HACCP Exercise Assignment1

HACCP Exercise AssignmentHACCP Exercise Assignment Wheat Flour MatterhornWheat Flour Matterhorn

HACCP HACCP TEAM TEAM FelicitasFelicitas, , AnupamaAnupama, , MahadeviahMahadeviah, ,

Helena, Eman, Helena, Eman, EhabEhab

IntroductionIntroduction

Ranks Ranks MeelMeel (processes wheat flour, (processes wheat flour, whole meal flour)whole meal flour)

Flour Milling Company Flour Milling Company

Customers (bakeries, flour processing Customers (bakeries, flour processing company)company)

Member of the Grain Millers GroupMember of the Grain Millers Group

Production capacity 150,000 Production capacity 150,000 tonnestonnes per annumper annum

Intake of wheat

Storage in mill

Mixing/blending

Cleaning

Grinding

Pre-cleaning

Sieving

Loading in Bulk

Storage in mill

Sterilizing

Wheat

Bran

Wheat

bran

grit

Wheat

Grit

Q1: are all hazards identify that prevented, eliminated, or Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)reduced to acceptable level should be (principle 1)

No.No. StageStage HazardHazardCategoryCategory

HazardHazarditemitem

SignificantSignificant(Yes/No)(Yes/No)

Control measureControl measure CriticalCritical

11 Receiving Receiving of wheatof wheat

PhysicalPhysical Foreign Foreign objectsobjects

NoNo Approved supplierApproved supplier NANA

ChemicalChemical 1.1. MycotoxinsMycotoxins YesYes 1.1. Approved Approved suppliersupplier

2.2. Testing each Testing each batchbatch

1.1. NoNo

2.2. YesYes

2. Pesticides2. Pesticides YesYes 1.1. Approved Approved suppliersupplier

2.2. Testing on Testing on random basisrandom basis

1.1. NoNo

2.2. NoNo

BiologicalBiological BacterialBacterial NoNo Lab ExaminationLab Examination NANA

Q1: are all hazards identify that prevented, eliminated, or Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)reduced to acceptable level should be (principle 1)-- Cont.Cont.





22 CleaningCleaning PhysicalPhysical MetalsMetals YesYes 1.1. MagnetsMagnets2.2. SievingSieving

NoNoNoNo

Other Other Foreign Foreign ObjectsObjects

YesYes SievingSieving NoNo

BiologicalBiological Toxic weedsToxic weeds YesYes SievingSieving NoNo

33 ConditioningConditioning BiologicalBiological BacteriaBacteria YesYes Potable waterPotable water NoNo

ChemicalChemical Heavy Heavy metalsmetals

YesYes Potable waterPotable water NoNo






44 MillingMilling(Grinding (Grinding

and and Sieving)Sieving)

PhysicalPhysical MetalsMetals YesYes 1.1. MagnetsMagnets2.2. SievingSieving

1. No1. No2. Yes2. Yes

BiologicalBiological BacteriaBacteria NoNo Dry environmentDry environment NoNo

Separation Separation (flour and (flour and

Bran)Bran)

ChemicalChemical MycotoxinsMycotoxins YesYes Monitoring every Monitoring every batch of bran batch of bran

yesyes

55 Addition of Addition of AdditivesAdditives

ChemicalChemical AdulterantsAdulterants YesYes 1.1. Approved Approved SupplierSupplier

2.2. Continuous Continuous MonitoringMonitoring

1. No1. No

2. No2. No

PhysicalPhysical Foreign Foreign ObjectsObjects

YesYes Approved suppliersApproved suppliers NoNo






66 StorageStorage PhysicalPhysical Foreign Foreign objectsobjects

NoNo Closed SystemClosed System NANA

BiologicalBiological MicroMicro-- organismsorganisms

NoNo Moisture Moisture controlledcontrolled storagestorage

NANA

RodentsRodents YesYes IPMIPM NoNo

ChemicalChemical MycotoxinsMycotoxins NoNo Storage duration Storage duration limited to 1limited to 1--2 days2 days

NANA

Q2: Are critical limits at critical control point in order to Q2: Are critical limits at critical control point in order to determine what acceptable and what is not Acceptable in determine what acceptable and what is not Acceptable in in term of prevention, elimination, or reduction of in term of prevention, elimination, or reduction of identified hazards (principle3)identified hazards (principle3)

1.1. Receiving Stage:Receiving Stage:

Checking for Mycotoxins in every received lot to Checking for Mycotoxins in every received lot to make sure they are complying with EU regulations make sure they are complying with EU regulations

Limit is determined through EU limits (1250 Limit is determined through EU limits (1250 g/kg)g/kg)

4.4. Milling Stage; Milling Stage; For heavy metals; sieving with 250 For heavy metals; sieving with 250 m sieve size at m sieve size at

the last stage to guard against foreign materials the last stage to guard against foreign materials (heavy metals, etc)(heavy metals, etc)

For Mycotoxins; For Mycotoxins; Monitoring every batch of bran Monitoring every batch of bran

NB: The only critical point set up by the factory was NB: The only critical point set up by the factory was Mycotoxins levels in the bran fractionMycotoxins levels in the bran fraction

The limit is 750 The limit is 750 g/kgg/kg

Q3: Are the efficient monitoring procedures and are Q3: Are the efficient monitoring procedures and are applied (principle4)applied (principle4)

Checking all lots on receiving for Checking all lots on receiving for Mycotoxins Mycotoxins

Checking bran fraction for Mycotoxins Checking bran fraction for Mycotoxins (when relevant)(when relevant)

Checking sieves once/weekChecking sieves once/week

Checking for pesticides monthly on a Checking for pesticides monthly on a random basisrandom basis

HACCP Exercise AssignmentWheat Flour Matterhorn IntroductionSlide Number 3Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)- Cont.Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)- Cont.Q1: are all hazards identify that prevented, eliminated, or reduced to acceptable level should be (principle 1)- Cont.Q2: Are critical limits at critical control point in order to determine what acceptable and what is not Acceptable in in term of prevention, elimination, or reduction of identified hazards (principle3)Q3: Are the efficient monitoring procedures and are applied (principle4)Slide Number 10

HACCP Exercise Assignment1

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