Example HACCP Plan for a Direct Food Contact Packaging Manufacturer
Example_HACCP_Plan_for_a_Food_Contact_Packaging_Manufacturer.doc 188KB 2589 downloads
Very nice. Zero CCPs and probably zero Oprps.
Seems to me there should be a "revision6" where the CCPs in Rev.5 were sometime removed ?
Rgds / Charles.C
Well here goes - enjoy.
Example_HACCP_Plan_for_a_Food_Contact_Packaging_Manufacturer.doc 188KB 2589 downloads
Dear Simon,
A very useful document!
But I have a doubt related to the quantitative Risk Level (L X S)range.
Consider these situations,
High(3) X High (3) = High (9)
High(3) X Medium (2)=Medium (6)
Medium((2) X Medium(2)= Medium (4)
High(3) X Low(1)=Low(3)
Low(1) X Low(1)= Low (1)
Then, cut off rating to go through the decision making for CCP should be 6. How is the cut off taken from 7.
Any suggestions from the members??
Best regards,
Geetha
This is just what I have been looking for. My deputy has just been on a 2 day training course On Implementation of the Packaging Standard. One of my Objectives, as an outcome of her training, was to review the HACCP & write a new plan.
Anticipate we will have np CCP's & only PRQ's - but we will see once exercise completed.
This study will be a great help.
Thanks
Shelley
What happens if you use wrong printing plate and omit allergen advice or there is a stray pack from a previous production run which gets filled with unintended product. I have has a look at European recall alerts and this has happened. I would view this is a CCP.
I'm reviewing our current HACCP plan at the minute and would be grateful for advice.
Thanks
Rosie
Whatever they are called they are certainly defects critical to consumer safety which must be considered - so says the BRC Packaging Standard. As mentioned the download at the top of the thread was extended from the standard micro, chemical and physical hazards to include defects critical to consumer safety and does now include incorrect print plates / print defects that can impact ingredients. You will notice already it does include a pre order clean down to prevent mixing product. Sounds like you are going down the right track.Hi Simon
What happens if you use wrong printing plate and omit allergen advice or there is a stray pack from a previous production run which gets filled with unintended product. I have has a look at European recall alerts and this has happened. I would view this is a CCP.
I'm reviewing our current HACCP plan at the minute and would be grateful for advice.
Thanks
Rosie
Let me know if they have any feedback - good or bad.Thanks for the use of this HACCP plan. I have adapted it to suit our packaging company and added the manufacturing specifics to it and sent it to a customer who is about to carry out a supplier audit on us at the end of the month. We'll see what happens.....
Absolutely correct Geetha it is impossible to get 5, 7 or 8. Maybe it should have been 6. What do others think?
Indeed the document is very helpful and informative, a clear understanding to implement HACCP system,
I agree with the multiplication by Geetha, i.e. severity x likelihood, but we may include scoring,
like
Score Level Control
1-3 Low General Control
4-6 Medium General Control
7-9 High Specific Control
Now we get 5, 7 or 8.
Thanks for your input Abdul, I keep meaning to update and reattach it. I will get round to it soon, in the meantime anyone downloading can amend as per the mentioned logic. Apart from this small issue I think it is quite good for a packaging business wanting to implement HACCP.Indeed the document is very helpful and informative, a clear understanding to implement HACCP system,
I agree with the multiplication by Geetha, i.e. severity x likelihood, but we may include scoring,
like
Score Level Control
1-3 Low General Control
4-6 Medium General Control
7-9 High Specific Control
Now we get 5, 7 or 8.
Regards,
Simon
Only feedback was a minor non-conformance as I hadn't included the risk of allergens in the plan! I have added these in as, with the exception of peanuts which are banned from site, 1x3 meaning non are identified as CCP's. The control measure for all is only allowing food to be eaten in the canteen and kept in sealed containers. Hope this will be sufficient!!
Well here goes - enjoy.
Example_HACCP_Plan_for_a_Food_Contact_Packaging_Manufacturer.doc 188KB 2589 downloads
Very good document Simon
Would you expect to see inversion or rinsing in the case of packaging containers?
Regards,
Tony
Yes for sure Tony. In my mind that would probably be the most important control measure for containers. Are they normally delivered inverted?Very good document Simon
Would you expect to see inversion or rinsing in the case of packaging containers?
Regards,
Tony
Regards,
Simon
About the incorrect printing plates, we have included them in our hazard analysis as a potential source of Allergen issues but it did not come out as a CCP.
We had Control Measures implemented though.
Hi,
Very informative
I am working in pizza boxes manufacturing and implementing FSMS.I have included Moisture testing of the paper received from the supplies CCP1 and second ccp is manual sorting after die cutting.
Waiting for the audit.Lets see what auditor has to say on it.
Any suggestions?
Regards,
Charu Tyagi
Thanks Simon it's a big help but do you have a documented procedure for the control measures. We will have a customer audit on June 30, 2016, I hope you can give me the procedures on the control measures such as Glass and brittle plastic control procedure such as Glass and brittle plastic control procedure, pest control , cleaning procedure, Hygiene Code of Practice etc.
Thanks,
Mike
Thanks Simon it's a big help but do you have a documented procedure for the control measures. We will have a customer audit on June 30, 2016, I hope you can give me the procedures on the control measures such as Glass and brittle plastic control procedure such as Glass and brittle plastic control procedure, pest control , cleaning procedure, Hygiene Code of Practice etc.
Thanks,
Mike
Hi Mike,
See the zip file here -
Thank you so much Simon .... :-) You help me a lot .... I appreciate it so much Thaks
Thanks again Simon for your HACCP Plan, If you don't mind I would like to ask you also about the .... Raw material assessment and approval procedure QP 3.1. as i read the HP 1.9 Direct Food Contact Compliance Procedure i can't see this QP 3.1 .. PLease help.
Thanks a lot ,
Mike
Sorry Simon
I have another question about the HACCP Manual QD 16.7 and Hazzard Chart QD 16.25 Do you have this Documents?
thanks,
MIke
Thanks