Matrix hazards analysis-spices and flavours

Dear Members,

I have to do a risk analysis for raw materials in the plant. Our product is complex. We have a lot of different raw materials. But the problem with spices (chili, garlic) and flavours. What are potential hazards (apart from allergens)?Do you have some idea that do matrix?How to include in the table limited substances for flavors. Do you have examples of risk analysis tables?

​Thank you for your help.

Try to find out some infos in those files.

Try to remember (as many users suggest me in this forum) that everything is from your point of view. As much infos you have from papers/articles with scientific opinios the mure rigid is you analysis. At the audit you should prove that your ingridients is in the risk category that you put them.

Search in the forum for more infos. There are many other examples

Dear Members,

 

I have to do a risk analysis for raw materials in the plant. Our product is complex. We have a lot of different raw materials. But the problem with spices (chili, garlic) and flavours. What are potential hazards (apart from allergens)?Do you have some idea that do matrix?How to include in the table limited substances for flavors. Do you have examples of risk analysis tables?

 

​Thank you for your help.

Hi Katarzyna,

Maybe this can help -

http://www.ifsqn.com...bs/#entry117746

Dear Nkonstas,

I have a questione concerning the BRC 7- 3,5... Sheet 2. In this documents you have columns: Testing Method Sophistication/
Capability and Testing Method Frequency. How you specyfi the values for  these columns?