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Please help me......margarine ISO 22000


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soufiane

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Posted 02 June 2008 - 07:19 PM

hi, my name is Soufiane bencheqroun, i am from Morocco,
i am in my 6th year in Institut Argonomique et Vétérinaire Hassan II in Rabat, chain of agricultural and food industries,
my thesis is on ISO 22000 in an unity of producing margarine, I found some difficulties to find any references regarding hazards in margarine process
can you help me about HACCP refrences for margarine process, and gave me an example for a table of CCP ina a margarine process???



Charles.C

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Posted 03 June 2008 - 03:51 AM

Dear Soufiane,

Welcome to the forum ! :welcome:

There are some links in this 2006 thread which seem to still be working -

http://www.ifsqn.com...mp;hl=margarine

Rgds / Charles.C


Kind Regards,

 

Charles.C


soufiane

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Posted 03 June 2008 - 11:27 AM

thx Charle, but i dont find anything to help me in this link



Simon

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Posted 03 June 2008 - 08:24 PM

Anyone got experience of margarine to share with Soufiane?


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dr_alaa

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Posted 04 June 2008 - 06:33 PM

Dear Souphian
i think that the pasteurization process is the ccp in the margarine manufacture



cazyncymru

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Posted 05 June 2008 - 12:14 AM

Simon

this has already been discussed once in Sept 2006

http://www.ifsqn.com...p;mode=threaded

this might help you find it

c x



Simon

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Posted 05 June 2008 - 07:23 AM

Simon

this has already been discussed once in Sept 2006

http://www.ifsqn.com...p;mode=threaded

this might help you find it

c x

Hi caz, thanks for that, but I think Charles linked to that thread earlier. It wasn't any help to Soufaine the starter of this topic.

Simon

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cazyncymru

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Posted 05 June 2008 - 10:40 AM

Hi caz, thanks for that, but I think Charles linked to that thread earlier. It wasn't any help to Soufaine the starter of this topic.

Simon



LOL Charles if FAR too efficent!

Soufaine, can you give more details.

Is this a vegetable oil based spread or is it a blend of butter and oils?

i can help you with the butter / oil blend in that i have a HACCP plan for that ( a few years old , points out all the ccps and a draft version) which i'm happy to share with you if it's helpful.

mail me if i can help

caz x


soufiane

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Posted 07 June 2008 - 09:30 PM

LOL Charles if FAR too efficent!

Soufaine, can you give more details.

Is this a vegetable oil based spread or is it a blend of butter and oils?

i can help you with the butter / oil blend in that i have a HACCP plan for that ( a few years old , points out all the ccps and a draft version) which i'm happy to share with you if it's helpful.

mail me if i can help

caz x


hi, i think that the Haccp plan for blend oil can help me,
our margarine is water in oil, we dont use milk, and we have like raw materiels vegetable oil (rafined) and additifs and butter arom , we dont have pasteurisation, and at a step of preparation of phases we have preparation by labor


frederik

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Posted 07 June 2008 - 10:29 PM

Hello Soufiane,

I think emulsification can be a CCP. If you have a bad emulsion pathogens may grow.

If you add salt to lower the wateractivity, this can also be a CCP.

But it's allways your risk-analysis which has to decide it's a CCP or not.


Best regards

Frederik






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