Jump to content

  • Quick Navigation
Photo

Ingredient Risk Assessment

Share this

  • You cannot start a new topic
  • Please log in to reply
14 replies to this topic
- - - - -

sherlemieux

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 12 January 2021 - 07:36 PM

Hello. I'm back in to the food industry and trying to catch up with current rules. What's a good tool to use to do a risk assessment on ingredients so I can quickly complete this non-conformance from our audit.

Thanks 



kfromNE

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,053 posts
  • 292 thanks
304
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 12 January 2021 - 07:43 PM

Hello.  I'm back in to the food industry and trying to catch up with current rules.  What's a good tool to use to do a risk assessment on ingredients so I can quickly complete this non-conformance from our audit.

Thanks 

What guidance/regulations do you all have to follow. FDA or USDA besides your third party audit.



mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,403 posts
  • 997 thanks
274
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 12 January 2021 - 08:44 PM

If you are FDA regulated, Appendix 1 in the Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry document would be helpful.

 

Ingredient specifications would be good.

 

Supplier assessments also are a good way to determine if some ingredient may be higher risk simply because of who it is manufactured by.

 

You can also of course pay for a service like Horizon Scan.

 

Marshall



Thanked by 1 Member:

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 12 January 2021 - 09:45 PM

If you are FDA regulated, Appendix 1 in the Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry document would be helpful.

 

Ingredient specifications would be good.

 

Supplier assessments also are a good way to determine if some ingredient may be higher risk simply because of who it is manufactured by.

 

You can also of course pay for a service like Horizon Scan.

 

Marshall

 

Hi Marshall,

 

Happy NY !

 

HS seems primarily oriented towards Food Fraud related safety aspects and particularly via the supply chain ?

 

Although the owner seems to have affiliated fingers in all kinds of FS pies.

 

@ Sherlez - you are asking a disarmingly simple question but the (general) answer unfortunately tends to the exact opposite. :smile:


Kind Regards,

 

Charles.C


mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,403 posts
  • 997 thanks
274
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 12 January 2021 - 10:11 PM

Happy New Year to you as well, Charles.

 

Horizon Scan does indeed incorporate Food Fraud, but it also can look at specific ingredients and suppliers for "incidents" other than fraud.

 

I did a demo a few months ago and specifically asked to look at our supplier of Cinnamon. The results that came back showed 9 fairly recent instances of products from this supplier that had "incidents" (not necessarily fraud). This alone would have me rate the risk with the ingredients from them being higher. 

 

I did some screen grabs from the demo and forwarded them on to our purchaser and asked "Were you aware of this?"

 

Marshall



sherlemieux

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 13 January 2021 - 06:38 PM

FDA



foodmcc

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 26 October 2021 - 07:01 PM

I've begun working on updating our ingredient hazard analysis.

 

I have been using the FDA appendix 1, USDA meat and poultry hazard controls guide and the FDA fish and fisheries hazards and controls guidance - because we have a wide range of ingredients..

 

I like the FDA Appendix 1 because it has the most definitive listing of hazards for those ingredients.   Ultimately I think this could be interpreted differently from auditor to auditor, and they could find gaps.

 

Any advice?



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 26 October 2021 - 11:25 PM

I've begun working on updating our ingredient hazard analysis.

 

I have been using the FDA appendix 1, USDA meat and poultry hazard controls guide and the FDA fish and fisheries hazards and controls guidance - because we have a wide range of ingredients..

 

I like the FDA Appendix 1 because it has the most definitive listing of hazards for those ingredients.   Ultimately I think this could be interpreted differently from auditor to auditor, and they could find gaps.

 

Any advice?

Hi foodmcc,

 

Please elaborate. eg with respect to what precisely ?


Kind Regards,

 

Charles.C


mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,403 posts
  • 997 thanks
274
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 27 October 2021 - 12:17 AM

I've begun working on updating our ingredient hazard analysis.

 

I have been using the FDA appendix 1, USDA meat and poultry hazard controls guide and the FDA fish and fisheries hazards and controls guidance - because we have a wide range of ingredients..

 

I like the FDA Appendix 1 because it has the most definitive listing of hazards for those ingredients.   Ultimately I think this could be interpreted differently from auditor to auditor, and they could find gaps.

 

Any advice?

 

We recently had a visit from the FDA. They chose one of our Food Safety Plans and the ingredients used for a specific product and did their own hazard analysis of the ingredients.

Since I listed all of the hazards in their Appendix, for the ingredients in that product, they were happy with my hazard analysis.

 

While there may be "gaps", it's their "Guidance to Industry", so if you include what they include, there is not much they can say about it.

 

Marshall



mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,403 posts
  • 997 thanks
274
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 27 October 2021 - 12:18 AM

We recently had a visit from the FDA. They chose one of our Food Safety Plans and the ingredients used for a specific product and did their own hazard analysis of the ingredients.

Since I listed all of the hazards in their Appendix, for the ingredients in that product, they were happy with my hazard analysis.

 

While there may be "gaps", it's their "Guidance to Industry", so if you include what they include, there is not much they can say about it.

 

Marshall



Thanked by 1 Member:

foodmcc

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 27 October 2021 - 09:40 AM

Hi foodmcc,

 

Please elaborate. eg with respect to what precisely ?

As Marshall commented on the Appendix 1, it is clearly written with the potential hazards which is nice.

But for everything else, it feels to some extent like guesswork (educated) as not all FDA items are included in this Appendix.

For example, fresh cut vegetables are listed, but not raw vegetables. And I haven't been able to find definitive information for this.

 

 

 

 

We recently had a visit from the FDA. They chose one of our Food Safety Plans and the ingredients used for a specific product and did their own hazard analysis of the ingredients.

Since I listed all of the hazards in their Appendix, for the ingredients in that product, they were happy with my hazard analysis.

 

While there may be "gaps", it's their "Guidance to Industry", so if you include what they include, there is not much they can say about it.

 

Marshall

 

Thank you Marshall - good to know because I am following the appendix for the ingredients that are listed there.
 



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 27 October 2021 - 11:32 AM

As Marshall commented on the Appendix 1, it is clearly written with the potential hazards which is nice.

But for everything else, it feels to some extent like guesswork (educated) as not all FDA items are included in this Appendix.

For example, fresh cut vegetables are listed, but not raw vegetables. And I haven't been able to find definitive information for this.

 

 

 

Thank you Marshall - good to know because I am following the appendix for the ingredients that are listed there.
 

Hi foodmcc,

 

It's true that no compilation will include "everything". It's impossible. The FDA document is fairly remarkable already IMO.

 

Again it usually depends on the specifics, eg RTE/NRTE, how much/what kind of processing (if any) ?

 

Either way, the initial hazards are presumably likely to focus on the "environment" although some specific items are well-known for individually infamous reasons, eg sprouts.

 

It's probably not unreasonable to extrapolate from the RTE, uncooked vegetables list of potential hazards so as to achieve a minimal collection for the initial input.

 

There are previous threads here on raw potatoes and raw salad components, the former NRTE and the latter RTE.

 

ICMSF have a quite readable chapter 18 on raw fruits/vegetables (see ref.4 in 2nd link below) but with a restricted micro. spec. for the reasons given therein. (FDA clearly include a lot more potential hazards).

 

These 2 links contain a compilation of a wide variety of resource data -

 

https://www.ifsqn.co...al/#entry127998

https://www.ifsqn.co...ds/#entry127333


Kind Regards,

 

Charles.C


Thanked by 1 Member:

kfromNE

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,053 posts
  • 292 thanks
304
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 27 October 2021 - 11:59 AM

As Marshall commented on the Appendix 1, it is clearly written with the potential hazards which is nice.

But for everything else, it feels to some extent like guesswork (educated) as not all FDA items are included in this Appendix.

For example, fresh cut vegetables are listed, but not raw vegetables. And I haven't been able to find definitive information for this.

 

 

 

Thank you Marshall - good to know because I am following the appendix for the ingredients that are listed there.
 

 

The FDA list doesn't have everything like you said nor specific guidance documents for everything as well. What I've done - use other country databases. I have used documents from Canada and Australia. Specifically - Canada and their ingredient hazard analysis. No auditor has had a problem with this. Another option - risks based upon scientific papers or guidance documents from universities.


Edited by kfromNE, 27 October 2021 - 12:00 PM.


Thanked by 1 Member:

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 27 October 2021 - 12:18 PM

Actually, for Meat Items, I would anticipate this website covers many of the USDA's expectations -

 

https://meathaccp.wisc.edu/


Kind Regards,

 

Charles.C


Thanked by 1 Member:

foodmcc

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 28 October 2021 - 08:13 PM

Thank you CharlesC & kfromNE for providing all these resources.  It is a lot to review. I've slowly been going through it.





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users