HACCP EXERCISE PROGRAMME

GROUP FOURDaniel, Ganesh,

God is with-us, Rohayati, Silvere

Food Safety and Quality Management in Agrifood

Chains

Wageningen, 29 April 2009

Content

Introduction

Flow diagram

Certification in Place

Hazard Identification

Critical Limits

Monitoring Procedures

Conclusion

Introduction

Ranks Meel

B.V., in Ameide.

Grain milling and distributing company

Member of the Grain Millers Group.

Ameide

Products and Customers

Products

White meal,

Whole meal,

Bran (sold as feed).

Customers

Bakeries,

Flour processing companies.

Raw Materials

Wheat grain

(150.000 tons/year) from:

Germany (most),

Netherlands,

UK,

USA (little).

Additives

(500 tons/year):

Ascorbic acids,

Enzymes,

Glutens.

Processing Technology and Man power

Processing Technology :

Continuous process,

Machines manufactured mainly in Switzerland and Germany. Some from Netherlands and Italy,

Integrated online control system.

Man power :

3 in production line,

others in quality control and marketing.

Flow DiagramReceiving

raw material(Wheat Grain)

Storage Cleaning

ConditioningAdjust moisture

content to 17-17.5%

MillingIncludes subsequent grinding and sieving

Treatment

Addition of enzymes, Ascorbic acid, Gluten,malt(To improve bread making

quality)

Mixing

Packaging Storage

Dispatch

BranAs feed

CCP

Certifications in Place

ISO 9002 since 1993

ISO 9001 (until now)

HACCP since 1998.

BRC

GMP+

Hazard IdentificationPhysical Biological Chemical

1.

Straw/Wood2.

Stones3.

Plastics4.

Heavy Metals5.

Alumunium

1.

Toxic weed2.

B. subtilis3.

B. licheniformis4.

Salmonella5.

Staphylococcus6.

E. coli

1.

Pesticide residues2.

Mycotoxins

(DON, Nivalenol, Ochratoxin, Zearalenone, aflatoxin, fumonisins, ergot, ergot alkaloid, phasine)

All the hazards, have been identified COMPLETELY.From the raw material, during the process, at the storage

and at the final products.

Analysis of the HazardsHazards Prevented Eliminated Reduced

1.

Straw/Wood2.

Stones3.

Plastics4.

Magnetic metals (Irons, etc.)

5.

Aluminium6.

Heavy Metals ?

??

1.

Toxic weed2.

B. subtilis3.

B. licheniformis4.

Salmonella5.

Staphylococcus6.

E. coli

1.

Pesticide residues2.

Mycotoxins

(DON, Nivalenol, Ochratoxin, Zearalenone, aflatoxin, fumonisins, ergot, ergot alkaloid, phasine)

Hazards analysis-Cont

Additives (Ascorbic acid) are procured from certified sources in order to prevent other chemical hazard.

List of suppliers (wheat grain) available.

Critical Limits at CCPOnly one point mentioned by the management

of the company as CCP (the mycotoxin

level of the bran as feed)

The bran contains relatively high mycotoxin

which has to be controlled

to come into the final products.

The CCP should also involves the use of the bran in the whole meal.

The critical limit is 750 g/Kg (on acceptable level, the limit in EU

regulation= 1250 g/Kg).

There should be other CCPs

:

-

the adding of water to get moisture content of 17% before grinding.

-

the establishment of restrict criteria of mycotoxin

content in wheat

grain.

Monitoring Procedures

The procurement criteria,

The origin of the raw material,

The measurement of mycotoxin.

The management of industry has established strong criteria to control

mycotoxin

content during wheat procurement. If exceed in wheat grain,

there is provision for rejection, considered as CCP .

HACCP EXERCISE PROGRAMMEContentIntroductionProducts and CustomersRaw Materials Processing Technology and Man power Flow DiagramCertifications in PlaceHazard IdentificationAnalysis of the HazardsHazards analysis-ContCritical Limits at CCPMonitoring ProceduresSlide Number 14