HACCP plan flour milling
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
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
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 -