HACCP and Risk Assessment Help with Herbs?
Hello
Can anyone help me, I have been asked to set up HACCP and risk assessments for a new product line which will be packing herbs, these will be sourced from the UK and abroad.
What Allergens would I need to be looking for and also what microbial testing would be done and to look for what and the safe levels?
What dangers could be in the herbs such as moulds?
Thank you
Hello
Can anyone help me, I have been asked to set up HACCP and risk assessments for a new product line which will be packing herbs, these will be sourced from the UK and abroad.
What Allergens would I need to be looking for and also what microbial testing would be done and to look for what and the safe levels?
What dangers could be in the herbs such as moulds?
Thank you
Hi mica,
Re-allergens, moulds, micro, you may need to be more specific.
Generally, maybe -
haccp guide spices-seasonings, ASTA,2006.pdf 498.56KB 140 downloads
Hi Mica,
Some more dangers you could look in to - :excl:
- Extraneous Material (physical contaminants)
- pest / insects
- Adulterants
azaam
Thank you for your help,
Hi mica,
Re-allergens, moulds, micro, you may need to be more specific.
Generally, maybe -
Thank you for your help, I am looking to find out what sort of results you would be looking for when doing microbial testing, safe levels and what pathogens would be a danger to herbs. The site blends as well as supply single type of herb. what quality controls would be expected during packing and prior to dispatch.