6 replies to this topic

[jayakrish]

14.3.2011

Hello friends,

I am a new comer to this forum. Can somebody give me a PRP for a bread making industry.

Thanks

Krishnan, R

[GMO]

A bit more information on what you're after would be helpful. There are PRPs which are general and found in most food companies (e.g. preventative maintenance programmes, cleaning, supplier approval etc). What are you specifically interested in? It's generally best for a HACCP team to compile a list themselves as there may be some which are specific to your plant (not just your industry) and what might be a PRP in one factory might be an oPRP or a CCP in another.

[Dr Ajay Shah]

I totally agree with comments made by GMO. You need to supply more information so that we can try and assist you further.

[Skye]

These are the prerequisites I specified for a bakery I have recently been carrying out consultancy work for:


· Site standards, premises, facilities, maintenance and equipment.

· Storage and stock rotation.

· Manufacturing specifications, product and process control.

· Calibration.

· Water supply.

· Cleaning and disinfection programme.

· Personal hygiene standards, fitness to work and reporting illness.

· Training procedures.

· Pest control.

· Waste management.

· Traceability systems and procedures.

· Incident management, product withdrawal, continuity plans.

· Product packaging and labelling requirements.

· Record keeping.

[jayakrish]

Thank you for your reply. I am trying to implement a PRP for my friend who is running a Bread making factory. I have adopted certain hygiene practices from Codex alumentarius. I am looking for any specific practices related to the Baking machinery maintenance, Material handling practices related to rawmaterials and products in bakery.

A bit more information on what you're after would be helpful. There are PRPs which are general and found in most food companies (e.g. preventative maintenance programmes, cleaning, supplier approval etc). What are you specifically interested in? It's generally best for a HACCP team to compile a list themselves as there may be some which are specific to your plant (not just your industry) and what might be a PRP in one factory might be an oPRP or a CCP in another.

[MQA]

Jayakrish,

As you are helping a friend and they seem to be requiring the basic of food safety pans, starting with the Codex Alimentarius is an excellent idea.

Once you follow the HACCP principles, you will know which support programs you require for your control measures.

Baking Machine Maintenance

• Obtain the maintenance and cleaning instructions from the suppliers of these equipment
• One should never purchase equipment if it doesn't come with instructions
• Develop your own Cleaning & Sanitation, Preventative & Maintenance procedures
• When purchasing equipment, ensure there is no wood, glass, and flimsy plastic
• Where possible, purchase equipment that is easily moveable; avoid equipment that will easily rust or have "hard to reach" areas for cleaning and maintenance

Material Handling Practices (Raw Materials & Product)

• There are many procedures for these you will be required to develop
• Consider the entire Food Process: receival of raw materials, storage, preparation, mixing, baking, cooling, packing, dispatch, delivery
• Follow the HACCP principles: develop your flow chart, determine the control measures to prevent microbial, physical, chemical contamination
• Consider Approved Supplier Program, Personnel Hygiene amongst others within the Food Process

It all starts with developing the risk assessment tool for the food industry: your HACCP Hazard Analysis, Table, and Flow Chart.

GMO & Skye have offered some great suggestions / answers for you.

Attached Files

•  HACCP CAC-RCP 1-1969 Rev 4-2003.pdf   166.45KB   399 downloads
•  CAC-RCP 1-1969 Rev.4- 2003 Food Hygiene.pdf   166.45KB   311 downloads

[jayakrish]

Thank you very much, your info is very useful.

Jayakrish,

As you are helping a friend and they seem to be requiring the basic of food safety pans, starting with the Codex Alimentarius is an excellent idea.

Once you follow the HACCP principles, you will know which support programs you require for your control measures.

Baking Machine Maintenance

• Obtain the maintenance and cleaning instructions from the suppliers of these equipment
• One should never purchase equipment if it doesn't come with instructions
• Develop your own Cleaning & Sanitation, Preventative & Maintenance procedures
• When purchasing equipment, ensure there is no wood, glass, and flimsy plastic
• Where possible, purchase equipment that is easily moveable; avoid equipment that will easily rust or have "hard to reach" areas for cleaning and maintenance

Material Handling Practices (Raw Materials & Product)

• There are many procedures for these you will be required to develop
• Consider the entire Food Process: receival of raw materials, storage, preparation, mixing, baking, cooling, packing, dispatch, delivery
• Follow the HACCP principles: develop your flow chart, determine the control measures to prevent microbial, physical, chemical contamination
• Consider Approved Supplier Program, Personnel Hygiene amongst others within the Food Process

It all starts with developing the risk assessment tool for the food industry: your HACCP Hazard Analysis, Table, and Flow Chart.

GMO & Skye have offered some great suggestions / answers for you.