MFFL-Countline

Document No: HACCP-M/4/001

HACCP PLAN Effective Date: 22-02-2020
Form C Next Review Date: 21-02-2021
Page No:
Note: Listing of control mechanisms for biological, physical, and chemical hazards is optional on Form C if Form F (Product / Process Hazard Evaluation Summary) is completed.
HACCP STANDARD REFERENCES:
6.2.1 Ingredient/Packaging Assessment Criteria
Hazards and Hazard Management Form C - for a description of
7 biological, chemical, and physical hazards
12 Biological CCPs - for a description of possible hazard control mechani
14 Biologically Sensitive Ingredient Management Criteria - for the list of ingredient categories containing biological hazards
15 KF Food Allergen Category list - for the list of allergens and sulfites

List the Raw Material (RM) number. The ingredient list shall include all raw materials, processing aids, rework, packaging materials in direct contact with finished product, or finished product non-contact packaging materials that will become contact packaging materials during consumer use
(i.e. resealable lids for multiple-use containers, drinking straws for RTD pouches, eating utensils built into lidding material). Fully describe the name or type of material, for example, starch is corn starch. List carriers for flavors, for example: lactose; propylene glycol; ethyl alcohol; corn
maltodextrin; salt; refined, bleached, and deodorized cottonseed oil.
List the storage condition, for example, A=ambient, R=refrigerated, F=frozen. Describe the hazards and assess the severity and likelihood of occurrence (significance) for each hazard. Complete the Foreign Material Risk Assessment Matrix (Ref 7.3.2) for determination of potential physical
hazards. Describe the rationale behind the decision for each hazard, and determine the control mechanism(s). List CCP Model name and specific Prerequisite Program name. Determine if the control mechanism(s) shall be a Critical Control Point (CCP) or specific Prerequisite Program (sPP).
If a CCP model does not exist, then the scientific basis must be cited for the critical limit (e.g. regulatory guidelines, experimental studies, scientific publications) and notify a HACCP Systems Team member (Technical Resources Section) to develop a model. If no Hazards exist, describe with
“None”.

DO NOT LEAVE ANY SECTIONS BLANK. List "None" or “NA” (not applicable) if appropriate and avoid the use of acronyms (e.g. CMC is carboxy methyl cellulose).

SIGNIFICANT
POTENTIAL FOOD
HAZARD:
SAFETY HAZARDS
DO ANY
(B) VP=Vegetative
POTENTIAL FOOD
Pathogen HAZARD EVALUATION
SAFETY HAZARDS
(B) SP= Spore forming
REQUIRE A
Pathogen
PREVENTIVE
(C) Chemical
CONTROL?
(P) Physical

(B) Hazard evaluation

performed by Global CONTROL MECHANISMS:
HACCP team based on WHAT PREVENTIVE
STORAGE
CONTROL MEASURES CAN
CONDITION information provided in
Probability of Occurrence (PO) of the Hazard
From Hazard BE APPLIED TO
Sections 6 and 14 Outcome Column, CCP
SIGNIFICANTLY MINIMIZE

Hazard Evaluation Outcome (S x PO)

MATERIAL NUMBER (RMAT A=Ambient enter: or
MATERIAL NAME (C) Allergen RATIONALE or BASIS : JUSTIFY YOUR DECISION OR PREVENT THE FOOD
or product contact PMAT) F=Frozen 1 - 3 = No SAFETY HAZARD? (including
R=Refrigerated hazard evaluation
Severity (S) of the Hazard

4 - 9 = Yes sPP?
CCPs, process, allergen,
O=other, please performed in HACCP
Form E1/E2 and supported sanitation, supply chain, or other
specify Biological:
by allergen checklist preventive controls)
Refer to HACCP (sPP/CCP)
(found in Sanitation team Standard Sections 14
site). Chemical hazard and 7
evaluation performed by Chemical:
Global HACCP team Refer to HACCP
based on information Standard Sections 15
provided in HACCP and 7
Sections 6 and 15 Physical:
(P) Hazard evaluation done Refer to HACCP
by Hazard Calculation Standard Section 7
Matrix HACCP Sections 6
and 7

BULK & INGREDIENTS

 (B) Microbiologically non-sensitive ingredient as per Mondelez HACCP
(B) VP/SP - None 1 1 1 No Manual Chapter 1 None NA
PP- SQA, RM specification, Material classification

(C) Ingredient known to contain sulfite as MSI, as per Mondelez HACCP

Standard Chapter 1, however Sulfur dioxide in the final Mondelez food
product is below 10 ppm
(C) Sulfites 2 1 2 No PP - Product Formulation None NA
PP: RM Specification
PP- SQA
PP: MMP

(C) Residual pesticides 1 2 2 No None NA

Sugar (Icing + fine +
17020837 A
Crystal) (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
(C) Heavy metals 1 2 2 No programs such as Supplier Quality Assurance (supplier approval process, None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
PP- SQA,RM specification & Monitoring
(C) Mycotoxins
(Aflatoxin)/ Natural toxins 1 2 2 No None NA
or Crop contaminants

(P) Associated with sugar processing, however risk of physical hazard from
metal dust from sugar is unlikely as there is a magent in line, supplier is
(P) Metal dust 1 2 2 No apporved and historically, no incidences seen None NA
PP : 30 mesh & 4 mesh Sieve and Magnet are in place
PP : SQA

(B) Microbiologically non-sensitive ingredient as per Mondelez HACCP

(B) VP/SP - None 1 1 1 No Manual Chapter 1 None NA
PP- SQA, RM specification, Material classification

(C) Residual Pesticides 1 2 2 No None NA

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
(C) Heavy metals 1 2 2 No programs such as Supplier Quality Assurance (supplier approval process, None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
(C) Mycotoxins PP- SQA,RM specification & Monitoring
Glucose Syrup DE 62 (Aflatoxin)/ Natural toxins 1 2 2 No None NA
17020875 A or Crop contaminants
(77 % )

(C) Sugar contains > 10 ppm sufites in Mondelez meridian Specification

however sulphite level has been confirmed <10 ppm in the FP by analytical
(C) MSI Sulphites 2 1 2 No None NA
testing
PP- Product design - Final Level in Product <10 ppm

(P) Risk of physical hazard unlikely as there is a magent in line, supplier is

apporved and historically. No historical incidents basis material being used in
(P) None 1 1 1 No IM plant since last 3 years. None NA
PP : Magnet are in place
PP : SQA

(B) Microbiologically sensitive ingredient as per Mondelez HACCP Manual

(B) VP - Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1
 (B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.
(C) Antibiotics (Veterinary
1 2 2 No None NA
residue)

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

(C) Pesticide 1 2 2 No could result in chronic toxicity (adverse health effects) due to repeated None NA
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Melamine 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
44000453 Skimmed milk powder A
(C) Heavy metals 1 2 2 No PP : SQE and Material Monitoring for the ingredients used for None NA
manufacturing of WIP

(C) Mycotoxin 1 2 2 No None NA

(C) Milk protein is classified under Global allergen category as per Mondelez
(C) Allergen- Milk protein 3 3 9 Yes Labelling in final finished goods sPP-Labelling
Global HACCP standard Chapter 1

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh sieve in place
PP : SQA

(B) Microbiologically sensitive ingredient as per Mondelez HACCP Manual

(B) VP - Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.
(C) Antibiotics (Veterinary
1 2 2 No None NA
residue)

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

(C) Pesticide 1 2 2 No could result in chronic toxicity (adverse health effects) due to repeated None NA
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Melamine 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
Full Cream Milk Powder levels also controlled thro Regulatory requirements
44000451 A
(WMP) (C) Heavy metals 1 2 2 No PP : SQE and Material Monitoring for the ingredients used for None NA
manufacturing of WIP

(C) Mycotoxin 1 2 2 No None NA

(C) Milk protein is classified under Global allergen category as per Mondelez
(C) Allergen- Milk protein 3 3 9 Yes Labelling in final finished goods sPP-Labelling
Global HACCP standard Chapter 1

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh sieve in place
PP : SQA

(B) Microbiologically sensitive ingredient as per Mondelez HACCP Manual

(B) VP - Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.

10275979 Whey Permeate powder A

 (C) Antibiotics (Veterinary
1 2 2 No None NA
residue)

(C) Pesticide 1 2 2 No (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants None NA
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Melamine 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
10275979 Whey Permeate powder A levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
(C) Heavy metals 1 2 2 No manufacturing of WIP None NA

(C) Mycotoxin 1 2 2 No None NA

(C) Milk protein is classified under Global allergen category as per Mondelez
(C) Allergen- Milk protein 3 3 9 Yes Labelling in final finished goods sPP-Labelling
Global HACCP standard Chapter 1

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh sieve & Magnet in place
PP : SQA

Biologically sensitive ingredient as per Mondelez HACCP Standard,

(B) VP-Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1 with no kill step

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.

(C) Residual pesticides 1 2 2 No (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants NA
17020832 Cocoa Mass A
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy metals 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
(C) Mycotoxin 1 2 2 No manufacturing of WIP NA

(P)The risk of physical hazard is unlikely to occur as supplier is apporoved

(P) None 1 1 1 No and compliant to SQE. None NA
PP: SQA and Material Monitoring

Biologically sensitive ingredient as per Mondelez HACCP Standard,

(B) VP-Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1 with no kill step

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 g formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.

Cocoa - Alkalized Cocoa (C) Residual pesticides 1 2 2 No (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants NA
101668638 A
Powder (Indo) could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
None
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
manufacturing of WIP
 Cocoa - Alkalized Cocoa (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
101668638 A
Powder (Indo) could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy metals 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
(C) Mycotoxin 1 2 2 No manufacturing of WIP NA

(P)The risk of physical hazard is unlikely to occur as supplier is apporoved

(P) None 1 1 1 No and compliant to SQE. None NA
PP: SQA and Material Monitoring

Biologically sensitive ingredient as per Mondelez HACCP Standard,

(B) VP-Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1 with no kill step

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.

SF11HU COCOA (C) Residual pesticides 1 2 2 No (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants NA
86006813 A
1X25KG EXP could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy metals 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
(C) Mycotoxin 1 2 2 No manufacturing of WIP NA

(P)The risk of physical hazard is unlikely to occur as supplier is apporoved

(P) None 1 1 1 No and compliant to SQE. None NA
PP: SQA and Material Monitoring

Biologically non - sensitive ingredient as per Mondelez HACCP Standard,

Chapter 1.
VP/SP - None 1 1 1 No NA NA
PP- Material classification
PP :SQA

Pesticides 1 1 1 No NA NA
(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
Mycotoxins 1 1 1 No programs such as Supplier Quality Assurance (supplier approval process, NA NA
specifications / Certificates of Analysis) control concentration. Parameter
levels also controlled thro Regulatory requirements
17020860 Malt Extract R PP- SQA,RM specification & Monitoring
Heavy metals 1 1 1 No NA NA

As per Chapetr 1 of the Mdlz HACCP Std. this ingredients is a source of

sPP-Allergen
MSI- Barley Gluten 2 3 6 Yes Gluten and identified as MSI as per Mondelez Global HACCP standard Labelling in final finshed goods
Labelling
Chapetr 1

(P) Risk of physical hazard unlikely as there is a magent in line, supplier is

apporved and historically. No historical incidents basis material being used in
None 1 1 No IM plant since last 3 years. NA NA
PP : 30 mesh Sieve is in place
PP : SQA
 (B) Microbiologically sensitive ingredient as per Mondelez HACCP Manual
(B) VP - Salmonella 3 3 9 Yes CoA for Salmonella with each lot sPP-CoA
Chapter 1

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None NA
PP- Material classification, Low water activity<0.85.
(C) Antibiotics (Veterinary
1 2 2 No None NA
residue)

(C) Pesticide 1 2 2 No (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants None NA
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Melamine 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration. Parameter
17020877 Egg Albumin powder A levels also controlled thro Regulatory requirements
PP : SQE and Material Monitoring for the ingredients used for
(C) Heavy metals 1 2 2 No manufacturing of WIP None NA

(C) Mycotoxin 1 2 2 No None NA

(C) Egg protein is classified under Global allergen category as per Mondelez
(C) Egg protein allergen 3 3 9 Yes Labelling in final finished goods sPP-Labelling
Global HACCP standard Chapter 1

(P) No risk of physical hazard likely as there is a magent & sieve in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve is in place
PP : SQA

SALTS

(B) Microbiologically non-sensitive ingredient as per Mondelez HACCP

(B) VP/SP - None 1 1 1 No Manual Chapter 1 None NA
PP : SQA, RM specification, Material classification

Low occurrence potential as per Mondelez HACCP standard, Chapter 1.

(C) Heavy Metals 1 1 1 No these contaminants could result in chronic toxicity (adverse health effects) None NA
due to repeated exposures over a longer time period. They are controlled via
prerequisite programs such as Supplier Quality Assurance (supplier approval
process, specifications / Certificates of Analysis) control
concentration ,Regulatory control
17020843 Sodium Chloride ( Salt ) A
PP- RM Specification
(C) Adulteration 1 2 2 No PP- SQA None NA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is a magent & sieve in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP/SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

G.M.S (GlycerylMono
17020874 A
stearates)
 Product specifications,Local Regulatory control
Low occurrence potential as per Mondelez HACCP standard, Chapter 1.
Inhearnt to Agricultural based product,
They are controlled via prerequisite programs such as Supplier Quality
(C) Heavy Metals
G.M.S (GlycerylMono 1 1 1 No Assurance (supplier approval process, specifications / Certificates of None NA
17020874 A Analysis) control concentration, regulatory control in place
stearates)
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is a magent & sieve in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 Sieve in place
PP : SQA

FATS & EMULSIFIERS

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

Product specifications,Local Regulatory control

Low occurrence potential as per Mondelez HACCP standard, Chapter 1.
Inhearnt to Agricultural based product,
They are controlled via prerequisite programs such as Supplier Quality
Vegetable Fat(Specialty (C) Heavy metals 1 1 1 No Assurance (supplier approval process, specifications / Certificates of None NA
10345594 A Analysis) control concentration, regulatory control in place
Fat very Hard )
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) The risk of physical hazard is unlikely to occur as supplier is apporoved

and compliant to SQE
(P) None 1 1 1 No None NA
PP: SQA
PP : 30 Mesh sieve

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

Product specifications,Local Regulatory control

Low occurrence potential as per Mondelez HACCP standard, Chapter 1.
Inhearnt to Agricultural based product,
They are controlled via prerequisite programs such as Supplier Quality
(C) Heavy metals 1 1 1 No Assurance (supplier approval process, specifications / Certificates of None NA
17022888 Fat - CBS FH 47 A
Analysis) control concentration, regulatory control in place
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) The risk of physical hazard is unlikely to occur as supplier is apporoved

and compliant to SQE
(P) None 1 1 1 No None NA
PP: SQA
PP : 30 mesh sieve
 (B) This ingredient has been determined to be microbiologically non-
(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
Emul, Liquid Lecithin
programs such as Supplier Quality Assurance (supplier approval process,
25001153 Soya-Proposed A (C) Heavy Metals 1 1 1 No None NA
specifications / Certificates of Analysis) control concentration.
harmonize to 60000021
PP- RM Specification
PP- SQA
PP- Material Monitoring Program
(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : Vibro Sieve in place 30 mesh
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP/SP 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) This ingredient has not history of presence of soya protein, it’s exempted
by FARRP and therefore is not a risk to allergenic consumers according
Global/regional allergen list section 15 of the HACCP std
Labelled in case of local regulatory requirements
(C) Soya 3 1 3 No None NA
PP : Labelling only for Rgulatory requirement
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

10186648 Soya Lecithin A (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
Heavy Metals 1 2 2 No could result in chronic toxicity (adverse health effects) due to repeated None NA
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
specifications / Certificates of Analysis) control concentration.
PP- RM Specification
Pesticides 1 2 2 No PP- SQA None NA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP/SP 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) Heavy Metals 1 2 2 No None NA

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
PGPR - Polyglycerol (C) Pesticides 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration.
polyricinoleate A PP- RM Specification
17022907
(Emulsifier) PP- SQA
(C) Mycotoxins PP- Material Monitoring Program
(Aflatoxin)/ Natural toxins 1 2 2 NO None NA
or Crop contaminants
 PGPR - Polyglycerol
polyricinoleate A
17022907
(Emulsifier)

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP/SP 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) Heavy Metals 1 2 2 No None NA

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Pesticides 1 2 2 No None NA
specifications / Certificates of Analysis) control concentration.
17020833 P.G.P.R (Emulsifier) A PP- RM Specification
PP- SQA
(C) Mycotoxins PP- Material Monitoring Program
(Aflatoxin)/ Natural toxins 1 2 2 NO None NA
or Crop contaminants

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
25002065 Glycerine A (C) Mycotoxin 1 1 1 No None NA
specifications / Certificates of Analysis) control concentration.
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as supplier is apporved and historically,

(P) None 1 1 1 No no incidences seen in IM plant last 3 years None MA
PP : SQA

FLAVOURS

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy Metals 1 1 1 No None NA
specifications / Certificates of Analysis) control concentration.
17000511 Vanillin A PP- RM Specification
PP- SQA
PP- Material Monitoring Program
17000511 Vanillin A

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
C-Essence 101 Flavor (C) Heavy Metals 1 1 1 No None NA
25002265 R specifications / Certificates of Analysis) control concentration.
Carrier- Triacetin PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy Metals 1 1 1 No None NA
C-Essence 201 specifications / Certificates of Analysis) control concentration.
25002266 R PP- RM Specification
Flavor Carrier- Triacetin
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy Metals 1 1 1 No None NA
D-Essence 301 specifications / Certificates of Analysis) control concentration.
25001457 Flavor carrier - Propylene R PP- RM Specification
glycol PP- SQA
PP- Material Monitoring Program
 D-Essence 301
25001457 Flavor carrier - Propylene R
glycol

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
(C) Heavy Metals 1 1 1 No None NA
17020861 Condensed Milk Flavor A specifications / Certificates of Analysis) control concentration.
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

(C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants

could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
Flavor-Ethyl Vanillin- (C) Heavy Metals 1 1 1 No None NA
specifications / Certificates of Analysis) control concentration.
10031948 Proposed Harmonize to A PP- RM Specification
10019651 PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None MA
PP : 30 mesh vibro Sieve in place
PP : SQA

(B) This ingredient has been determined to be microbiologically non-

(B) VP /SP - None 1 1 1 No sensitive as per Mondelez HACCP Standard, Chapter 1 None NA
PP: Material classification and RM specificatio

25002298 Flavour, Mixed Oils WIP A

 (C) As per Chapter 1 of the Mdlz HACCP standard, these contaminants
could result in chronic toxicity (adverse health effects) due to repeated
exposures over a longer time period. They are controlled via prerequisite
programs such as Supplier Quality Assurance (supplier approval process,
25002298 Flavour, Mixed Oils WIP A (C) Heavy Metals 1 1 1 No None NA
specifications / Certificates of Analysis) control concentration.
PP- RM Specification
PP- SQA
PP- Material Monitoring Program

(P) No risk of physical hazard likely as there is are sieve & magnet in line,
supplier is apporved and historically, no incidences seen in IM plant last 3
(P) None 1 1 1 No years None NA
PP : 30 mesh vibro Sieve in place
PP : SQA

REWORK

(B) This WIP material is identified as sensitive in Chapter 1 of the Mondelēz

International Global HACCP Standard however the ingredient
manufactured by self factory with adequate controls and HACCP plan in
(B) VP - Salmonella 3 1 3 No None NA
place
PP: Intra factory transfer and HACCP plan in place
PP : GMP & Training

(B) Inherently low aw of this raw material prevents outgrowth and toxin
(B) SP 1 1 1 No formation by spore forming pathogens of concern. None MA
PP: Material classification ,water activity <0.85

(C) Milk Protein (Chocolate) is classified under Global allergen category as

(C) Allergen milk, egg 3 3 9 Yes Labelling in final finished goods sPP-Labelling
per Mondelez Global HACCP standard Chapter 1

Moro Rework
NA A
(Coated and uncoated) (C) Barley gluten is classified as MSI as per Mondelez Global HACCP
(C) MSI Gluten 2 3 6 Yes Labelling in final finished goods sPP-Labelling
standard Chapter 1

(C) Allergen- Soy 3 3 6 Yes (C) Soy is classified as allergen as per Local Regulatory Labelling in final finished goods sPP-Labelling

(C) Carryover from common equipment shared with Jubilee

(C) Almond / Peanuts 3 3 9 Yes Almonds and Peanuts are classified as Global allergen as per Mondelez Labelling in final finished goods sPP-Labelling
HACCP standards section 15

Risk of thread and polyliner pieces is low from rework bags as it is

controlled by inline sieve and GMP
(P) Thread pieces/
1 2 2 No PP- GMP None NA
Laminate pieces
PP-Training
PP - Rework Monitoirng

PACKING MATERIAL
 Microbiologically non-sensitive ingredient as per Mondelez HACCP Manual
Chapter 1
(B) VP/SP - None 1 1 1 No None NA
PP:SQE, Material classification

They are controlled via prerequisite programs such as Supplier Quality

Primary packaging (C) Solvents ,Inks, heavy Assurance (supplier approval process, specifications / Certificates of
510000000162.00 Laminate
C
metals
1 1 1 No
Analysis. Packaging is Food grade
None NA
PP : Certificate of analysis and Food grade as per PM specification

Risk of physical hazard from packaging is unlikely as the material is received

(P) None 1 1 1 No in packed condition and no history of foreign matter risk None MA
PP: SQA & PM specification

No risk of biological hazards as material is secondary packaging,. No contact

(B) VP/SP - None 1 1 1 None with product. None NA
PP: SQA

(C) They are controlled via prerequisite programs such as Supplier Quality
Assurance (supplier approval process, specifications / Certificates of
515000000179.00 Outer (Display Box) A (C) None 1 1 1 None None NA
Analysis.
PP:SQA

(P) No historical incidents at site since last 3 years

(P) None 1 1 1 None None MA
PP: SQA & RM specification

Microbiologically non-sensitive ingredient as per Mondelez HACCP Manual

(B) VP/SP - None 1 1 1 No Chapter 1 None NA
PP:SQA, Material classification and PM specification

They are controlled via prerequisite programs such as Supplier Quality

NA (Mitchelles will use their own Woven Sac/Poly liner (C) Solvents /Ink/ heavy Assurance (supplier approval process, specifications / Certificates of
A 1 1 1 No None NA
Polyliner) bags for Rework metals Analysis. Packaging is Food grade
PP:Certificate of analysis and Food grade(PM specification)

Risk of physical hazard from packaging is unlikely as the material is received

in packed condition and no history of foreign matter risk
(P) None 1 1 1 No None NA
PP:SQA, Incoming inspection
PP : Approved supplier

Microbiologically non-sensitive ingredient as per Mondelez HACCP Manual

(B) VP/SP - None 1 1 1 No Chapter 1 None NA
PP:SQA, Material classification and PM specification

They are controlled via prerequisite programs such as Supplier Quality

NA (Mitchelles will use their own Plastic Liner for E-Milk Assurance (supplier approval process, specifications / Certificates of
A (C) Solvents 1 1 1 No None NA
Polyliner) drum, collection Analysis. Packaging is Food grade
PP:Certificate of analysis and Food grade(PM specification)
NA (Mitchelles will use their own Plastic Liner for E-Milk
A
Polyliner) drum, collection

Risk of physical hazard from packaging is unlikely as the material is received

in packed condition and no history of foreign matter risk
(P) None 1 1 1 No None NA
PP:SQA, Incoming inspection
PP : Approved supplier

UTILITIES

(B) The biological risk is controlled theorugh air monitoirng

PP :F7 filtration and preventive maintenance
(B) VP/SP - None 1 1 1 None None NA
PP : Air monitoring as per Air Monitoirng plan
PP : Air Fogging when Results out

NA Forced room air Not Applicable (C) Chemcial Hazards is controlled through Preventive maintainance plan
(C) Chiller Lubricants 1 1 1 None None NA
PP : preventive maintenance

(P) Dust and Particulate (P) Physical Hazards is control through preventive maintenance plan
1 1 1 None None NA
matter PP :preventive maintenance

The physical risk is unlikely as prefiletr and F7 filter is in place as per the
(B) VP - Salmonella 3 1 3 None Mondelez sanitation standards and preventive maintenance established None NA
PP :F7 filtration and preventive maintenance

Air
(C) The chemical risk is unlikely as Preventive maintenance is established
NA (For RM transferring by Not Applicable (C) AHU Lubricants 1 1 1 None None NA
PP: Preventive maintenance
blower)

The physical risk is unlikely as prefiletr and F7 filter is in place as per the
(P) Dust and Particulate
1 1 1 None Mondelez sanitation standards and preventive maintenance established None NA
matter
PP :F7 filtration and preventive maintenance

The biological hazard is unlikely as air is prefiletr (Air filter 1 micron, oil
filter 10 micron, oil separator 3 micron) as per the Mondelez sanitation
(B) VP - Salmonella 3 1 3 None None NA
standards and preventive maintenance established
PP :F7 filtration and preventive maintenance

C) The risk of chemical hazard from oil of compressor is unlikely as

preventive maintenance program is in place & food grade oil is used.
NA Compressed air Not Applicable (C) Oil 1 2 2 None None NA
PP- Preventive maintenance & Inspection
PP : Food Grade oil(Atlas copcoLubriants – Roto Food Grade fluid)

The physical risk is unlikely as prefiletr and F7 filter is in place as per the
(P) Dust and Particulate
1 1 1 None Mondelez sanitation standards and preventive maintenance established None NA
matter
PP :F7 filtration and preventive maintenance

As per the water risk assessment the source of water for the plant is borewel
In-house water treatment - sPP-Water
(B) VP - Salmonella 3 3 9 Yes water and used only for wet equipment cleaning
Chlorination treatment
PP: Chlorination, Chemical & microbiological water testing

RD000422 water Not Applicable

 Risk non significant based on the water risk assessment for virus and
(B) Virus & protozoa 3 1 3 No parasites None NA
PP:Water treatment and preventive maintenance. No out break history

High occurance potential as per Chapter 1, however risk from nitrite is

(C) Nitrates unlikely as water treatment is and monitoring in place
1 2 2 No None NA
PP- Specification
PP - Periodic water analysis
RD000422 water Not Applicable

Analysis of water once in one year as per WHO / ISO requirements

(C) Pesticides 1 1 1 No PP- Periodic monitoring None NA
PP- Specification

Analysis of water once in one year as per IS / WHO requirements

(C) Heavy metal 1 1 1 No PP- Periodic monitoring None NA
PP- Specification

Physical hazard is unlikely as ground water undergoes Filters which involves

75 micron filter
(P) Ground Silt 1 1 1 No None NA
PP - Filters Preventive maintenance
PP- Periodic water analysis

*Any size differences of RM numbers can be considered to have the same hazard assessment