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#1 Salamony

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Posted 17 December 2009 - 08:24 PM

Hi Everyone,

I'm working at ice cream factory; we are under auditing right now,

They asked to show risk assessment for new equipment and risk assessment after major maintenance to ensure prevention of contamination. Could you please provide me with an example?

I need also an example of HACCP study for waste water treatment.

Your help is highly appreciated.



#2 Charles.C

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Posted 18 December 2009 - 05:50 AM

Dear Salamony,

A little more info might promote some responses -

eg What kind of equipment ?
eg What kind of maintenance ?

Similarly, regarding HACCP, do you mean the utilisation of natural water sources for drinking purposes or what ? If so, can try searching here, there are many HACCP threads alredy here on that topic.

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 Salamony

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Posted 18 December 2009 - 07:12 AM

Dear Salamony,

A little more info might promote some responses -

eg What kind of equipment ?
eg What kind of maintenance ?

Similarly, regarding HACCP, do you mean the utilisation of natural water sources for drinking purposes or what ? If so, can try searching here, there are many HACCP threads alredy here on that topic.

Rgds / Charles.C

Dear Charles:
new equipment in the line, e.g. new filler . new pipe, any equipment could be in direct contact with product.
Regarding Maintenance, i mean the yearly maintenance in shut down period it could take about one month, after that we should get the line released after checking the line, we have to ensure no risks could take place (foreign bodies or any kind of contamination
Regarding HACCP, i mean the waste water not drinking water, according to local legislation you should treat it before getting it out from factory .

Hope i make it clear, excuse my bad language.

Edited by Salamony, 18 December 2009 - 07:15 AM.


#4 Charles.C

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Posted 20 December 2009 - 08:16 PM

Dear Salamony,

Thks yr reply. The info shud help. And yr language is fine, only a question of detail.

I don’t myself hv any example related to yr specific queries but I can start the ball rolling –

The answer to yr first questions will presumably follow the usual route to a risk assessment which depends on (1) stating the objective of the risk assessment, ie in this case, presumably the potential risk to workers, environment and product, (2) assessing/prioritising these risks for yr particular situation, (3) explaining how suitable control measures hv already / will be implemented (including the follow-up if necessary) for any found “significant” risks.
The possible qualitative / quantitative requirements of the risk assessment vary from only simple qualitative to items like risk matrices however the choice will probably depend on yr local situation. Examples of each variety are given in many of the threads here on “risk assessment”,eg –


http://www.ifsqn.com...showtopic=10905
http://www.ifsqn.com...showtopic=13652

Regarding the HACCP, I hv never seen a specific study for process waste effluent handling however I presume the basic Health / Environment Safety Objective will fix the water “quality” depending on the intended use of the final output, eg “drinking water” or ??. This is typically defined by local requirements. The basic operational performance of the digestion unit is usually monitored through measuring BOD,COD which are also related to the appropriate output usage. So I imagine that the ccp functions will be analogous to a typical natural water treatment process + (related to the digestion step). The system parameters will presumably depend on the particular type of treatment unit in use, eg sedimentation, rotating contactor, whatever.

For ice-cream in particular, there are some threads here relating to typical waste output which may be of interest to you -

http://www.ifsqn.com...showtopic=11711

http://www.ifsqn.com...showtopic=12851

Anybody got examples ?? :smile:

Rgds / Charles.C


Kind Regards,

 

Charles.C





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