8 replies to this topic

[sudarshan]

Hi All..

Meat industry has HACCP certification.....they maintain all records for the same ......
but they have two process line in different area......one line they use.......all HACCP records maintain.......but 2nd line they are not using... this line they give to another processor on lease ......

my question is ...is that necessory maintain all records for the 2nd line?

you comments are valuable for me...

thanks lot...

Sudarshan

[Charles.C]

Dear sudarshan,

What kind of product?
Do the workers on the 2 lines interact in any way,eg share the same facilities ? and similar sharing question regarding any other process / environment parameters, ie how independent actually are the 2 lines ?

I remember once inspecting a shrimp factory, one half did raw finished product, other half did cooked. Lines / workers / main areas were rigorously independent but both products converged on the same freezer. Bad luck.

Rgds / Charles.C

[sudarshan]

Dear Charles.C

The unit is Meat porcessing..

they give only equipments & space for them

the other processor has his own supplier for raw & his own parties where he send his product

company has no relation with product...

stoarge like chillers ...freezers....also separate

company have 2 lines ...but both facilities different location.....there is no chances of cross contamination.

sudarshan

Edited by sudarshan, 29 December 2009 - 06:52 AM.

[Charles.C]

Dear Sudarshan,

Ok, from yr info, I deduce that the 2 operations involved hv no overlapping activities, ie are totally independent of each other. If so, from a purely technical aspect, cannot see any reason (or ability ??) to maintain copies of someone else’s production / QA records unless this was contractually agreed for some unknown reason.
I guess the reason for yr question is that “someone” is requesting information on both yr (personally) operated line and also on the (completely operationally independent) line where you have simply leased the facility (including freezers etc ??). I guess the answer may depend on the nature of the request, eg a third party audit requested by X, an official Industrial License for the owner of the property or ??? This will presumably determine who is responsible for supplying the info. Depending on any agreed sub-contract, I suppose both parties might also be involved. Presumably local regulations might also be related.

Perhaps i hv misunderstood yr question, if so, please clarify.

Rgds / Charles.C

[sudarshan]

Hi Charles.C

Thanks for comment

For local authority company is responsible for everything

Even they maintain temp. records chiller, freezer because they provide equipments to them which should be good condition.

but records related to process like raw material inspection to till dispatch...that they are not maintain because 2nd party not intrested share....

My question is HACCP standard anywhere say to maintain that record

[Charles.C]

Dear Sudarshan,

My question is HACCP standard anywhere say to maintain that record

There are several forms of "HACCP standard" but several reasons for maintaining records are given in the Codex version,eg ( http://www.fao.org/D...9E/y1579e03.htm ) -

1. monitoring of CCPs .

2.validation and verification activities.

The minimum duration of maintenance of HACCP related records often depends on local regulations or if some particular "HACCP - including" standard is involved. 1 - 2 years is typical IMEX. I don't remember if Codex et al make any specific recommendation. Nonetheless, this period is normally required to be specifically stated in any auditorially approved HACCP Plan.

Rgds / Charles.C

[sudarshan]

Hi Charles

Thanks for your comments

We will discuss in team.....then finalize the same....

[cazyncymru]

I would have thought, even though you are not the "owner" of this process, that you would have to make reference to it in your HACCP, and have a risk assessment for potential contamination from this process. Even if there is no risk, then you would need to demonstrate that you have thought about it.

From a curtesy point of view, i would expect to hold a copy of their HACCP, where they too have demonstrated that they have carried out a risk assessment on your process.

Both of your pre-requisites should make reference to the fact that the plant is yours, and make references as to who is maintaining it. If it is your engineers, do they have dedicated equipment/ area to carry out repairs? if not, then you need to include this in your risk asessments. Do you have separate storage areas for packaging and ingredients? again you will need to demonstrate by risk assessment how you manage and control this. Are they using your water supply? they will need to have micro results for that water or test it themselves, depending on your set up. Are you in a positive air pressure room? is cold storage shared? what happens if they have an outbreak such as E Coli? have you documented what you would do if they did?

Unfortunately, you have a lot of questions to answer, because you can guarentee if something goes wrong, you'll be the one in the firing line (not literally!). As long as your HACCP is water tight, that YOU have looked at all eventualities,, and you can demonstrate that you have then you've done all you can.


Hope this Helps

Cazx

[sudarshan]

Hi Cazx

your are right......we maintain all records.....for chiller , freezers temp......maintaince record for all equipmets........water testing done inhouse weekly basis...

just we do not maintain process records like raw material inward.....dispatch record.....because material/product is not our property.......i.e no traceability records available for product in our end.....but they(other processor) maintain all these records.....but they are not intrested to share these records with us.......