Monitoring and implementation of OPRPs and CCPs
I am working in factory that makes ketchup, mayonnaise (salad dressings) and mustard . We are now in process of implementing ISO 22000, and since we are young team (considering work experience ) every help and advice will be usefull.
Procedure Monitoring and implementation of OPRP and CCP is required and i have a problem to write it.
We have HACCP studies for all products, and also for well water and CIP system (all with process digrams) and there we marked our OPRPs and CCPs.
How to put that in one procedure?
Some example will be very useful :)
Welcome to the forum !
I am not sure that I completely understand yr question.?
The procedural requirements which particularly relate to HACCP / OPRPs are set out in section 7 of the standard (or are cross-referenced if in other sections).
I presume you must hv some kind of a procedure already if you hv determined CCPs / OPRPs. The monitoring procedures will depend on yr selected CCPs etc and their critical limits.
Do you mean you want some comments on yr methodology / results, if so I suggest you post some details of your method etc in this thread.
Or are you looking for a specific procedure for determining CCPs / OPRPs ? There are a variety of procedures on this forum specifically aimed at determining CCPs / OPRPs in accordance with ISO 22000, eg see the reviews / linked examples in this thread http://www.ifsqn.com...dpost__p__34239 (eg post #1 and the excel sheet in post#32 and preceding posts )(For one example of a ready-to-use procedure format, suggest you look at the link to Bennii's procedure )
If I’ve misunderstood yr opening post, please revert / clarify a little.
Rgds / Charles.C
Here at IFSQN you will get all the helps and advices round the clock, share your experiences problems facing in implementations and actions taken.
As you said you have HACCP and marked CCP and OPRP - start with (an example)
1.0 Purpose/Aim - the purpose of this document is to establish uniform procedure for_______ of the (your company name
2.0 Scope - The procedure followed by designated person to monitor the __________
3.0 Definitions - define Monitoring, implementation, oprp, ccp, cip, etc.
4.0 Responsibilities - designated person for implementation, monitoring, control, review.
5.0 Procedure - how you are handling / write the process flow
6.0 Precautions - any safety , specific precautions required, spills, write instructions
7.0 Documentation- Forms and reference numbers, records and any related procedures
8.0 Distribution - master copy with whom, list of designation -copies distributed
prepared by with signature & date and approved by
insert header & footer with ref no. procedure name, revision no, effective date and page numbers.
Hope the information is useful for making a procedure
:welcome:Simeunovic
Here at IFSQN you will get all the helps and advices round the clock, share your experiences problems facing in implementations and actions taken.
As you said you have HACCP and marked CCP and OPRP - start with (an example)
1.0 Purpose/Aim - the purpose of this document is to establish uniform procedure for_______ of the (your company name
2.0 Scope - The procedure followed by designated person to monitor the __________
3.0 Definitions - define Monitoring, implementation, oprp, ccp, cip, etc.
4.0 Responsibilities - designated person for implementation, monitoring, control, review.
5.0 Procedure - how you are handling / write the process flow
6.0 Precautions - any safety , specific precautions required, spills, write instructions
7.0 Documentation- Forms and reference numbers, records and any related procedures
8.0 Distribution - master copy with whom, list of designation -copies distributed
prepared by with signature & date and approved by
insert header & footer with ref no. procedure name, revision no, effective date and page numbers.
Hope the information is useful for making a procedure
All good, how about including the appropriate corrective actions should the OPRP or CCP go outside of limits as well?
Regards,
Tony