Identifying BCP for ingredients

Hello everyone,

I am a recent graduate (BSc.) now working as a QC Tech and HACCP Coordinator.

I am having problems identifying hazards for 3 ingredients: maltodextrin, corn syrup solid and a whey protein isolate.

Can anyone help me?

I have looked at the Canadian Food Inspection Agency's "Reference Database for Hazard Identification" but those ingredients are not listed.

Thanks,
Francine

Like most subjects here this is way above my head.

Can anybody help Francine out with her first post?

Welcome to the forums Francine.

Regards,
Simon

sorry I don't have an answer to your question but iwould like to know Canadian Food Inspection Agency's "Reference Database for Hazard Identification is available online or from where I can get a copy
thanks

Dear Francine,

Totally outside my area but hopefully the items below may be of some small interest (or encourage someone else to update them ) -


MALTODEXTRIN DERIVED FROM RICE STARCH IS SAFE, FDA SAYS
Mar. 30 /98
Food Regulation Weekly
In response to a petition from Zumbro, Inc., Hayfield, Minn., the Food and
Drug Administration is amending its regulations to state that maltodextrin
derived from rice starch is generally recognized as safe (GRAS) (See Food
Regulation Weekly, Feb. 16, Page 27).
FDA based its final rule, which became effective on March 26, on published
information that showed that corn starch, potato starch and rice starch
are chemi cally equivalent and, therefore, maltodextrin derived from rice
starch is equivalent to the maltodextrin derived from corn starch or
potato starch, both of which have already been affirmed as GRAS...
http://www.foodregulation.com

(Bit old so caution required!)

Regarding corn syrup, there is a generic HACCP plan here for maple syrup,
http://www.inspectio.../maperaie.shtml

There are some comparisons included to corn syrup which might be of value,eg –

“The water activity of maple syrup is about 0.87 - 0.88. This allows little possibility for development of pathogenic bacteria, which require water activity exceeding 0.90. For example, the spores of Clostridium botulinum can survive boiling for several hours but do not easily develop at water activity under 0.93. Cases of food poisoning in corn syrup and honey have been documented, but no cases have been documented in maple syrup products.”

An analogous comment is made in the “risks” page of another cfia plan which uses corn syrup in the ingredients, see –
http://www.inspectio...ckdsaus5e.shtml

Regarding whey protein, well, one obvious comment is the allergenic aspect, eg see –

http://www.tepnel.co...SKflyer.v01.pdf
other than that, an expert is required >>>>>

Rgds / Charles.C

Thank you all for your responses.

Anie, the CFIA database that I have is a draft version. I have been told that the finished version will be ready and online in the near future.