Download FEDIAF Code of Practice

HACCP examples: dry pet food
Critical Control Point
Hazard to be controlled
Typical Control Method
Receiving raw materials
conform spec.
Incorrect or contaminated raw materials
Supplier Assurance + inspection
Extrusion/ press
Pathogen growth
Control of temp/time or Monitoring
density as a indicator of the cooking
step
Processing
Pathogen or mould growth (high Aw)
Monitoring Aw, moisture,
Filling
Microbial growth due to condensation
Monitoring / inspection filling temp.
and ambient temperature
Metal detection
Metal contamination
Permanent magnets (only Ferrous),
electric metal detection device
Storage of product
Pathogen or mould growth
Warehouse assurance program