MOC Management of Change

Greetings,

The boss just changed a recipe verbally over the phone. I have sent him an email to confirm what he said.

Can someone point me to a form I can use to document this procedure. As I unerstand it, this falls in the MOC (Management of Change) category. Just need the proper form to incorporate it in the HACCP plan.

Thanks,
Doug

Doug,
Can you be more specific in your MOC for us to help you out? Sounds pretty wide to me!

Regards
Charles Chew

Doug,
Can you be more specific in your MOC for us to help you out? Sounds pretty wide to me!

Regards
Charles Chew

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Charles,

I will try to be more clear. In this particular instance, a recipe calls for

5 bags of soy isolate A and 4 bags of soy isolate B.

The boss gave me verbal (phone) instructions to switch the proportions:

4 bags of soy isolate A and 5 bags of soy isolate B.

This represents a change in one of our recipes. In my struggle here to get the HACCP program functioning, I would like to document this as a decision. Our policy at this time states that a MOC decision requires 2 signature, Mine as plant manager plus that of the QA Manager.

My question then: Is there a standard MOC HACCP form, where decisions like this should be documented? Maybe all I need to do is create an Excel spreadsheet call MOC and document each decision like this that represents a change in procedure, recipe, etc.?

Thanks,
Doug

Doug,
You are probably aware that the HACCP Plan is a dynamic set of documents that should be reviewed regularly to ensure that it is functioning as intended.
However, in this case, if I may safely assume that the difference in ingredients load do not affect the critical control points of the process structure specifics. If thats the case, the exposure to food process risk has not heightened and as such, the new product formulation shall be recorded in replacement of the old.

However, if the change in product formulation is significant in terms of change of suppliers, materials, process control points such as temperature/time etc, then a risk assessment should be performed to ascertained whether risks have heightened or new risks have surfaced due to the change.

What I do is, the form format is basically the same as a CCP determination / hazard analysis worksheet.

Charles,

As you said, this won't cause any change in suppliers, risk etc. I will look at putting this on a CCP determination / hazard analysis worksheet.

Thanks,
Doug

Doug,
You are probably aware that the HACCP Plan is a dynamic set of documents that should be reviewed regularly to ensure that it is functioning as intended.
However, in this case, if I may safely assume that the difference in ingredients load do not affect the critical control points of the process structure specifics. If thats the case, the exposure to food process risk has not heightened and as such, the new product formulation shall be recorded in replacement of the old.

However, if the change in product formulation is significant in terms of change of suppliers, materials, process control points such as temperature/time etc, then a risk assessment should be performed to ascertained whether risks have heightened or new risks have surfaced due to the change.

What I do is, the form format is basically the same as a CCP determination / hazard analysis  worksheet.

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Doug, my two cents. I like your earlier idea of logging all recipe changes on a spreadsheet, with recipe name, current revision, details of the change, perhaps a column for significance and whether additional risk assessment was carried out. It may be a useful control document you could show to interested parties.

Regards,
Simon

Hope I'm not to far off the mark, however I initially utilise the following document to initialise any changes whether verbally or written.

Regards,

Steve

Simon,

I think that I will add each change to a database to have an overall file to refer to.

Steve,

I downloaded your file to see if it will work for us. Thanks for providing that.

Doug

Hi Doug,

The form Steve uses is similar to a form we have in use.
If you anybody wants to change a specification or composition of a product or service he simply fills in a form with the proposed change.
These proposals are discussed once a month in the management team.
If there is some rush a proposal can be approved faster when at least one member out of the management team from production and a director do agree.
All proposals whether they are implemented or not are archived.

Have a nice day, Okido

Okido,

Thanks for the info. Nice to get verification that a couple of people are using the same system. I guess my form is going to look quite a bit like Steve's.

Doug