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#1 filipa

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Post icon Posted 21 May 2008 - 11:36 PM

Hello,

I'm updating the quality management system (now based on ISO 9000), to integrate the ISO 22000 and new BRC standard.

Can anyone give me some examples of "Food safety objectives", required by the BRC issue 5?

Many thanks,
Filipa

#2 YongYM

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Posted 22 May 2008 - 01:03 AM

Dear filipa:

Some examples are:-

1) To control the total bacteria count in the end product to less than 10^2 cfu/g.

2) To control the total coliform count on food contact surfaces during monthly swab test to zero count throughout the year.

3) To achieve the total training hours of food safety training to minimum 12 hours per year per employee

Etc.

Yong

#3 Simon

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Posted 22 May 2008 - 07:23 AM

To add to Yong's examples here is alink to previous discussion on food safety objectives, I just checked and there are lot's of examples.

Measurable Objectives for a Food Safety Policy

Regards,
Simon

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#4 okido

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Posted 22 May 2008 - 04:24 PM

Hi Filipa,

Just one more:

After your HACCP system runs dynamically and every one is involved start counting how often you find new hazards that are overlooked.
A very low number tells you either everything runs smoothly or the opposite, people do not take action to participate.
High counts tell you that there are flaws in your way of working.

Have a nice day, Okido

#5 filipa

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Posted 22 May 2008 - 09:54 PM

Hello,

Many thanks for your replies.

Congratulations for this Forum. Is very interesting and we can learn so much....

Filipa

#6 Simon

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Posted 23 May 2008 - 03:30 PM

filipa, on May 22 2008, 10:54 PM, said:

Hello,

Many thanks for your replies.

Congratulations for this Forum. Is very interesting and we can learn so much....

Filipa

It's people like you Filipa and the members who help out who make it what it is. Without you it's nothing. Please come back often. :smile:

Regards,
Simon

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#7 carine

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Posted 09 July 2009 - 04:55 AM

Does anyone give me more examples of "Food safety objectives",??

#8 AS NUR

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Posted 10 July 2009 - 01:00 AM

You can state in food safetyobjective for FY 2009 is :

1. Reduce the consumer complaint from 3 to 1 per year

2. Increase the GMP score from 90 % compliance to 95 % compliance..

etc..