Professional Documents
Culture Documents
Great
3 4 4
POA CCP CCP
Specific measures Critical measures Critical measures
Probability*
Medium
2 3 4
PM POA CCP
General measures Specific measures Critical measures
Small
1 2 3
No measures PM POA
General measures Specific measures
* Refers to the probability of the hazard being present in the end product e.g. at the moment of consumption.
Q1: Are there identified hazards present which have a harmful effect on the safety
of the product and/or can the hazard exist or increase to unacceptable levels?
Yes Q2, No stop!
Q2: Which type of control measures are necessary according to the risk
assessment?
Critical measures (class 4) Q3, Specific measures (class 3) include
measures as POA and in verification procedures,
General measures (class 2) include measures as PM and in verification
procedures or no measures (class 1) stop!
Q4: Has this process step been specifically developed to eliminate the risk or
reduce it to an acceptable level? No Q5, Yes CCP!
Q5: Will the risk be eliminated in a subsequent process step or will it be reduced
to an acceptable level? Yes Stop, No CCP!
3. Identification of CCPs and POAs
The way Nordic Sugar differs between a CCP and a POA
CCP
• A high risk step, which is likely to get out of control
• If measures are out of control the corrective actions must include isolation of
product batch, retesting, decontamination or destruction
POA
• A moderate risk step
Beet reception
Slicing,
Juice extraction POA
+ process aids
Heating,
Juice evaporation POA
Vacuum,
+SO2
Pan boiling,
Crystallizing & drying
Centrifugation
Drying
Sieves, Magnets,
Before silo & silo
Transport,
Silo
POA
Sieves, Magnets, After silo, packaging Physical: hard & sharp metal
Packaging & loading objects
Bulk loading
CCP
To customer
1 Juice extration 1. (C) Overdosing of SO2 1. Control of SO2 by automatic dosing system
11. (B) Survival of pathogenic microorganisms 11. Controlled at juice purification & evaporation step
111. (P) Presence of hard & sharp objects > 25 mm 111. Controlled at juice purification & evaporation step
2 Juice purification 1.(B) survival of pathogenic microorganisms 1. Temperature, pH and time of purification of thin juice.
in thin juice Also controlled at juice evaporation
11. (P) Presence of hard & sharp objects > 25 mm 11. Filtration
4 Crystallizing & drying (B) Survival and growth of pathogenic Temp. in centrifuges > 45-50ºC
microorganisms at centrifugation (prevents growth of pathogenic microorganisms)
5 Before silo & silo (B) Growth of moulds - mycotoxin formation Conditioning of sugar in silo by air ventilation
in silo (temperature and humidity)
6 After silo (P) Presence of hard and sharp objects 3-25 mm Running sugar through sieves combined
packaging & loading with magnets and/or metal detectors
* Refers to the questions in the Decision tree (see 2.3. Decision tree).
B=Biological
C=Chemical
P=Physical
SM=Specific measures
CM=Critical measures
GM=General measures
Evaluation of hazard Is this step a critical control point?
Severity and probability in the
risk assessment matrix gives the Decision tree questions CCP/POA/PM Comm. / Ref.
risk class 1 / 2 / 3 / 4 / 5*
1. Great x small = 3 1. Yes / SM POA 1. Juice extraction is a POA for chemical hazards
11. Great x nil 11. No STOP 11. No control measures at this step
111. Great x small = 3 111. Yes / SM “POA” 111. Controlled at the juice purification & evaporation
step, so not treated as a POA here
11. Small x medium = 2 11. Yes / GM PM 11. Filtration is a PM for physical hazards
111.Great x small = 3 111. Yes / SM POA 111. Purification is a POA for chemical hazards
Medium x medium = 3 Yes / SM POA Magnets and/or metal detectors in addition to sieves are
or or controlled as a POA or a CCP dependant on the
Medium x great = 4 Yes / CM / Yes / Yes / No CCP propability of the hazard
3.3 HACCP Summar y table
4 POA After silo, Presence of hard & sharp objects Control that sieves are whole Every X day
CCP packaging & 3-25 mm and not damaged
loading
Presence of hard & sharp metal objects Specific method to check the Every shift
3-25 mm magnet or metal detector efficiency
(test objects identified or caught)
Action limit Corrective action Responsible Reference
- when action limit is exceeded
Target limit: pH=4,5 Evaluate sugar with high SO2 content Process Local instructions for activities
Action limit: max SO2, pH#norm - discard if necessary operator covering this area.
Target limit: min SO2 and/or 8.8 < pH < 9.0 Evaluate sugar with high SO2 content Process Local instructions for activities
Action limit: max SO2 and/or pH < 8.8 or pH > 9.0 - discard if necessary operator covering this area.
Target limit: min SO2 and/or pH=norm Evaluate sugar with high SO2 content Process Local instructions for activities
Action limit: max SO2 and/or pH norm - discard if necessary operator covering this area.
Target limit: sieves are not damaged (criteria). Period with damaged sieves is evaluated in Process Local instructions for activities
Residues in sugar is being discard/reworked. association with magnet/metal detector operator covering this area.
Action limit: Damaged sieves activity. Rework sugar if necessary.
Target limit: The objects are being identified/caught by If POA step: Evaluate the risk product Process Local instructions for activities
magnet or metal detector - rework if necessary operator covering this area.
Action limit: Test objects are not identified by If CCP step: The batch since last positive test
magnet metal detector should be “re-sieved” and/or re-tested with
metal detector
4. Verification process
Sustaining a high quality and secure • Sampling and analysis of end These elements are used to verify the
HACCP system requires continuous products as a part of our current HACCP plans at the different
evaluation and review of the system. quality program. production sites. The verification is
A Nordic Sugar review of the risk • Evaluation of complaints and/or done whenever necessary and at least
analysis and verification of the HACCP emergencies reported to once a year.
plans consists of the following Nordic Sugar.
elements: • Internal and external audits.
• Trend analyses of monitoring of Audits -with focus on e.g. hygiene and
POAs and or CCPs e.g. how often HACCP are performed by internal and
do we identify broken sieves external parties.
5. Documentation
In the description of our HACCP These documents are handled in the System (LIMS) or Production Informa-
system the following documents are document management system (DMS) tion Management System (PIMS).
included: for each factory. The product safety Deviations identified at the factories
• HACCP team documents manager located at the production site (at e.g. audits) are reported and
(members and areas of expertise) supports the management and communicated in a Deviation
• Flowcharts i.e. process diagrams updates the documentation. Database. Customer complaints are
• Hazard analysis tables Deviations from criteria set for CCPs/ registered in a similar database,
• HACCP summary tables POAs are reported and registered in a ”Sugar Complaints for sugar,
(comprising exclusively POAs Deviation Database and/or the Fibrex and animal feed products”.
and CCPs) Laboratory Information Management
Printcentret langebrogade 1
v. 08 - 09/2009
Nordic Sugar A/S | Langebrogade 1 | PO Box 2100 | 1014 Copenhagen K | Denmark | +45 3266 25 00
www.nordicsugar.com