Refining hazards are chemical, so this documentation is built around the step where they form.
Overview
A HACCP system instantiated for edible oil refining and fat processing, aligned to Codex Alimentarius HACCP with GMP and GHP prerequisites and covering the chain from crude oil intake through refining, filtration and filling to dispatch. The hazard analysis converges on a single critical control point at deodorisation, where 3-MCPD esters and glycidyl esters form under heat, monitored through the CCP-1 Deodorisation Monitoring Log and confirmed by a dedicated deodorisation verification checklist. Operational prerequisite programmes support it on either side: crude oil intake, with certificate of analysis and chemical checks, and filtration, as physical foreign-body control.
The procedure set describes a refinery rather than a food factory — tank farm management, refining process control, filtration, filling and dispatch, cleaning including CIP, and equipment maintenance and calibration — with oxidation and taint prevention treated as running storage risks rather than an afterthought. The records follow the same logic: Crude Oil Receiving and COA Record, Tank Farm and Storage Record, Refining Process Record, oil quality and contaminant testing, and a Codex decision-tree worksheet for reworking CCP determination against your own process. Guidance covers tank storage and oxidation prevention; training runs from edible oils sector risks to the Codex seven principles and twelve steps. The limits stated are provisional pending validation on your own plant.
What this system covers
- Crude oil intake — COA review, chemical checks and rejection criteria
- Tank farm and bulk storage — oxidation, taint and cross-contamination prevention
- Refining process control through the refining train to deodorisation
- Deodorisation (CCP-1) — 3-MCPD and glycidyl-ester control, monitoring and corrective action
- Filtration and filter integrity as physical foreign-body control
- Filling, packing, labelling and dispatch, with label verification and reconciliation
- Cleaning and CIP verification, chemical control, maintenance and calibration
- Traceability, recall readiness and internal HACCP audit
Who it's for
Edible oil refiners, fat processors, and bottlers or packers whose customers have started asking how contaminant formation at deodorisation is controlled and evidenced. The purchase is usually made ahead of a customer audit or a third-party HACCP assessment, by a technical manager who needs the hazard study, the deodorisation log and the intake records to hold together as one referenced file rather than several separate habits.
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Frequently asked questions
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