Implement a HACCP plan in your industry. It can help you to find out all source of hazards and contamination's .
Hi,
You do not need to have HACCP implemented before you start production, unless the law regulations and requirements say that. Of course the best way is to have HACCP because it helps you to predict and to maintain with the hazardous situations. First start with hazard analysis and then try to establish CCP and CP and it should solve the problem at the beginning. Later on you will need to fully implement HACCP to get protected let’s say.
Bye
Pawel
Thank you very much for your replies, will learn the things, but let me clear you its not an company issue i just wanted to know that what fruit processing researcher do when thy found any contamination.
So, now if I understand you correctly you are dealing with food (fruit) processing as a researcher and you do not know what to do when you find a contamination in the samples that you are working on? If yes you need to contact to the fruit samples provider and solve the problem together, but I think that if the samples are contaminated you need to have new ones and you need to do the tests on them once again.
The researcher can set each entry point as a Critical Point in the HACCP document flow with a provision of identifying the hazard (biological, physical, chemical and allergen)
Identification of contamination is difficult task if systematic procedure. is not used for identification ...Make a standard procedure according to your plant setup and identify different location where there is more possibility of contamination like Raw materials section, fruit storage/ripening chambers, then actual processing section, handling section, filling and packaging section..etc. And then set a protocol for when and where to take samples for identification of contamination using microbiological tests.
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