Hi everyone
l have a assessment about sugar. Can anyone help me ?
Perform a HACCP Risk assessment looking at the Biological, Chemical and Physical risks. You need to assess the risk of the material before mitigation of risk and after mitigation of risk.
Material: Sugar supplied in bulk in volume of 10 metric ton.
Process flow description: Milling of the sugar followed by dry blending with other ingredients and without any heat treatment.
After dry blending the material is sieved on a 0.75mm screen. A process magnet is in place followed by a control magnet to measure the amount of metal left on the magnet. After packaging in bags the finished product is metal detected.
Sugar is used up to 50 % of the finished product from the manufacturer. Specifications on the material with results on CoA:
Microbiological specifications:
-
- APC max 200 CFU/g
-
- Yeast and mould max 40 CFU/g
Cristal size:
- Max 2% > 0.250mm
Use the following 3x3 matrix to evaluate the risk of sugar if there were no mitigations (sieve, magnet and metal detector). Evaluate the risk of sugar after the mitigations (what is the risk of Biological, Chemical and Physical contamination from the sugar in the manufacturers final product?)
Thank you :)