2 replies to this topic

[HARPC]

Hello All,
When SQF says "hazard," are they referring to the three types of hazard (Risk Assessment)?

"2.8.2.1 iv. The hazards associated with allergens and their control incorporated into the food safety plan." Page 58.

Any help is greatly appreciated.

Sincerely,
John

[Oldairyman]

John , I think the newest ,version is on page 67 , 7.1

2.8.2 .1 iv "The hazards associated with allergens and their control incorporated into the food safety plan ".
With each allergen that is brought into your facility (raw material supplies), you should have a hazard analysis of things like, environmental impact stored like-like, highest risk stored at the bottom, air handleing systems that could carry powder to non-allergen areas, human traffic, forklift traffic, proper labeling as it arrives at your plant, room dividers , cleaning utensils separated from other non allergen utensils, rework, and not to mention breakroom snacks brought in and then an employee does not wash properlly or carries the crumbs in clothing or facial hair ,....bla bla ...pretty much a plan that includes all the other sections vii, viii, ix and on to 2.8.2.2 , 2.8.2.3 , 2.8.2.4
You will find with the SQF systems the main subject, (2.8.2) with details of what they , would like to see included under that heading .
Just make sure you can find it in your " FOOD SAFETY PLAN " .

Hope this helps Jeff

[HARPC]

John , I think the newest ,version is on page 67 , 7.1

2.8.2 .1 iv "The hazards associated with allergens and their control incorporated into the food safety plan ".
With each allergen that is brought into your facility (raw material supplies), you should have a hazard analysis of things like, environmental impact stored like-like, highest risk stored at the bottom, air handleing systems that could carry powder to non-allergen areas, human traffic, forklift traffic, proper labeling as it arrives at your plant, room dividers , cleaning utensils separated from other non allergen utensils, rework, and not to mention breakroom snacks brought in and then an employee does not wash properlly or carries the crumbs in clothing or facial hair ,....bla bla ...pretty much a plan that includes all the other sections vii, viii, ix and on to 2.8.2.2 , 2.8.2.3 , 2.8.2.4
You will find with the SQF systems the main subject, (2.8.2) with details of what they , would like to see included under that heading .
Just make sure you can find it in your " FOOD SAFETY PLAN " .

Hope this helps Jeff

Hello Jeff,
Thank you for the quick feedback. Your post explains everything. Really hope you have a great day.

Much Thanks,
John