards of the raw materials during © the vendor approval, purchasing process.

 

Hi Ryan,

 

Afaik this thread is focused on iso22000 which does have some specific clausal requirements regarding haccp although interpretations of how to present responses to the latter are, to my eyes, legion. I guess this parallels ISO's own generic tendencies.

 

Other Regulatory/Private FS Standards tend to simply promote their own viewpoints IMO but still, I think, permit user flexibility (CFIA might be one notable exception ?).

 

At least one Primary haccp textbook (Mortimore) includes all of (a-c) above but perhaps more as a teaching aid than a general recommendation.

 

BRC certainly does it's best to compel users to expand the scope of their hazard analyses.

[Bhupendra Sharma]

Can you please tell me how to carry out  control measure assessment for raw ingredients. The available assessment models mainly focus only on process steps.For example, for making ice-cream lots of ingredients are  required like milk, cream, milk powder, eggs etc. each having its own hazards. Should we asses the control measures for each ingredient individually or  include them in the purchase step?

Hi rams,

 

Its simple just conduct a hazard analysis for raw material as well. Like if you are purchasing milk as a raw material, identified assiociated hazrd (Chemical, Physicl, Biological) and control measure will be that you will verifiy the COA at the time of receving, Lab person will conduct test as per COA and the specification set by company.

 

Like if you receive raw milk some micro activity will be there like coliform, SPC then you have preventive measure like you will pasteurize the milk further likewise conduct hazard analysis for each of the raw material you received at your factory site.

 

Yes , you should conduct like