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HACCP SYSTEM

Issue: 32

Date: December -2017

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CONTENTS: 1. PURPOSE

2. SCOPE

3. LEGISLATION

4. DEFINITIONS

5. HACCP PRINCIPLES

6. IMPLEMENTATION OF THE HACCP SYSTEM

7. TRAINING

8. HACCP SYSTEM DEVELOPMENT

9. DETERMINATION AND MANAGEMENT OF CCP´S

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1.- PURPOSE

The HACCP system must include the analysis of those hazards which, a food as origin, may effect the conservation and/or maintenance of the consumer’s health

The concept ‘hazard analysis and critical control points’ implies a systematic planning for the identification, assessment and control of such hazards, focusing on those factors which have a direct influence on the healthiness of foods. If a certain food is determined to have been produced, converted and used in conformity with the HACCP system, it will have a high safety level of healthiness.

This system is applied to all links in the food chain, from raw materials, production, processing, transport and marketing to its final use in food establishments and at home.

The general application of rules and procedures based on hazard analysis principles, as

well as guides on best practice in hygiene, constitute the best tool to ensure food safety

2.- SCOPE

The scope of the Code of Practice – Hazard Analysis and Critical Control Points applies to all workplaces where Seda Outspan manufactures and distributes mid-stream and downstream products, its majority owned subsidiaries and those facilities where Seda Outspan maintains management control. Locations for the storage of raw materials, ingredients, packaging materials and finished goods. All new and existing products 3.- LEGISLATION

One of the most important scopes objectives of food legislation is to achieve a high level of protection of the consumer’s life and health

Article 169 of the Treaty on the Functioning of the European Union (TFEU) provides that the Union should contribute to achieve a high level of consumer protection by the measures it adopts pursuant to Article 114 thereof.

The free movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and wellbeing of citizens, and to their social and economic interests.

HACCP System is a preventive tool which enables a high level of food safety to be reached. Therefore, since 1986 the Codex Alimentarius Committee has been recommending the application of systems of self-control based on these principles to food businesses.

Applicable law to achieve these tasks:

Food safety : Regulation 178/2002 (as amended) establishes the general principles; it requires the marketing of safe food and establishes the European Food Safety Authority. In food safety, microbiological hazards is a major source of food-borne disease to humans. It is regulated from Regulation 2073/2005 and subsequent amendments.

Regulation on contaminants in Regulation 1881/2006 (as amended) and limits on pesticide residues in foods of plant origin by Regulation 396/2005 (as amended).

Food hygiene : Regulation 852/2004 (as amended) establishes specific health rules for the production and placing on market of products, contributing to a guaranteed market and a high level of public health. The responsibilities of manufacturers and authorities are not only in products but also in processes, operations, facilities and transport.

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de 25 Consumers protection : Regulation 1169/2011 (as amended), which amends Regulations 1924/2006 and 1925/2006. This rules intends to clarify the legislation and achieve a high level of protection of the health of consumers, ensuring their right to information, consumers are appropriately informed about food they consume. Responsible information to consumers in labeling includes: all ingredients, indications about allergens and intolerances and nutritional properties, the amount of product etc.

Specific regulations coffee and substitutes : Specific regulation is based on Directive 4/1999 setting designation, definition and characteristics of the product, incorporated into Spanish law by RD 943/2001 (by amending the RD 2323/1985, of 4 December, that is approved the technical-sanitary regulations for the production, storage, transportation and marketing of coffee substitutes and RD 1231/1988, of 14 October, that is approved the technical-sanitary regulations for the processing, storage, transportation and marketing of coffee and RD 1676/2012 which regulates the quality standards for coffee.

All the applicable legislation is collected and properly documented. The information is maintained by the person managing the document control in the company that is subscribed to a legislative database - INFOSALD - and is promptly informed of developments by the Spanish Federation of Coffee and other prestigious organizations. Any change in the law is informed HACCP Team and the company.

The approach that we wanted to give to the HACCP system exceeds the legal obligations

and which is described in the highest industry standards related to Food Safety - Standards BRC, IFS, ISO 22000 basically, and in some customer standards which are considered as a reference - MORRISONS, TESCO -. All these rules are filed in the update version. The systematic prerequisite is basically described in detail by these standards

4.- DEFINITIONS

HACCP: Hazard Analysis Critical Control Point

OPERATIONAL STEP: any step in the manufacturing of foods, including the reception of raw material, logistics, formulation, preparation…

EVENT: The appearance of anything which is not desired and which may be a hazard for the healthiness of the product

CONTAMINATION: the introduction or presence of a hazard

HAZARD: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect

RISK: A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.

CONTROL POINT (CP): point identified by the hazard analysis as essential to control the probability of introduction and proliferation of a hazard in the product and / or the environment

CRITICAL CONTROL POINT (CCP): It is the point, operational step, or procedure, at which a control can be applied in order to prevent or eliminate a hazard, which can affect the healthiness of a foodstuff or, reduce it to acceptable levels.

PREVENTIVE MEASURES: A measure identified as appropriate to ensure critical limits remain within the established values.

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CRITICAL LIMIT: It is the value at which the product becomes unacceptable for health reasons, that is where health hazards may occur: microbiological, chemical or physical.

MONITORING: It is the undertaking of a planned sequence of observations or measures to assess whether a CCP is under control.

CORRECTIVE ACTION: Is the measure to be adopted in order to return to tolerable hazard levels, and is carried out when a critical point indicates that a parameter is out of control.

RECORD: manual or computerised support which records action taken. VERIFICATION: The application of methods, procedures, tests and other evaluation in

addition to monitoring; to determine compliance with the HACCP Plan

5.- THE HACCP PRINCIPLES

Food business operators shall put into place, implement and maintain a permanent procedure or procedures based on the principles of HACCP.

The HACCP seven principles are:

- Principle 1 : Conduct a hazard analysis. - Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

- Principle 2 : Identify critical control points. - A Critical Control Point (CCP) is a point,

step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

- Principle 3 : Establish critical limits for each critical control point. - A critical limit is the

maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

- Principle 4 : Establish critical control point monitoring requirements. - Monitoring

activities are necessary to ensure that the process is under control at each critical control point. Note: Each monitoring procedure and its frequency should be listed in the HACCP plan.

- Principle 5 : Establish corrective actions. - These are actions to be taken when

monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

- Principle 6 : Establish record keeping procedures. - The HACCP regulation requires that

all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

- Principle 7 : Establish procedures for ensuring the HACCP system is working as

intended. - Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants are required to validate their own HACCP plans.

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Note: Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. Verification also includes 'validation' - the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).

When a modification is made to the product or in the process or in any or its stages, the food company’s operators shall review the procedure and incorporate into it any required changes.

6.- IMPLEMENTATION OF THE HACCP SYSTEM

For the adequate implementation of HACCP principles, it is necessary to implement the tasks as identified in the following sequence:

6.1.- FORM A HACCP TEAM

The HACCP Team is a multi-disciplinary team, consisting as a minimum of representatives from manufacturing, packaging, quality and engineering and maintenance. There shall be at least one member of the team formally trained in the application of HACCP principles. Other team members must be aware of the HACCP principles.

6.2.- PRODUCT DESCRIPTION

A full description of the product must be drawn up, including relevant information on composition, raw materials, preparation method, distribution system, etc

6.3.- IDENTIFY INTENDED USE FOR PRODUCT

A Study for the intended use of the product from consumers or transformers shall be done

6.4.- DEVELOP, VALIDATE AND SING OFF PROCESS FLOW DIAGRAMS BEFORE HARZARD ANALYSIS BEGINS

In every step of the process, technical data sheet must be available and suitable.

Data example:

- Raw materials, ingredients and packaging materials used - Equipments and facilities definitions in every step of the process

- Sequence of all steps in the process

- Movements flows of solid, liquid and gaseous products

- Cleaning and disinfection procedures

- Environmental hygiene

- Identification of the raw materials and products flows to prevent cross contamination

- Separation of high and low hazard areas

- Personal hygiene practices

- Storage and distribution conditions

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6.5. IN SITU VERIFICATION OF FLOW CHART

The procedure has to be reviewed during the development of the system, ensuring that the flow chart is valid for all activity periods. All members of the multidisciplinary team shall be involved in confirming the flow chart, which must be modified when is necessary. The HACCP team should verify the flow chart at least once a year and whenever there is a change in the process

6.6 LIST ALL POTENTIAL HAZARDS ASSOSIATED IN EACH STEP

The HACCP team has to list all the biological, chemical, physical or potential hazards that may be reasonably expected to occur at each step, based on the composition of the product, the process, etc..

6.7 STUDY OF CORRECTIVES MEASURES SO AS TO HAVE THE HAZARDS CONTROLLED

Preventive measures are those actions or activities required to eliminate hazards or reduce their presence to acceptable levels.

6.8. CCP´S DETERMINATION

The purpose of this principle is to determine the point, step or procedure of the process where a control can be done and a food health hazard can be prevented, eliminated or reduced to acceptable levels.

6.9. ESTABLISH CRITICAL LIMITS FOR EACH CCP

Critical limits must be specified for each critical preventive measure.

6.10. ESTABLISH A MONITORING SYSTEM FOR EACH CCP

Monitoring is a scheduled sequence of measurements or observations which demonstrate that a CCP is under control, in other words, that critical limits are not exceeded and that an accurate record is kept for future verification.

6.11. ESTABLISH CORRECTIVE ACTIONS

Specific corrective actions are to be developed for each CCP in order to respond to deviations as they occur. These measures must ensure that the CCP has been brought under control.

6.12. ESTABLISH A VERIFICATION PROCEDURE

Procedures must be established in order to verify that the HACCP system is working correctly

7.- TRAINING

Training is an essential element for the application of a HACCP system, and must be aimed at educating the industry personnel in the system’s principles and training them in their application.

As mentioned earlier, the implementation of the HACCP requires a detailed study on the

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de 25 process to determine the hazards and establish control and monitoring measures. Therefore, a multidisciplinary team - responsible for implementing the system - with the required knowledge and authority is necessary.

Moreover, this team is required to know the different technical rules and regulations ensuring compliance of requirements on the product, safety, hygiene, etc...

In particular, personnel working on production lines shall be properly trained in the concept of hazards, the means of monitoring, and the appropriate corrective measures to be taken at the critical control points.

The company must organise courses and seminars appropriated so as to complete personnel training, which covers all operational steps of the process, and include training of food handlers.

Lastly, it must be highlighted that cooperation between primary producer, industry, commercial groups, consumer organisations and responsible authorities is of vital importance. Opportunities should be provided for the joint training of the personnel related to HACCP systems.

A programme of refresher training for the HACCP TEAM to ensure to update the knowledge shall be done.

8.- HACCP SYSTEM DEVELOPMENT

8.1- SCOPE

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Scope of the entire HACCP System

in Villmauriel site

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Scope of the entire HACCP System

in Palencia site

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This system is applied in the following process: (-)

- Soluble coffee production

- Freeze dried coffee production

- Oil coffee elaboration

- Chicory-coffee mixing process

- Soluble cereal production

- Packaging (Jars, tins, flexible material and bulk)

The study has been carried out in different work operational lines and, within these lines, the different products produced, and their inherent characteristics have been considered. This aims to provide more clarity on both the drawing of flow chart and on study and presentation. The processes can share common procedures, and so are linked with one another to avoid repetition of identical analytical steps.

8.2- IDENTITY HAZARDS

� Biological: Macro biological (pest) – Microbiological

� Chemical: Natural pollutant

Added pollutant (Chart I)

� Physical: Foreign bodies (Chart II)

� Allergens: (Chart III)

To identify the hazards we have considered Directives, national laws and regulations:

o Regulation 852/ 2004 on the hygiene of foodstuffs and subsequence amendments (Regulation 1019/2008)

o Regulation (EC) No. 178/2002 on traceability requirements and subsequence amendments (Regulation 1642/2003)

o Directive 1999/4/CE related to coffee extract and chicory extracts o RD 2323/1985: STR on the production, storage and logistics of coffee substitutes

and subsequence amendments (RD943/2001) o Regulation 466/2001 and his subsequence amendments Regulation 123/2005

setting the limits of OTA in coffee o Regulation 1881/2006 setting maximum levels for certain contaminants in foodstuffs o Regulation 41/2009, concerning the composition and labelling of foodstuffs suitable

for people intolerant to gluten

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CHART I - CHEMICAL HAZARDS

1.- Naturally present toxic substances:

TYPE NAME ORIGIN

Mycotoxins: Ochratoxins Green bean Pesticides Green bean Heavy metals Copper Green bean

Lead Green bean Zinc Green bean Arsenic Green bean

2.- Toxic / harmful added substances

TYPE NAME ORIGIN

Industrial Products NaOH CIP Lubricants Motors, gears …in maintenance Solvents Extractions steps, external cleaning,

maintenance Cleaning products External cleaning

CHART II – PHYSICAL HAZARDS

1.- Foreign bodies

TYPE NAME ORIGIN

Wood Palets, furniture… Paper Packaging Cardboard Packaging Glass Camera, clocks, lamps… Plastics Equipments, windows, covers, doors,

tools, lamps… Metals Equipments, tools Paint flakes Facilities Dirt Facilities Personal

belongings Operators

CHART III - ALLERGENS

1.-Allergens present as ingredients:

TYPE NAME ORIGIN

Barley Raw material/Ingredient Malt Raw material/Ingredient Rye Raw material/Ingredient

8.3- HACCP TEAM

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de 25 To ensure adequate scientific and technical knowledge for risk assessment, a multidisciplinary team for the study and implementation of the HACCP System is required:

- Quality

- Production

- Maintenance

- Packaging

The summary of the HACCP Team is described in Annexe 1 The HACCP team shall meet at least once a year to review the implementation of the objectives of the previous year and set goals for the next year. In case of incidents of product safety, the HACCP team must meet to analyze and define the actions to take

The communication channels team are:

HACCP TEAM

COORDINATOR

General Direction

QUALITY

Maintenance Production Packaging

Modifications in process

Interventions in process

Monthly meetings Bussines strategy

Monthly report product safety Meetings direction records

REGULAR

AND SPECIFIC

MEETINGS

DECISION-

MAKINGS

Monthly report product safety

Incidents

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8.4.- PRODUCT DESCRIPTION

Once opened consume within 6 weeks

Filling and Packing

Characteristic of products

Materials

Specifications and Regulatory requirements (food safety related)

Name (product(s), product group(s), line)

Type (e.g. raw, cooked, ready to eat)

Key physical and chemical characteristics (e.g. water activity, pH)

Key processing steps (e.g. drying, heat treatments, freezing)

Product can be incorporated as rework

SPRAY DRIED SOLUBLE COFFEE

PRODUCT DESCRIPTION

High risk ingredient(s) (e.g. allergens, microbial risks, foreign body source)

Packaging materials

PRODUCTS DESCRIPTION & INTENDED OF USE

Other

Raw materials / Ingredients (or attach list with RM numbers) Green coffee beans

Allergens: NO;

SKU: Glass jars - PET jars - Metal tins - Flexible packaging - Polyethylene bulk bag & Cardboard box

Reasonably expected mishandling and misuse

Use by Customers and/or Consumers

Spray dried soluble coffee: natural and decaffeinated

Soluble coffee drink - Ready to consume after the product is prepared as a hot or cold beverage

aw= 0,2 pH > 4,5

Roasting - Extraction - Evaporation - Drying - Packaging

Nil

Packaging description (e.g. size)

Packaging system (e.g. modified atmosphere)

Rework

Nil

Put in a cup 1.2-2 g (one or two teaspoons) of coffee, add hot water or milk or cold-remover. Add sugar to taste.

Target group of users and special consumer considerations (e.g. infants, elderly)

Safe product - Moderate product intake for caffeine sensitive consumers (Heart patients, elderly babies)

Potable water - Food grade steam - Carbon dioxide - Nitrogen (soluble coffee).Hexane (oil coffee). Methylene chloride (decaffeination).

Packaging: Different formats.

Sieves - Metal detectors in Packging machines - Magnet in product discharge - food grade materials Automatic packaging in jars, tins and flexible material, also bulk packaging in polybags and cardboard boxes

Moisture: < 5%; OTA< 10ppb;

Directive 1999/4/CE related to coffee extract and chicory extracts; RD 1676/2012 Coffee Quality Standards - European Labelling Regulations-contaminants - allergens (EU Regulation 1881/2006)

Other (e.g. preservatives, processing aids, services)

Not perishable product. Product retains all its properties under ambient conditions.

Storing in a cool and dry place

Distribution / Storage / Description

Other

Distribution instructions (e.g. ambient, chilled, frozen)

Storage instructions (e.g. ambient, chilled, frozen)

Claims and Label Information

Store well closed in cool and dry place.

Allergens: No;

Products should not be exposed to wet/humid atmospheric conditions

Product specifications

Product specific regulatory requirements

Other

Intended use

Instruction for use by consumers (incl. use or storage after opening)

Statements for safe use (e.g. allergen info, special instr. for safe handling)

Depending on the type of packShelf life conditions

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Not perishable product. Product retains all its properties under ambiente conditions


Depending on the type of pack


Other



Shelf life conditions



Allergens : No;




Directive 1999/4/CE related to coffee extract and chicory extracts; RD 1676/2012 Coffee Quality Standars- European Labelling Regulations- contaminants- allergens (EU Regulation 1881/2006)


Green coffee beans

Allergens: NO;

SKU : Glass jars- PET jars - Metal tins - Flexible packaging - Polyethylene bulk bags & Cardboard box


Roasting - Extraction - Evaporation - Sublimation - Packaging

Nil

Other

Intended use



Filling and Packing



Moisture <5%- OTA< 10 ppb




Nil

Put in a cup 1.2-2 g ( one or two teaspoons) of coffee, add hot water or milk or cold-remover.Add sugar to taste


Products should no be exposed to wet /humid atmospheric conditions


Packaging materials

Rework


Freeze dried soluble coffee : natural and decaffeinated

FREEZE DRIED SOLUBLE COFFEE

Raw materials / Ingredients (or attach list with RM numbers)

Materials

Soluble coffee drink- Ready to consume after the product is prepared as a hot or cold beverage

aw= 0,2 pH > 4,5

PRODUCT DESCRIPTION









Other

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Rework


Filling and Packing


Materials






AGGLOMERATED SOLUBLE COFFEE

PRODUCT DESCRIPTION


Packaging materials


Other


Agglomerated soluble coffee- Natural and decaffeinated

Green coffee beans

Allergens: NO;

Other

Intended use




Nil

Put in a cup 1.2-2 g ( one or two teaspoons) of coffee, add hot water or milk or cold-remover.Add sugar to taste

Safe product -Moderate consumption of product is safe for all groups of users




Soluble coffee drink- ready to consume after the product is prepared as a hot or cold beverage

aw= 0,2 pH > 4,5

Roasting-Extraction-Evaporation- Drying- Aggomerate - Packaging

Nil


Moisture <5%- OTA< 10ppb



Directive 1999/4/CE related to coffee extract and chicory extracts; RD 1676/2012 Coffee Quality Standars- European Labelling Regulations- contaminants- allergens(EU Regulation 1881/2006)





Other







Not perishable product. Product retains all its properties under ambiente conditions

Allergens : No;

Claims and Label InformationInstruction for use by consumers (incl. use or storage after opening)Statements for safe use (e.g. allergen info, special instr. for safe handling)



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Not perishable product. Product retains all its properties under ambiente conditionsStoring in a cool and dry place



Other






Allergens: Yes; product suitable for vegetarians

Claims and Label InformationInstruction for use by consumers (incl. use or storage after opening)


RD 1094/1987 cereals- European Labelling Regulations- contaminants- allergens (EU Regulation 1881/2006)


Barley - Malt- Rye-Coffee and Chicory

Allergens:Yes : low gluten content


Roasting-Extraction-Evaporation- Drying- Aggomerate - Packaging

Nil

Other

Intended use



Filling and Packing


Potable water, Food grade steam, Carbon dioxide, Nitrogen

Moisture <5% OTA - Aflatoxinas and others contaminants conform to legislation




Nil

Put in a cup 3,2-4 g ( one or two teaspoons) of cereals, add hot water or milk or cold-remover.Add sugar to taste

Product contained allergen risk( Cereal gluten )



Packaging materials

Rework


Soluble cereal. Chicory coffee substitutes. Mixtures of cereals - chicory and coffee

SOLUBLE CEREALS


Materials

Cereal and coffee substitutes -ready to consume after the product is prepared as a hot or cold beverage

aw= 0,2 pH > 4,0

PRODUCT DESCRIPTION









Other

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Reasonably expected mishandling and misuse Products should not be exposed to wet/humid atmospheric conditions

Other Nil


Intended usePut in a cup 3,2 - 4 g (one or two teaspoons) of coffee, add hot water or milk or cold-remover. Add sugar to taste.




Distribution instructions (e.g. ambient, chilled, frozen)Not perishable product. Product retains all its properties under ambient conditions.

Storage instructions (e.g. ambient, chilled, frozen) Storing in a cool and dry place

Shelf life conditions Depending on the type of pack





Allergens: No;

Other

Filling and Packing

Packaging description (e.g. size) Packaging: Different formats.


Sieves - Metal detectors in Packging machines - Magnet in product discharge - food grade materials Automatic packaging in jars and tins, also bulk packaging in polybags and cardboard boxes


Product specifications Moisture: < 5%; OTA< 4ppb;

Product specific regulatory requirementsDirective 1999/4/CE related to coffee extract and chicory extracts; RD 1676/2012 Coffee Quality Standards - European Labelling Regulations-contaminants - allergens (EU Regulation 1881/2006)

Packaging materialsSKU: Glass jars - PET jars - Metal tins - Flexible packaging - Polyethylene bulk bag & Cardboard box

Rework Product can be incorporated as rework

Other (e.g. preservatives, processing aids, services)Potable water - Food grade steam - Carbon dioxide - Nitrogen (soluble coffee).

Other Nil

Materials

Raw materials / Ingredients (or attach list with RM numbers) Green coffee beans and solid or liquid chicory


Allergens: NO;

Type (e.g. raw, cooked, ready to eat)Chicory and coffee drink - Ready to consume after the product is prepared as a hot or cold beverage


aw= 0,2

Key processing steps (e.g. drying, heat treatments, freezing) Roasting - Extraction - Evaporation - Drying -Agglomerate - Packaging

PRODUCT DESCRIPTION

BLEND OF CHICORY AND COFFEE



Name (product(s), product group(s), line) Blend of chicory and coffee

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Reasonably expected mishandling and misuse Products should not be exposed to wet/humid atmospheric conditions

Other Nil


Intended usePut in a cup 2 - 4 g (one or two teaspoons) of coffee, add hot water or milk or cold-remover. Add sugar to taste.


Safe product.


Distribution instructions (e.g. ambient, chilled, frozen)Not perishable product. Product retains all its properties under ambient conditions.

Storage instructions (e.g. ambient, chilled, frozen) Storing in a cool and dry place

Shelf life conditions 24 months from packaging date





Allergens: No;

Other

Filling and Packing

Packaging description (e.g. size) Packaging: Different formats.

Packaging system (e.g. modified atmosphere)Sieves - Metal detectors in Packging machines - Magnet in product discharge - food grade materials Automatic packaging in jars and tins.


Product specifications Moisture: < 5%;

Product specific regulatory requirementsDirective 1999/4/CE related to coffee extract and chicory extracts; European Labelling Regulations-contaminants - allergens (EU Regulation 1881/2006)

Packaging materials SKU: Glass jars - PET jars - Metal tins - Flexible packaging

Rework Product can be incorporated as rework

Other (e.g. preservatives, processing aids, services) Nil

Other Nil

Materials

Raw materials / Ingredients (or attach list with RM numbers) Solid chicory


Allergens: NO;

Type (e.g. raw, cooked, ready to eat)Chicory drink - Ready to consume after the product is prepared as a hot or cold beverage


aw= 0,2

Key processing steps (e.g. drying, heat treatments, freezing) Packaging

PRODUCT DESCRIPTION

CHICORY 100 %



Name (product(s), product group(s), line) Chicory

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8.5-. - IDENTIFICATION OF INTENDED USE OF PRODUCTS

8.5.1.- Instant natural-roast coffee is primarily for a large group of consumers who are not sensitive to the effects of caffeine.

8.5.2.- Instant decaf coffee and instant cereals are primarily for consumers who are sensitive to the effects of caffeine: those with heart conditions, the elderly and children. Possible consumer groups are:

- Domestic consumption - The restaurant sectors - Catering and Vending.

The label for decaffeinated instant coffee clearly indicates the nature of the product. The preparation method is unequivocal: dissolved in hot/cold water or milk, with or without sugar. The recommended amount is clearly indicated on the label under ‘Instructions’. 8.5.3.- Instant cereals and coffee mixes are likely to be risk products for CELIAC people, as they contain barley and rye, which add GLUTEN to the final mix.

8.6- FLOW CHART

The development of the flow chart has been done by team members and confirmed by the entire team once a year

All processes have been verified in place by the HACCP and registered in annex 1.

8 .7- POTENTIAL HAZARDS IDENTIFICATION / ASSESSMENT OF RISK

After having established the various flowcharts, we proceed to the identification and assessment of potential hazards for each of the process steps, we determine preventive measures to eliminate or minimize them.

The study is reflected in the "Sheet hazard identification and analysis."

For each hazard identified, the risk is evaluated using criteria Likelihood / Severity according to the table below. The risks can be significant or insignificant. Only considered significant risks are then submitted to the decision tree to determine if they are or not Critical Control Points (CCP).

Severity

Very high Fatal damage, risk of death.

High High pathogenicity of danger, even in small doses.Serious health effects

Medium Moderate risk pathogenicity. The effects can be reversed with medical intervention.

Low Low pathogenicity of danger. Cause disease when ingested food contains a high proportion of the entity causing danger.

Very low No pathogenicity.

Likelihood

Very high Regularly, in an unspecified manner, more than once a day

High More than once a week and less than once a day

Medium More than once per month but less than once a week

Low Less than once a month

Very Low Less than once per year

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LIKELIHOOD

LOW-VERY LOW

MEDIUM HIGH VERY HIGH

SEVERITY

LOW-VERY LOW NO NO NO SIGNIF.

MEDIUM NO NO SIGNIF. SIGNIF.

HIGH NO SIGNIF. SIGNIF. SIGNIF.

VERY HIGH SIGNIF. SIGNIF. SIGNIF. SIGNIF.

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8.8- IDENTIFICATION OF CRITICAL POINTS

After having identified the potential hazards proceed to the identification of Critical Control Points, using the decision tree.

For each CCP, critical limits and the system of monitoring and reporting are established, also the corrective actions if the point in question is out of control. The monitoring procedures and records, as well as the records, are already defined in the Quality procedures. We have also defined several Control Points to ensure that physical, chemical and biological hazards are controlled. PC´s are identified in flow charts

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8.9- VERIFICATION AND MAINTENANCE

HACCP System Verification will be performed at least once a year to verify its effectiveness. Quality department fill check-list of annexes 2 and 3

Verification elements are:

- Internal audits.

- Nonconformity detected in relation to security.

HACCP System audits form part of the established internal Audit Plan

The review of the HACCP system by the team will be hold on an annual character

Inputs for the review of the HACCP system will:

- Internal audit

- Analysis of deviations, incidents and non-conformities, and corrective actions

- Customer complaints.

- Changes in processes.

- Changes in products, formulation, raw materials...

- Changes in the alleged use of the product.

- New applicable legislation.

The review of the system we must ensure always that the established HACCP Plan is appropriate

HACCP SYSTEM

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ANNEXE 1

HACCP TEAM

HACCP TEAM LEADER

Name Job Title/Experience Skill and experience bro ught to HACCP Team HACCP Training

Teresa Zapater Quality Manager - 24 years soluble coffee Quality Control, - 12 years HACCP - ITCL - 10 h - 2005 HACCP - ZITEC - 12 h – 2006 HACCP – SGS – 10 h - 2013

HACCP TEAM

Name Job Title/Experience Skill and experience bro ught to HACCP Team HACCP Training

Enrique Miranda Operations Director - 14 years soluble coffee Packaging manager, Production, - 12 years HACCP - ITCL - 10 h - 2005 HACCP - ZITEC - 12 h – 2006 HACCP – SGS – 10 h - 2013

Minerva Sánchez Production Manager- 24 years soluble coffee Process, production - 10 years HACCP - ZITEC - 12 h - 2006 HACCP – SGS – 10 h – 2013 HACCP – SGS – 10 h – 2016

Antonio Prieto Technical Manager - Maintenance HACCP – SGS – 10 h – 2016

Alfredo Almedariz Packaging Manager - Packaging – 8 years HACCP – internal training – 8 h – 2017

Sagrario Reguero Technical Quality - 9 years soluble coffee Process, quality - 7 years HACCP - ZITEC - 14 h - 2009 HACCP – SGS – 10 h - 2013

Javier Amor Technical Quality - 11 years soluble coffee Packaging, quality - 6 years HACCP - ITCL - 10 h - 2005 HACCP – SGS – 10 h - 2013

Daniel Fernández Maintenance Supervisor Maintenance HACCP – SGS – 10 h - 2013 HACCP – SGS – 10 h – 2016

Julio Luis Donis Logistics Manager - 12 years soluble coffee Logistics – 3 years HACCP – SGS – 10 h - 2013 HACCP – SGS – 10 h – 2016

Javier Gómez Technical department - 20 years soluble coffee Engineering HACCP – SGS – 10 h – 2016

HACCP SYSTEM

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ANNEXE 2

Check-list HACCP System Verification

Yes/No/Marginal Comented/Notes

Have all documents been numbered and dated?

Document Version/ date:

Does the documentation identify HACCP Team members and the skills /functions represented

Are all appropriate skills/ functions represented

Are HACCP team members appropriately trained?


Has appropiated background information about the product been included, e.g. formulation details ,major process technologies , likely hazard groups, ect?


Is there a statement about types of hazards considered?

Are the start and finish points for the study listed?

Is the consumer target group stated?

Is intented use for product stated?

Document Version/ date:Has it been signed off and dated as valid by HACCP Team or by Production?

Do all the process activities link uo in a logical way?

Do the steps listed descibe the process activities?ORHave they been confused with equipment names?

Has rework been included?

Have all process steps been included with no obvious omissions?

For modular HACCP Plans, do the diagrams from relevant Plans link up with no steps missed out?


Does hazard analysis cover all the steps in the PFD?

Have ingredient hazards ( where relevant) been adequately assesed?

Have all hazards than can reasonably be expected to ocurr at each process step been identified

Has risk assesement ( likelihood of ocurrence vs. Severity of outcome) been used to identify hazard significance and it this appropriate?

Are listed control measures sufficient to prevent, eliminate or reduce each significant hazard to an acceptable level?

1) Hazard Analysis ( Principle 1)

2) Product Description

3)Terms of reference/scope

4&5) Process Flow Diagram

C)Application of Codex HACCP Principles

1) HACCP Team Members

B) Codex Preliminaty Steps

A) DOCUMENT MANAGEMENT

HACCP SYSTEM

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Document Version/ date:Have all significant hazards been considered in the CPP identification process?

Has a recognised decision tree been used in this process?

OR

Have CPPs been identified using experience?Have all appropiate CPPs been identified?


Are critical limits actually appropiate safety limits fot the control of specific hazard?Is there evidence of validation of critical limits1. To demostrate that they are correct safety limits?2. To demostrate that the process is capable of achieving the critical limits?

Will the specified monitoring procedure detect loss of control from the critical limit?

Is monitoring set at an appropriate frequency?

Has monitoring been assigned to an appropriate person/ job role?

Will specified corrective action address the potentially contaminated product to prevent this reaching the consumer?Will specified corrective action repair the fault that has caused the CPP to fail?Has corrective action been assigned to an appropriate person/job role?Has a review of non-conformances, CA and any other customer complaints and legislative changes been considered during the annual review of the validity of the hazard anlysis?

Assessment Date

Signature

4) Monitoring procedures ( Principle 4)

5) Corrective Action ( Principle 5)

2) Determination of CCPs ( Principle 2)

CCP Management ( Principles 3 to 5)

3) Critical Limits ( Principle 3)

HACCP SYSTEM

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ANNEXE 3

Check-list CCP´s Monitoring system Verification

CCP´sLocal CPP Reference Number:

Yes/No/Marginal Comments

Have all the requirements of the standards been met?

(e.g. microbiological and chemical testing; shelf-life validations; internal audits of HACCP plan adn support programs; physical assessments against specifications; review of monitorinf and corrective action records, reviw of customer complaints; internal

Have all control measures including prerequisite programs for significant hazards been verified?

Are record sheets available on the line or close enough for operators to complete effectively?

Are the records complete and signed off?

Is monitoring being done at the appropriate frequency?

Is there evidence of CPP deviation?

Where there is evidence of CPP deviation, has defined corrective action been taken and recorded?

Was corrective action sufficient to prevent release of potentially unsafe product?

Is there evidence that records have been reviewed and signed off by a more senior member of staff?

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