HACCP Plan Problem

Dear all,

I really need help to improve our HACCP Plan.
As issued in our last audit report that The hazard analysis is not comprehensive and sources of information are not clear. The categorization of raw materials is not specific, for example, all dry ingredients are categorized as main dry ingredient, regardless of their types (e.g. starch, spices, preservative) and functions.
I really apreciate if anyone can help to give some information about it.
fyi we are moving on instant noodle business.

Tks
Denzoo

Hi Denzoo
Not sure how much help i can be without further details but would be happy to look at your haccp and offer advice (if i can )
Gary

I think the auditors might want to look at the specification of all your raw materials. Content, moisture, micro limit etc. Give them as comprehensive as possible to prevent further questioning Chemicals should have MSDS while raw materials has RSDS (if not mistaken :sweat:)

Dear Denzoo,

Welcome to the forum

The hazard analysis is not comprehensive

Do you mean only as you hv noted in original post or are there other missing features ? Please inform.

and sources of information

This sounds like a validation-type comment?. Again, a little more info wud help as suggested in earlier posts.

Did a quick google for model haccp plans on yr topic however nothing immediately showed (as you probably know already).

Rgds / Charles.C

PS - I just spotted yr "new member" post which proves that yr HACCP / I22k plans must be pretty good already despite the limitations mentioned

I don't exactly know what the comment is but one thing it could be is that the inherent hazards of the raw materials have not been considered, this could either be done as a separate hazard analysis of raw material hazards or as part of your "raw material intake" step in your plan. If you think about it, the type of raw material you are taking in have different intrinsic hazards, e.g. grain flours have micro presence of B. cereus and possibly Salmonellae depending on whether they've been heat treated. Spices you should consider micro hazards, e.g. S. aureus, Salmonellae (potentially harvested in poor hygienic conditions) but also particularly chemical hazards e.g. Sudan dyes, allergens from sieving cross contamination etc.

I've recently rewritten a HACCP plan for a client and it's amazing to see how little some people specify the step, the ingredient and the hazard which is vital because controls for E. coli O157 H7 will not necessarily work on B. cereus and yet it's maddening to see someone write "presence of pathogenic microorganisms" and leave it at that!

Dear Denzoo…

Glad to see people with same country… I think the auditor mean are :

1. Litelature background of your potential hazard in your Raw Material..for example if you state micro. Hazard in your flour is Salmonella.. you have to show the literature that state Flour can contain Salmonella.

2. If the auditor need to categorize the ingredient by type ((e.g. starch, spices, preservative).. you have to take look the regulation of maximum level of ingredient in your products.. for example How much maximum level of preservative in your product according to CODEX regulation ?

Hope can make you clear…

I agree with AS NUR, however, it is probably more important when you're specifying controls for your steps whether they are prerequisites or CCPs that you have evidence that they can work (ie validation).

So, for example, if you chill your mix before cooking to control Bacillus cereus toxin formation, you could reference a document stating that toxins are not formed below 10 degrees. If you state your cooking process of xx degrees kills Salmonellae, you need a reference to prove that's true.

It's an interesting process to go through because sometimes you find out (as I have done in the past) that the choices for temperatures, cooling times etc are purely arbitrary or if your factory has changed use over the years, sometimes they relate to historic products!

If you can't find references for your choice of CCPs / prerequisites then is when you need to do some trial work yourself. This might include microbiological testing, datalogging etc.