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FSMA - Hazard Analysis


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#1 HokeyPokey

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Posted 30 May 2017 - 09:03 PM

When you do the Hazard Analysis.  Do you have to do Hazard Analysis on each ingredients or each step of the process.


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#2 Charles.C

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Posted 30 May 2017 - 10:21 PM

When you do the Hazard Analysis.  Do you have to do Hazard Analysis on each ingredients or each step of the process.

 

No idea about FSMA but within the scope of a typical, traditional, haccp plan, the objective of HA is to determine any significant hazards generated from the inputs/process steps which will exist at the finished (stored) product (and including any subsequent treatment by the consumer).

 

So both.

 

That's why it's called hazard analysis.

 

Remembering their quirky concept of Preventive Controls, I daresay FSMA will be different, just to be a PITA. :smile:


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Kind Regards,

 

Charles.C


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#3 IchBinGnade

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Posted 31 May 2017 - 01:44 AM

We're doing hazard analysis per process :spoton:


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#4 Charles.C

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Posted 31 May 2017 - 05:29 AM

We're doing hazard analysis per process :spoton:

Hi IBG,

 

Thks for comment.

 

So why do you not include inputs ? Please clarify.


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Kind Regards,

 

Charles.C


#5 YongYM

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Posted 31 May 2017 - 08:53 AM

 

Posted Today, 05:03 AM

When you do the Hazard Analysis.  Do you have to do Hazard Analysis on each ingredients or each step of the process.

 

For typical "Hazard Analysis" (I think FSMA will accept the common process of conducting hazard analysis), we need to carry out for each raw material, packaging material and each process step. However, certain raw or packaging materials that have the same characteristics in terms of biological, physical and microbiological aspects, you may group them together and carry out the hazard analysis only once.

 

 

Yong


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#6 FurFarmandFork

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Posted 31 May 2017 - 02:36 PM

For typical "Hazard Analysis" (I think FSMA will accept the common process of conducting hazard analysis), we need to carry out for each raw material, packaging material and each process step. However, certain raw or packaging materials that have the same characteristics in terms of biological, physical and microbiological aspects, you may group them together and carry out the hazard analysis only once.

 

 

Yong

This in PCQI training they informed us that a hazard analysis of ingredients is recommended. However you can group them into categories just like any other risk assessment.


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For discussions related to food safety, production, and agriculture. Check out my blog at http://furfarmandfork.com/.

 


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#7 pablo coronel

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Posted 22 June 2017 - 12:46 PM

YES to both

Each ingredient (or family of) must have its own line in the HA.  

You can group ingredients in families share similar characteristics.

From there you determine whether the risk needs control or not; and who controls this risk; and when you need a Preventive Control (PC)

 

 

When you do the Hazard Analysis.  Do you have to do Hazard Analysis on each ingredients or each step of the process.


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#8 redfox

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Posted 22 June 2017 - 05:42 PM

Hello All,

 

I would like to ask who were conducting PCQI training specially here in Philippines? 

 

 

regards,

redfox


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