9 replies to this topic

[Bert Beekmans]

Several topics in this forum mention blood born pathogens. We haven't included them in our HACCP studies.
I can't find a requirement in BRC6 that tells us we should.

What is your opinion on this ?
Should we ?

[Charles.C]

Several topics in this forum mention blood born pathogens. We haven't included them in our HACCP studies.
I can't find a requirement in BRC6 that tells us we should.

What is your opinion on this ?
Should we ?

Dear Bert Beekmans,

Try this recent thread,

http://www.ifsqn.com...dpost__p__54588

Rgds / Charles.C

[mgourley]

Several topics in this forum mention blood born pathogens. We haven't included them in our HACCP studies.
I can't find a requirement in BRC6 that tells us we should.

What is your opinion on this ?
Should we ?

There is no specific requirement in BRC to address blood borne pathogens. You should however realize that blood borne pathogens are a possible hazard to the products you produce. Therefore you should have a program that addresses the hazard and train it out to all staff.

That's my opinion, anyway.

Marshall

[David@sher]

I am not familiar with any bloodborne pathogen that poses a food safety risk.

Bloodborne pathogens are an issue to be considered in occupational health and safety and not in food safety.

[Charles.C]

Dear All,

Referring to the OP and as discussed in the parallel thread referenced in post#2, the thread issue would seem to devolve into a consideration of the scope of BRCFood Standard and then (perhaps) risk assessments.

As a non-BRC related, example, can see a "No/Yes" comment here -

 BBP.png   135.27KB   24 downloads
(Food Service Manual For Health Care Institutions, 2004)

Rgds / Charles.C

[mgourley]

I am not familiar with any bloodborne pathogen that poses a food safety risk.

Bloodborne pathogens are an issue to be considered in occupational health and safety and not in food safety.

Basically true, but if someone were bleeding on my hamburger buns just before they were packaged, I might have a different opinion.

[MicroMike]

1342782448[/url]' post='55091']
I am not familiar with any bloodborne pathogen that poses a food safety risk.

Bloodborne pathogens are an issue to be considered in occupational health and safety and not in food safety.

Salmonella can cause both bacteraemia (not too serious) and septicaemia (a big deal) in humans. Both are infections of blood.
Best wishes
Mike

[Madam A. D-tor]

Dear Bert,

If you are still working at the meat product company, blood contamination should be mentioned as a hazard.
You used to have a thermal killing step, so probably no need to have other control measures as to instruct your staff.
Be aware that your packaging material itself can also lead to thishazard. (cans)

[KTD]

In the US, USDA FSIS - which regulates meat, poultry ,and some aspects of eggs - has indicated that BBPs do not have to be considered food safety hazards on raw products under its regulatory HACCP regulations. Human blood is considered an adulterant required reconditioning or disposal of the product. As such, it can be addressed through Sanitary SOPs. Of course, your analysis and documentation has to support or decison-making for BRC or anyone else...

[haroldnorris313]

Many people are choosing to get bloodborne pathogen training. Not only is this good information to know for health care professionals and others, it is also information that could very well be life saving.