Food Supplier HACCP: Biologically Sensitive Ingredient Category List

The mobile form includes fields to document items such as food processing plant, the category of the biologically sensitive ingredient, exclusions, name of the person issuing, approving and reviewing and captures signatures. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form. The most effective method of managing potential biological hazards in ingredients belonging to a Biologically Sensitive Ingredient Category shall be determined by the Hazard Analysis Team. Raw materials that are shall be assessed by the respective process authority for the adequacy of the process and based on the outcome could be exempted from biological sensitivity. Water may be a source of pathogens. Due to the nature of the potential contamination, water is best managed through Prerequisite Programs which either ensure the source is clean groundwater or treated water (e.g. chlorinated). These prerequisites are verified through regular testing for TVC (Total Viable Count) and coliforms. This clean or treated water would be considered a non-sensitive ingredient. If the source water has results TVC: >500cfu/ml, coliforms positive/100ml or if surface water is used then this untreated or surface water must be considered sensitive and prior to use it must be treated, i.e. managed within Prerequisite Program (e.g. chlorination). If water is considered sensitive, then “well water inspection by third parties” can be considered one of the Prerequisite Programs to manage water safety.