What are the CCPs for a Flour Mill?
To all,
I'd like to know the details CCPs of the flour mill.
Receipt of wheat / CCP 1
Number of microorganisms:
-aerobic mesophilic bacteria max 106 GFU / g
enterobacteriaciae-max 104 cfu / g
dance-max 105 cfu / l
Without visible
Admission wheat / oPRP 1
Max 15% moisture content of the sample-in before unloading
The dryer / oPRP 2
Output humidity max:
- 14% wheat
- 14% of corn
Cells - storage / oPRP 3
1 Temperature in cells
Winter :14-20⁰C
Flying: max 36⁰C
The increase in cell temperature of 3⁰C
2 Number of microorganisms:
-aerobic mesophilic bacteria max 106 GFU / g
enterobacteriaciae-max 104 cfu / g
dance-max 105 cfu / l
Mycotoxins:
-Don max 1250 mg / kg
-aflatoxin B1 max 2 mg / kg
-aflatoxins (B1, B2, G1, G2) max 4 mg / kg
-orhatoksin A max 5 mg / kg
zearalenone-max 100 mg / kg 1-by system for measuring temperature
2 external analysis in accredited laboratories
Recipient cell - Storage / oPRP 3/1
1 Temperature in cells
Winter :14-20⁰C
Flying: max 36⁰C
The increase in cell temperature of 30⁰C
2 mycotoxins:
-Don max 1250 mg / kg
-aflatoxin B1 max 2 mg / kg
-aflatoxins (B1, B2, G1, G2) max 4 mg / kg
-orhatoksin A max 5 mg / kg
zearalenone-max 100 mg / kg 1-by system for measuring temperature
2 external analysis in accredited laboratories
Mill asparater magnet / removal of impurities and pieces of metal / oPRP 4
Without the presence of metal shavings in the finished product Clean the magnets with metal detectable brush or air from the compressor.
Treatment of water with chlorine / oPRP 5
Level of residual chlorine not over 0.5mg/l (0.2-0.5 mg/l)
I hope i helped :rock:
To all,
I'd like to know the details CCPs of the flour mill.
Hi Kyaw Zin Htoo,
Can try this post althouugh the specific details may depend on your process -