ISO 22000: 8.5.1.2 - Characteristics of raw materials, ingredients and product contact materials

Dear frinds and fellows:

Is anybody who could give examples that how we could understand what are biological, chemical and physical characteristics in food in clause 8.5.1.2 Characteristics of raw materials, ingredients and product contact materials of ISO 22000:2018?

Especially about biological characteristics. Any examples of any food is ok.

Thank you so much and appreciate for your guide.

Nathan Hanson

Dear frinds and fellows:

 

Is anybody who could give examples that how we could understand what are biological, chemical and physical characteristics in food in clause 8.5.1.2 Characteristics of raw materials, ingredients and product contact materials of ISO 22000:2018?

Especially about biological characteristics. Any examples of any food is ok.

 

Thank you so much and appreciate for your guide.

 

Nathan Hanson

Hi Nathan,

In the original version of ISO22000, this clause was sort of 7.3.3.1 Formatting/details have now changed somewhat but item (a) which you refer to seems unaltered.

There is a lengthy model Haccp study for yoghurt as per original iso22000(2005) on this Forum and various "(a)" examples of inputs as per 7.3.3.1 are enclosed within it.

I suggest you jump in at this Post and follow the story (or start earlier if sufficiently interested) -

https://www.ifsqn.co...744/#entry40300

I attached an example of cheese.

keep in mind you are only documenting those physical, chemical, and biological properties relevant to the food safety of the product.

 

The organization shall maintain documented information (must be on paper or other digital medium) concerning the characteristics of end product to the extent necessary to conduct the hazard analysis (see 8.5.2), including information on the following, as appropriate:

• Product name or similar identifications;

• Composition;

• Biological, chemical and physical characteristics relevant for food safety;

• Intended shelf life and storage conditions;

• Packaging; •

Labelling relating to food safety and/or instruction for handling, preparation and its intended use; • Method(s) of distribution.

I attached an example of cheese.

 

 

 

keep in mind you are only documenting those physical, chemical, and biological properties relevant to the food safety of the product.

Hi jdpaul,

Thks but please note that you have quoted/exampled 8.5.1.3  (cf OP/Post 2)

Hi Charles

Thanks a lot for the detailed subject discussion in that link but it seems that there is no relevant information to solve the problem.

Hi Nathan,

 

In the original version of ISO22000, this clause was sort of 7.3.3.1 Formatting/details have now changed somewhat but item (a) which you refer to seems unaltered.

There is a lengthy model Haccp study for yoghurt as per original iso22000(2005) on this Forum and various "(a)" examples of inputs as per 7.3.3.1 are enclosed within it.

I suggest you jump in at this Post and follow the story (or start earlier if sufficiently interested) -

 

https://www.ifsqn.co...744/#entry40300

Hi jdpaul

Thank you for your reply.

Yes right we have to focus on thos properties affecting food safety.

It is very easy to understand about physical and chemical properties as the example you provided, but how about biological properties?

Maybe we try an example of yogurt to explain this:

Biological proprerty as microbiosensitive and have to stored in 2~6 ℃.

I have no idea whether it is suitable.

I attached an example of cheese.

 

 

 

keep in mind you are only documenting those physical, chemical, and biological properties relevant to the food safety of the product.

Hi Charles

Thanks a lot for the detailed subject discussion in that link but it seems that there is no relevant information to solve the problem.

Hi Nathan,

I think you may have missed the examples.

Have a look at Posts - 26,31,33,35,63,66

Note that ISO are being detail quirky in this Clause probably just to be a PITA. The words "maintained" and  "appropriate" invite usage of the term "food-grade" to be maximised  in stored, documented inputs' specifications.

Personally (not for ISO) I have found it audit-effective to preface the hazard analysis with a 1-page listing of inputs and specific, realistic, potential, BCPA hazards (ie not a textbook encyclopedia).  This IMEX usually, technically, satisfies (overwhelms) most auditors. Can also routinely refer back to this Page in the hazard analysis unless a specific species is involved.

Hi Nathan,

If we look at ISO 22000 Clause 8.5.1.2

The organization shall maintain documented information concerning all raw materials, ingredients and product contact materials to the extent needed to conduct the hazard analysis (see 8.5.2), including the following, as appropriate:

a) biological, chemical and physical characteristics;

These can be covered off by raw material, ingredient and food contact packaging specifications that include biological, chemical and physical characteristics. You should be requesting these from your suppliers prior to supply.

Biological characteristics would include micro so Total Bacteria, Y&M, Enteros, Pathogens e.g. Salmonella, Listeria as appropriate.

Biological characteristics may also include viruses and parasites in some cases for example tapeworms in meat.

Kind regards

Tony

Thanks Charles - I missed that out of haste. I attached two examples for dairy and meat - specifically focusing on the biological, chemical, and physical characteristics relevant for food safety

keep in mind you will need to identify also

b) composition of formulated ingredients, including additives and processing aids

c) source (e.g., animal, mineral or vegetable)

d) place of origin (provenance)

e) method of production

f) method of packaging delivery

g) storage conditions and shelf life

h) preparation and/or handling before use or processing

i) appropriate criteria related to food safety or specification of purchased materials and ingredients appropriate to their intended use

Thanks Charles - I missed that out of haste. I attached two examples for dairy and meat - specifically focusing on the biological, chemical, and physical characteristics relevant for food safety

 

keep in mind you will need to identify also

 

b) composition of formulated ingredients, including additives and processing aids

c) source (e.g., animal, mineral or vegetable)

d) place of origin (provenance)

e) method of production

f) method of packaging delivery

g) storage conditions and shelf life

h) preparation and/or handling before use or processing

i) appropriate criteria related to food safety or specification of purchased materials and ingredients appropriate to their intended use

Hi jdpaul,

Thks for useful attachments. Just for clarity, might note that the following, mentioned, items are, afaik, strictly, not generic, "identified", micro safety hazards -

Escherischia coli

E.coli

Enterobacteriaceae,

Staphylococcus aureus

S.aureus

Listeria

can you please share for packaging material and food contact surfaces

Thanks Charles - I missed that out of haste. I attached two examples for dairy and meat - specifically focusing on the biological, chemical, and physical characteristics relevant for food safety

 

keep in mind you will need to identify also

 

b) composition of formulated ingredients, including additives and processing aids

c) source (e.g., animal, mineral or vegetable)

d) place of origin (provenance)

e) method of production

f) method of packaging delivery

g) storage conditions and shelf life

h) preparation and/or handling before use or processing

i) appropriate criteria related to food safety or specification of purchased materials and ingredients appropriate to their intended use