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Cheese HACCP - Mozz and Ricotta


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#1 HeatherP

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Posted 31 March 2009 - 02:08 PM

Hi all,
I am looking for a Cheese HACCP plan. Thanks :helpplease:



#2 Charles.C

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Posted 31 March 2009 - 07:43 PM

Dear heather,

here are 2 possibilities,

http://www.uwstout.e...3/2003zhaom.pdf

http://www.milkprodu...CCP_Program.htm

here is iso 22000 / haccp presentation -

Attached File  iso_22000_2008_presentation_02_Heggum.pdf   379.08KB   265 downloads

and a precursor to one above -

Attached File  iso_22000_cheese_heggum__first_.PDF   145.53KB   264 downloads

also an old thread on this topic which leads to one quite interesting link

http://www.ifsqn.com...showtopic=11676

and a comment on ccps in this very nice dairy haccp manual (pg 13)

Attached File  dairy_haccp_guide__comment_cheese_pg_13__nzfa___d110_guide.pdf   126.76KB   301 downloads

Rgds / Charles.C


Kind Regards,

 

Charles.C


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#3 Tony-C

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Posted 22 October 2010 - 04:16 AM

Dear heather,

here are 2 possibilities,

http://www.uwstout.e...3/2003zhaom.pdf

http://www.milkprodu...CCP_Program.htm

here is iso 22000 / haccp presentation -

Attached File  iso_22000_2008_presentation_02_Heggum.pdf   379.08KB   265 downloads

and a precursor to one above -

Attached File  iso_22000_cheese_heggum__first_.PDF   145.53KB   264 downloads

also an old thread on this topic which leads to one quite interesting link

http://www.ifsqn.com...showtopic=11676

and a comment on ccps in this very nice dairy haccp manual (pg 13)

Attached File  dairy_haccp_guide__comment_cheese_pg_13__nzfa___d110_guide.pdf   126.76KB   301 downloads

Rgds / Charles.C


Hi Charles,

Some interesting links as usual. I would be interested in your views on the method indicated to categorise hazards as demonstrated in the table on Page 11 and described on page 20 in the first Heggum ISO 22000 Cheese Presentation.

The NZ FSA stuff is good as you would expect, not sure so much about The Design of HACCP Plan For a Small-Scale Cheese Plant By Mengyu Zhao "The HACCP plan in this study has not been implement making process because of the limited resources and time."

Regards,

Tony

#4 Charles.C

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Posted 23 October 2010 - 06:11 AM

Dear Tony,

It’s perhaps relevant to note that this document appeared 5 years ago at the birth of ISO 22000.
I am (very) unfamiliar with the milk / cheese manufacturing process so you are probably more able to appreciate any operational subtleties involved.

I remember first seeing this table several years ago and frankly being bemused. One deduction (IMO) was that the author appeared to like a FS system which contained a very large number of OPRP / CCPs!. A corollary was to wonder what risk level he considered “insignificant”? :smile:

Since no risk analysis for individual hazards is provided, it’s rather difficult to correlate pg 11 to pg 20. Perhaps his “final” risk = f(various parameters on pg 10), we shall probably never know (or ?)
(A perusal of the second Heggum link [2008] suggested to me [eg from corrective actions] that the perceived “risk” levels of most of the chosen OPRPs were actually “high” but I’m only guessing).

To summarise, regarding the aspect discussed above, i think this document is seriously flawed.

A third comment and perhaps unrelated is that, AFAIK, this table has never appeared in print again. :biggrin:

And maybe this is also why we never heard from HeatherP again.!

I hope most of the above relates to yr query. What was yr own viewpoint ?

Rgds / Charles.C


Kind Regards,

 

Charles.C


#5 Tony-C

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Posted 25 October 2010 - 06:12 AM

Dear Tony,

To summarise, regarding the aspect discussed above, i think this document is seriously flawed.

A third comment and perhaps unrelated is that, AFAIK, this table has never appeared in print again. :biggrin:

And maybe this is also why we never heard from HeatherP again.!

I hope most of the above relates to yr query. What was yr own viewpoint ?

Rgds / Charles.C


Hi Charles

I agree it is seriously flawed and confusing :wacko:

For example the table on page 11 indicates mild/seldom/occassional & moderate/seldom hazards are controlled by OPRP's. The OPRP's were more likley to be the yellow shaded boxes with more severity/probability. The ones he has indicated as OPRP's are more than likely PRP's.

Also on page 20 he has only staff hygiene as a PRP whereas, as i'm sure you are aware, the standard requires these to be considered:
- construction and lay-out of buildings and associated utilities
- lay-out of premises, including workspace and employee facilities
- supplies of air, water, energy and other utilities
- supporting services, including waste and sewage disposal
- the suitability of equipment and its accessibility for cleaning, maintenance and preventative maintenance
- management of purchased materials, supplies and handling of products
- measures for the prevention of cross contamination
- cleaning and sanitizing
- pest control
- personnel hygiene

Maybe it was just an example of a PRP :rolleyes:

Regards,

Tony




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