HACCP System application

Should a HACCP system be applied only to product safety and not quality issues?

Should a HACCP system be applied only to product safety and not quality issues?

Hello rotiboy, and to the forum!
HACCP is a method of analysis, so I think it could be easily applied to quality issues. But is originaly and therefore normally aplied to food safety.

It can be applied to both but I would discourage it. HACCP is confusing enough and easy to get sidetracked onto things which don't really present a food safety risk. If you stick with food safety, it's a lot easier. Alternatively if you have the time to spare you could always do a hazard analysis for quality issues as well but frankly food safety is the important one, HACCP is badly implemented in a lot of factories; I recommend you get that right first before complicating issues.

Dear guillenclau,

But is originaly and therefore normally aplied to food safety.

Half-true, there is actually an enormous body of work dating back to early haccp on quality/economic fraud inclusions but it got very complicated and was quietly dropped. Some users hv now helpfully brought such items back again (eg Woolworths, Australia )

Rgds / Charles.C

Hello,

HACCP is more on food safety but can also be applied to prevent quality related issues. However, like most of the members said, I would recommend you to prioritize food safety related concerns for you to be on the right track in protecting your end users. Having both quality and food safety issues all at the same time in one HACCP plan may create confusion among the team and may add up to the reason why a HACCP system fails.

Regards,
QA assistant

Dear guillenclau,



Half-true, there is actually an enormous body of work dating back to early haccp on quality/economic fraud inclusions but it got very complicated and was quietly dropped. Some users hv now helpfully brought such items back again (eg Woolworths, Australia)

Rgds / Charles.C

Thanks for the input Charles, I did not know that.

Hello,

Strictly I agree with the others that it's much more easier to keep HACCP to food safety issues.
But it depends on the type of quality issues on hand.
For instance I had a client who was involved in purchasing vanilla bean pods in bulk, re-packing or including it in processing of vanilla-flavoured olive oil and then re-selling.
What happened is that at times when they were opening the bulk vanilla pack, they were not using it all at one go. And keeping them were affecting the 'quality' of the vanilla bean pods , thereby causing a lowering in the grade of the vanilla when it was sold and an eventual loss in revenue.
One solution they had used was to use the 'lower' quality vanilla in the olive oil, but after a while when the demand for that type of olive oil was not so high, the loss in revenue was higher.
Addressing that quality issue in the HACCP Plan made them come up with a solution to the problem, which enabled them to consider other storage and preservation techniques to maintain the quality of the vanilla bean

When you keep HACCP plan for food safety issue, do you have another system that works similar to HACCP principles for quality issues?

Dear rotiboy,

Can try the attachment in this post -

http://www.ifsqn.com...dpost__p__26969

Rgds / Charles.C