HACCP concerning animal by-products not intended for human consumption
Started by Micro, Mar 08 2011 11:10 AM
Hi everyone, need help in this!
Accoriding to EU regulation 1774/2002 regarding animal by-products not intended for human consumptionthere should be a HACCP plan in place in a processing plant that processes animal by-products.
I have a client that will use animal by-products from slaughterhouses and then treat them to produce biogas, water for agriculture and fertilizers.
How can i asses the risks and find my CCPs since a HACCP plan is developed only for processes that include food for human consumption?
Any ideas, or recommendations would be very helpful!
Many thanks
Accoriding to EU regulation 1774/2002 regarding animal by-products not intended for human consumptionthere should be a HACCP plan in place in a processing plant that processes animal by-products.
I have a client that will use animal by-products from slaughterhouses and then treat them to produce biogas, water for agriculture and fertilizers.
How can i asses the risks and find my CCPs since a HACCP plan is developed only for processes that include food for human consumption?
Any ideas, or recommendations would be very helpful!
Many thanks
What do you guys send when customers request a copy of HACCP plan?
PCQI 2.0 – Does It Count as a HACCP Class?
Example HACCP Plan for Cardboard Packaging Production
HACCP Review and management of change
HACCP training course
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Dear micro,
1. find out the specifications/applications of the intended resulting products
2. define the process. define ccp in current context if necessary
3. Define the nature of the risk, eg what are the products used for ? how may they interact with food sources, environment etc???
4 analyse the significance of any hazards from 2. in the context of 3.
5.examine usefulness of possible control measures for sig.hazards from 4.
6.determine ccps as per standard risk analyses
there is a partially analogous thread here on haccp/waste disposal if you search a little which may give you some ideas to proceed
Rgds / Charles.C
1. find out the specifications/applications of the intended resulting products
2. define the process. define ccp in current context if necessary
3. Define the nature of the risk, eg what are the products used for ? how may they interact with food sources, environment etc???
4 analyse the significance of any hazards from 2. in the context of 3.
5.examine usefulness of possible control measures for sig.hazards from 4.
6.determine ccps as per standard risk analyses
there is a partially analogous thread here on haccp/waste disposal if you search a little which may give you some ideas to proceed
Rgds / Charles.C
Hello Micro,
If products used as fertilizers it will end up in the food chain again, idem for water for agricultur. And biogas can come in contact with humans, food or air ot whatever. Hazards are also included in the process: think of collecting, storage, unloading.
1774/2002 gives limits on time, temperature, pressure and maximum size of raw materials handled. These limits make sure that there is no food safety risk.
I have visit edthe company in the Netherlands, whhich is also producing fertilezers, biogas, blood meal, bone meal, etc. from animal byproducts. This organisation did have a good HACCP-plan. It has been 3 years ago, but I recall that the CCPs were the parameters with the limits given in the EU directive.
I hope this information was of any use.
If products used as fertilizers it will end up in the food chain again, idem for water for agricultur. And biogas can come in contact with humans, food or air ot whatever. Hazards are also included in the process: think of collecting, storage, unloading.
1774/2002 gives limits on time, temperature, pressure and maximum size of raw materials handled. These limits make sure that there is no food safety risk.
I have visit edthe company in the Netherlands, whhich is also producing fertilezers, biogas, blood meal, bone meal, etc. from animal byproducts. This organisation did have a good HACCP-plan. It has been 3 years ago, but I recall that the CCPs were the parameters with the limits given in the EU directive.
I hope this information was of any use.
Regulation 1774/2002 has been repealed by Regulation 1069/2009. This applies from 4 March 2011. (http://eur-lex.europ...001:0033:EN:PDF)
What do you guys send when customers request a copy of HACCP plan?
PCQI 2.0 – Does It Count as a HACCP Class?
Example HACCP Plan for Cardboard Packaging Production
HACCP Review and management of change
HACCP training course
Is HACCP Training Still Available In-Person?
Setting Micro Specs for RTE Powdered Drink Mixes — Guidance and HACCP Considerations
Who is the most senior member of your HACCP team?
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How often do you review your HACCP plan?