HACCP Risk Assessment
Hi everyone
l have a assessment about sugar. Can anyone help me ?
Perform a HACCP Risk assessment looking at the Biological, Chemical and Physical risks. You need to assess the risk of the material before mitigation of risk and after mitigation of risk.
Material: Sugar supplied in bulk in volume of 10 metric ton.
Process flow description: Milling of the sugar followed by dry blending with other ingredients and without any heat treatment.
After dry blending the material is sieved on a 0.75mm screen. A process magnet is in place followed by a control magnet to measure the amount of metal left on the magnet. After packaging in bags the finished product is metal detected.
Sugar is used up to 50 % of the finished product from the manufacturer. Specifications on the material with results on CoA:
Microbiological specifications:
-
- APC max 200 CFU/g
-
- Yeast and mould max 40 CFU/g
Cristal size:
- Max 2% > 0.250mm
Use the following 3x3 matrix to evaluate the risk of sugar if there were no mitigations (sieve, magnet and metal detector). Evaluate the risk of sugar after the mitigations (what is the risk of Biological, Chemical and Physical contamination from the sugar in the manufacturers final product?)
Thank you :)
im not sure what 3x3 matrix they are using, but here are my thoughts.
1. I think i'm doing someone's homework.
2. The biological risks are the same as there is no reduction step to reduce them. While sugar for the most part will not support the growth of pathogens, there is still the opportunity for pathogen introduction at all processing steps from unclean equipment. Unknown risk of the what "other" ingredients the sugar is blended with.
3. The chemical risks are the same there is no mitigating steps. Cleaners, sanitizers, lubes, unapproved "other" ingredients or risk from other ingredients that the sugar is blended with.
4. Without the sieving, magnets and metal detectors, the likelihood of metal contamination could be quite high as mills could be a source of metal production as could blending and sieving (damaged screen). Sieving, magnets and metal detectors would reduce the risk.
5. If the sieve, magnet, and metal detector were removed - the sieve would no longer pose a risk of being a source of metal contamination. Removing them would also remove their risk of adding chemical and biological hazards associated at those steps.
6. Again, it states "blending with other ingredients" depending on what these are there could be other hazards.
im not sure what 3x3 matrix they are using, but here are my thoughts.
1. I think i'm doing someone's homework.
2. The biological risks are the same as there is no reduction step to reduce them. While sugar for the most part will not support the growth of pathogens, there is still the opportunity for pathogen introduction at all processing steps from unclean equipment. Unknown risk of the what "other" ingredients the sugar is blended with.
3. The chemical risks are the same there is no mitigating steps. Cleaners, sanitizers, lubes, unapproved "other" ingredients or risk from other ingredients that the sugar is blended with.
4. Without the sieving, magnets and metal detectors, the likelihood of metal contamination could be quite high as mills could be a source of metal production as could blending and sieving (damaged screen). Sieving, magnets and metal detectors would reduce the risk.
5. If the sieve, magnet, and metal detector were removed - the sieve would no longer pose a risk of being a source of metal contamination. Removing them would also remove their risk of adding chemical and biological hazards associated at those steps.
6. Again, it states "blending with other ingredients" depending on what these are there could be other hazards.
im not sure what 3x3 matrix they are using, but here are my thoughts.
1. I think i'm doing someone's homework.
2. The biological risks are the same as there is no reduction step to reduce them. While sugar for the most part will not support the growth of pathogens, there is still the opportunity for pathogen introduction at all processing steps from unclean equipment. Unknown risk of the what "other" ingredients the sugar is blended with.
3. The chemical risks are the same there is no mitigating steps. Cleaners, sanitizers, lubes, unapproved "other" ingredients or risk from other ingredients that the sugar is blended with.
4. Without the sieving, magnets and metal detectors, the likelihood of metal contamination could be quite high as mills could be a source of metal production as could blending and sieving (damaged screen). Sieving, magnets and metal detectors would reduce the risk.
5. If the sieve, magnet, and metal detector were removed - the sieve would no longer pose a risk of being a source of metal contamination. Removing them would also remove their risk of adding chemical and biological hazards associated at those steps.
6. Again, it states "blending with other ingredients" depending on what these are there could be other hazards.
l am new here and can you see the matrix which l have uoploded ?
l am new here and can you see the matrix which l have uoploded ?
no to add an atachement you have to be in the "more reply options" once you selected you have to click it agoain as i recall
l did it, l hope you can see it ?
Attached Files
Sorry---won't help you cheat on your homework!
There is a lot of information out there on HACCP plans, and hazards associated with sugar
If we do it for you========you won't learn :(
øv :( l am also searching. so l will combine with this forums answer. :(
Sorry---won't help you cheat on your homework!
There is a lot of information out there on HACCP plans, and hazards associated with sugar
If we do it for you========you won't learn :(
Answer to your question "(what is the risk of Biological, Chemical and Physical contamination from the sugar in the manufacturers final product?) " is:
No biological contamination or hazard
Chemical Hazard is Pesticide residues ( Pesticide testing at least once in a year.)
Physical hazard is Metal ( Metal detector shall be a CCP)