What is meant by the scope in a HACCP study?

What is meant by the scope in A HACCP study.

What is the importance and what information is included within the scope

A scope keeps you on track. It often includes a description of the product and is often described as "Scope and terms of reference". It will say as the PP said, what stages from farm to fork your HACCP plan covers, for example, does it cover distribution? It might or might not. Does it cover your supply chain?

Some people define what hazards they will consider at this stage. Personally I don't like to do this as it can be overly restrictive but if you do this then it can help keep you on track.

Think about it this way, when you start a HACCP plan, you have a team with differing ideas on what they consider to be the problem they are addressing. With everyone pulling in different directions it could be problematic, waste time and distracting. Also if you fail to consider all of the steps in the process, e.g. you miss out a storage stage, you may miss hazards.

The scope is "what your HACCP covers i.e.
Manufacturing Operation - Intake to Dispatch
Restaurants / Cafe - Intake to Consumer
Take away - Intake to Purchase

If you use your own lorries ensure you cover these too.

What is meant by the scope in A HACCP study.

What is the importance and what information is included within the scope

Hello everyone
thanks for the useful information, i just joined the site and it is indeed very helpful,
Could anyone please post a HACCP scope template or an example of a HACCP scope, to get a more clear picture ?
Thanks for the help

Not sure you need a template as it's really a statement specific to your operation covering the process steps as described above by the others. It is also worth writing down that for each step you will consider the introduction, presence, growth or survival of chemical, physical, biological and allergen hazards (best practice splits allergen out of chemical as its own class of hazard).
One other thing: add a list of HACCP references e.g. Codex, EU, national authorities etc on which you base your HACCP studies (seems obvious but an easy audit catch to forget to write them down).

Dear gkat,

As indicated previously, definitions can vary somewhat. Codex is one popular haccp reference source, eg -

Codex Scope
The scope of the HACCP plan should be identified. The scope should describe which segment
of the food chain is involved and the general classes of hazards to be addressed (e.g. does it cover all
classes of hazards or only selected classes).
sc1 - codex haccp 2003 - ref 05.pdf   63.77KB   632 downloads
---------------------------------------------------

One Elaboration of Codex Definition
9.3.2 Scope and Purpose of your HACCP Plan
(Step 1 of Codex HACCP)
The scope of the HACCP Plan shall be defined and documented, including the start and end point of the process(es) under consideration within the HACCP Plan, and the products covered by the HACCP Plan.
The purpose of the HACCP Plan shall be defined and documented. The purpose shall include the intent that all food safety hazards will be identified and controlled.
If you also wish to cover quality, environmental, occupational health and safety, or other risk considerations within the scope of your HACCP System, they shall also be included throughout your HACCP Plan.
sc2 - NCS - HACCP_Booklet.pdf   288.69KB   489 downloads
--------------------------------
A shorter version.
1.2 Defining the scope of the HACCP system
The scope and extent of the HACCP system should be indicated. Scope relates to the activities that the company is responsible or accountable for.
sc7 - Dutch haccp - Bijlage 15 HACCP Handleiding-UK-.pdf   826.29KB   394 downloads
------------------------------------------------------------------------
Example1 (sort of "detailed" Codex style)
sc5 - haccp scope apple juice.png   83.82KB   47 downloads
source - sc3 - HACCP_Plan_Apple_Juice.pdf   226.59KB   465 downloads
-----------------------------
Example2 (bit different style, includes description" )
sc6 - haccp scope - meat plant.png   45.82KB   49 downloads
source - sc4 - UK meat - guidehaccpplan.pdf   552.07KB   337 downloads
----------------------------------
Example3 (abbreviated version of example1)
sc8 - haccp scope - fruit salad.png   61.66KB   22 downloads
Source - sc9 - HACCP_Plan_Fruit_Salad.pdf   69.44KB   406 downloads

(Personally i always put the product description / characteristics in a separate sheet).

Rgds / Charles.C

many thanks for the willingness to help me...i am very happy that i joined this forum

Hello Charles,

I have noticed that allergen not included in your hazard analysis

Hey, I'm new to the HACCP. I have problems creating the scope statement for audit.

Does we have to really spell out the scope to cover from the receive of the material until the delivery of the Finished good from the warehouse or can we just put Manufacturing of XXXX as the scope for HACCP. Does the latter statement create issue during the audit?

 

Thanks in advance

Our scope is from the source & receipt of plastic film, packaging consumables and tooling consumables through to delivery of finished product to the customer and customer returns. 

 

That has been sufficient for several BRC audits!

Hey, I'm new to the HACCP. I have problems creating the scope statement for audit.

Does we have to really spell out the scope to cover from the receive of the material until the delivery of the Finished good from the warehouse or can we just put Manufacturing of XXXX as the scope for HACCP. Does the latter statement create issue during the audit?

 

Thanks in advance

 

If yr haccp is required to be based on Codex then probably Yes.