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#1 JBW

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Posted 05 August 2008 - 02:50 PM

Ok, I have approx 8 weeks to at least mak a great start on implimenting a HACCP system into a large packaging site (flexible).

Are there any must have resources avaialble that would give me a head start?

Pro-formas for packaging site risk analysis/hazard identification

and is there a book that is worth getting hold of, other than the BRC IOP standard of course



#2 Simon

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Posted 05 August 2008 - 03:03 PM

Ok, I have approx 8 weeks to at least mak a great start on implimenting a HACCP system into a large packaging site (flexible).

Are there any must have resources avaialble that would give me a head start?

Pro-formas for packaging site risk analysis/hazard identification

and is there a book that is worth getting hold of, other than the BRC IOP standard of course

Hi JBW this might help:

Haccp Manual Example for Packaging

and if you like it I'm sure some of these could help.

Packaging Hygiene Training Materials

Welcome to the forums and feel free to ask further questions.

:welcome:

Regards,
simon

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#3 Charles.C

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Posted 05 August 2008 - 07:18 PM

Dear JBW,

This might also be of some interest (needs some significant HACCP first to fully evaluate maybe)

Attached File  KraftPkgHACCP_KFExample.doc   606.5KB   164 downloads

A quick search of the archive (via "more options") for "+packaging (space) +haccp" (minus the (space) and inverted commas :smile: ) gives some quick articles if you limit scan to "titles" and "topics" in addition to the forum segment.

Rgds / Charles.C


Kind Regards,

 

Charles.C


#4 Charles.C

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Posted 06 August 2008 - 07:41 AM

Dear JBW,

I am not a packaging person however I suspect there is limited availability of specific books on packaging HACCP, but not nil as indicated by this info. resource (just in case you haven't been there already :biggrin: ) -

http://www.saferpak.com/haccp.htm

This is in contrast to food where the literature is vast. Personally, even for food, I hv never found a genuine “pick it up and away you go” presentation whether free or otherwise although certain well covered areas have some IT publications which come near to this via model plans. This is why (good) consultants are still well in demand and I guess is the reason you were immediately advised here to get appropriate professional advice on HACCP (it’s also true IMEX that there is unfortunately a lot of expensive rubbish advice around also). Must say I agree with this advice since I learnt a lot particularly regarding implementation from consultants though 8 weeks is severely pushing any limits IMO. Depends on yr already acquired info.

Although I hv never been lucky enough to test it myself, for general HACCP I hv noticed many sites praising a book by Sarah Mortimore. This originally goes back pre-2000 and I’m not sure of latest edition which in today’s legalistic haystack can be important. If you google, you will see for yourself plus substantial chunks are directly viewable on-line. Maybe you know all this already of course. :smile:

If you want (relatively) easily read, but practical, IT starters on general HACCP implementation (in addition to the detailed site items given already), I can suggest a few but my background is food only. Maybe someone here knows packaging HACCP on-line ??

Rgds / Charles.C

ps - just a comment, a link I just added in another thread contains IMO a very readable WFP draft on starting HACCP for maize processors. Although flow process is OT for you, the prelim.HACCP/GMP text concepts and later general info./checklists on GMP in appendix hv many overlaps IMO. (BRC's "guidelines" on GMP are invaluable, esp if this is the target objective, but can be rather heavy initial reading IMEX :smile: )


Kind Regards,

 

Charles.C


#5 JBW

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Posted 06 August 2008 - 08:33 AM

Great info people, thankyou.

I'm writing up a project brief today and have already seen that trainer missed out a lot of information:

He said the four risk areas were, physical,microbiological,chemical,alergen

Standard clearly states that allergen is part of chemical but also adds legality and defects critical to consumer safety, plus functional integrity.

I rasied a question about the legality/defects of packaging, thinking that if due to a printing defect some key/legal info was missing then this would be a ccp?

I also assume integrity of product as fit for purpose could be covered by GMP? As our quality control system should ensure that product is FFP

Comments please

James



#6 MartLgn

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Posted 06 August 2008 - 10:47 AM

What the trainer told you about risks was true, its just that the BRC/IOP have elected for some reason to write the HACCP section of Edition 3 of the standard in way that is slightly different from many peoples experience of what constitutes a HACCP system, eg the addition of legal compliance raised mamy eyebrows when the standard was first published.

I rasied a question about the legality/defects of packaging, thinking that if due to a printing defect some key/legal info was missing then this would be a ccp?


Not necessarily, it all depends on your process and what controls you have both during the process and with regard to control of your suppliers. I cannot emphasise enough that when starting a HACCP study from scratch the journey is every bit as important as the destination, what you learn about your process may be totally different from initial expectations. It could very well end up being a CCP but you must have your HACCP team carry out the study of the impact of any existing GMP programmes on the legality of your end product to know for sure.


I also assume integrity of product as fit for purpose could be covered by GMP? As our quality control system should ensure that product is FFP



This will most likely be the case as there are very few CCP's in most flexible packaging processes and GMP (prerequisite)programmes tend to address the majority of risks but once again I would advise your HACCP team to go through the determination process and answer that question yourselves as applicable only to your particular process.
Why put off until tomorrow that which you can avoid doing altogether ?

#7 Albert Chambers

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Posted 07 August 2008 - 02:51 PM

You will find some useful information developed by the Packaging Association of Canada for its members and participants in the Pacsecure program. http://www.pac.ca/Se.../haccphome.html

What is PACsecure/HACCP?
The Packaging Association of Canada (PAC), through a 70 member steering committee, has developed new PACsecure voluntary food packaging-specific safety standards designed to help packaging converters harmonize with the international protocol long used by the global food and beverage industry: Hazard Analysis Critical Control Point (HACCP).



#8 Simon

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Posted 08 August 2008 - 10:36 AM

You will find some useful information developed by the Packaging Association of Canada for its members and participants in the Pacsecure program. http://www.pac.ca/Se.../haccphome.html

What is PACsecure/HACCP?
The Packaging Association of Canada (PAC), through a 70 member steering committee, has developed new PACsecure voluntary food packaging-specific safety standards designed to help packaging converters harmonize with the international protocol long used by the global food and beverage industry: Hazard Analysis Critical Control Point (HACCP).

So how is the Pacsecure program doing Albert, when did it go live? how many companies registered so far? Which countries are taking it up? Which food companies are on board?

Regards,
Simon

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