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Ingredient Hazard Analysis


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#1 Ivan

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Posted 19 December 2018 - 12:47 PM

Good morning,

 

I am really stuck on this, our auditor is asking for a raw material hazard analysis for each ingredient we have. We do not have any raw ingredients! We purchase pre-blended spices and repackage them in smaller jars.

Can someone please help on some ideas of a hazard analysis for this type? 

 

Thank you



#2 Gerard H.

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Posted 19 December 2018 - 02:10 PM

Dear Ivan,

 

The risk analysis the auditor is asking for is the classical one. You need you assess the risks for the pre-blended spices and for their ingredients if that's applicable (for example when it concerns a composed mix of spices, dry milk solids, salt, anti-caking agent). The risk assessment is done for the following aspects:

  • Microbiological (for example: bacterial spores) 
  • Chemical (for example: residues of pesticides of mycotoxins)
  • Physical (for example: foreign bodies)
  • Allergen (for example: mustard seeds or celery)
  • Variety or species cross-contamination (for example: specific species of spices herbs)
  • Food fraud (for example: substitution of certain spices or addition of colors, where these were not mentioned or allowed)

Hopefully, you can show it to the auditor.

 

Kind regards,

 

Gerard Heerkens



#3 Charles.C

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Posted 19 December 2018 - 04:32 PM

Good morning,

 

I am really stuck on this, our auditor is asking for a raw material hazard analysis for each ingredient we have. We do not have any raw ingredients! We purchase pre-blended spices and repackage them in smaller jars.

Can someone please help on some ideas of a hazard analysis for this type? 

 

Thank you

 

Hi Ivan,

 

see -

 

https://www.ifsqn.co...es/#entry125773


Kind Regards,

 

Charles.C





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