HACCP for food additive warehouse

Hi everyone,

I just want to ask if warehouses for food ingredients should be evaluated for haccp?

What are the important considerations to take note of?

thanks,

gener

 

Food ingredient warehouses can be evaluated and should be evaluated for HACCP.

Good warehousing and distribution practices are the key elements. One also needs to conduct risk assessments of the warehousing and distribution process.

Food ingredient warehouses can be evaluated and should be evaluated for HACCP.

Good warehousing and distribution practices are the key elements. One also needs to conduct risk assessments of the warehousing and distribution process.

Thanks Dr. Ajay!

You are most welcome redangel

Dear redangel,

There are also existing international auditable standards in this area, eg

http://www.brcglobal...d-distribution/

(includes various downloadable documents)

Rgds / Charles.C

PS - and also a segment on this forum of course, see "logistic and storage" on main page

I once knew of an EHO who accepted a chilled warehouse storing high risk food not having a HACCP plan!

HACCP is meant to be from farm to fork. No process involving food should be exempt IMO. Think of all the food scares there were a few years back on produce suspected to be due to contaminated irrigation water? Think about the EColi in sprouted seeds in Germany. Just as the first stage of production is important, so is the storage and distribution; especially wrt deliberate contamination risks.

Chances are you will probably have no CCPs but it doesn't mean it wasn't a valuable exercise, there will be plenty of prerequisites to keep you busy!

Hi everyone,

I just want to ask if warehouses for food ingredients should be evaluated for haccp?

What are the important considerations to take note of?

thanks,

gener

Dear Redangel

HACCP applies to any king of food premises ( regulation 852/2004, read the first three pages) but depending on the risk of the products storaged, it can be simple or a bit more complicated. It is not the same a chilled store than a ambient temperature one; it not the same if the product is packed or unpacked, etc You may not have any CPP defined in your HAPPC plan but still you have to implement prerrequisites such as cleaning, pest control, good handling practices, food hygiene training for the employees, water control, temperature control etc Apart from all this you will have to comply with other legal requirements such as traceability.

Sincerely
ESther

Please suggest what are the key points to be looked for in  implementing HACCP /ISO 22000 in a warehouse storing various ingredients for food industries? 

Food defense is another area where auditors will be thinking about when auditing a warehouse.

You should look for potential biologic, chemical and physical hazards that could be introduced to your product. 

 

Do you warehouse personnel check for damaged containers as they unload? 

Do you have evidence (proof) of that?

 

Do your line personnel inspect the product brought to the line?

Again, proof?

 

etc, etc