AIB HACCP Plan Final Project

AIB has a certificate program with online demand. I recently enrolled in this certifacate program and have taken the final exam. The last part is to complete the final project for the HACCP Plan. Has anyone taken this HACCP certification program, and do you have the answers? I am new to all this food safety business as we are a paper converting operation and have started getting business with food contact items. Any help would be greatly appreciated.

AIB has a certificate program with online demand. I recently enrolled in this certifacate program and have taken the final exam. The last part is to complete the final project for the HACCP Plan. Has anyone taken this HACCP certification program, and do you have the answers? I am new to all this food safety business as we are a paper converting operation and have started getting business with food contact items. Any help would be greatly appreciated.

I just did the same thing...........what is your final project?

AIB has a certificate program with online demand. I recently enrolled in this certifacate program and have taken the final exam. The last part is to complete the final project for the HACCP Plan. Has anyone taken this HACCP certification program, and do you have the answers? I am new to all this food safety business as we are a paper converting operation and have started getting business with food contact items. Any help would be greatly appreciated.

Can you provide more detail on the question related to the final project for the HACCP Plan?

I have taken the AIB HACCP in the seminar format and we also had them at our plant for HACCP training. The "final project" in each of those was to complete a "mock" HACCP plan. We were put in groups and came up with a "ficticious product" and then did a HACCP plan from start to finish.

Is that what your project is supposed to be?

Did you need further help with this Jay?

Each person who takes the AIB course should develop a mock HACCP Plan. I think this is your homework. Certain regulations require that your training includes development of a generic or mock HACCP Plan. I don';t think we should do this for you. AIB provides forms for you - start there. We would be happy to comment on your project if you wish to share it before you submit it.

Each person who takes the AIB course should develop a mock HACCP Plan.
I don';t think we should do this for you. AIB provides forms for you - start there. We would be happy to comment on your project if you wish to share it before you submit it.

Jay,

You will get far more from this if you try and do this yourself. This is application of the knowledge that you have gained from your training, if someone does it for you and you don't understand how they have done it, what have you gained?
I am sure we can help with background information on hazards, processes etc. if you let us know which product you are working on.

Regards,

Tony

I am also in the AIB online HACCP course, working on the final project right now. The situation they gave me is a salad dressing company that packages in glass jars. One of the CCP's I identified is an X-Ray to detect broken glass shards. What is the normal critical limit for an X-Ray CCP? No glass pieces? Are there test pieces for X-Rays?

I am also in the AIB online HACCP course, working on the final project right now. The situation they gave me is a salad dressing company that packages in glass jars. One of the CCP's I identified is an X-Ray to detect broken glass shards. What is the normal critical limit for an X-Ray CCP? No glass pieces? Are there test pieces for X-Rays?

You might want to consider including a bottle scanner instead: http://www.heuft.com...HEUFT_2_027.pdf

Normally you would set up your own test pieces based on the capability of the equipment.

Regards,

Tony

Well, AIB gave me the flow diagram and I'm not really allowed to change any of the equipment. I have to make a HACCP plan based on what they gave me.
The company I work for doesn't have any glass packaging or an X-Ray so I'm not really familiar with how they work in food plants. I'm guessing it's like the ones at the airport that require a human constantly watching the screen, so I put "continuous monitoring" as the frequency.

I am also in the AIB online HACCP course, working on the final project right now. The situation they gave me is a salad dressing company that packages in glass jars. One of the CCP's I identified is an X-Ray to detect broken glass shards. What is the normal critical limit for an X-Ray CCP? No glass pieces? Are there test pieces for X-Rays?

Yes their are non ferrous test strips

Well, AIB gave me the flow diagram and I'm not really allowed to change any of the equipment. I have to make a HACCP plan based on what they gave me.
The company I work for doesn't have any glass packaging or an X-Ray so I'm not really familiar with how they work in food plants. I'm guessing it's like the ones at the airport that require a human constantly watching the screen, so I put "continuous monitoring" as the frequency.

Glass lines run pretty quickly so it wouldn't be practical for someone to watch a screen continuously and then pick out as possible foreign body. Applicable systems scan and reject suspect containers.

Regards,

Tony