Risk Analysis for Ingredients in HACCP Plan

Hello Everyone,

I've recently started as a restaurant consultant after 20 years on the culinary side of the passe.  Just received a contract for a Commissary in need of a Risk Analysis for about 76 ingredients, in 10 recipes to be made and stored until shipping to a retailer.  I have found many templates for this type of analysis, but I haven't been able to locate a database of sorts for the ingredient list.  So, I'm hoping that I might find some help here.

Ideally, finding something to input an ingredient (almond milk, sesame seeds, raw chicken, grape seed oil, etc), and find the relevant susceptibility and microbiological pathogens as well as possible chemical and physical hazards for these items.  Not sure if HACCPbuilder or SafeFood 360 would be helpful, and I'd prefer not to have to pay, but I understand if there isn't a free source of information either. 

Any recommendations?

Thank you in advance!! 

Hello, 

This may provide some assistance to you: https://www.fda.gov/.../99581/download

Is there any recipe that contains such 76 ingredients in it?