PRP Verification Activities

Can anyone share their PRP verification activities doc with me?? And how u all analysis the data to do interpretation during Manangement Review Meeting? I have no idea how to do it , can anyone comment or share it??

BUMP for Carine.

Hi Carine

I do a PRP plan and in that plan i list these;

• PRP' s
• hazards
• hazardtype
• critical limit
• monitoring (what, who, frequency, how)
• corrective action
• verification
• PRP records

Looks spot on to me. Great stuff!

Dear Pherish,

I'm sure CharlesChew is correct but would hv been nice to be able to read it in English (or even American )

Rgds / Charles.C

Can anybody translate it into English??

Can anybody translate it into English??

i will try to post english doc. next time :)

I'm sure CharlesChew is correct but would hv been nice to be able to read it in English (or even American )

Hi Charles C,
I honestly have no idea what was written on it but structurally it is correct. As a matter of fact, it is a well constructed OPRP Plan using a matrix format.

However, I too would like to read the details in English format. It would be interesting to see how the OPRP limits are structured for detection of excursions.


Charles Chew

i will try to post english doc. next time :)

Thanks for sharing anyway Pherish. As Charles Chew has said it does show the structure and will be helpful I'm sure.

Regards,
Simon

Hi Pheris,

We all are waiting for the English version of your document.

By the way, whether is it in Turkish language??

If yes, one way to solve this problem is to seek help of any member knowing Turkish language to translate it.

Regards.

Dear Food safety Expert,
I used GOOGLE translate program
http://translate.google.co.th/
Step to use this program
1.open www.google.co.th
2.click "translate" on top of web page
3.copy some words which you want to translate to another language
regards,
Prayong

Hi Carine

I do a PRP plan and in that plan i list these;

• PRP' s
• hazards
• hazardtype
• critical limit
• monitoring (what, who, frequency, how)
• corrective action
• verification
• PRP records

 

Oops, it was issued in Turkish ... Do you have English version? 

Thank you in advance

Hi Carine

I do a PRP plan and in that plan i list these;

• PRP' s
• hazards
• hazardtype
• critical limit
• monitoring (what, who, frequency, how)
• corrective action
• verification
• PRP records

 

Merhaba sevgili mühendis, faydalı bilgileriniz için teşekkür ederim, İran'ın Azeri kesiminde ünlü bir çikolata firmasında ISO 22000 programlarının yönetici kısmında çalışıyorum.Lütfen bana OPRP-CCP PLANI konuları hakkında yol gösterin ve mümkünse örnek bir dosya sağlayın.Teşekkürler & Saygılar

Thanks for sharing anyway Pherish. As Charles Chew has said it does show the structure and will be helpful I'm sure.

Regards,
Simon

Greetings from food safety system engineers, the file was translated into English for use

Check the following points :

CHECKLIST FOR PRP VERIFICATION Building is maintained in a manner appropriate to the nature of the processing operations to  carried out. The building provides adequate space and physical separation of raw from processed areas. Openings intended for transfer of materials is  designed to minimize entry of foreign matter and pests. Process area walls and floors are washable or cleanable and easily accessible. Wall floor junctions and corners are designed to facilitate cleaning. Floors are designed to avoid standing water. Drains are trapped and covered. Drains are not pass over processing lines. Drainage direction is not flow from a contaminated area to a clean area. Ceilings and overhead fixtures are designed to minimize build-up of dirt and condensation. External opening windows, roof vents or fan, where present, are insect screened. External opening doors are closed or screened when not in use. Equipment is  designed and located so as to facilitate good hygiene practices and monitoring. Equipment is  located to permit access for operation, cleaning and maintenance. Facilities used to store ingredients, packaging and products provides protection from dust, condensation, drains, waste and other sources of contamination. Storage areas is dry and well ventilated. All materials and products are stored off the floor and with sufficient space between the material and the walls to allow inspection and pest control activities to carried out. The storage area is designed to allow maintenance and cleaning, prevent contamination and minimize deterioration. A separate, secure storage area is  provided for cleaning materials & chemicals. The supply of potable water is  sufficient to meet the needs of the production process. Water used as a product ingredient meets specified quality and microbiological requirements relevant to the product. Non-potable water is have a separate supply system and not connected to the potable water system. Water that can come into contact with the product should flow through pipes that can be disinfected. Ventilation is  provided to remove excess or unwanted steam, dust and odours, and to facilitate drying after wet cleaning. Ventilation systems are designed and constructed such that air does not flow from contaminated or raw areas to clean areas. The lighting provided (natural or artificial) is allow personnel to operate in a hygienic manner. The intensity of the lighting should  appropriate to the nature of the operation. Light fixtures are protected to ensure that materials, product, equipment are not contaminated in the case of breakages. Systems is in place to ensure that waste materials are identified, collected, removed and disposed of in a manner which prevents contamination of products or production areas. Provision is  made for the segregation, storage and removal of waste. Food contact equipment is  designed and constructed to facilitate cleaning, disinfection and maintenance. Product contact surfaces are constructed from materials designed for food use. They are impermeable and rust or corrosion free. Equipment is provide for the monitoring and control of the temperature. Wet and dry cleaning programmes are documented to ensure that all plant, utensils and equipments are cleaned. There is  a defined process for the selection, approval and monitoring of suppliers. Delivery vehicles are checked prior to, and during, unloading to verify that the quality and safety of the material has been maintained during transit (e.g. integrity of seals, freedom from infestation). Incoming materials are inspected, tested or covered by COA to verify conformity with specified requirements prior to acceptance or use. Allergens present in the product by design are declared. Products are protected from unintended allergen cross-contact by cleaning and line change-over practices and product sequencing. Employees handling food should receive specific training in allergen awareness and associated manufacturing practices. The establishment have a nominated agency to manage pest control activities. Storage practices are designed to minimize the availability of food and water to pests. Pest-monitoring programmes includes the placing of traps in key locations to identify pest activity. Personnel hygiene facilities are available to ensure that the degree of personal hygiene required by the organization can  maintained. Workwear is not have outside pockets above waist level.  Workwear is  laundered to standards and at intervals suitable for the intended use of the garments. Shoes for use in processing areas is fully enclosed and made from non-absorbent materials. Employees medical examinations is carried out every year. Finished products are stored in clean, dry, well-ventilated spaces protected from dust, condensation, fumes, odours or other sources of contamination. Specified stock rotation systems (FIFO/FEFO) are observed.