HACCP for Flavours (i.e. artificial and nature identical flavor)

Does Anyone know where do i find some useful links when creating hazard for artificial flavour and nature identical flavor. im gathering some info about the limits of chemical and micro hazard for flavour but no one will appear some set of standards from codex or jecfa. 

hope u will help me.

Thank u.

You won't really find any "standard".  When I was in flavors we based on our hazard assessment on the chemicals meeting the USP requirements.

http://www.usp.org/a...dard-categories

The micro hazard, for the most part, is non-existent with flavor chemicals.  You may have a micro hazard with some natural flavors, juice extract types and what not, but very rare.

There are no references that I am aware of regarding microbiological risks associated with flavors.  Generally, if a compounded flavor contains 20% or more of ethanol or propylene glycol, it is not a microbial risk.  Individual flavor chemicals, or concentrated flavors containing all chemicals (no water, juice, botanical, etc.) is also not generally a risk.  

The Society of Flavor Chemists (I am a member) has a public LinkedIn group you can join if you would like to ask flavor-specific questions.