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Help with some ingredients that I couldn't find in Hazard Analysis

HACCP Hazard Analysis Ingredient

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#1 yogirl

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Posted 27 October 2017 - 02:40 PM

Hello, 

 

As the title suggests, there are certain things i couldn't find or was confused about during the hazard analysis, any help would be greatly appreciated:

 

  • Candied Ginger 
  • Fig Paste
  • Canned Pumpkin Puree
  • Fruit Purees (Aseptic and Non-Aseptic)
  • Fruit Concentrates 
  • Orange and Lemon Peel (Dried and Diced)

Thanks



#2 DLH

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Posted 27 October 2017 - 10:14 PM

Hello,

 

You might find the Canadian Food Inspection Agency Reference Database for Hazard Identification useful it can be accessed on their website http://www.inspectio...9/1384900941583 or I have also attached a PDF of the database. 

 

it is grouped by category I.e. candied ginger would fall under the fruit - dried or candied section. 

New Zealand also has an online hazard database. http://www.foodsafet...zards/index.htm

 

Hopefully you find these useful.

 

Attached Files



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#3 BillW

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Posted 07 September 2018 - 08:04 PM

Were you able to get any answers to your question?  I tried the New Zealand database and it only have a limited amount of items.  The Canadian website is archived and won't be updated.  I couldn't figure out how to search for anything.

 

Best of luck



#4 Scampi

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Posted 07 September 2018 - 08:12 PM

Billw, the canadian version, although archived, is still worth using

 

Here's the how to link

http://www.inspectio...9/1384900941583

 

It is a beast to use, but if you follow the instructions, you will be able to search by type/processing step/ingredient etc.

 

I searched candied fruit and associated hazards and this is what I got, it is only for incoming ingredients and I've omitted all the rest for space here;

 

Associated Hazards for Product Ingredient Type of Hazard Hazard FRUIT - DRIED OR CANDIED Biological Presence of pathogenic bacteria (e.g. Salmonella spp.) Chemical Presence of undeclared / non-permitted / exceeding allowable levels of food additives (e.g., sulphites) Chemical Presence of mycotoxins Chemical Contamination from environmental contaminants (e.g., pesticides, heavy metals) Chemical Contamination by non-food chemicals (e.g., cleaners, sanitizers and lubricants) Chemical Presence of undeclared allergens (e.g., nuts, peanut) Chemical Contamination from fumigants Physical Presence of hazardous extraneous material

Because we always have is never an appropriate response!


#5 FurFarmandFork

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Posted 07 September 2018 - 11:48 PM

FDA has a similar list of food categories and hazards they deemed worth including in your plan.

 

https://www.fda.gov/...A/UCM517402.pdf


QA Manager and food safety blogger in Oregon, USA.

 

Interested in more information on food safety and science? Check out Furfarmandfork.com for more insights!

Subscribe to have one post per week delivered straight to your inbox.

 


#6 Charles.C

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Posted 08 September 2018 - 02:42 AM

1-yr old thread.


Kind Regards,

 

Charles.C






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