Food Control 138 (2022) 109030

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Food Control
journal homepage: www.elsevier.com/locate/foodcont

Implementation of the HACCP system for production of Tenebrio molitor

larvae meal
Helbert Antonio Arévalo Arévalo a, Edna Magaly Menjura Rojas a,
Karol Bibiana Barragán Fonseca a, b, c, Sandra Milena Vásquez Mejía c, *
a
Centro de Investigación de Artrópodos Terrestres - CINAT. Universidad Nacional de Colombia, Sede Bogotá. Facultad de Medicina Veterinaria y de Zootecnia, Postal
code, 11001, Bogotá D.C, Colombia
b
Spin-Off Company, Insect Farming Technologies – EntoPro SAS, Calle 30 # 32A-75, Bogotá D.C, Colombia
c
Universidad Nacional de Colombia. Sede Bogotá. Facultad de Medicina Veterinaria y de Zootecnia. Departamento de Producción Animal, Bogotá D.C, Carrera 30 #45-
03 Edificio 561A, Postal code, 111321, Colombia

A R T I C L E I N F O A B S T R A C T

Keywords: Background: The hazard analysis and critical control point (HACCP) system allows for guaranteeing provision of
Mealworm safe food to consumers.
Edible insects Scope and approach: This article is intended to explain the principal aspects of implementing the HACCP system in
Insect processing
production of Tenebrio molitor meal, which may be used as food for humans and animals.
Physical hazard
Biological hazard
Key findings: Several microorganisms which are biological hazards were found to be associated with this meal,
Chemical hazard and a variety of allergens as well as chemical and physical hazards were identified during production of the
larvae. These hazards are a risk principally when the processor receives the Tenebrio larvae. Hazards identified
may be avoided by implementing preventive measures, and eliminated or reduced during processing through a
variety of strategies presented in this document. Specifically, during grinding of the larvae, physical hazards may
occur due to pieces of metal from the mill, as well as biological hazards due to exposition of the larvae’s in­
testines, which in turn exposes other microorganisms that may survive grinding. Several Critical Control Points
(CCPs) were identified during the various stages of processing Tenebrio molitor larvae, and parameters of control
and their critical limits were established. Monitoring systems for maintaining CCPs within acceptable limits were
determined and corrective actions proposed in case a CCP is surpassed.
Conclusions: We conclude that those hazards associated with production of Tenebrio molitor meal may be
controlled through effective implementation of the HACCP system.

1. Introduction
Over the past decade, mass production of insects has significantly
increased, particularly in North America, Europe, and Africa, as several
insects have been demonstrated to be an excellent human and animal
food (Dicke, 2017; Varunjikar et al., 2022). Given their nutritional
profile - rich in high-quality protein and fats, essential amino acids, vi­
tamins, and minerals (Baiano, 2020; Secci et al., 2021), they are a viable
food for confronting malnutrition in the global south. Furthermore, in­
sect production has a low environmental impact (Grau et al., 2017). In
2019, the global market for edible insects surpassed 112 million dollars,
and this sector of the agricultural market is predicted to grow
significantly (Global Market Insights Inc, 2019). The principal challenge
of the edible insect industry is to consistently produce large volumes of
high-quality biomass at competitive prices. Technology may signifi­
cantly improve insect production systems and the quality of the product
while lowering costs of production, including feeding, watering,
handling, harvest, hygiene, processing, packaging, and storage (Cortes
et al., 2016).
The nutritional value and safety of edible insects depend on the
species and the conditions in which they are raised and processed.
Currently, information is lacking regarding their production using
different substrates or diets, as well as possible physical, biological, and
chemical hazards related to consuming these species when used live as

* Corresponding author. Universidad Nacional de Colombia. Sede Bogotá. Facultad de Medicina Veterinaria y de Zootecnia. Departamento de Producción Animal,
Postal code, 111321, Bogotá D.C, Colombia.
E-mail address: smvasque@unal.edu.co (S.M. Vásquez Mejía).

https://doi.org/10.1016/j.foodcont.2022.109030
Received 16 February 2022; Received in revised form 3 April 2022; Accepted 9 April 2022
Available online 13 April 2022
0956-7135/© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-
nc-nd/4.0/).
H.A. Arévalo Arévalo et al.
animal feed or processed into meal. In general, human and animal foods
should be processed to avoid potential hazards resulting from raw ma­
terials during primary production (including breeding, fattening, culti­
vation, harvesting), thereby assuring its safety. The Hazard Analysis and
Critical Control Points System (HACCP) allows for identifying,
analyzing, and controlling physical, chemical, and biological hazards
during food processing. Governments demand HACCP implementation
in most food industries (Wallace & Mortimore, 2016; EFSA European
Food Safety Authority, 2017), although according to the International
Platform of Insects for Food and Feed (IPIFF), some industries are just
beginning to apply this system to companies that process and market
insects (IPIFF.International Platform of Insects for Food and Feed,
2019). According to EFSA European Food Safety Authority (2017), it is
still necessary guidance on how to select, implement and validate the
most efficient approaches to control the hazards identified in small
companies.
Development of legislation and regulations addressing hygiene dur­
ing production and marketing will contribute to the future success of the
insect production sector (Hubert, 2019). In 2015, the European Union
passed EU Regulation 2015/2283 acknowledging and regulating insects
as food for human consumption. Furthermore, the European Food Se­
curity Authority (EFSA) – which considers insects to be a “novel food,”
whether dried whole or ground into meal - has recommended a review of
regulations and of authorization of use of insect protein in farm animal
feed (EFSA European Food Safety Authority, 2015; 2021). In Latin
America, raising, processing, and marketing invertebrates (particularly
insects) for human and animal consumption is still incipient. Existing
regulations are based on the international Codex Alimentarius guide­
lines, which does not yet consider insects to be food for human con­
sumption (Bugsolutely, 2020). While interest in insect production and
marketing is increasing, various technological, environmental, political,
economic, and cultural factors may limit its development (De Brauw
et al., 2019).
Several species of invertebrates may be produced on organic waste,
resulting in high-quality proteins. These include the mealworm (Tene­
brio molitor, Tenebrionidae) (Liu et al., 2020). According to Rumbos
et al. (2020), Tenebrio molitor contains a large quantity of raw protein
(58–66% dry matter), and its nutrients are easily digestible. Given that
Tenebrio molitor meal has a high nutritional value and a prolonged shelf
life, it has potential in the food industry as an ingredient in a variety of
products. Additionally, its mild flavor, texture, aroma, and color as
compared to whole insects improves its acceptability (Kooh et al., 2020).
In order to be used in the food industry, Tenebrio molitor meal must be
processed according to food safety standards. The objective of the pre­
sent study is to present a guide for implementing the HACCP system by
companies producing insect meal for human and animal consumption.
This study was carried out specifically for the production of Tenebrio
molitor meal. Although production process of Tenebrio molitor can be
divided into three main parts, i.e. farming, harvest and post-harvest
processing (EFSA European Food Safety Authority, 2021), this work
focuses on post-harvest processing.
2. Methodology
2.1. Creation of the HACCP team and compilation of information
regarding the HACCP plan
The HACCP team constituents the authors of this document
comprising a multi-disciplinary of professionals from Colombia in
diverse areas of animal production, with experience in production of
Tenebrio molitor, veterinary medicine, food science and technology, and
quality control according to the recommendations of the Codex Ali­
mentarius Commission (1997), Wallace and Mortimore (2016), and
IPIFF.International Platform of Insects for Food and Feed (2019). An
exhaustive literature review was carried out to identify physical,
chemical, and biological hazards associated with production of Tenebrio
2
Food Control 138 (2022) 109030
molitor meal.
2.2. Review of HACCP system pre-requisites
The HACCP team began with the assumption that any company
producing food for human consumption has a sanitary plan that com­
plies with food safety standards and good manufacturing practices
(GMP) (EFSA European Food Safety Authority, 2021; IPIFF.Interna­
tional Platform of Insects for Food and Feed, 2019). Considering stan­
dards that should be met in processing insect meal as an ingredient for
the food industry, a diagram was made to represent the pre-requisites
programs (PRPs) of the HACCP system, such as cleaning and disinfec­
tion, pest control, solid waste, potable water, preventive maintenance,
supplier control, and traceability.
2.3. Description of the final product in a datasheet and use of Tenebrio
molitor meal
Although insect meal may be used in a variety of food products, for
this study Tenebrio molitor meal was considered to be the final product
which should comply with safety standards before being used by any
food industry in order to avoid health risks to consumers. Following the
recommendations of the Codex Alimentarius Commission (1997), Wal­
lace and Mortimore (2016), EFSA European Food Safety Authority,
2017, and IPIFF.International Platform of Insects for Food and Feed
(2019), a datasheet was developed with information on potential uses of
the product, possible allergies, instructions for use to be included on the
label, and preparation prior to use.
2.4. Development of a flow chart
A flow chart for production of Tenebrio molitor meal was designed,
including each stage of the production process. The flow chart specified
the sequence of the stages of production, addressing input of raw ma­
terials, variables to be controlled during each stage, flows of products,
and outputs considering recommendations by IPIFF.International Plat­
form of Insects for Food and Feed (2019) and the Codex Alimentarius
(1997).
2.5. Analysis of potential hazards and preventive measures
Based on the experience of the HACCP team and an exhaustive re­
view of recent literature, physical, chemical, and biological hazards
associated with production of Tenebrio molitor meal were identified.
Later, a hazard analysis was carried out using a consequence/probability
matrix consisting of 5 scales of assessment. The HACCP team assessed
potential hazards by multiplying the probability of the hazard (risk) by a
value assigned to the potential severity of its consequences on consumer
health. Following this, the HACCP team discussed preventive measures –
or “good practices” - for minimizing the likelihood of each possible
hazard in Tenebrio molitor meal production, establishing hazard control
strategies according to recommendations by the Codex Alimentarius
(1997), Wallace and Mortimore (2016), and EFSA European Food Safety
Authority (2017).
2.6. Identification of CCPs
After the hazard analysis, the high and medium risk hazards and the
CCPs were identified according to the decision tree methodology, as
recommended by the Codex Alimentarius (1997), Wallace and Morti­
more (2016), IPIFF.International Platform of Insects for Food and Feed
(2019), and EFSA European Food Safety Authority (2017).
H.A. Arévalo Arévalo et al.
2.7. Establishing critical limits, a monitoring system, and corrective
actions
Critical limits, a monitoring system, and corrective actions were
established according to that recommended by the Codex Alimentarius
(1997), IPIFF.International Platform of Insects for Food and Feed
(2019), and Wallace and Mortimore (2016).
2.8. Establishing a verification system for the HACCP plan
A verification system of the HACCP plan was established to ensure
that hazards are maintained under control and the proposed HACCP
plan is strictly followed.
2.9. Documentation necessary for endorse the HACPP plan
Finally, we made a list of the documents and minimum records that
should be kept in concordance with the HACCP plan to allow for
adequate audits.
3. Results and discussion
3.1. Pre-requisites of the HACCP system
Fig. 1 summarizes the principal pre-requisites for implementing the
HACCP system for foods. Good manufacturing practices (GMP) are the
basic general principles of hygiene to adequately comply with sanitary
conditions, such that inherent hazards to production are reduced (EFSA
European Food Safety Authority, 2017). For this study, the HACCP team
assumed that any processor of Tenebrio molitor meal must complies with
over 80% of the pre-requisites (sanitary facilities, GMP, and
pre-requisite programs) and then, may proceed to evaluate the hazards
and classify them.
Fig. 1. Flow chart of GMP as pre-requisites of the HACCP systemSource
Original diagram by the authors, based on (Colombia, 2013; EFSA European Food Safety Authority, 2017; 2021; Fraqueza & Patarata, 2017; IPIFF.International
Platform of Insects for Food and Feed, 2019).
* Basic sanitation programs and complementary programs.
3
Food Control 138 (2022) 109030
3.2. Description of the final product (datasheet) and expected use
Table 1 presents the datasheet elaborated for Tenebrio molitor meal.
The powder obtained by grinding a plant or animal product is termed
“meal” and several studies have used this meal as an ingredient in ani­
mal feed (Dalmoro et al., 2021; Secci et al., 2021). While Tenebrio molitor
has been recognized as a “novel food” by The European Food Safety
Authority (EFSA European Food Safety Authority, 2021), this species - as
with other invertebrates consumed by humans - has not yet been
addressed in the standards of the Codex Alimentarius; those mentioned
in the existing code to date are only addressed as parasites of some foods.
However, the utilization of edible insects as human food has received
increasing attention in recent years and they have been recommended as
a sustainable alternative to the traditional livestock (Liu et al., 2020).
3.3. Elaboration of the flow chart
The flow chart (see Fig. 2) describes the following principal stages of
production of Tenebrio molitor meal. Before processing, larvae are sub­
mitted to a 24 h fast to clean their gastrointestinal tract (Fraqueza &
Patarata, 2017, pp. 89–113). They are then sifted to separate them from
exuvias, feces, and foreign particles (Purschke et al.,0.2018). Following
this, larvae are washed with potable water to remove impurities; sacri­
ficed by freezing at − 18 ◦ C for 24 h (Fraqueza & Patarata, 2017, pp.
89–113); and unfrozen at room temperature for 1 h (Purschke et al.,
2018). Next, the larvae are scalded at 60 ◦ C for 5 min (Mancini et al.,
2020) to reduce microbiological contamination and deactivate enzymes
responsible for browning (Purschke et al., 2018). After scalding, the
larvae are oven-dried at 60 ◦ C for 24 h (Purschke et al., 2018). Grinding
and sifting the dehydrated larvae follows indications by Purschke et al.
(2018), for a granule size of 355–500 μm. Upon grinding, the intestine of
the larvae liberates its microbial content, which contaminates the meal
(Klunder et al., 2012). Therefore, thermal treatment is applied to reduce
H.A. Arévalo Arévalo et al.
Table 1
Datasheet for Tenebrio molitor meal.
Product Identification
Product name and description
Raw material and origin
Ingredients and additives
Expected proximate composition of
100 g of Tenebrio molitor meal
Physicochemical characteristics
Food security: microbiological
characteristics
Packaging
Useful life
Conservation
Use of Tenebrio molitor meal
Use by consumers
Target population
Allergies/food sensitivities
Tenebrio molitor meal is a balanced source of
natural proteins, fats, and fibers obtained by
processing the beetle’s larvae, which are fed
with wheat bran, fruits, and vegetables in a
controlled environment (Morales- Ramos
et al., 2020; Rumbos et al., 2020). The meal
is obtained by drying and grinding.
Larvae to be processed are eleven weeks old (
EFSA European Food Safety Authority,
2021), with an average length of 2 cm, raised
on farms that exclusively produce insects and
later in laboratories under controlled
conditions.
No additives or additional ingredients are
used in the meal.
Moisture: 7.5 g; Protein: 44.6 g; Cholesterol:
0.002 mg, Fiber: 3.0 g,
Fat: 39.4 g (saturated: 8.6 g), Carbohydrates:
< 0.10 g, Total sugar: < 0.10 g, Amino acids:
5.4 g, Sodium: 142 mg, Calories: 539 kcal
(2242 Kj) (Mota de Carvalho et al., 2019).
Chemical composition may vary according to
feeding, stage of development, and habitat (
Akhtar & Isman, 2018).
Water holding capacity (WHC): 1.29 ± 0.19
(g/g); Oil holding capacity (OHC): 1.71 ±
0.13 (g/g); Foaming capacity: 31.0 ± 1.41%.
Stability of foam: 26.0 ± 0.94%. Emulsion
capacity: 65.96 ± 1.5%. Stability of
emulsion: 27.59 ± 1.18% (Zielińska et al.
2018).
PH: 6.5 to 7.0.
Humidity content <6%
Granulometry: 355–500 μm (Purschke et a.,
2018)
The meal should have <100 ufc/g of Listeria
monocytogenes during the product’s shelf life;
absence of Salmonella and Cronobacter spp. in
25 g and 10 g, respectively; absence of
staphylococcal enterotoxins in 25 g; < 10 ufc/
g of enterobacteria; and <400 mg/kg
histamine (Cámara et al., 2018; IPIFF.
International Platform of Insects for Food
and Feed, 2019).
The meal should be packaged in multi-layer
opaque plastic bags, hermetically sealed to
avoid rehydration, labeled, and stored at
room temperature (Kooh et al., 2020).
Shelf life of the meal is six months from date
of fabrication, based on insect meal available
on the market (Kooh et al., 2020) and
estimations for other insect meals (Kamau
et al., 2018).
Conserve in a cool dry place, isolated from
soil, with a relative humidity <80% (
Fraqueza & Patarata, 2017, pp. 89–113;
Kooh et al., 2020).
It may be used in cookies, bread, empanadas,
arepas, pasta, desserts, sausages, and
hamburgers; in smoothies as no further
processing or cooking is required and as an
ingredient in high-protein diets; Cámara
et al., 2018).
Food processing companies and the public in
general
People with known allergies to invertebrates
(seafood, powder mites, crustaceans) should
not consume Tenebrio molitor meal due to its
chitin content (Cámara et al., 2018; EFSA
European Food Safety Authority, 2021).
Gluten allergies: Mancini et al. (2020)
reported gluten contents less than 20 ppm,
considering the meal to be gluten-free.
However, IPIFF.International Platform of
4
Food Control 138 (2022) 109030
Table 1 (continued )
Insects for Food and Feed (2019)
recommends labeling it as possibly
containing gluten as the insects are grain-fed.
Label instructions The product label should warn of possible
allergies to Tenebrio molitor meal (Mancino
et al., 2021; Colombia. Instituto de
Vigilancia de Medicamentos y Alimentos
INVIMA, 2020).
Declaration of nutrients should comply with
that established by Resolución 810/2021 (
Colombia, 2021).
Preparation prior to consumption The meal may be used as an ingredient in
food products for human consumption. No
prior treatment or cooking is necessary for
consumption (Camara et al., 2018).
Special considerations Primary production of Tenebrio molitor larvae
should be carried out on insect farms
established exclusively for this species,
avoiding contamination by other insects (
EFSA European Food Safety Authority, 2021;
IPIFF.International Platform of Insects for
Food and Feed, 2019; Colombia. Instituto de
Vigilancia de Medicamentos y Alimentos
INVIMA, 2020).
Source: Original table by the authors, based on sources cited in the datasheet.
microbiological hazards. The larvae meal is packaged in multi-layer
opaque plastic bags and hermetically sealed (Kooh et al., 2020). Qual­
ity control of the finished product is carried out before marketing.
3.4. Analysis of potential hazards and preventive measures
Hazards associated with each stage of Tenebrio molitor meal pro­
duction are presented according to recent literature in Table 2.
Biological hazards associated with insect production are principally
a result of inadequate feeding and the production environment, and may
be controlled through biosecurity and proper management practices.
According to IPIFF, hazards identified for insect-based products may be
controlled through PRPs and HACCP procedures during processing
(IPIFF.International Platform of Insects for Food and Feed, 2019).
According to Selaledi and Mabelebele (2021), although insects are
associated with high microbial growth that might result from unhy­
gienic processing methods, bacterial contamination of insects may be
controlled. In this sense, Klunder et al., (2012) addressed the topic of
edible insects from a food security perspective through an exploratory
study with reared mealworms (Tenebrio molitor) and crickets (Acheta
domesticus) as well as Brachytrupes spp. harvested from nature. The in­
sects were analyzed under the following conditions: fresh, boiled (10
min), roasted (10 min), and stir-fried (5 min). In this study, high counts
of total viable bacteria such as Enterobacteriaceae and bacteria that
form spores on or inside fresh insects were isolated. The authors found
that processing the insects - whether by freezing or drying - eliminates a
large part of their bacterial contamination. Prions, viruses, parasites,
fungus, and yeasts have not been reported to be significant hazards
associated with insect production (Errico et al., 2022; Kooh et al., 2020),
nor with production of Tenebrio molitor meal. However, given that
mealworm larvae are fed with grain and the meal is stored in ware­
houses, risks such as gluten and mycotoxins should be considered.
Additionally, Table 2 lists the probabilities and consequences of the
hazards, and controls or preventive measures that should be imple­
mented in the processing plant to reduce the risk of their occurrence.
Various microbiological, physical, and chemical hazards were found to
be associated with raising Tenebrio molitor larva, before reaching the
processing plant. These hazards may be reduced during processing of the
meal. Of the biological hazards mentioned in Table 2, the bacteria of the
Enterobacteriaceae family are the most significant. Salmonella and Lis­
teria monocytogenes are present in the gastrointestinal tract of the larvae
and - along with Staphylococcus aureus - are associated with poor
H.A. Arévalo Arévalo et al.
Fig. 2. Flow chart of production of Tenebrio molitor mealSource
Original diagram by the authors, based on (Mancini et al., 2020; Purschke et al.,
2018; Fraqueza & Patarata, 2017; Kooh et al., 2020; IPIFF.International Plat­
form of Insects for Food and Feed, 2019).
5
Food Control 138 (2022) 109030
handling (Errico et al., 2022; Klunder et al., 2012; Stoops et al., 2016).
Even though the microbial counts could be within health and food,
standard specifications, their occurrence is still worrying (Errico et al.,
2022; Selaledi & Mabelebele, 2021). These biological hazards may be
prevented mainly by implementing GMP and thermal treatment during
production of the meal (IPIFF.International Platform of Insects for Food
and Feed, 2019; Errico et al., 2022).
Regarding chemical hazards, based on the literature as well as the
experience of the HACCP team in producing Tenebrio molitor, we iden­
tified the presence of pesticides (organochlorines, organophosphates,
and others), heavy metals (lead, cadmium, selenium, arsenic), and
mycotoxins arising during larvae production (Baiano, 2020; Belluco
et al., 2013; Bosch et al., 2017; Errico et al., 2022; Grau et al., 2017;
IPIFF.International Platform of Insects for Food and Feed, 2019).
However, in recent studies, it has been identified that all metal con­
centrations found in different feeding substrates were below the legal
limit of undesirable substances in animal feed and only the mercury (Hg)
is bioaccumulative. Therefore, the risk of exposure to metals from con­
sumption of mealworm larvae is relatively low (Truzzi et al., 2019).
Additionally, according to the experience of the HACCP team, hazards as
residues of soaps and disinfection products – may be avoided with GMP.
As shown in Table 2, chemical hazards decreased as the stages of pro­
cessing the meal progressed.
Pieces of metal, stones, plastic, and other foreign particles are the
principal physical hazards, principally resulting from production of
larvae in metal or plastic beds and breakage of the mesh upon sifting the
meal (EFSA European Food Safety Authority, 2017; IPIFF.International
Platform of Insects for Food and Feed, 2019). Physical hazards identified
may be prevented with adequate technical maintenance and calibration
programs (EFSA European Food Safety Authority, 2017), visual in­
spection of the mesh, use of metal detectors during reception of the
larvae, and use of X-ray equipment during packaging to detect all the
foreign particles (Einarsdóttir et al., 2016). Other physical hazards
identified were presence of insect parts such as wings and legs, as well as
insect pests such as mites associated with other contaminants. These
hazards may be prevented with proper feeding of the larvae and a pest
control program, as well as rigorous visual inspection upon sifting.
As shown in Table 2, allergens - which have a variety of causes - are
another common hazard of this type of food (Belluco et al., 2013;
Cámara et al., 2018; EFSA European Food Safety Authority, 2021; Errico
et al., 2022; Grau et al., 2017; Mancini et al., 2020). Since it is difficult to
avoid allergens as contaminants in Tenebrio molitor meal, and heat
treatment can reduce but not eliminate the allergenicity (Errico et al.,
2022), the best preventive measure is to mention possible presence of
allergens on the label. To prevent contamination by gluten due to
feeding the larvae with cereals, an adequate fasting period is necessary
to assure that gluten levels decrease to acceptable levels (Mancini et al.,
2020). In any case, the label must state that the product “may contain
gluten”, and gluten levels of the meal must be monitored to assure the
effectiveness of the imposed fast.
3.5. Identification of CCPs, critical limits, the monitoring system, and
corrective actions to be implemented in production of Tenebrio molitor
meal
Table 3 contains information on the CCPs and Table 4 shows the
critical limits, the proper monitoring system for production of Tenebrio
molitor meal, and corrective actions that must be implemented if the
control variables surpass the limits permitted.
The most critical stage for controlling hazards (CCP) – particularly
pieces of metal - is upon reception of the larvae. It is also crucial to
establish a supplier control program by which suppliers are required to
offer safe raw materials (EFSA European Food Safety Authority, 2017;
Wallace & Mortimore, 2016). In those cases, in which the processor of
the flour also raises the larvae, this control point is expected to allow for
elimination of pieces of metal, since this hazard will be easier to control.
H.A. Arévalo Arévalo et al. Food Control 138 (2022) 109030

Table 2
Hazards analysis in production of Tenebrio molitor meal and preventive measures.
Stage Classification Type of Hazard Probability Severity Classification Control/Preventive measures
of hazard

Stage 1. Biological Enterobacteriaceae* 4- 3 - Severe 12 - High Improve biosecurity and hygiene measures of
Reception of Moderate personnel. Apply heat treatment at some point
larvae during the processing.
Taenia (Hymenolepis diminuta) 2 - Remote 3 - Severe 6 - Medium Reinforce biosecurity and hygiene measures for
personnel and pest control programs.
Staphylococcus aureus 3- 4 - Critical 12 - High Reinforce biosecurity and hygiene measures for
Occasional personnel. Reinforce cleaning and disinfection
protocols in larvae packing and transport. Apply
heat treatment.
Clostridium botulinum 2 - Remote 5- 10 - High Avoid contamination of substrate by soil.
Catastrophic Reinforce supplier control program. Apply heat to
control the microorganism and its toxins.
Clostridium perfringens 2 - Remote 4 - Critical 8 - Medium See recommendations for Clostridium botulinum.
Salmonella 3- 5- 15 - High Request supplier to adequately separate organic
Occasional Catastrophic residues that will be used as substrate for the
larvae from other waste contaminated with soil
and feces to avoiding cross-contamination.
Increase control of raw materials. Reinforce
hygiene measures.
Campylobacter spp. 2 - Remote 3 - Severe 6 - Medium Assure supplier produces a suitable substrate for
the larvae and assure use of potable water
throughout the process.
Hepatitis A. virus 2 - Remote 4 - Critical 8 - Medium Assure supplier produces a suitable substrate for
the larvae and assure use of potable water
throughout the process. Improve biosafety and
personal hygiene measures. Implement a
vaccination schedule. Apply a heat treatment to
control the virus.
Escherichia coli - Shiga toxin 2 - Remote 5- 10 - High Assure substrate of larvae are not contaminated.
Catastrophic Assure proper hygiene and biosecurity measures
by personnel. Apply heat treatment to control the
microorganism and their toxins.
Listeria monocytogenes 2 - Remote 5- 10 - High See recommendations for Escherichia coli.
Catastrophic
Chemical Pesticides (including 1 - Unlikely 3 - Severe 3 - Medium Assure substrate and food are not contaminated
organochlorines and by pesticides. Strictly follow supplier control
organophosphates) program. Carry out random tests for pesticides in
batches of larvae.
Heavy metals (lead, cadmium, 2 - Remote 4 - Critical 8 - Medium Assure substrate and food are not contaminated
selenium, arsenic) with pesticides. Strictly follow control program.
Carry out random detection tests on batches of
larvae.
Cleaning and disinfection chemicals 2 - Remote 3 - Severe 6 - Medium Assure larvae are raised in immaculate boxes
without traces of soap or disinfectant. Strictly
follow proper cleaning and hygiene practices.
Mycotoxins and aflatoxins 2 - Remote 4 - Critical 8 - Medium Assure substrate of larvae are fresh. Strictly follow
supplier control program. Improve operator
training on storage of raw materials. Carry out
tests of mycotoxins and aflatoxins.
Physical Pieces of metal 3- 3 - Severe 9 - Medium Carry out rigorous visual inspection of larvae
Occasional upon reception, as well as supplier audits (review
equipment and facilities, carry out rigorous
maintenance program). Install metal detector.
Other foreign particles, including 2 - Remote 2 - Minor 4 - Medium Carry out rigorous visual inspection of larvae
stones and plastic upon reception, as well as supplier audits (review
equipment and facilities, carry out rigorous
maintenance program). Install X-ray equipment
for use in packaging stage.
Insect wings and legs; insect pests 5- 2 - Minor 10 - Medium Control reception. Carry out supplier inspections
(mites) Frequent and rigorous visual inspection.
Allergens Mites, mold, dust, other substances 5- 4 - Critical 20 - High Include recommendations regarding allergens on
derived from Arthropod chitin Frequent label.
(larval cuticle protein A1A and
A2B)
Tropomyosin 5- 4 - Critical 20 - High Include recommendations regarding allergens on
Frequent label.
a-amilase 5- 4 - Critical 20 - High Include recommendations regarding allergens on
Frequent label.
Arginina quinasa 5- 4 - Critical 20 - High Include recommendations regarding allergens on
Frequent label.
Gluten 5- 2 - Minor 10 - Medium Include recommendations regarding allergens on
Frequent label. Ensure sufficient fasting and washing of
larvae before processing.
(continued on next page)

6
H.A. Arévalo Arévalo et al. Food Control 138 (2022) 109030

Table 2 (continued )
Stage Classification Type of Hazard Probability Severity Classification Control/Preventive measures
of hazard

Stage 2. Selection Biological Enterobacteriaceae* 4 3 - Severe 12 - High See recommendations for stage 1.
of larvae -Moderate
Salmonella 1 - Unlikely 5- 5- Medium Assure adequate treatment of organic residues to
Catastrophic be used as food for the larvae, avoiding cross-
contamination. Carry out strict control of raw
materials. Assure strict hygiene measures by
personnel.
Escherichia coli - Shiga toxins 1 - Unlikely 5- 5 - Medium See recommendations for stage 1.
Catastrophic
Hepatitis A. virus 1 - Unlikely 4 - Critical 4 - Medium See recommendations for stage 1.
Physical Plastic or latex 1 - Unlikely 2 - Minor 2 - Low Use new gloves to handle each batch. Carry out
visual inspection to detect deterioration of gloves.
Train personnel regarding personal safety and
food safety.
Stage 3. Fasting Biological Enterobacteriaceae* 4- 3 - Severe 12 - High See recommendations for stage 1.
of larvae Moderate
Salmonella 2 - Remote 5- 10 - High See recommendations for stage 2.
Catastrophic
Escherichia coli - 2 - Remote 5- 10 - High Apply heat treatment at some point during
Catastrophic processing.
Listeria monocytogenes 3- 5- 15 - High Apply heat treatment at some point during
Occasional Catastrophic processing.
Allergens Gluten 5- 2 - Minor 10 - Medium See recommendations for stage 1.
Frequent
Stage 4. 1st Biological Enterobacteriaceae* 1 - Unlikely 3 - Severe 3 - Medium Assure proper hygiene and biosecurity measures
sifting by personnel. Carry out training regarding GMP.
Apply heat treatment at some point during
processing.
Salmonella 1 - Unlikely 5- 5 - Medium See recommendations for stage 2.
Catastrophic
Escherichia coli - 1 - Unlikely 5- 5 - Medium See recommendations for Enterobacteriaceae
Catastrophic
Hepatitis A. Virus 1 - Unlikely 4 - Critical 4 - Medium See recommendations for stage 1.
Listeria monocytogenes 1 - Unlikely 5- 5 - Medium See recommendations for stage 1.
Catastrophic
Physical Pieces of metal 1 - Unlikely 4 - Severe 4 - Medium Carry out visual inspection of sieves each time
before sifting. Update preventive equipment
maintenance program. Use a metal detector
toward the end of processing.
Insect parts such as legs, exuviae 3- 2 - Minor 6 - Medium Assure mesh size of 750 μm (μ) for sifting.
Occasional
Other foreign particles, including 2 - Remote 2 - Minor 4 - Medium Carry out a rigorous visual inspection of larvae
stones and plastic upon reception. Install X-ray equipment for use in
the packaging stage.
Stage 5. Washing Biological Enterobacteriaceae* 1 - Unlikely 3 - Severe 3 - Medium See recommendations for stage 4
larvae Listeria monocytogenes 1 - Unlikely 5- 5 - Medium See recommendations for stage 1.
Catastrophic
Stage 6. Sacrifice Biological Salmonella 1 - Unlikely 5- 5 - Medium See recommendations for stage 4.
by freezing Catastrophic
Escherichia coli - 1 - Unlikely 5- 5 - Medium See recommendations for stage 4.
Catastrophic
Stage 7. For this stage, no biological, physical, or chemical hazards were identified.
Unfreezing
Stage 8. Biological Survival of bacteria and spores that 1 - Unlikely 3 - Severe 3 - Medium Assure proper hygiene and biosecurity measures
Blanching survive blanching by personnel. Provide proper training on GMP
and equipment maintenance. Apply heat
treatment during some stage of processing.
Stage 9. Heat Biological Survival of bacteria and spores that 1 - Unlikely 3 - Severe 3 - Medium Provide proper training on GMP. Permanently
treatment. (1st survive high temperatures. monitor time and temperature. Carry out proper
hot air drying) maintenance of drying equipment. Apply heat
treatment toward the end of processing.
Stage 10. Biological Enterobacteriaceae 1 - Unlikely 3 - Severe 3 - Medium Assure proper hygiene and biosecurity measures
Grinding by personnel. Apply heat treatment during some
stage of processing.
Salmonella, E Coli. 1 - Unlikely 5- 5 - Medium Provide proper training on GMP. Apply heat
Catastrophic treatment during some stage of processing.
Physical Pieces of metal 1 - Unlikely 3 - Severe 3 - Medium Continually update preventive equipment
maintenance procedures. Install a metal detector
for use toward the end of processing
Stage 11. Heat Biological Survival of bacteria and spores 1 - Unlikely 3 - Severe 3 - Medium Provide proper training on GMP. Permanently
treatment (2nd despite high temperatures monitor time and temperature during this stage.
hot air drying) Carry out adequate maintenance of drying
equipment.
Stage 12. 2nd Physical Pieces of metal 1 - Unlikely 3 - Severe 3 - Medium Before each sifting, visually inspect sieves.
sifting Continually update preventive equipment
(continued on next page)

7
H.A. Arévalo Arévalo et al. Food Control 138 (2022) 109030

Table 2 (continued )
Stage Classification Type of Hazard Probability Severity Classification Control/Preventive measures
of hazard

maintenance procedures. Install metal detector or

X-ray equipment for use toward the end of
processing.
Stage 13. Physical Foreign particles, such as pieces of 2 - Remote 3 - Severe 6 - Medium Evaluate quality of final product. Carry out
Packaging and metal and plastic equipment maintenance. Suitably package the
labeling product. Install X-ray detector equipment for use
toward the end of processing.
Allergens Allergens that remain in the final 5- 4 - Critical 20 - High See recommendations for stage 1.
product (e.g. gluten) Frequent
Stage 14. Storage Biological Development of microorganisms 1 - Unlikely 3 - Severe 3 - Medium Vacuum pack and inventory final product to avoid
due to product deterioration given deterioration. Include expiration date on label
long storage time and monitor microorganisms in the final product

Source: Original proposal by the authors. Biological hazards based on review literature (Klunder et al.,2012; Shostak, 2014; Stoops et al., 2016; Grau et al., 2017; IPIFF.
International Platform of Insects for Food and Feed, 2019; Kooh et al., 2020). Chemical Hazards based on review literature (Belluco et al. 2013; van der Spiegel et al.,
2013; Poma et al., 2017; Grau et al., 2017; Bosch et al., 2017; IPIFF.International Platform of Insects for Food and Feed, 2019; Baiano, 2020, Errico et al., 2022).
Physical hazards based on review literature (Einarsdóttir et al., 2016; EFSA European Food Safety Authority, 2017; IPIFF.International Platform of Insects for Food and
Feed, 2019). Allergens based on review literature (Belluco et al., 2013; Verhoeckx et al., 2014; Grau et al., 2017; De Gier & Verhoeckx, 2018; Camara et al., 2018;
Beaumont et al., 2019; Garino et al. 2020; Mancini et al., 2020, EFSA European Food Safety Authority, 2021; Errico et al., 2022).
Note: The causes of the hazards and the rationale behind the classification of each risk were discussed by the HACCP team according to reported by recent literature and
the experience of the HACCP team members for the production of Tenebrio molitor meal.

Table 3
CCPs for production stages of Tenebrio molitor meal.
Stages Classification of Type of Hazard Q1 Q2 Q3 Q4 Decision
hazard

Stage 1. Reception of larvae Biological Microorganism identified in Table 2 YES NO NO YES PRP
Chemical Pesticides, heavy metals, and mycotoxins YES NO NO YES PRP
Physical Pieces of metal YES YES CCP
Other foreign particles, including stones and plastic and insect parts YES NO NO YES PRP
Allergens Microorganisms identified in Table 2 YES NO NO YES PRP
Stage 2. Selection of larvae Biological Microorganism identified in Table 2 YES NO NO YES PRP
Stage 3. Fasting of larvae Biological Microorganism identified in Table 2 YES NO NO YES PRP
Allergens Allergens identified in Table 3 YES YES CCP
Stage 4. Biological Microorganism identified in Table 2 YES NO NO YES PRP
1st sifting Physical Pieces of metal YES NO SI YES PRP
Insect parts and exuviae YES YES CCP
Other foreign particles, including stones, plastic and insect parts YES YES CCP
Stage 5. Washing of larvae Biological Microorganism identified in Table 1 YES NO NO YES PRP
Stage 6. Sacrifice by freezing Biological Microorganism identified in Table 2 YES NO NO YES PRP
Stage 8. Blanching Biological Survival of bacterial agents and spores that could survive blanching YES NO NO YES PRP
temperatures
Stage 9. Biological Bacteria and spores that could survive drying temperatures. YES NO NO YES PRP
Heat treatment. (1st hot air
drying)
Stage 10. Grinding Biological Microorganism identified in Table 2 YES NO YES YES PRP
Physical Pieces of metal YES NO YES YES PRP
Stage 11. Biological Bacteria and spores that could survive drying temperatures. Presence of YES YES CCP
Heat treatment. (2nd hot air Enterobacteriaceae due to grinding
drying)
Stage 12. Physical Pieces of metal YES YES CCP
2nd sifting
Stage 13. Packaging and Physical Foreign particles (e.g. plastic) that were not eliminated by sifting YES YES CCP
labeling Allergens Allergens that remain in the final product (e.g. gluten) YES YES CCP
Stage 14. Storage Biological Development of microorganisms due to deterioration of the product given YES NO YES NO CCP
prolonged storage
a
Note: For stage 7 (unfreezing), no biological, physical, or chemical hazards were identified.
PRP = Prerequisite Program.
Q1, Q2, Q3, Q4: Questions asked upon carrying out the decision tree methodology.

The fasting stage has been identified as a CCP due to the importance
of assuring reduction in gluten levels during this period. With the
induced fast and washing of the larvae, gluten decreases to less than 20
ppm (the upper limit for products considered to be gluten-free). None­
theless, it is necessary to report its presence (Mancini et al., 2020).
The first sifting stage is a CCP for physical hazards such as insect
parts, exuvias, stones, and other foreign particles considered to be
medium-level risks based on their probability of occurrence and con­
sequences to consumers. For this stage, several authors establish a mesh
size of 710–1400 μm so that it be small enough to eliminate this hazard
(Purschke et al., 2018). The next CCP in Tenebrio molitor meal produc­
tion is heat treatment (2nd drying stage). Due to the temperature and
time length of this stage, microorganisms exposed after grinding as well
as those that survive the 1st drying stage will be eliminated.
The following CCP is the 2nd sifting stage, in which remnants of
metal due to equipment wear are eliminated. In this phase, a sieve with a
mesh size from 350 to 500 μm will guarantee that these larger particles
be eliminated, resulting in a safe product for consumers. However, as

8
 H.A. Arévalo Arévalo et al.
Table 4
Critical limits, monitoring system, and corrective actions for production of Tenebrio molitor meal.
Stage Classification Type of Hazard Observations Critical limits Recommendations for monitoring Corrective actions
of hazard
Min Max What How Who

Stage 1. Physical Pieces of metal Metal detector should Not 1 mm Presence of pieces of Pass all products through a Person in charge Equipment maintenance
Reception of be used during this applicable metal metal detector. in the processing and monitoring using a
larvae stage. line metal detector
Assure batch passes through
the 2nd sifting stage.
Stage 3. Fasting Allergens Gluten Through fasting and 24 h 48 h Fasting time assures Record beginning and ending Operator in the Report possible gluten
of larvae washing larvae, gluten reduction of gluten in time of fast. processing line presence on label.
is reduced to less than larvae. Assure additional 24 h of
20 ppm. fasting before processing
batch.
Stage 4. 1st Physical Foreign particles, Mesh size (710 μm) 710 μm 1400 μm Presence of insect parts Pass entire batch through Operator in the Review and monitor wear of
sifting including stones, plastic assures elimination of such as legs and sieves with mesh size processing line sieves.
and insect parts residues. exuviae, stones, and 710–1400 μm and visually Re-sift entire batch using a
other foreign particles evaluate batch for residues. new sieve.
Stage 11. Heat Biological Presence of In this stage, biological 80 ◦ C × 85 ◦ C × 120 Verification of Include a thermocouple in Operator in the Adjust oven temperatures
treatment. Enterobacteriaceae after hazards are reduced. 120 min min temperatures. drying oven, connected to processing line and increase drying time.
(2nd hot air grinding monitoring and recording If temperature exceeds
drying) software. Use alarm to detect upper limit, evaluate
9

excess -temperature. quality of batch to

determine whether to
discard or use it in some
manner.
Stage 12. 2nd Physical Pieces of metal Sieve size (maximum 350 μm 500 μm Presence of pieces of Pass entire batch through 350 Operator in the Review sieves in all stages
sifting 500 μm) assures metal and 500 μm sieves, and processing line and ensure calibration of X-
elimination of larger visually evaluate residues ray equipment in the next
particles. stage.
Stage 13. Physical Foreign particles (e.g. X-ray detector limits 0 ≤1 mm Plastic and other Repeat 2nd sifting. Packaging and Review calibration of X-ray
Packaging plastic) not eliminated hazard. foreign particles not labeling equipment and sieves
and labeling during sifting eliminated during manager carried out during the
sifting previous stage.
Allergens Allergens remaining in Label should alert 0 ppm 20 ppm Presence of allergens Alert consumers to presence Personnel in Assure adequate fasting
final product, including consumers to allergens. of allergens on label. charge of time.
gluten quality-control Assure labels meet
and label design requirements (see Table 1).
Stage 14. Biological Development of This stage is the only 0 Six months Stock rotation Assure adequate product Quality-control Coordinate marketing plan
Storage microorganisms due to one in which this (expiration rotation (first to come, first to personnel with production and stock
prolonged storage hazard can be time) go). rotation. Discard infected
prevented before lots.

Food Control 138 (2022) 109030

product is consumed.

Note: The monitoring system is carried out for each batch by the person in charge of the production line.
H.A. Arévalo Arévalo et al. Food Control 138 (2022) 109030

mentioned above, these CCP must be reinforced by adequate imple­
mentation of GMP and pre-requisite programs. A proper maintenance
equipment program and use of a metal detector will considerably reduce
the risk of physical hazards in Tenebrio molitor meal.
The packaging and labeling stage is also a CCP because foreign
particles that have managed to bypass the other stages may be effec­
tively controlled through use of an X-ray detector during this stage.
Furthermore, the product label should warn of possible presence of al­
lergens in the final product.
Finally, the storage stage is a CCP for microorganisms that develop
during storage. As no other control point allows for preventing this type
of hazard before the product reaches the final consumers, this point is
crucial for the finished product.
The system for monitoring critical limits for each CCP during pro­
duction of Tenebrio molitor meal is similar to those which are typically
used in the food industry (Table 4). A monitoring system must contain
information about the variables to monitor and involve actions that are
easy for the industry to carry out on a daily basis. For example, as shown
in Table 2, metals and other foreign particles are monitored by passing
the processed meal through a metal detector and an X-ray machine,
while presence of microorganisms is monitored as the flour is exposed to
high temperatures to eliminate them. Likewise, foreign particles that
have reached the packaging and labeling stage must be monitored, again
passing batches through the 2nd sifting if necessary.
These actions are feasibly carried out by the industry and reveal
whether the CCP are being properly implemented. This stage allows for
establishing corrective actions to be implemented if monitoring has
detected that critical limits have been surpassed.
For example, if the monitoring system identifies that foreign particles
exceed the critical limit of 1.5 mm during the 1st sifting stage, in the 2nd
sifting stage corrective actions should consist of reviewing the sieves
used in all stages and ensuring calibration of the X-ray equipment in the
next stage (Table 4).
In the implementation of the HACCP system, it is necessary that the
critical limits, the monitoring methods and the proposed corrective ac­
tions be validated in the processing plant. Validation is defined as
obtaining evidence that a control measure (or combination of control
measures), if properly applied, it will be able to controlling the hazard
with a specified result (Codex Alimentarius Commission, 2008; Wallace
& Mortimore, 2016). Thus, producers of Tenebrio molitor meals must
validate the methods that the company decides to establish in each stage
of the HACCP plan. With a correct validation process, the control mea­
sures are scientifically and technically suitable. It is suggested to give
attention to the validation of methodologies that are not common in the
food industry and the methods that the processing plant designs or de­
velops as specific to its working conditions.
As validation strategies, it is possible to establish the contrast of
historical knowledge, scientific publications and regulatory documents
against the results obtained in the processing plant. Experimental tests
(laboratory, processing plant), the use of mathematical models, opera­
tional data (records) and surveys can also be carried out (Codex Ali­
mentarius Commission, 2008). In this sense, Kooh et al. (2020) confirm
that the main recommendations to control Tenebrio molitor insect pow­
der safety for human health, for manufacturers and official control and
surveillance services, are validate the efficiency of the process, and
particularly to CCPs, with regards to the selected hazards. This means
that cooking times, as well as an established treatment for each batch,
must be fulfilled as planned in each stage.
3.6. Establishment of a verification system for the HACCP plan
Table 5 presents the verification system for the HACCP plan. The
verification system for CCP in production of Tenebrio molitor meal should
be carried out by people other than those who carry out monitoring, and
the particular strategies used will vary from one processing plant to
another (Wallace & Mortimore, 2016). However, verification must
ensure that each critical point is controlled (Table 5). For example, in
stage 3 (larvae fasting), one possible verification strategy is to send
larvae samples to a laboratory monthly to determine their gluten level in
order to verify whether the fasting process is effective and whether the
presence of this allergen has been reduced in the larvae, and conse­
quently in the Tenebrio molitor meal. Meanwhile, during storage, it is
possible to verify whether or not microorganisms are developing under
the fixed storage conditions according to a sampling plan consisting of
sending flour samples to a laboratory for analysis of pathogenic micro­
organisms and deterioration of the product (Table 5).

Table 5
Verification proposed for applying the HACCP plan to production of Tenebrio molitor meal.
Stage Classification of Type of Hazard Verification
hazard
What How Frequency Who

Stage 1. Physical Pieces of metal Presence of metal Perform visual and tactile verification of a Weekly Quality-control
Reception of batch sample previously passed through personnel
larvae metal detector. Verify calibration of
equipment according to standards..
Stage 3. Fasting Allergens Gluten Gluten presence greater Carry out laboratory tests to determine Monthly Quality-control
of larvae than 20 ppm gluten (Elisa test) levels. and laboratory
personnel
Stage 4. 1st Physical Foreign particles, including Presence of foreign Randomly select samples of sifting lot, Weekly Quality-control
sifting stones, plastic and insect particles verify with a laboratory sieve, and perform personnel
parts a visual review.
Stage 11. heat Biological Presence of Proper operation of Carry out laboratory analysis of pathogenic Monthly Quality-control
treatment. 1st Enterobacteriaceae after drying oven to eliminate and spoiling microorganisms according to and laboratory
hot air drying grinding microorganisms sampling plan. personnel
Stage 12. 2nd Physical Pieces of metal Presence of metal Select sifted samples to perform visual and Weekly Quality-control
sifting laboratory verification with a standard personnel
sieve.
Stage 13. Physical Plastic and other foreign Presence of foreign Verify calibration of metal detector with Weekly Quality-control
Packaging and particles not eliminated particles standard samples. Carry out visual and personnel
labeling during sifting tactile evaluation of a sample already
passed through X-ray detector.
Allergens Allergens that remain in Gluten presence greater Carry out laboratory tests of larval samples Monthly Quality-control
final product, including than 20 ppm to determine gluten levels. and laboratory
gluten personnel
Stage 14. Storage Biological Development of Compliance with storage Carry out laboratory tests to analyze Monthly Quality-control
microorganisms due to parameters pathogenic and spoiling microorganisms and laboratory
prolonged storage according to sampling plan. personnel

10
H.A. Arévalo Arévalo et al.
3.7. Documentation required for operation of the HACCP plan
Principle 7 of the HACCP system refers to the need to generate re­
cords and other documents to support the HACCP plan. Each company
may determine its own documentation system. The most important re­
cords are: I) methods and procedures to be used, including description of
the monitoring systems selected for CCP; II) corrective actions and im­
provements that have been planned once the HACCP system is under­
way (working documents); III) records for monitoring CCP and of
verification and validation of the HACCP plan; and IV) contents and
other information related to staff training programs, as well as evalua­
tion of effectiveness of staff training, which must be archived (including
training to carry out monitoring, corrective actions, verification of the
plan HACCP, and improvements made (Wallace & Mortimore, 2016;
Kooh et al., 2020).
Key records for monitoring CCP in Tenebrio molitor meal production
are those regarding drying times and temperatures, X-ray and metal
detector results for each flour batch, laboratory analysis results, a con­
sumer complaints and claims system, and the respective corrective ac­
tions and improvement plan. All information resulting from
implementing the HACCP system may be used as evidence upon carrying
out system audits.
4. Conclusions
Tenebrio molitor meal has great potential for use as human and ani­
mal food. However, like all foods of animal origin, it has several po­
tential physicals, chemicals, and biological hazards – as well as allergens
that must be controlled through food safety systems such as HACCP.
Proper analysis of hazards, establishment of preventive measures, and
identification of CCP will allow Tenebrio molitor producers to provide a
meal which does not pose risks to consumer health.
Most hazards may be identified in stage 1, when the larvae enter
production as a raw material, and are eliminated during the various
stages of processing the meal. The producer of Tenebrio molitor meal may
considerably reduce these risks by also raising the larvae, being sure to
use adequate substrates. However, the company should also carry out
preventive maintenance to avoid hazards associated with utensils and
other equipment, and adequately train personnel to implement pro­
duction practices consistent with the GMP program.
Establishment of CCP during production of Tenebrio molitor meal
allows for monitoring parameters such as drying time and temperature,
particle size, fasting time, packaging, and storage. Controlling these
variables during the appropriate stages ensures that established limits
are not exceeded and that meal produced is safe for consumers.
Funding
This research did not receive any specific grant from funding
agencies in the public, commercial, or not-for-profit sectors.
Declaration of competing interest
None.
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