3 replies to this topic

[Rose Karuma]

Hi Team. Kindly help me to describe the biological characteristics of French beans as our raw material.  We grow, pack and market in Europe. Previously I had described is as" It’s  vegetable in  nature. Should be free from moulds, rots, live pest and diseases and microbial contaminants i.e Staphylococcus aureus bacteria.Unfortunately my auditor said that am supposed to describe what biological characteristics that makes the material  susceptible to hazards like live pest, moulds, microbes etc. I have no idea what to document. Kindly help. Thanks in advance. Rozzie

[foodsafetymuse]

Hi Rose,

 

To reply to this topic, I will need more information.

 

Based on your initial response I have made the following assumptions:

-you are conducting a raw material risk assessment

-your raw material to be assessed is french beans

 

Questions

-what is the country of origin of your french beans?

Is there anything inherent to the country of origin that puts the product at higher risk for x?

-what is the pathogen of concern? (for example if there is literature suggesting there is a high rate of illness with french beans due to X bacteria, one could assume this is a pathogen of concern)

Where to find and collect this info:

scientific literature (ideally peer reviewed)

FDA dashboard - review the performance history of french beans. what enforcements are common?

Product testing and/or historical data

Supplier provided COAs

-what is the finished product and process?

 

The information provided in your post is more appropriate for a general ingredient specification. The auditor is looking for the microbes inherent to the product. This requires you to conduct a risk assessment. I would need more specific information to give a complete answer. I can only provide guidance and steps for you to achieve the same results.

I hope you find this information helpful.

[kamau]

Hi Rose,

 

I think you should mention all your target microbes and any other biological hazard(s) in your raw material (French beans)which will then be subjected to risk assessment.

[Rose Karuma]

Hi Rose,

 

To reply to this topic, I will need more information.

 

Based on your initial response I have made the following assumptions:

-you are conducting a raw material risk assessment

-your raw material to be assessed is french beans

 

Questions

-what is the country of origin of your french beans?

Is there anything inherent to the country of origin that puts the product at higher risk for x?

-what is the pathogen of concern? (for example if there is literature suggesting there is a high rate of illness with french beans due to X bacteria, one could assume this is a pathogen of concern)

Where to find and collect this info:

scientific literature (ideally peer reviewed)

FDA dashboard - review the performance history of french beans. what enforcements are common?

Product testing and/or historical data

Supplier provided COAs

-what is the finished product and process?

 

The information provided in your post is more appropriate for a general ingredient specification. The auditor is looking for the microbes inherent to the product. This requires you to conduct a risk assessment. I would need more specific information to give a complete answer. I can only provide guidance and steps for you to achieve the same results.

I hope you find this information helpful.

Thanks for the info.  At this point am not identifying the biological , chemical and physical hazards  present in French beans, but am documenting  ISO 22000 clause 8.5.1.2( RAW MATERIAL CHARACTERISTICS) which requires an organization to define the biological, chemical  and physical characteristics of the raw material.