Jump to content

  • Quick Navigation
Photo
- - - - -

Hazard Analysis for Service Providers


  • You cannot start a new topic
  • Please log in to reply
10 replies to this topic

#1 YongYM

YongYM

    Grade - MIFSQN

  • IFSQN Member
  • 231 posts
  • 53 thanks
7
Neutral

  • Malaysia
    Malaysia
  • Gender:Male
  • Location:Malaysia
  • Interests:Reading, Watching TV, Singing Karaoke & Sight-seeing

Posted 19 July 2014 - 03:58 AM

Dear members:

 

There is new requirement from FSSC 22000 as below:

 

Appendix 1A: ADDITIONAL REQUIREMENTS

  1. Specifications for services

The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:

  • Shall have specified requirements
  • Shall be describes in documents to the extent needed to conduct hazard analysis
  • Shall be managed in conformance with the requirements of technical specification for sector PRPs.

Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?

Thank you.

 

 

Yong


  • 0

Thanked by 1 Member:

#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,590 posts
  • 3278 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 19 July 2014 - 04:39 AM

Dear members:

 

There is new requirement from FSSC 22000 as below:

 

Appendix 1A: ADDITIONAL REQUIREMENTS

  1. Specifications for services

The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:

  • Shall have specified requirements
  • Shall be describes in documents to the extent needed to conduct hazard analysis
  • Shall be managed in conformance with the requirements of technical specification for sector PRPs.

Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?

Thank you.

 

 

Yong

Dear Yong,

 

Thks for the above.

 

Regarding yr query, maybe you could suggest a particular example for people to respond to ?

(generically rather wide scope as typical for "ISO"-entities)

 

Rgds / Charles.C


  • 0

Kind Regards,

 

Charles.C


#3 jel

jel

    Grade - MIFSQN

  • IFSQN Member
  • 113 posts
  • 32 thanks
13
Good

  • Mexico
    Mexico
  • Gender:Male

Posted 19 July 2014 - 02:24 PM

Given that each situation is different, so the best guide to risk analysis is the ISO 31000 standard, and possible tools like FMEA, FMECA, etc., but the most applicable tool is Preliminary Hazard Analysis (PHA)


  • 0

Thanked by 1 Member:

#4 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,590 posts
  • 3278 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 21 July 2014 - 07:42 AM

Given that each situation is different, so the best guide to risk analysis is the ISO 31000 standard, and possible tools like FMEA, FMECA, etc., but the most applicable tool is Preliminary Hazard Analysis (PHA)

 

Dear jel,

 

Must admit no idea as to ISO31000.

 

The approaches mentioned seem to have been mostly replaced by "HACCP" in the food business. A preference for "simplicity" perhaps.

 

Rgds / Charles.C


  • 0

Kind Regards,

 

Charles.C


#5 jel

jel

    Grade - MIFSQN

  • IFSQN Member
  • 113 posts
  • 32 thanks
13
Good

  • Mexico
    Mexico
  • Gender:Male

Posted 21 July 2014 - 12:27 PM

The origin of HACCP are risk management standards, already existing in the 60's. 
 
When applying HACCP to the production process, we forget to apply risk management to the rest of the other operations. 
 
The ISO standard for risk management is the ISO 31000, where are recommended the use of various tools to implement it, as FMEA, FMECA, FTA, and PHA. 
 
From my point of view, the tool that is most applicable to the food industry is PHA (Preliminary Hazard Analysis), which can be used in the development of all Prerequisite Programs.

  • 0

#6 Prudence

Prudence

    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 2 thanks
2
Neutral

  • United Kingdom
    United Kingdom

Posted 24 July 2014 - 09:21 PM

I'd start with a list of utilities/services you are provided with; water, laundry, cleaning, pest control etc and determine which of those could have an impact on food safety.

You might start with a long list but if the supplier is not going to impact your product, document that and focus on the shorter list you are left with.

 

As Jel has said, you need to demonstrate that you have considered the factors that could affect your product - you may well conclude that many services do not.

Look harder at the ones that do!


  • 0

Thanked by 1 Member:

#7 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,590 posts
  • 3278 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 25 July 2014 - 10:53 AM

 

The origin of HACCP are risk management standards, already existing in the 60's. 
 
When applying HACCP to the production process, we forget to apply risk management to the rest of the other operations. 
 
The ISO standard for risk management is the ISO 31000, where are recommended the use of various tools to implement it, as FMEA, FMECA, FTA, and PHA. 
 
From my point of view, the tool that is most applicable to the food industry is PHA (Preliminary Hazard Analysis), which can be used in the development of all Prerequisite Programs.

 

Dear jel,

 

Well, for many people, foodwise, the choice is determined by relevant "standards" such as Codex. I guess you are a fortunate freelancer.  :thumbup:  (or is this a Mexican favourite ?)

 

Have you encountered any Food Manufacturer using the above techniques in preference to traditional/ISO HACCP ?

 

Rgds / Charles.C


  • 0

Kind Regards,

 

Charles.C


#8 jel

jel

    Grade - MIFSQN

  • IFSQN Member
  • 113 posts
  • 32 thanks
13
Good

  • Mexico
    Mexico
  • Gender:Male

Posted 25 July 2014 - 01:12 PM

Dear jel,

 

Well, for many people, foodwise, the choice is determined by relevant "standards" such as Codex. I guess you are a fortunate freelancer.  :thumbup:  (or is this a Mexican favourite ?)

 

Have you encountered any Food Manufacturer using the above techniques in preference to traditional/ISO HACCP ?

 

Rgds / Charles.C

Dear Charles
 
Safety systems in Mexico are newer than in Europe or USA; although some companies had implemented SQF or BRC, was until the ISO 22000 standard was published that began the implementation of safety systems in my country. 
 
Currently, FSCC and ISO 22000 standards are the most commonly used in Mexico. 
 
BRC and SQF are more direct in what has to be done, while ISO is more general. 
 
I am a consultant, but of course I use HACCP to the entire production process, but when I develop the prerequisite programs according to ISO / TS 22002-1 standard I prefer to use the approach of ISO 31000, which allows me to design them according to the needs of the organization, while I keep the spirit that gave rise to HACCP is risk management.
 
Best regards

  • 0

#9 cazyncymru

cazyncymru

    Grade - FIFSQN

  • Banned
  • 1,604 posts
  • 320 thanks
121
Excellent

  • Earth
    Earth
  • Gender:Male

Posted 25 July 2014 - 01:41 PM

I'd start with a list of utilities/services you are provided with; water, laundry, cleaning, pest control etc and determine which of those could have an impact on food safety.

You might start with a long list but if the supplier is not going to impact your product, document that and focus on the shorter list you are left with.

 

As Jel has said, you need to demonstrate that you have considered the factors that could affect your product - you may well conclude that many services do not.

Look harder at the ones that do!

 

 

I have incorporated all of this into my TACCP & VACCP risk assessment

 

Caz x


  • 0

Thanked by 1 Member:

#10 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 2,974 posts
  • 800 thanks
168
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 27 July 2014 - 07:25 AM

Dear members:

 

There is new requirement from FSSC 22000 as below:

 

Appendix 1A: ADDITIONAL REQUIREMENTS

  1. Specifications for services

The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:

  • Shall have specified requirements
  • Shall be describes in documents to the extent needed to conduct hazard analysis
  • Shall be managed in conformance with the requirements of technical specification for sector PRPs.

Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?

Thank you.

 

 

Yong

 

You missed out the bottom part of the additional requirements on that section you are quoting from: Reference: ISO 22000, clauses 7.2.3.f and 7.3.3

ISO 22000 Clause 7.2.3 f) management of purchased materials (e.g. raw materials, ingredients, chemicals and packaging), supplies (e.g. water, air, steam and ice), disposals (e.g. waste and sewage) and handling of products (e.g. storage and transportation);

ISO 22000 Clause 7.3.3 Product characteristics:
7.3.3.1 Raw materials, ingredients and product-contact materials
7.3.3.2 Characteristics of end products

 

The requirement is for them to be described in sufficient detail such that a hazard analysis can be conducted and managed in conformance with the requirements of technical specification for sector PRPs, so for food manufacturers as per TS ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing. Some of the relevant sections in TS ISO 22002-1 include:

6 Utilities — air, water, energy
8.6 Preventive and corrective maintenance
9 Management of purchased materials
9.2 Selection and management of suppliers
16 Warehousing

 

When you have implemented these measures your hazard analysis will be simplified.

 

Regards,

 

Tony


  • 1

Thanked by 1 Member:

#11 freeromios

freeromios

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 5 thanks
3
Neutral

  • Greece
    Greece
  • Gender:Male

Posted 09 January 2015 - 03:21 PM

Thanks for the above.


  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users