Spice HACCP Plan and CCPs
Is anyone willing to share your HACCP plan for spices or at least tell me what your CCPs are? I'm QA Manager at a coffee roaster. We have another site that I've been given responsibility of, that roasts coffee and packages spices (small volume). I don't know a lot about spices and they are in need of a HACCP Plan. This site purchases spices, mixes and packages them. No metal detection. I would say the control for foreign material would be visual inspection. They purchase from 3 approved suppliers that are either BRC or SQF certified. They all provide CoAs, but only two include micro testing. The third supplies an Environmental Monitoring Statement that says risk is low given their robust sanitation program and that they require micros from their suppliers. They will add micros on their CoAs for a fee and my company is willing to do that if necessary. Examples or advice would be appreciated!
Is anyone willing to share your HACCP plan for spices or at least tell me what your CCPs are? I'm QA Manager at a coffee roaster. We have another site that I've been given responsibility of, that roasts coffee and packages spices (small volume). I don't know a lot about spices and they are in need of a HACCP Plan. This site purchases spices, mixes and packages them. No metal detection. I would say the control for foreign material would be visual inspection. They purchase from 3 approved suppliers that are either BRC or SQF certified. They all provide CoAs, but only two include micro testing. The third supplies an Environmental Monitoring Statement that says risk is low given their robust sanitation program and that they require micros from their suppliers. They will add micros on their CoAs for a fee and my company is willing to do that if necessary. Examples or advice would be appreciated!
Hi Patricia,
There are haccp plans referenced on this Forum but It relates to yr Product / Process which are so far unknown ??.
I have worked for a company that repackaged and blended spices in the past.
Spices notoriously "dirty: and are regularly implicated in food bourn illness due to pathogens. I would want to know how your suppliers have addressed the pathogenic bacteria issue. Have the spices treated (eto, irradiaiton, CO, etc)? if so you could state that the supplier is controlling the hazard or the hazard has been controlled somewhere prior to your reciept. (FSMA supplier control if you are in the US). Or, is the supplier expecting you to control the hazard?
in my opinion, the micro test data doesn't mean much if the product has not gone through a proven / validated pathogen reduction step.
If the product(s) go through a system where there is the oportunity for FM to be a contaminant, you might also have to address that as well.
I wouldn't try to use what others have developed, it may not be similar to what your plants process. if you need more help or clarification, let me know.
Coffee at its most basic presentation is light on CCPs.
If you are to consider some hazards for their level risk in your operation, look to primarily supply chain controls on flavor ingredients and concentrations.Your flavorings could be mixed improperly or have contents not allowed in places.
If you sell green beans, is aflatoxin a concern?
Coffee generally gets further processing by the consumer and they have a heat treatment and filtration. Will they need an instruction for preparation?
If there is still risk because it is used as an ingredient (like a tiriamisu) you need more control on biological hazards and environment. Instant coffee is also consumed directly.
Physical contamination like stones or metal could occur in whole bean.
This could get you started. Good luck!
Dave
Coffee at its most basic presentation is light on CCPs.
If you are to consider some hazards for their level risk in your operation, look to primarily supply chain controls on flavor ingredients and concentrations.Your flavorings could be mixed improperly or have contents not allowed in places.
If you sell green beans, is aflatoxin a concern?
Coffee generally gets further processing by the consumer and they have a heat treatment and filtration. Will they need an instruction for preparation?
If there is still risk because it is used as an ingredient (like a tiriamisu) you need more control on biological hazards and environment. Instant coffee is also consumed directly.
Physical contamination like stones or metal could occur in whole bean.
This could get you started. Good luck!
Dave
Hi Dave,
Thks for input but I think the main query was about "Spices"
Is anyone willing to share your HACCP plan for spices or at least tell me what your CCPs are? I'm QA Manager at a coffee roaster. We have another site that I've been given responsibility of, that roasts coffee and packages spices (small volume). I don't know a lot about spices and they are in need of a HACCP Plan. This site purchases spices, mixes and packages them. No metal detection. I would say the control for foreign material would be visual inspection. They purchase from 3 approved suppliers that are either BRC or SQF certified. They all provide CoAs, but only two include micro testing. The third supplies an Environmental Monitoring Statement that says risk is low given their robust sanitation program and that they require micros from their suppliers. They will add micros on their CoAs for a fee and my company is willing to do that if necessary. Examples or advice would be appreciated!
Try this Spices reference document -
ASTA haccp guide 2015.pdf 380.84KB 52 downloads