HACCP Exercise Assignment
Wheat Flour Matterhorn
HACCP TEAM
Felicitas, Anupama, Mahadeviah,
Helena, Eman, Ehab
Introduction
Ranks Meel (processes wheat flour,
whole meal flour)
Flour Milling Company
Customers (bakeries, flour processing
company)
Member of the Grain Millers Group
Production capacity 150,000 tonnes
per annum
Intake of wheat
Pre-cleaning
Storage in mill
Cleaning
Wheat
Bran
Grinding
Wheat
Sieving
bran
grit
Mixing/blending
Sterilizing
Loading in Bulk
Storage in mill
Wheat
Grit
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)
No.
Stage
Hazard
Category
Hazard
item
Significant
(Yes/No)
Control measure
Critical
Receiving
of wheat
Physical
Foreign
objects
No
Approved supplier
NA
Chemical
1.
Mycotoxins
Yes
1.
2.
2. Pesticides
Yes
1.
2.
Biological
Bacterial
No
Approved
supplier
Testing each
batch
Approved
supplier
Testing on
random basis
Lab Examination
1.
No
2.
Yes
1.
No
2.
No
NA
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No.
Stage
Hazard
Category
Hazard
item
Significant
(Yes/No)
Cleaning
Physical
Metals
Yes
Other
Foreign
Objects
Biological
Conditioning
Control measure
Critical
Magnets
2. Sieving
No
No
Yes
Sieving
No
Toxic weeds
Yes
Sieving
No
Biological
Bacteria
Yes
Potable water
No
Chemical
Heavy
metals
Yes
Potable water
No
1.
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No.
Stage
Hazard
Category
Hazard
item
Significant
(Yes/No)
Milling
(Grinding
and
Sieving)
Physical
Metals
Yes
Control measure
1.
2.
Magnets
Sieving
Critical
1. No
2. Yes
Biological
Bacteria
No
Dry environment
No
Separation
(flour and
Bran)
Chemical
Mycotoxins
Yes
Monitoring every
batch of bran
yes
Addition of
Additives
Chemical
Adulterants
Yes
1.
2.
Physical
Foreign
Objects
Yes
Approved
Supplier
Continuous
Monitoring
Approved suppliers
1. No
2. No
No
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No.
Stage
Hazard
Category
Hazard
item
Significant
(Yes/No)
Control measure
Critical
Storage
Physical
Foreign
objects
No
Closed System
NA
Biological
Microorganisms
No
Moisture controlled
storage
NA
Rodents
Yes
IPM
No
Mycotoxins
No
Storage duration
limited to 1-2 days
NA
Chemical
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)
1.
Receiving Stage:
Checking for Mycotoxins in every received lot to
make sure they are complying with EU regulations
4.
Limit is determined through EU limits (1250 g/kg)
Milling Stage;
For heavy metals; sieving with 250 m sieve size at
the last stage to guard against foreign materials
(heavy metals, etc)
For Mycotoxins; Monitoring every batch of bran
NB: The only critical point set up by the factory was
Mycotoxins levels in the bran fraction
The limit is 750 g/kg
Q3: Are the efficient monitoring procedures and are
applied (principle4)
Checking all lots on receiving for
Mycotoxins
Checking bran fraction for Mycotoxins
(when relevant)
Checking sieves once/week
Checking for pesticides monthly on a
random basis
