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
Wheat
Cleaning
Bran
Grinding
Wheat
Sieving bran
grit
Mixing/blending Wheat
Grit
Sterilizing
Loading in Bulk
Storage in mill
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)
No. Stage Hazard Hazard Significant Control measure Critical
Category item (Yes/No)
1 Receiving Physical Foreign No Approved supplier NA
of wheat objects
Chemical 1. Mycotoxins Yes 1. Approved 1. No
supplier
2. Testing each 2. Yes
batch
2. Pesticides Yes 1. Approved 1. No
supplier
2. Testing on 2. No
random basis
Biological Bacterial No Lab Examination NA
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No. Stage Hazard Hazard Significant Control measure Critical
Category item (Yes/No)
2 Cleaning Physical Metals Yes 1. Magnets No
2. Sieving No
Other Yes Sieving No
Foreign
Objects
Biological Toxic weeds Yes Sieving No
3 Conditioning Biological Bacteria Yes Potable water No
Chemical Heavy Yes Potable water No
metals
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No. Stage Hazard Hazard Significant Control measure Critical
Category item (Yes/No)
4 Milling Physical Metals Yes 1. Magnets 1. No
(Grinding 2. Sieving 2. Yes
and
Sieving) Biological Bacteria No Dry environment No
Separation Chemical Mycotoxins Yes Monitoring every yes
(flour and batch of bran
Bran)
5 Addition of Chemical Adulterants Yes 1. Approved 1. No
Additives Supplier
2. Continuous 2. No
Monitoring
Physical Foreign Yes Approved suppliers No
Objects
Q1: are all hazards identify that prevented, eliminated, or
reduced to acceptable level should be (principle 1)- Cont.
No. Stage Hazard Hazard Significant Control measure Critical
Category item (Yes/No)
6 Storage Physical Foreign No Closed System NA
objects
Biological Micro- No Moisture controlled NA
organisms storage
Rodents Yes IPM No
Chemical Mycotoxins No Storage duration NA
limited to 1-2 days
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
Limit is determined through EU limits (1250 g/kg)
4. 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
