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.
No.No. StageStage HazardHazardCategoryCategory
HazardHazarditemitem
SignificantSignificant(Yes/No)(Yes/No)
Control measureControl measure CriticalCritical
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
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.
No.No. StageStage HazardHazardCategoryCategory
HazardHazarditemitem
SignificantSignificant(Yes/No)(Yes/No)
Control measureControl measure CriticalCritical
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
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.
No.No. StageStage HazardHazardCategoryCategory
HazardHazarditemitem
SignificantSignificant(Yes/No)(Yes/No)
Control measureControl measure CriticalCritical
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