Gap Analysis between Low & High risk?
Started by newbalance55, Nov 06 2012 11:57 AM
Hello!
I need to make this gap analysis, comparing the requirements of both, in order to show the results to my Plant Manager.
I´m interested in the requirements that apply to High Risk but not to Low Risk.
Any help?
Thanks in advance.
Regards
I need to make this gap analysis, comparing the requirements of both, in order to show the results to my Plant Manager.
I´m interested in the requirements that apply to High Risk but not to Low Risk.
Any help?
Thanks in advance.
Regards
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
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Dear newbalance55,Hello!
I need to make this gap analysis, comparing the requirements of both, in order to show the results to my Plant Manager.
I´m interested in the requirements that apply to High Risk but not to Low Risk.
Any help?
Thanks in advance.
Regards
Sorry but I don't understand yr post.
A Gap Analysis is normally used to compare a standard, eg BRCfood6 to your own processing setup to find which requirements in the standard are not yet covered in yr process/documentation.
Rgds / Charles.C
Sorry Charles, you´re right
I used "gap analysys" incorrectly.
What I´d like to know is the requirements that apply to the high risk level but not to low risk.
Do they make a big difference?
According to the decision tree, my plant is low risk. But I´d like to convince the Plant Manager to go for high risk.
I used "gap analysys" incorrectly.
What I´d like to know is the requirements that apply to the high risk level but not to low risk.
Do they make a big difference?
According to the decision tree, my plant is low risk. But I´d like to convince the Plant Manager to go for high risk.
Dear newbalance,Sorry Charles, you´re right
I used "gap analysys" incorrectly.
What I´d like to know is the requirements that apply to the high risk level but not to low risk.
Do they make a big difference?
According to the decision tree, my plant is low risk. But I´d like to convince the Plant Manager to go for high risk.
To get any useful comments, i suggest you post some details regarding the product/process you are having. (I notice that at the moment, this is the food packaging forum ?
Rgds / Charles.C
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Raw material risk assessment - where to list turmeric used as a colour?
Documenting Microbiological Hazards in HACCP Hazard Analysis - BRCGS Requirement
Compressed Air Testing: Is Annual Microbiological Analysis Necessary or Can the Requirement Be Removed?
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