Exemplo de análise de risco de manteiga de amendoim

Considerando as etapas de recepção de amendoins crus através do processo de mistura de ingredientes, reconhecemos quatro perigos potenciais na recepção – um biológico, dois químicos, e um físico.

O risco biológico potencial é a bactéria Salmonella.

Como é que sabemos isto? A literatura científica mostra que os amendoins crus têm tido um historial de contaminação com Salmonella . Muitas culturas cultivadas no solo têm o potencial de contaminação do ambiente ou da colheita.

A Salmonella requer um controlo preventivo? Mais uma vez, quando consideramos a investigação sobre a probabilidade de que as pessoas que consomem a bactéria adoeçam, decidimos que é necessário um controlo preventivo. A seguir, documentamos a justificação ao afirmar que a Salmonella é um perigo e requer controlo.

HAZARD ANALYSIS
PRODUCT: Peanut Butter
FACILITY:					PAGE ______OF _____
ADDRESS:					ISSUE DATE:
Ingredient or processing step	Hazard	Preventive Control required?		Justify decision	Preventive Controls	Applied at this step?
		Yes	No			Yes	No
Receiving packaging – jars and lids	B – None
	C – None
	P – None
Receiving packaging – labels	B – None
	C – Undeclared allergen (peanut)	X		Product contains peanut as an ingredient	Allergen control – Label review upon receipt for correct allergen information	X
	P – None
Receiving non-peanut ingredients – salt, sugar, oil	B – None
	C – None
	P – None
Receiving raw peanuts	B – Non-sporeforming pathogens such as Salmonella	X		Raw peanuts have a history of contamination with vegetative pathogens from the environment of harvesting	Process control – Subsequent roasting destroys Salmonella		X
	C – Aflatoxin	X		Aflatoxin may be present due to growth of Aspergillus flavus during growth, harvesting or storage	Supply-chain control – Verification of supplier Certificate of Analysis	X
	C – Unapproved pesticide		X	Unapproved pesticides may be present in imported peanuts but are less likely in domestically sourced peanuts. Domestic peanuts are used.
	P – Foreign material e.g., wood, metal, plastic, stones		X	Grinding and milling would reduce the size to a non-hazardous nature. Supplier controls these to prevent adulteration and potential equipment damage.

Depois, determinamos que o controlo do processo de torrefacção poderia ser utilizado para reduzir a Salmonella a níveis seguros, mas que a acção seria implementada numa fase posterior.

HAZARD ANALYSIS
PRODUCT: Peanut butter
FACILITY:					PAGE _______ OF ________
ADDRESS:					ISSUE DATE:
Ingredient or processing step	Hazard	Preventive Control required?		Justify decision	Preventive controls	Applied at this step?
		Yes	No			Yes	No
Packaging Storage	B – None
	C – None
	P – None
Non-peanut ingredient storage	B – None
	C – None
	P – None
Raw peanut storage	B – None
	C – Aflatoxin		X	The dry conditions and short storage time prevents production of aflatoxin
	P – None

Agora vejamos esse passo de torrefacção. Vemos dois perigos potenciais: o perigo biológico da Salmonella e um perigo físico de materiais estranhos. A salmonela requer um controlo preventivo porque as bactérias podem representar um risco significativo para a saúde. Esta é uma etapa de controlo do processo, uma vez que o tratamento térmico destrói a Salmonella. Decidimos que o material estranho não requer um controlo preventivo porque temos dados de detectores de metais que raramente aparecem metais no processo de torrefacção. Justificamos a decisão, apontando para a manutenção preventiva.

Hazard Analysis – Peanut Butter Example (continued)

HAZARD ANAYLSIS
PRODUCT: Peanut butter
FACILITY:					PAGE _____ OF _______
ADDRESS:					ISSUE DATE:
Ingredient or processing step	Hazard	Preventive control required?		Justify decision	Preventive controls	Applied at this step?
		Yes	No			Yes	No
Raw peanut cleaning	B – Environmental pathogens such as Salmonella	X		Raw peanuts may contain Salmonella that can contaminate the environment	Sanitation control – Implement hygienic zoning to contain potential Salmonella in this pre-roast area	X
	C – None
	P – Foreign material e.g., wood, metal, plastic, stones		X	Data from subsequent metal detection demonstrates that metal fragments originating from roasting are rare due in part to preventive maintenance
Roasting	B – Non-sporeforming pathogens such as Salmonella	X		Non-sporeforming pathogens may be present in the raw peanuts	Process control – Roasting step destroys Salmonella by thermal treatment	X
	C – None
	P – Foreign material – metal		X	Data from subsequent metal detection demonstrates that metal fragments originating from roasting are rare due in part to preventive maintenance
Cooling	B – Environmental pathogens such as Salmonella	X		Salmonella harbored in the environment could contaminate exposed product	Sanitation control – Zoning and dry cleaning procedures	X
	C – None
	P – None
Grinding	B – Environmental pathogens such as Salmonella	X		Salmonella harbored in the environment could contaminate exposed product	Sanitation control – Zoning and dry cleaning procedures	X
	C
	P – Foreign material – metal	X		Metal fragments could be generated during the grinding process	Process control – Metal detection at a later step		X
Mixing all ingredients	B – Environmental pathogens such as Salmonella	X		Salmonella harbored in the environment could contaminate exposed product	Sanitation control – Zoning and dry cleaning procedures	X
	C – None
	P – Foreign material – metal	X		Metal fragments could be generated during the mixing process. Preventive maintenance reduces this occurrence	Process control – Metal detection at a later step		X

O estudo das outras etapas deste exemplo dar-lhe-á uma boa percepção do que é eficaz para uma análise de risco. Será necessária alguma experiência e utilização de recursos para se tornar proficiente na identificação de perigos, controlos preventivos, e justificações.