Please help. What difference in HACCP plans for hight / low hygiene risk category? When company produce packaging for machine oil, what kind of hazard do it must to analyse? Only physical and chemical hazards. (because only these points can be risk for human health). Am I right?
Thanks in advanse
P.S. may be my English is not well, sorry
Yr English is OK
Packaging not my speciality but I'll start the discussion.
Regarding your 1st query, it depends what you mean by "hygiene" ? Basic
hygiene features in most haccp
plans are typically controlled by prerequisite (sanitation) measures, eg GMP / GHP / SOPs / SSOPs.
If you mean a high risk product/process compared to low, the former is presumably likely to have more "significant" hazards which will then be associated with CCPs
Maybe you can give an example of the actual process(es) you are referring to ?
For yr second query, what kind of packaging are you referring ?
Rgds / Charles.C