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[m.erzetti]

Can someone give me some reference on how build a sampling raw materials plan? 

I'm trying to do it but not able to fix some details to have a logical flow to how scheduling the sampling about micro/chemical/phisical hazard.

I'd like to consider in the flow also if the raw materials arrive from a historical supplier or other quality topics like no conformity,  ecc.

Thank you 

[Dorothy87]

Hi  

 

A few examples : 

 

Chemicals - Mycotoxins - FSA Model Guidance Template Oct 2016 (food.gov.uk)

HAZARD : Introduction of aflatoxins to finished product from raw materials supportive of aflatoxin formation, e.g., nuts, seeds, cereals or dried fruit.

HAZARD JUSTIFICATION : Aflatoxins are carcinogenic when consumed in high quantities. Produced by certain mould species and are more abundant in products from hot, humid environments.

Legislative requirements : Total aflatoxin 10 µg/kg B1 aflatoxin 8 µg/kg

CONTROLS : 

• C of A or C of C supplied by suppliers and assessed prior to accepting the products.

• Visual assessment of the products to identify mould growth – whenever/if possible.

• Testing based on recent RASFF and FSA Guidance assessment 

 

Physical - Stones, dirt etc 

HAZARD : Introduction of physical contaminants such as stone, dirt, fruit stone fragments, shell fragments, pips from dried fruit and nuts. Introduction of unusually hard dried / caramelised fragment, e.g., unusually hard banana chip. 

HAZARD JUSTIFICATION : Though every care is taken to remove physical contaminants from raw materials, some of them remain and, depending on size, can cause chipped teeth, lacerations of mouth lining or choking when consumed by end consumer

Legislative requirements : n/a 

Controls :

• Products are bought from approved reputable suppliers to approved specification.

• Raw materials such as nuts are grinded and / or sieved prior to introducing them to the mix (where possible and applicable).

• Warnings are displayed on some products containing nuts that shell fragments might remain. 

 

MICRO : 

HAZARD : Introduction of Salmonella sp. from chocolate inclusions, melted chocolate or fillings.

HAZARD Justification : Growth and proliferation of Salmonella in chocolate products; recent historical incidences increasing the risk. Melted chocolate / fillings are not subject to baking and are kept in 40 - 45°C melting tank.

Legislative requirements : Not detected in 25g

Controls : 

• Product is bought to approved specification from approved reputable supplier. CoA or CoC is presented on delivery.

• Raw material chocolate will be tested on monthly basis by third-party UKAS accredited laboratory since they will not be subject to baking. Positive release in place. 

 

this will be easy if you will have ingredients from approved suppliers, you can always ask for COA / COC / supplier testing or test ingredients for 12 months to build your micro testing library.