- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More
3 replies to this topic
#1
Posted 16 August 2018 - 09:00 PM
Hello,
Does anyone have samples of hazard analysis for gluten?
Thanks
#2
Posted 17 August 2018 - 12:24 PM
Do you mean in a facility that processes a products that contain gluten and also product that do not? What are your products/processes? Can you give more info?
From the information you gave, allergens (wheat) would possibly be a hazard.
#3
Posted 17 August 2018 - 03:35 PM
Thanks for reply. Produced gluten free pasta. Ingredients list: Chickpea flour, pea protein, Xanthan gum, tapioca starch, The company also received prepackaged cheese pouches. It is just added to the bag. No allergen processing. Allergen risk is very low.
#4
Posted 17 August 2018 - 04:15 PM
I would still list allergens as a hazard (assuming the cheese contains milk). Your CCP would just be at the packaging step to ensure that all the boxes state that the cheese contains milk and that milk is listed as an allergen. Aside from that, I would say another hazard would be foreign material (metal), so your CCP would be metal detection.
Again, since I don't know your processing steps, I can't say for certain that those are the only hazards. Do you have a verified flow diagram of your processes?
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users