2 replies to this topic

[fouziak]

Hello everyone, I'm trying to implement the HACCP system in a company of flour milling and I don't know if there is some acceptance limits for the moulds, bacteria’s, mycotoxins, Does anyone have an idea please? And I will be grateful if you share with me some HACCP plan with details about the critical limits, CCPs, PrOP. Thank you

[Scampi]

Here is a couple of links to get you started

 

https://www.grainsca...seed-pulses.pdf

 

https://millermagazi...lour-mill/.html           Looks like the site has lots of good info

 

https://www.namamill...stry-practices/

[Charles.C]

Hello everyone, I'm trying to implement the HACCP system in a company of flour milling and I don't know if there is some acceptance limits for the moulds, bacterias, mycotoxins, Does anyone have an idea please? And I will be greatful if you share with me some HACCP plan with details about the critical limits, CCPs, PrOP. Thank you

 

Hi Fouzia,

 

Can try this post/thread -

 

https://www.ifsqn.co...ill/#entry45872

 

PS - IRC, France has an enormously detailed, official Regulatory document detailing micro limits of a large range of food categories although I cannot remember if it covers both raw and RTE items.( afaik, not available in English).

 

A few (English) micro. compilations are collected here -

 

http://www.ifsqn.com...ds/#entry127333

http://www.ifsqn.com...us/#entry127998