4 replies to this topic

[Touchdown]

We manufactures various protein cereal and crisp products. My question is does the dust collected have to be in the flow diagram in the HACCP. 

[kingstudruler1]

I would include it.  I would consider it a form of waste and thus should be included.   BRCGS and SQFI both describe waste in HACCP flow charts.   

[jfrey123]

If not the flow diagram, it should at least be mentioned in the HA.

[Alan_cnc]

Yes, collected dust should be considered in a HACCP (Hazard Analysis and Critical Control Points) flow diagram if it poses a potential food safety risk. The flow diagram must include all steps in the process where hazards (biological, chemical, or physical) might be introduced, controlled, or removed.

Considerations for Including Collected Dust:

1. Source of Dust – If dust accumulates from ingredients, processing, or the environment, it could introduce contaminants into the food.

2. Risk Assessment – If dust contains allergens, pathogens, or foreign materials, it may require monitoring as part of hazard analysis.

3. Control Measures – The diagram should indicate steps where dust is managed (e.g., air filtration, cleaning schedules) to prevent contamination.

[GMO]

I'm imagining you mean into an LEV type system?  I'd include it as a "waste" stream potentially but not as part of the flow.  I wouldn't spend vast amounts of time on it there.

It should however, be part of your hazard analysis for dust generation, and part of a separate or integrated allergen risk assessment if there are declarable allergens within your seasonings.  You obviously need to minimise the dust as much as possible but it might be worth doing some settle checks to validate it.  (Also convincing your R&D team to minimise allergens in your seasonings, the cheeky tinkers!)