3 replies to this topic

[Soda]

Hi,

was hopeiong someone could give me a few rough ideas regarding the 2 risk assesments in brc v5.
how do you actually do a risk assesment for shelf life? and how would you do the other risk assesment required for product inspection.

Coud some one give me an example or explanation, it would be much appreciated

[Charles.C]

Dear Soda,

Welcome to the forum !

Interesting queries. Indeed, BRC seem to have fallen in love with "risk assessment". I suppose utmost diligence in all things has to be respected but .........
Must be giving the auditor's a few troubled sleep nights also ?! Possibly GFSI also.

My guess is that generally people are categorising their products, eh high/low risk, and minimally modifying existing procedures in more explicitly quantified ways compared to the intuitive style they might hv used previously, eg with respect to sampling density and corrective action levels.

Hv seen some quite deep microbiological approaches to risk assessments for raw material contracts in the case of complex products like pizza but I predict that most auditors would not demand (or understand ?) such rigor.

The use of pseudo - risk evaluation parameters such as inspection defect percentages hv been around since Adam of course. The recursive sampling procedures in Mil.Stds are one example.

Sorry don't hv a case example for yr specific question, anybody ??

Rgds / Charles.C

added - although not applicable to yr specific query, you might take a look at this recent thread also -

http://www.ifsqn.com...showtopic=10184

[Charles.C]

Dear Soda,

Sort of bump.

Any answer to yr question will depend on yr particular product. For example, I presume the shelf life estimation of most (all?) deep frozen / to be cooked foods involves spoilage based procedures, whether accelerated or otherwise. "Relatively" straightforward.

In contrast, chilled foods represent a different situation as demonstrated in the just released FSA guidelines for vacuum packed items where the possible occurrence of non - proteolytic Clostridium botulinum becomes significant.

( http://www.food.gov....oodguid/vpguide )

Anybody ?

Rgds / Charles.C

[sweetpotato]

Hi,

was hopeiong someone could give me a few rough ideas regarding the 2 risk assesments in brc v5.
how do you actually do a risk assesment for shelf life? and how would you do the other risk assesment required for product inspection.

Coud some one give me an example or explanation, it would be much appreciated



I am in frozen foods but with our brc i covered our shelf life and the reccomendations of our product on our packaging. this worked for frozen. With the risk it would be the processes you have in place to insure your product is following you HACP control points and critical control points and how you insure your product is either being delivered to where it is going and the procedures you have in place to insure it is being done properly we have several steps in place from how it is processed here along with the ppw to show we follow our guildlines for delivery. Its all ppw every procedure most have a policy and then the ppw to back this up. Once product is delivered you can not control that product the part of the brc is what you control not what others control