Food Safety
Green Coffee: Supply Chain Risks and Mitigation
SECTION 1: SUPPLY CHAIN RISKS
Green coffee is a raw agricultural product requiring further processing prior to consumption. Through analysis of the raw green coffee supply chain the most prominent hazards reported have been identified as the following:
- HIGH RISK: PHYSICAL HAZARDS
Foreign objects including but not limited to stones, wood, debris, defects in beans, and other random objects may unintentionally be included with green coffee beans. - MEDIUM RISK: CHEMICHAL HAZARDS
– Ochratoxin (molding) specifically when exposed to high levels of moisture.
– Pesticides during fumigation and agricultural processing.
– Heavy metals through water sources utilized. - LOW RISK: BIOLOGICAL HAZARDS
Microbial pathogens which can result in various illnesses can be unexpectedly present at any point during coffee movement.
SECTION 2: ROASTER MITIGATION PLANS
While steps are taken throughout the supply chain to ensure the quality and integrity of raw green coffee delivered to roasters, it is necessary for customers to acknowledge the main potential hazards outlined above and take steps to ensure additional risks are mitigated at the roasting facility.
It is advisable to have a roasting facility with standard operating procedures outlining and documenting:
– Pest Control policies for storage and processing areas. – Adequate sanitation practices in place.
– Packaging or roasting procedures developed to avoid exposure to hazards.