2 replies to this topic

[Ivan]

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

[Gerard H.]

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

[Charles.C]

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