What documentation and risk assessments are required for a new spice product (seafood powder)?
Started by AnnaAnka, Mar 26 2020 08:12 AM
Hi,
we are now starting new production where we will include spice in our original product (seafood powder). I have never worked with spice before, and I'm not sure what documentation and risk assessments thats needed. Can someone please guide a rookie on this?
Pest Control Insurance Documentation
What belts are used in the bakery industry to have a grip on the product
Risk assessment for equipment calibration
Risk assesment for nut allergen to remove it from the system
Frozen temperature for raw meat product
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Hi there!
I work in a spice company as well and we have introduced "Shrimp powder" in our facility. But we have to follow Seafood HACCP according to federal regulation here in the U.S. Meaning I had to make a separate HACCP plan for that product only. I do not know how it is in other countries though in case you are not in the USA.
Hope it helps :)
Pest Control Insurance Documentation
What belts are used in the bakery industry to have a grip on the product
Risk assessment for equipment calibration
Risk assesment for nut allergen to remove it from the system
Frozen temperature for raw meat product
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HARA same as risk assessment for ISO?
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