Will visual inspection suffice in verifying/validating PRP's?
I know a very little about this. I am no longer in the food industry and I am asking this only out of curiousity.
My thanks in advance if anyone can help with this.
Dear MOM,Or one must do more than visual inspection and provide some (other) evidence to ensure that the set control over the critical point is effective?
I know a very little about this. I am no longer in the food industry and I am asking this only out of curiosity.
My thanks in advance if anyone can help with this.
Assuming that the "set point" is interpreted by the Critical Limits, then the answer is that a visual parameter is possible with some "support", eg para. 7.6.3 contains the statement -
Critical Limits based on subjective data (such as visual inspection of product, process, handling etc) shall be supported by instructions or specifications and/or education and training.
Rgds / Charles.C
PS I am also assuming yr topic title was meant to read CCPs rather than PRPs ?
No, Fav. Charles C. I was really referring to the requirement for validation of OPRP's, not CCP's. What does ISO 22000 say about it?PS I am also assuming yr topic title was meant to read CCPs rather than PRPs ?
Generalising, both CCPs and OPRPs are associated with control measures deemed necessary to manage significant hazards as determined from the hazard analysis.
ISO 22004 notes that (for the two types of control measure referred above):
Subclause 8.2 of ISO 22000 requires that validation demonstrates that the combination of control measures is capable of achieving the intended level of control.
There are no clauses AFAIK which exclude any specific procedures being utilised to achieve validation as above. But whether any particular procedure will "suffice" will depend on the situation / results
Note that, according to ISO 22004,
Where a control measure cannot be validated, it cannot be included within a HACCP plan or in OPRPs, but it can be applied within PRPs.
Rgds / Charles.C