Hazard Analysis and identification of raw material and ingredients
Hi everyone,
It's almost new year and Christmas. Happy festive season!
I'm hoping everyone is doing good. i wanted everyone to review my hazard analysis of ingredients.
Attaching the document with this post.
I would appreciate everyone's feedback. Thanking You.
Kind Regards,
HAZARD ANALYSIS new - ingredients.docx 33.66KB 69 downloads
1. I would remove "dirty containers" from FRESH FRUITS & VEGETABLES-PHYSICAL, instead to add pits, seeds, fibers, husk, etc.
2. What "growing and collection processes" relate to ingredients other than fruits or vegetables?
3. What "potential contamination from pallets" if incoming ingredients come packed?
4. I think, you should be more specific about "dirty containers": for instance, spices are packed into bags/boxes, right?
5. SPICES - you're not specifying what Allergens they contain (mustard?)
6. SEEDS, C-1 Presence of mycotoxin: preventive control measure - None? You're not reviewing COAs?
7. NUTS - "Proper Storage in controlled temperature (Freezer at -18 C & chilled at 4 C)" - you are not storing nuts under ambient temperatures, dry condition?
Use this
It will tell you the ingredient and process hazards AND you will be able to tell CFIA what you used
For the ingredients that i believe you are saying do not have a biological risk, you should still have a biological "box/line to prove that you did the risk assessment.
I would indicate what the extraneous material is in the physical hazards.
I think more of the ingredients have a mycotoxin risk than are stated.
Are you using 3 all three ccps to control pathogens? that might need some more explanation. Are you washing maple syrup, nuts, spices, etc?
Use this
It will tell you the ingredient and process hazards AND you will be able to tell CFIA what you used
This
- Agree with Kingstudruler on the missing biological steps: should still have boxes with "none identified" or something similar instead of leaving out the B, C, or P step.
- I feel like the "Preventative control applied" columns are inconsistent. Example: You state Yes under Nuts for Chemical with bolding of the allergen statements, but then under Sauces with the same bolding for allergen statements under Chemical you state no process control. Another example under FRUITS: you're indicating yes for a preventative control, and bolding the 3 CCPs of your facility but don't do that for other ingredients. I'd dare say if this is the HA for just ingredients, those CCP's are irrelevant at this stage and all answers should be no.
- Under many items, you're identifying various pathogen presences as a biological hazard, stating they are controlled by "Proper Storage in controlled temperature (Freezer at -18C & chilled at 4C)." Do you have a justification documented somewhere how this is not elevated to a CCP? I'm sure a risk matrix led you to that decision, so if it indeed does not need to be a CCP make sure you've got that documented somewhere. Also make sure you've got a robust temperature monitoring log somewhere, as adding those hard limits under a PRP is something the auditors will want to review.
I would also suggest you use the combined 8 form found at the end of the FSEP manual
Doing this in word is a nightmare when it comes to revisions
https://inspection.c...7674768_eng.pdf
or here
https://inspection.c...25869759693#a68
1. I would remove "dirty containers" from FRESH FRUITS & VEGETABLES-PHYSICAL, instead to add pits, seeds, fibers, husk, etc.
2. What "growing and collection processes" relate to ingredients other than fruits or vegetables?
3. What "potential contamination from pallets" if incoming ingredients come packed?
4. I think, you should be more specific about "dirty containers": for instance, spices are packed into bags/boxes, right?
5. SPICES - you're not specifying what Allergens they contain (mustard?)
6. SEEDS, C-1 Presence of mycotoxin: preventive control measure - None? You're not reviewing COAs?
7. NUTS - "Proper Storage in controlled temperature (Freezer at -18 C & chilled at 4 C)" - you are not storing nuts under ambient temperatures, dry condition?
Use this
It will tell you the ingredient and process hazards AND you will be able to tell CFIA what you used
For the ingredients that i believe you are saying do not have a biological risk, you should still have a biological "box/line to prove that you did the risk assessment.
I would indicate what the extraneous material is in the physical hazards.
I think more of the ingredients have a mycotoxin risk than are stated.
Are you using 3 all three ccps to control pathogens? that might need some more explanation. Are you washing maple syrup, nuts, spices, etc?
- Agree with Kingstudruler on the missing biological steps: should still have boxes with "none identified" or something similar instead of leaving out the B, C, or P step.
- I feel like the "Preventative control applied" columns are inconsistent. Example: You state Yes under Nuts for Chemical with bolding of the allergen statements, but then under Sauces with the same bolding for allergen statements under Chemical you state no process control. Another example under FRUITS: you're indicating yes for a preventative control, and bolding the 3 CCPs of your facility but don't do that for other ingredients. I'd dare say if this is the HA for just ingredients, those CCP's are irrelevant at this stage and all answers should be no.
- Under many items, you're identifying various pathogen presences as a biological hazard, stating they are controlled by "Proper Storage in controlled temperature (Freezer at -18C & chilled at 4C)." Do you have a justification documented somewhere how this is not elevated to a CCP? I'm sure a risk matrix led you to that decision, so if it indeed does not need to be a CCP make sure you've got that documented somewhere. Also make sure you've got a robust temperature monitoring log somewhere, as adding those hard limits under a PRP is something the auditors will want to review.
Hey everyone,
i made a new file would yall review this as wellhazard analysis ingredients (1).xlsx 18.39KB 32 downloads
Dear friend, define the identified risks according to ISO 22000 assessment and control measures according to the document sent below.
Attached Files
What I don't understand is why you've pulled out just the ingredients? The hazard analysis in only properly done when the ENTIRE process from receiving to shipping and all points in between are done in conjunction
Without seeing a complete combined 8 (HA) unable to comment further
Except for 1 thing---you failed to mention fraud for the balsamic and it's often faked for profit
What I don't understand is why you've pulled out just the ingredients? The hazard analysis in only properly done when the ENTIRE process from receiving to shipping and all points in between are done in conjunction
Without seeing a complete combined 8 (HA) unable to comment further
Except for 1 thing---you failed to mention fraud for the balsamic and it's often faked for profit
the auditor pointed out that we were missing hazard analysis for ingredients. rest of the things are okay, satisfactory
form 8.docx 16.59KB 30 downloads