HACCP-Based Food Safety Control System for Bulk Paprika Processing

Dinweys® Qingdao operates a HACCP-based food safety management system supported by ISO 22000 principles, validated control measures, and digital batch traceability.

Our objective is simple: identify, evaluate, and control biological, chemical, and physical hazards throughout the entire paprika processing chain, from raw material sourcing to final export packaging.

HACCP & Food Safety Certifications

Our food safety management system is supported by:

• HACCP Food Safety Management System
• ISO 22000 Food Safety Management System
• GMP (Good Manufacturing Practices)
• Supplier Qualification Program
• Product Traceability Program
• Third-Party Laboratory Verification

All production activities are conducted according to documented procedures and verification protocols.

HACCP Hazard Analysis & Control Structure

Our food safety plan incorporates:

The HACCP team performs periodic reviews whenever process changes, new regulatory requirements, or customer specifications are introduced.

Process Flow & Hazard Control Matrix

Raw Material Receiving (OPRP)

Primary Hazards

• Pesticide residues
• Mycotoxins
• Heavy metals
• Excess moisture

Control Measures

• Approved supplier program
• Incoming COA verification
• Risk-based laboratory testing
• Moisture inspection

Verification

• LC-MS/MS testing
• GC-MS/MS testing
• Supplier audits
• Digital batch approval records

Cleaning & De-Stoning (PRP)

Primary Hazards

• Stones
• Soil particles
• Agricultural debris

Control Measures

• Air separation
• Density separation
• Vibratory screening

Verification

• Equipment inspection records
• Daily sanitation checks

Foreign Material Detection (CCP 1)

Primary Hazards

• Glass fragments
• Dense plastic fragments
• Mineral contaminants
• Hard foreign materials

Control Measures

• Multi-stage optical sorting
• X-ray inspection systems

Verification

• Challenge testing
• Detector performance validation
• Automated rejection records

Controlled Drying Process (OPRP)

Primary Hazards

• Excess moisture
• Mold development
• Quality deterioration

Control Measures

• Controlled drying temperatures
• Moisture monitoring
• Environmental control

Verification

• PLC monitoring records
• Moisture testing reports
• Calibration records

Precision Grinding (Quality Control Point)

Primary Risks

• Excessive heat generation
• Color degradation
• Volatile oil loss

Control Measures

• Controlled grinding parameters
• Temperature monitoring
• Preventive maintenance

Verification

• ASTA color testing
• Equipment inspection logs

Metal Detection & Final Screening (CCP 2)

Primary Hazards

• Ferrous metal
• Non-ferrous metal
• Stainless steel fragments

Control Measures

• Rare-earth magnetic separation
• Inline metal detection

Verification

• Certified test pieces
• Hourly detector validation
• Maintenance records

Packaging & Batch Identification (OPRP)

Primary Hazards

• Cross-contamination
• Packaging integrity failures
• Traceability loss

Control Measures

• Food-grade packaging materials
• Controlled packing environment
• Unique lot coding

Verification

• Seal integrity inspections
• Barcode verification
• Packaging compliance records

Risk Assessment Methodology

Hazards are evaluated according to their likelihood of occurrence and severity of impact.

Risk Assessment Formula:

R = Likelihood × Severity

Based on the calculated risk score, hazards are classified as:

This structured assessment helps determine monitoring frequency, verification requirements, and corrective action procedures.

Digital Traceability System

Every production batch receives a unique identification code that links:

Agricultural Origin

• Farm source
• Harvest season
• Supplier information

Processing Records

• Moisture monitoring
• Grinding parameters
• Inspection records

Finished Product Release

• Laboratory testing results
• Packaging records
• Export shipment information

This traceability system enables rapid lot identification and recall readiness when required.

Verification & Validation Activities

Food safety controls are routinely verified through:

• Internal HACCP audits
• Equipment calibration
• Metal detector challenge testing
• X-ray validation testing
• Environmental monitoring
• Third-party laboratory testing
• Supplier assessments

Verification records are maintained according to documented retention procedures.

Typical Laboratory Testing Parameters

[插入 SGS 或 Eurofins 报告截图]

Actual testing parameters may vary according to destination market requirements and customer specifications.

Corrective Action Procedure

If a critical deviation is identified:

1. Affected material is immediately isolated.
2. Production records are reviewed.
3. Root cause investigation is initiated.
4. Corrective actions are implemented.
5. Effectiveness is verified before product release.

No affected product may be released until compliance with applicable food safety requirements has been confirmed.

Frequently Asked Questions

How do you verify that the HACCP system is functioning effectively?

The HACCP system is verified through internal audits, equipment calibration, documented monitoring records, third-party laboratory testing, and periodic management reviews.

How is product traceability maintained?

Each production batch receives a unique lot number linking raw materials, processing records, laboratory reports, and shipment documentation within our digital traceability system.

Can customers request additional testing?

Yes. Additional microbiological, pesticide residue, heavy metal, allergen, or customer-specific testing programs can be arranged prior to shipment.

Request HACCP Documentation

For qualified buyers, Dinweys® Qingdao can provide:

• HACCP Certificate
• ISO 22000 Certificate
• Product Specifications
• Certificate of Analysis (COA)
• Laboratory Test Reports
• Traceability Documentation

Contact our quality assurance team to request technical documentation or discuss customer-specific food safety requirements.