1 reply to this topic

[mindy]

Hi everyone,

I am looking for some advice.
We currently use chocolate conching machine by manganese steel.  We don't have any record or document to proof this metal is suitable for food grade, except quality cert. of 65Mn supplied by my machine supplier. As my knowledge, this metal was not widely recognised as food grade. So, I think that need to have risk assessment for this metal to suitable with interpretation guide in clause 4.6.2 of BRCGS
"Where evidence to confirm the suitability of food contact equipment is not available and the contact material is not a recognised food-safe material (such as stainless steel), a documented risk assessment should be carried out to justify its use and ensure that it is not a food safety risk."
Does anyone have a food contact material risk assessment tempate? Please help me
Many thanks for any information.

[Dorothy87]

 

 

What kind of metal it is ? 

 

The company must consider the risks associated with the equipment (including any risks associated with its design, construction and installation) and ensure that significant risks have been controlled. This can, for example, be achieved by use of a hygienic design risk assessment, which uses hygienic design principles to consider the risks of foreign-body, microbiological, allergen or chemical contamination of the product.

 

Before using the equipment, the company will need to have evidence that the risks have been considered, and of the suitability of the equipment, and must confirm its acceptability for food contact surfaces. For new equipment, this will usually form part of the purchase specification process (see clause 4.6.1). Where such evidence is not available (for example, when purchasing second-hand equipment) and the contact material is not a recognised food-safe material (such as certain grades of stainless steel), an additional assessment should be carried out to ensure safe use and to prevent food safety risks.

 

The risk assessment should consider factors such as:

• the nature of the food contact surface and its known characteristics

• the length of contact time with the food

• the nature of the food and its potential for contamination (e.g. fatty or acidic foods are often at increased risk from migration of contaminants from plastic materials).

 

- Food contact surfaces should be smooth and impervious; for example, to prevent accumulation of material that could lead to microbiological or allergen contamination of the product.

- Welds and joints should form a flat surface (again to prevent microbiological or allergen contamination).