7 replies to this topic

[AANNFF]

Hello Everyone,

I am updating the HACCP plan for my company and am wondering how in-depth do you need to go for Forms 5, 6, and 7. Can I put all incoming ingredients together if they have the same biological hazards? Or do I have to list each ingredients separately?

Also, I've been noticing that there is a modified form for Forms 5, 6, and 7 that combines all three. Is it alright to use that one or should I keep them separate?

Thank you for your input.

[Charles.C]

Dear AANNFF

Forms 5, 6, and 7.

???!!!

Rgds / Charles.C

[AANNFF]

Hi Charles,


I thought there are 10 forms that need to be filled out for HACCP:


Form 1: Product Description
Form 2: List of Product Ingredients and Incoming Material
Form 3: Process Flow Diagram
Form 4: Plant Schematic
Form 5: Biological Hazard Identification
Form 6: Chemical Hazard Identification
Form 7: Physical Hazard Identification
Form 8: Decision Tree - CCP Determination and Other Control Measures
Form 9: Hazards Not Controlled by the Establishment
Form 10: Critical Control Point(s)

[Food Lady]

Hello Everyone,

I am updating the HACCP plan for my company and am wondering how in-depth do you need to go for Forms 5, 6, and 7. Can I put all incoming ingredients together if they have the same biological hazards? Or do I have to list each ingredients separately?

Also, I've been noticing that there is a modified form for Forms 5, 6, and 7 that combines all three. Is it alright to use that one or should I keep them separate?

Thank you for your input.

I asked the same question about two months ago. What i went ahead and did was reference Forms 5, 6 and 7 to Form 8 and used the new format from the new FSEP Manual and put all the information on Form 8.

I addressed each ingredient seperately. My HACCP plans (we have 3 at our location) went from 45 pages to 135 after i finished the rewrite. For each process step i was told to list each hazard as it appeared in the Hazard Reference Database and answer the heading questions on Form 8...even if it didnt apply to our facility you still have to address it to show "why" that hazard didnt apply to your facility.

Example:
Receiving Meat - Pathogen contamination from quarters touching the floor
My response on Form 8 was as follows:
N / A to this location as we are not a kill/cut facility, we only purchase beef/pork trim for further processing into product.

There is a lot of copy and pasting that needs to be done on the Form 8 (almost every hazard has duplication - Cross contamination from employees, Chemical residues, HEM) which is why the HACCP plan is so big.

Hope this helps

[Charles.C]

Dear ANNFF,

Ahh, I didn't realise it was a purely parochial query.

If you have a look around the net, i think you will find that the Canadian layout is a rarity. Most presentations, I think, opt for a combined format (and always have done). Maybe it has saved a few forests by now.

It is very sad IMO that the once beautiful array of detailed haccp examples on the cfia website hv now almost all been either deleted or major truncated. Fortunately AFAIK the USFDA hv not yet followed suit.

Rgds / Charles.C

[AANNFF]

Food Lady - Thanks for your help and I'll put each of the ingredients in the plan. HACCP = Good times with copying and pasting.

Charles - I didn't know that there was different layouts. That explains so much confusion that I had when I was doing my research!

Thanks,
A

[eddief]

as usual all the ansers i was after

[makkawi]

Please, explain more about Forms 5, 6, and 7 if do not mind