HACCP for Powdered Drinks

Hi everyone. I'm Razin from Malaysia. I need help regarding HACCP for powdered drink. Attached is the process flow for the product. Are there any CCPs in this process? 

These are the ingredients used:

Calcium caseinate, isolated soybean protein, sunflower oil, corn starch, Hylon VII, fructose, polydextrose, sugar, gum Arabic, maltitol, maltodextrin, lecithin, calcium carbonate, mineral mix, vitamin mix, inositol, microcrystalline cellulose, silicon dioxide, L-carnitine, curcumin extract, grape seed extract and vanilla powder.

Should I list out the BCP hazards for all the ingredients or just for the sensitive ones?

Hi everyone. I'm Razin from Malaysia. I need help regarding HACCP for powdered drink. Attached is the process flow for the product. Are there any CCPs in this process? 

 

These are the ingredients used:

 

Calcium caseinate, isolated soybean protein, sunflower oil, corn starch, Hylon VII, fructose, polydextrose, sugar, gum Arabic, maltitol, maltodextrin, lecithin, calcium carbonate, mineral mix, vitamin mix, inositol, microcrystalline cellulose, silicon dioxide, L-carnitine, curcumin extract, grape seed extract and vanilla powder.

 

Should I list out the BCP hazards for all the ingredients or just for the sensitive ones?

Greetings Razin,

It is impossible to be able to tell you what would be a CCP due to lack of information.  You have listed a very basic flow diagram but we have no idea what equipment you are using, what the process of the steps are (machine/employee handled), etc.  I don't know if the equipment is wood, plastic, metal, hand tools, etc.  I'd have to assume your product is shelf stable by the ingredients but I also don't know that for fact.  I also don't know what standards you are manufacturing to governmental, GFSI (SQF, BRC, FSSC, IFS), or customer so it's hard to truly guide you.

My recommendation would be to create an ingredient risk analysis to take care of that portion and make that separate from your hazard analysis for HACCP.  Address any ingredient hazards you can on that.  Then bring any hazards that cannot be controlled there to your HACCP plan.  There you will have to control any such hazard.

Any hazard that you find that is reasonably likely to cause illness or injury to a higher level based on a risk matrix would have to have a CCP.  If there is potential for metal or glass to get into your process that may require a CCP.

But unfortunately with the level of information provided one cannot determine what controls are necessary for your process.

Have a good day,

Mr. I.

Hi everyone. I'm Razin from Malaysia. I need help regarding HACCP for powdered drink. Attached is the process flow for the product. Are there any CCPs in this process? 

 

These are the ingredients used:

 

Calcium caseinate, isolated soybean protein, sunflower oil, corn starch, Hylon VII, fructose, polydextrose, sugar, gum Arabic, maltitol, maltodextrin, lecithin, calcium carbonate, mineral mix, vitamin mix, inositol, microcrystalline cellulose, silicon dioxide, L-carnitine, curcumin extract, grape seed extract and vanilla powder.

 

Should I list out the BCP hazards for all the ingredients or just for the sensitive ones?

Hi Razin,

As per previous post, details are lacking.

BCPA Hazards due occurrence/cross-contamination of  allergens, foreign materials, micro immediately come to mind.

I am just curious if set the metal, plastic, wood chips as CCP, how can I determine the CL? our HACCP base on BRC. thank you.

Li