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Sample HACCP Plan for Packaging Spices

haccp plan packaging spices blends example

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redhotchillipeppers

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Posted 22 May 2018 - 01:08 AM

Hi all,

 

We're getting ready for our SQF audit in a little less than a month. While our main operation and process is the wholesale distribution of spices, herbs, and seasonings and for which we've scored very well on our SQF audit in the past, we recently started a new process/line of bottling/packaging bottles, that we're hoping to get certified for in our upcoming audit as well.

 

To give a little more detail, our packaging process basically uses standard equipment (conveyor/ auger fillers/ bottle cap tightener/ heat shrink-wrap sealers/ and a metal detection unit). We only fill 1-5 lb bottles with a dry spice (no blending). And our change-over SSOP requires sanitation and disinfection verified by ATP testing of all food contact surfaces. 

 

Would anyone who may have a HACCP plan similar to this kind of process be willing to share yours as an example or know of one I can look at to get started?

 

I'm most concerned about correctly identifying potential CCP's. Right now the ones I anticipate us having might include:

-Metal detection of any foreign matter contaminants from use of metal machinery

-Biological contamination from improper change-over procedure (but our SSOP should address that so I don't know if that would be a CCP)

-Foreign matter contamination from brittle plastics?--Also on that note, anyone have a corrective action or SSOP plan idea for dealing with brittle/rigid plastics?



Charles.C

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Posted 22 May 2018 - 04:05 AM

Hi stharayil,

 

Chemicals ?

Allergens ?

 

Probably not bottle-related but maybe of use -

 

Attached File  haccp guide spices-seasonings, ASTA,2006.pdf   498.56KB   285 downloads

 

http://www.ifsqn.com...easoning-plant/
 

PS - should be an interesting product for  the food fraud clauses.


Kind Regards,

 

Charles.C


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redhotchillipeppers

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Posted 22 May 2018 - 05:17 PM

Hi stharayil,

 

Chemicals ?

Allergens ?

 

Probably not bottle-related but maybe of use -

 

attachicon.gif haccp guide spices-seasonings, ASTA,2006.pdf

 

http://www.ifsqn.com...easoning-plant/
 

PS - should be an interesting product for  the food fraud clauses.

 

Charles, thank you so much for these resources!

 

As for the question about chemicals and allergens. We don't have any chemical threats that isn't first addressed by our SOPs (really just cleaning chemicals) and we don't have any of the top 8 allergens for the U.S. in our facility. Am I missing anything else you think?



Charles.C

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Posted 23 May 2018 - 01:32 AM

Charles, thank you so much for these resources!

 

As for the question about chemicals and allergens. We don't have any chemical threats that isn't first addressed by our SOPs (really just cleaning chemicals) and we don't have any of the top 8 allergens for the U.S. in our facility. Am I missing anything else you think?

 

Hi stharayil,

 

One always misses "something". :smile:.

 

I'm not a SQF user so can only answer in respect to a traditional haccp plan. Every FS standard seems to have a few of its own "individual" requests.

 

I suggest you compare yr product/process/hazards/haccp plan to the content in attachments, esp the haccp plans, of Post 2 (Credit Sushil) of my previously linked thread. These look quite impressive to me.

 

PS - i would not recommend the risk matrixes shown which are of debatable design IMO.


Kind Regards,

 

Charles.C






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