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Food Safety Management System in Pulses and Grain Production

Food Safety Management System in Pulses and Grain Production
 

Legumes and grains food safety management system requires food safety to be guaranteed and traceable throughout the entire supply chain of food products. In pulses and grain production, you are expected to inspect your products against Hazard Analysis and Critical Control Points (HACCP) guidelines. For pulses and grains, you must officially declare that your product is not exposed to certain diseases or comes from an area where these diseases are not present. It has set maximum residue levels for pesticides and other chemicals (active substances) in and on food products. Products containing illegal pesticides or excessive chemical residues should not be used. Approval of all active substances should be reviewed periodically.


Your products must not contain genetically modified organisms (GMOs). For human consumption, most food businesses choose not to sell genetically modified foods. Since food safety is a top priority, most buyers are likely to request additional assurances in the form of certificates. Legumes and grain production are legally required to have a food safety management system based on Hazard Analysis and Critical Control Points (HACCP) principles.


The most important certificates in the food safety management system in pulses and grain production are:

• Pulses Industry Standards
• HACCP : It is an international standard that defines the requirements for effective control of food safety.
• IFS : It is an international standard for the inspection of retailer and wholesaler branded food products.
• Global GAP Standard: A must-have standard for your products to demonstrate your commitment to developing Good Agricultural Practices to your retailers and buyers.


Pulses Industry Standards

 

The standards in the Pulses Sector start with the seed source and are subject to certain standards throughout the entire production process. These standards also cover the packaging, labeling and preservation of pulses and cereals.



Features that Legumes and Cereals Should Carry


 
• They cannot be subjected to any industrial process that will change the natural structure of pulses and cereals.
• Pulses and grains cannot be processed in any way.
• No additives can be added to cereal products in any way.
• A system should be established to ensure that the persons/organizations supplying semi-finished products or raw materials for the manufacturer and the pre-grinding processes meet the conditions of this communiqué.
• If this system cannot be installed, the risks related to the relevant suppliers and processes must be guaranteed in writing by the manufacturer.
• A system should be established to enable the grains to be traced back. Possible risks that may arise if it cannot be installed must be guaranteed in writing by the manufacturer.
• Products may not be exposed to any form of harmful industrial processes during manufacture.
• Legumes and cereals cannot be produced with harmful agricultural chemicals that may penetrate their body. It does not contain any harmful chemicals (pesticides).
• Radiation irradiation and/or any heat treatment cannot be done on the product for shelf life, standardization and similar purposes.
• Legumes and cereal products cannot be exposed to laboratory or greenhouse interventions such as hybridization, F1, gene reduction, gene replacement (GMO).
• No additives can be added before packaging or for any purpose.


Packaging of Pulses and Grains

 

Pulses and grains can be sold with or without packaging. Legumes and cereals sold in bulk, on the other hand, can be offered for sale in closed wooden or glass containers, provided that the label information is complete and complete. As packaging, it should only be kept in kraft paper and linen type cloth packages that will not damage the natural structure of the grain and should be offered for sale.


Labeling in Legumes and Cereals

 

The following information must be included on the label of the package of legumes and cereals.

• Type of grain and pulses,
• Region and country where it is produced,
• Type of grain and pulses,
• Analysis information,
• List of groups that are not allowed to eat, if any,
• Traditional logo, traditional certificate number and 2D QR barcode,
• If different types are mixed, the ratios of each are written clearly.
• It should be added as a note that the nutritional value of the ground bulgur decreases compared to the unground type.
• It bears the manufacturer´s name, contact information and other official obligations.
• When the traditional certificate expires or is revoked

 

When done, the traditional logo is removed from the label.


Storage and Transport of Pulses and Grains

 

Preservation and transportation of pulses and grains should also be shown with sensitivity in production. It is obligatory to comply with all cleaning rules during packaging, storage and transportation processes, to be protected from the sun with odor and chemical interaction, to be stored at a temperature not exceeding +1°C to +30°C, and to be kept away from environments with significant thermal variability.


“As Aşan Certification Institution, we provide services to you in all processes. You can contact us to have detailed information.”

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