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Posted 16 August 2018 - 12:32 PM

I work at a bakery that has around 150 ingredients. I'm trying to do my hazard analysis for all these items and when it comes to biological pathogens we control them with a kill step. Almost all the ingredients also have numerous potential chemical and physical hazards and I wanted to know, do I need to control all of these possible chemical and physical hazards and if not, do I need the required documents from all the ingredient manufacturers? 



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Posted 16 August 2018 - 12:38 PM

It is your job to control ALL the hazards within your control, so yes


You should be getting CofA for your ingredients, and if you're really concerned, send random samples out for your own anylisis


Physical hazards will ALWAYS be your responsibility.....like if you're using almonds, you should screen them again to make sure that all the shells have been removed (or put a warning on the packaging, like frozen cherries)


Also, please understand what HACCP stands for 

Hazard Analysis------------that is your #1 job regardless of how many inputs you may have

Please stop referring to me as Sir/sirs

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Ryan H.

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Posted 16 August 2018 - 01:02 PM

It goes back to Supply-chain preventive controls (FSMA). If your not controlling the hazard who is? Is your supplier controlling the hazards for that raw materials? If so, enusre you have the proper documentation that they should be providing to you. Also be sure to add it in your HA that there is a hazard and its being controlled by your supplier. 


If there not, you will need to validate that your control methods are effectively controlling it or eliminating it! 


Good Luck! 

All the best, 


Ryan Heavner 

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Posted 16 August 2018 - 02:43 PM

Hi mkm,


Not sure how much familiarity you have with HACCP, HARPC etc. ??


I wouldn't know about FSMA but unless it has abandoned the basic Principles of Codex/NACMCF HACCP ( and perhaps it has ?) I  would be somewhat more selective than the previous 2 Posts.


The basic purpose of traditional HACCP IM(non-FSMA)EX is to determine (by risk assessment) which potential hazards are Significant. The latter must be controlled.


But perhaps FSMA has gone a different, expanded, way.


Additionally afaik traditional HACCP recommends grouping ingredients/inputs/process flowcharts which have, from a Haccp POV, similar characteristics.


Again, perhaps FSMA  promotes Encyclopedias.


PS -Yr confidence in yr  "killing step" is likely misplaced with respect to certain pathogenic spores, eg B.cereus.

Kind Regards,



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