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Hazard analysis, ingredients carry salmonella, and no kill step


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#1 Sabear

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Posted 31 August 2018 - 11:02 PM

Reviewing HACCP plan.

Ingredient is known to carry salmonella, we do not have a kill step. Do I need to list salmonella on every process the ingredient goes through since there is no control? Or are the Biological Chemical and physical hazards only listed if they contribute to the hazard?



#2 Ryan H.

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Posted 31 August 2018 - 11:08 PM

What’s your process like? Are you a supplier? Are you processing the ingredient?


All the best, 

 

Ryan Heavner 


#3 Sabear

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Posted 31 August 2018 - 11:34 PM

Single ingredient. Dry process. I am a supplier. Product requires further processing. We clean and separate the product. (Remove foreign material that comes from farmland)

Dry cleaning methods only.



#4 Charles.C

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Posted 01 September 2018 - 01:52 AM

Reviewing HACCP plan.

Ingredient is known to carry salmonella, we do not have a kill step. Do I need to list salmonella on every process the ingredient goes through since there is no control? Or are the Biological Chemical and physical hazards only listed if they contribute to the hazard?

 

Hi Sabear,

 

I assume by "process" you mean the various steps in a specific flowchart.

 

I suggest you have a look at a random haccp plan to see what a typical hazard analysis looks like, eg the excel here -

 

http://www.ifsqn.com...ge-7#entry50651

 

The answer to yr query can be Yes or No depending on the specific nature of the "Step".


Kind Regards,

 

Charles.C


#5 012117

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Posted 03 September 2018 - 04:06 AM

At the end of the study, what do you define then is your control measure for Salmonella?  

 

The way I see it (not on your specifc case btw), if for example RM # 1 I have identified that it is with possible microbial hazard, down my process, I have identified in example step # 12 as a step (or process) that may reduce, eliminate or control the hazard. I would link the RM # 1 with step # 12 through the use of ISO 22000 criteria determining and selecting control measure (specifically for the criteria "is there subsequent step").



#6 redfox

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Posted 03 September 2018 - 07:05 AM

Hello Sabear,

 

Does your buyer requires you to eliminate the hazard right there in your site before they would received your product. As I see your situation, you're on the dead end. You know hazard is present but then you can't anything about it to eliminate the hazard in your site.

 

Maybe your buyer has the kill step on their process. 

 

Our product is crustacean, it has natural microflora in it, but since we are doing pasteurization process(kill step) plus oPRPs, we do'nt require our supplier to hand in their micro test.

 

regards,

redfox






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