PIANO DI AUTOCONTROLLO PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI Revisione 12

738046496.xls - 01 - FLOW CHART del 10/01/2011

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 PIANO DI AUTOCONTROLLO PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI Revisione 11
738046496.xls - 02 - SF - INGR POLVERE del 30/08/2010
AREA FLUSSO FISICO
M
A
G
A
PRODOTTO
Z NON
Z CONFORME

I
N
O

I
M
B
A
L
L
I
M
A
G Ingredienti
Farina Di Mais
In Polvere
A NON OGM
Z
Z
I
N
O

M RICEVIMENTO FARINA DI
MAIS NON OGM NO RICEVIMENTO
A (CCP 1) NO
“PLV”
T
E 4 5
R SI SI
I
E

P
R Stoccaggio
8 MAG MP
I
M
E

R
E
P 11 Pesatura ingredienti in polvere
A
R
T NO
O
12 Setacciatura
(CCP 2)
M
I
SI
S
C
E NO 13
L Miscelazione
A
Z
I
14 VERIFICA
OI RICETTA
N
M
E
P
A SI

L
C
A
C
T
O
O
N
F 15 Caricamento Pneumatico
E- Tramoggia Miscela Polveri
Z
1I
O°
N
P
A
MI
A
E NO
N Metal Detector
O
T 17 (CCP 3)
O

SI
-

L
I
N
E
A

(
T 18 Confezionamento
S
)

L
I
N
M
E
A
A
G I CE ritrovati vengono resgitrati sul MOD.09.16 - registro
A anomalie di produzione ed allegati alla Scheda
2
Z
Z
(I
V
N
O
O
L
P
P
A
R
C
O
K
D
)
O
T
T
O

F
T
I
A
N
F
I
O
T
R
O
M
A

D
I
S
T
R
I
B
 PIANO DI AUTOCONTROLLO PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI Revisione 11
738046496.xls - 03 - INGR PEZZI del 30/08/2010
AREA FLUSSO FISICO
M
A
G
A
PRODOTTO
Z NON
Z CONFORME

I
N
O

I
M
B
A
L
L
I
M
A
G Ingredienti
In Pezzi
A
Z
Z
I
N
O

M
A RICEVIMENTO
“PEZZI” NO
T
E 6
R SI
I
E

P Stoccaggio
R 9 MAG MP/Impalcato
I
M
E

R
E
P 11 Pesatura ingredienti in pezzi
A
R
T
O

M
I
S
C
E 13
L Miscelazione
A
Z NO
I VERIFICA
OI 14 RICETTA
N
M
E
P
SI
A
L
C
A
C
T
O
O
N
F 16 Caricamento Manuale Tramogge con
Ingredienti in Pezzi
E-
Z
1I
O°
N
P
A
MI
A
E NO
N Metal Detector
O
T 17 (CCP 3)
O

SI
-

L
I
N
E
A

(
T 18 Confezionamento
S
)

L
I
N
M
E
A
A
G
A
2
Z
Z
(I
V
N
O
O
L
P
P
A
R
C
O
K
D
)
O
T
T
O

F
T
I
A
N
F
I
O
T
R
O
M
A

D
I
S
T
R
I
B
 PIANO DI AUTOCONTROLLO PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI Revisione 11
738046496.xls - 04 - RISO del 30/08/2010
AREA FLUSSO FISICO
M
A
G
A
PRODOTTO
Z NON
Z CONFORME

I
N
O

I
M
B
A
L
L
I
M
A
G Riso
A Parboiled
Z
Z
I
N
O

M
RICEVIMENTO
A NO “RPARB”
T
E 7
R SI
I
E

P
Stoccaggio
R 10 SILO
I
M
E

R
E
P
A
R
T
O

M
I
S
C
E
L
A
Z
I
OI
N
M
E
P
A
L
C
A
C
T
O
O
N
F 15 Caricamento Pneumatico Tramoggia
Riso
E-
Z
1I
O°
N
P
A
MI
A
E NO
N Metal Detector
O
T 17 (CCP 3)
O

SI
-

L
I
N
E
A

(
T 18 Confezionamento
S
)

L
I
N
M
E
A
A
G
A
2
Z
Z
(I
V
N
O
O
L
P
P
A
R
C
O
K
D
)
O
T
T
O

F
T
I
A
N
F
I
O
T
R
O
M
A

D
I
S
T
R
I
B
 PIANO DI AUTOCONTROLLO PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI Revisione 11
738046496.xls - 05 - CONFEZIONAMENTO del 30/08/2010
AREA FLUSSO FISICO
M
A
G
A
Materiali Imballaggio PRODOTTO
Z Materiali Imballaggio Secondario NON
Z Primario CONFORME

I
N
O RICEVIMENTO
1 “IMB” NO
I
M
SI
B
A Stoccaggio
L Stoccaggio MAG IMB
L 2 MAG IMB 3
I
M
A
G
A
Z
Z
I
N
O

M
A
T
E
R
I
E

P
R
I
M
E

R
E
P
A
R
T
O

M
I
S
C
E
L
A
Z
I
OI
N
M
E
P
A
L
C
A
C
T
O
O
N
F
E-
Z
1I
O°
N
P
A
MI
A
E
N
O
T
O

L
I
N
E
A

1
18 Confezionamento

(
T
S
)
CONTROLLO DEL PRODOTTO
PRODOTTO IN NON
/ CONFEZIONAMENTO NO CONFORME

19
L
I
N
M SI
E
A
A
G
A 20 INCARTONAMENTO
2
Z
Z
(I
21 PALLETTIZZAZIONE
V
N
O
O
L PRODOTTO FINITO
P
P
A
R
C
O
K
D 22
STOCCAGGIO TEMPORANEO
(magazzino dinamico)
)
O
T
T 23 23 Spedizione diretta
Trasferimento con Navetta al da Cava Manara
O Magazzino Distributore Stoccaggio

F
T
I
A
N
F
I
O 24 STOCCAGGIO TEMPORANEO
T
R (magazzino Distributore)
O
M
A

D
I
S PRODOTTO
DISTRIBUITO
T
R
I
B
 Page 6 of 10

INGREDIENTS AUTHENTICITY VULNERABILITY ASSESSMENT

*EU RASSF PORTALhttps://webgate.ec.europa.eu/rasff-window/portal/?event=SearchForm&cleanSearch=1

Economic factors which may make adulteration or substitution more Un-sophistication of routine testing to identify adulterants
REFERENCE (on line data base) Historical evidence of substitution or adulteration Ease of access to raw materials through the supply chain Nature of the related raw material adulteration Country of origin risk for related raw material
attactive

CALC.
DECISION ON NON CORRECTION OF NON
Overall RISK APPLICABLE CORRECTIVE
Country of origin
* US FOOD FRAUDhttps://www.foodfraud.org/search/site FREQUENCY RESPONSIBILITY CONFORMING CONFORMITY
Ingredient CATAGORY MONITORING ACTIONS
PRODUCT
Risk
MATERIALS/PROCESS

MATERIALS/PROCESS

MATERIALS/PROCESS
MATERIAL/PROCESS

KIND OF SUB

KIND OF SUB

KIND OF SUB

LEVEL III
STEP No

KIND OF

LEVEL II
LEVEL I

RESULTING RESULTING RESULTING RESULTING RESULTING RESULTING

DESCRIPTION IMPACT calc. I LIKELIHOOD calc. L ingredient IMPACT calc. I LIKELIHOOD calc. L ingredient IMPACT calc. I LIKELIHOOD calc. L ingredient IMPACT calc. I LIKELIHOOD calc. L ingredient IMPACT calc. I LIKELIHOOD calc. L ingredient IMPACT calc. I LIKELIHOOD calc. L ingredient
RISK RISK RISK RISK RISK RISK

CHARACTERISTICS OF PRIMARY
0 2 0 0 0
INGREDIENTS :

* Segregation the
materials
* Certificate of Analysis
* When detect the
0 2 2 0 0 DRIED PARSLEY Italy L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 6 Mi for related material Every receive the materials QA, PROCUREMENT -- --
parameter over the
* Product spesification
limit base on
specification, retur the
materials

* Segregation the
materials

Certificate of Analysis * When detect the

0 2 3 0 0 ANCHOVY PASTE (ITALY) Italy L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 L 1 L 1 1 6 Mi Every receive the materials QA, PROCUREMENT -- --
for related material parameter over the
limit base on
specification, retur the
materials
 H Mi Ma Cr

IMPACT M Mi Ma Ma

L Mi Mi Mi

L M H

LIKELIHOOD

IMPACT

LIKELIHOOD

CALC. Overall
Ingredient Risk
 H (3) M (2)

If there is evidence that the risk factor could

If there is evidence that the risk factor constitutes a serious
determine a deterioration in "commodity" of
reach of Legal or Quality Policy requirement
the product

If, based on an evaluation of available data

If, based on an evaluation of available data or other evidence
or other evidence / alerts in place, can
/ alerts in place, can be expected the likely recurrence of the
considered as moderately likely the risk's
risk
recurrence

54 (= Cr =) 18 < x < 54 (= Ma =)

Deficiencies which could result in a

Deficiencies which could result in a high adultetation risk.
moderate risk of adulteration.
=> immediate action or monitoring required
=> some action and or monitoring required
FOOD FRAUD (PAS 96:2014)
committed when food is deliberately placed on the
market, for fiancial gain, with the intention of
deceiving the consumer
NOTE 1 Although there are many kinds of food fraud
the two main types are:
• the sale of food which is unfi and potentially
harmful, such as:
– recycling of animal by-products back into the food
chain; FOOD FRAUD (BRC 7)
– packing and selling of beef and poultry with an Fraudulent and intentional substitution,
unknown origin; dilution, or addition to product or raw
– knowingly selling goods which are past their ‘use material or misrepresentation of the product
by’ date. or material, for the purpose financial gain,
• the deliberate misdescription of food, such as: by increasing the apparent value of the
– products substituted with a cheaper alternative, for product or reducing the cost of its product
example, farmed salmon sold as wild, and Basmati
rice adulterated with cheaper varieties;
– making false statements about the source of
ingredients , i.e. their geographic, plant or animal
origin
NOTE 2 Food fraud may also involve the sale of meat
from animals that have been stolen and/or illegally
slaughtered, as well as wild game animals like deer that
may have been poached.

Hazard (PAS 96:2014) : something that can cause loss or

harm which arises from a naturally occurring or accidental
event or results from incompetence or ignorance of the
people involved
Hazard (BRC 7) : an agent of any type with the potential to
cause harm (usually biological, chemical, physical or
radiological)
 L (1)

If there is evidence that the risk cannot

create a damage of the commercial value of
the product

If, based on an evaluation of available data

or other evidence / alerts in place,
recurrence of the risk is not probable

< 18 (= Mi =)

Deficiencies which could result in a low risk

of adulteration.

=> unlikely to be target, re-asses if new

information