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

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:

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

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.

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.

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.