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Raw material risk assessment in a UHT plant

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Heidi M

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Posted 15 March 2011 - 07:50 AM

Dear All
I have recently taken over the management of ISO and HACCP systems< one of our findings we have to conduct risk assessments on all our raw materials, i need help please. Also i have added allergens onto our HACCP risk assessments, can someone please provide motre info on when this will be a CCP, and do u control it as a normal CCP?

Thanking you in advance!!!

Heidi



konmar

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Posted 15 March 2011 - 10:36 AM

Dear All
I have recently taken over the management of ISO and HACCP systems< one of our findings we have to conduct risk assessments on all our raw materials, i need help please. Also i have added allergens onto our HACCP risk assessments, can someone please provide motre info on when this will be a CCP, and do u control it as a normal CCP?

Thanking you in advance!!!

Heidi (heidimerrington1@mobileemail.vodafonesa.co.za)


Hello, if you include allergens and end up as CCP it must be controled "constanlty", this is a problem because as far as I know allergens can be controled on spot with a specific kit (includes pen, like swab test) and it has high cost.

I would sujest to include allergens as PRP, with restrict procejures, different production lines (if possible), restrict cleaning programme and controls like microbiological analyses, which are on monthly bases. Ofcourse I don't know for what products we are talking so what I say it may be irelevant.


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Charles.C

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Posted 15 March 2011 - 06:19 PM

Dear Heidi,

Ofcourse I don't know for what products we are talking so what I say it may be irelevant.


So .....?
(You're not a colleague of "Dom" by any chance ?? ;))

Rgds / Charles.C

BTW Welcome to the forum ! :welcome:

Kind Regards,

 

Charles.C


konmar

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Posted 16 March 2011 - 11:59 AM

Dear Heidi,



So .....?
(You're not a colleague of "Dom" by any chance ?? ;))

Rgds / Charles.C

BTW Welcome to the forum ! :welcome:


:rolleyes::-) no I'm not... and these are my firsts posts.. and also it is my first time to participate in a forum :smile: ...
so I'm trying to figure out how everything works and take chances to become fool of myself :oops:


Charles.C

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Posted 16 March 2011 - 01:32 PM

Dear Konmar,

I think you misread who my post was directed to ? :smile:
Life is full of taking chances, definitely nothing much to lose here. :biggrin:
(BTW - Welcome to the forum! :welcome: )

@ Heidi - To repeat previous comment -

Of course I don't know for what products we are talking so what I say it may be irelevant.


Pls clarify a little so that specialists here (if any) may be able to assist.

Rgds / Charles.C

Kind Regards,

 

Charles.C


konmar

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Posted 16 March 2011 - 01:59 PM

Dear Konmar,

I think you misread who my post was directed to ? :smile:
Life is full of taking chances, definitely nothing much to lose here. :biggrin:
(BTW - Welcome to the forum! :welcome: )

@ Heidi - To repeat previous comment -



Pls clarify a little so that specialists here (if any) may be able to assist.


Rgds / Charles.C



:oops: the "quote" line confused me


MQA

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Posted 03 April 2011 - 04:46 AM

HI Heidi,

Congratulations on your new role.

What kind of products does your company supply? This would make it easier to determine the type of potential risks involved.

Do you have an Approved Supplier Program?

Allergen Management

  • Definitely part of the HACCP risk assessment
  • Develop an Allergen Management support program
  • Implement Allergen Control throughout your entire process: receival, storage, cleaning, etc
  • Conduct Allergen Control training
  • Controls should include regular GMP checks, induction training, regular & refresher training, signage, swab checks, correct labeling
  • Allergen CCPs are placed where you feel they are most needed. For one business, I have placed an Allergen CCP in storage & preparation which are controlled by a daily check register and production records

Dear All
I have recently taken over the management of ISO and HACCP systems< one of our findings we have to conduct risk assessments on all our raw materials, i need help please. Also i have added allergens onto our HACCP risk assessments, can someone please provide motre info on when this will be a CCP, and do u control it as a normal CCP?

Thanking you in advance!!!

Heidi



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