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HACCP-Characteristics of raw materials, ingredients and product contact materials

HACCP

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#1 Roshni

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Posted 15 February 2021 - 04:48 AM

Hello Members, One of the key steps in HACCP is determining the characteristics of raw materials, ingredients. Information concerning characteristics of raw materials, ingredients and product contact materials are:

 

a) biological, chemical and physical characteristics; b) composition of formulated ingredients, including additives and processing aids; c) source (e.g. animal, mineral or vegetable); d) place of origin (provenance); e) method of production; f) method of packaging and delivery; g) storage conditions and shelf life; h) preparation and/or handling before use or processing; i) acceptance criteria related to food safety or specifications of purchased materials and ingredients appropriate to their intended use. j) ensure that all applicable statutory and regulatory food safety requirements are identified for all raw materials, ingredients and product contact materials. Can someone help me with more clarity on interpretation of these requirement.  An example would be good. Thanks

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Roshni

 

 

"Everyone is responsible for food safety"


#2 olenazh

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Posted 16 February 2021 - 02:30 PM

Please, see attached - was accepted by the auditor (we're under FSSC22000)

Attached Files



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#3 Roshni

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Posted 16 February 2021 - 09:51 PM

Hi olenazh, thanks for the inputs.

 

Would require more clarity to understand the following requirement " h) preparation and/or handling before use or processing". Is this at supplier's end or our end before using or processing of the raw material, ingredients.


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Roshni

 

 

"Everyone is responsible for food safety"


#4 Charles.C

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Posted 16 February 2021 - 11:55 PM

Please, see attached - was accepted by the auditor (we're under FSSC22000)

 

Hi Olena,

 

IMO your form is generically useful but specifically hazard anonymous.

 

@ Roshni,

 

IMO a specific answer to yr generic OP would be sort of Book-size.

 

I suggest Practical HACCP by Mortimore and a Hazard "Database" such as that compiled by FSMA and frequently referenced on this Forum.


Kind Regards,

 

Charles.C


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#5 po6ito23

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Posted 04 March 2021 - 01:12 AM

Hi olenazh, thanks for the inputs.

 

Would require more clarity to understand the following requirement " h) preparation and/or handling before use or processing". Is this at supplier's end or our end before using or processing of the raw material, ingredients.

This might be on your end. what are your preparations and how you handle raw materials prior to use for example:

1. Rolls are vacuum cleaned before entering the production area;
2. Films should be allowed to reach operating room temp. for 24 hours before use; Avoid exposure to high humidity.

I hope this helps to answer your question.



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