The Technical Aspects of the Cereal World

While we most commonly associate the word &#;cereal&#; with the breakfast food often enjoyed with milk, the term has a much broader definition that includes the grains used to manufacture pasta &#; and the aspects of that cereal world are more technical than you would initially think.

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To manufacture a high-quality pasta, it is important to start with a clear understanding of the fundamentals &#; this includes the product&#;s intended application, the proper manufacturing pattern and technology, and the sourcing and determination of the ideal raw material it will be made from.

Industrial pasta manufacturing is a complex and versatile world requiring intricate knowledge of the physico-chemical properties and functionality of the required ingredients, the science and technology associated with the processing equipment and their impact on particular ingredients and/or blend of ingredients, and finally, the formulae and/or shape of interest.  Constant changes and adaptation are the key to an effective and efficient industrial pasta manufacturing process. In the end, success is achieved by having the proper art, science, technology, and materials in the right sequence to generate a high-quality pasta for the desired application &#; all resulting in an enjoyable eating experience.

From the sourcing of raw material to the research and development and processing, a given cereal product, such as pasta, entering the market must meet particular nutritional, performance, quality, safety, and regulatory guidelines to provide the consumer with a comfortable and excellent eating experience. Throughout the process, it is important to have thorough knowledge and understanding of the technical aspects of every step.

Hello,

I am just hired to contribute in implementing the Haccp in a breakfast cereal factory. As I haven't experience in this area. Any help ?

I read a lot about Haccp principles, prerequisite programme
, GMP, GHP. I hope receive a help with concrete exemples. 

Thank you

Kahina

Hello,

Your hazard analysis critical control points starts from drawing up the processes - most likely each recipe or line will have its own

once this is done you can start doing a risk assessment identifying any CCP or points of attention. some you will be able to control using the prerequisites and some will require controls (such as for example min - max temp requirements and checks in place to ensure that this is achieved / magnets / metal detectors etc). everything that might cause a food hazard - foreign bodies; possibility of bacteria growth if the control fails etc

It is a quite big thing to do - have you considered requesting the company to send you through HACCP course? That would give you all the basics that you could then implement in your place

Hi Charles,

Specifically, I am looking for people who did the same to interact with them with practical examples related to haccp implementation. 

I want to prepare my self. I see it's difficult to have the theoritical part and the factory isn't yet ready.

I hope I explained a little what I am seeking for   

Hi Charles,

Specifically, I am looking for people who did the same to interact with them with practical examples related to haccp implementation. 

I want to prepare my self. I see it's difficult to have the theoritical part and the factory isn't yet ready.

I hope I explained a little what I am seeking for 

Hi kahina,

Not sure what FS standard you are working for (?) but maybe have a look at the example below which lists (Section 2) the haccp elements which, both theoretically and practically, typically need to be responded to -

 self assessment check list.doc   668.5KB   35 downloads

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Is there any particular clause/area/function(s) which you are seeking examples for ?

It's

Then should be latest version.

If you study the iso  haccp section, you will see iso introduced their own concept of OPRP which IMO has created a vast amount of unnecessary confusion. Many other people will disagree though.

ISO is also not GFSI-recognised so may not be acceptable to some customers unlike fssc which also uses iso but expands it by adding an additional iso--1 standard. The choice  likely depends on what is the usual industry/customer requirement in Spain.

June .

I understood that fssc is one wich includes the iso and iso -1? So it's better to apply directly for the fssc ?

And theses standards are optional not mandatory. 

Hi kahina,

Afaik most large scale European retailers tend to require a GFSI-recognised Standard which includes BRC, IFS, SQF, FSSC however the preferred one varies a lot depending on Country. For example BRC is most common in UK but not in, afaik, France and Germany where I believe IFS is preferred. Unfortunately Spain I have no idea/experience. Some locations may accept multiple GFSI  Standards as being equivalent (this was/is the original GFSI, FS standardisation concept).

Additionally, at least in UK, some Companies start with an "intermediate" FS Standard such as SALSA  which is acceptable to their customers although less demanding than a GFSI-recognised option.

So yes, the choice is up to you but typically depends on what your customers need/prefer. You may need some expert advice if not sure, eg from a Consultant.

My experience has been that Spain is quite a broad mix - possibly due in part to some of the larger processors working on own-label product for retailers in several other European countries, including the BRC-obsessed UK and IFS for the German market.

It genuinely comes across as far less entrenched in any one of the standards than most of the other countries at this end of Europe so in theory it may not be too critical which of the GFSI-benchmarked schemes you go for. Nonetheless the advice from Charles to look at any particular customer requirements is certainly sensible.

Hello,

As the ISO is not recoginzed by the GFSI, getting the FSSC certification could be a better alternative for the business ?  If FSSC certification could be suffisant for the business, and it will not a necessity to get the ISO ? 

My questions are Independently of the country. 

Hello Karina

 with the background you  have it would not be easy to develop, implement and manage a HACCP system.

I can guide you as a consultant through a whole process.. View my profile on IFSQN 

Kind regards

Humaid khan

Hi Kahina,

I'm currently working in Spain so maybe I can guide you. Do you have any other questions concerning your HACCP?

Is your company willing to implement a GFSI Standard? IFS and BRC ad widely spread here.

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