6 replies to this topic

[674674]

Hi all, we had a non-conformity where we didn't put water that is used in the recipes on the flow chart and now I am wondering whether to add it hazard analysis as a step or as an ingredient? As a step I am not sure now to present it as to where does it come?

[jdpaul]

Water is an ingredient and should be in the hazard analysis as such.

 

Bio risk - cryptosporidium, e. coli, etc.

 

Chemical - heavy metals, nitrates, chlorine, etc.

 

Physical - sand, rock, gravel, etc.

 

 

your step could be written as such 1. Receiving raw ingredients 

Edited by jdpaul, 24 March 2021 - 02:58 PM.

[kingstudruler1]

in the flow chart under "ingredient addition" or how ever you word this,  just name it "ingredient / water addition".   then add to the hazard analysis as ingredient as stated above.  other places where water might be used need to be included as well.  

[Hien2016]

Hello everyone, 

We use the annually tested potable water to wash our Agriculture product prior to drying. The water is NOT an ingredient, additive nor processing aid. In your opinion, do we need to address this in our HACCP/Food Safety Plan?

 

Thank you and look forward to receiving your inputs. 

[Madam A. D-tor]

Dear Hien 2016,

Yes you should add this water to your flow diagram and in your HACCP study. The washing is a clear process step.
The same for the air if you use air for the drying process.

Dear 674674,
Add the water as ingredient in your flow diagram on the moment you add  this.

[SnaxAuditor]

I always like to number my process flow so I don't miss anything, so on the process hazard analysis is just named on there as listed in the number on the flow chart, and then we also add it on the ingredient hazard analysis like every other ingredient.

[Scampi]

I always like to number my process flow so I don't miss anything, so on the process hazard analysis is just named on there as listed in the number on the flow chart, and then we also add it on the ingredient hazard analysis like every other ingredient.

The process flow #s and the step #s from the hazard analysis should align, makes for smoother auditing AND modifications of the HACCP plan when required