Is it necessary to have acceptable limits for ALL hazards?
Started by Ashnee, Apr 18 2013 02:14 PM
Hi All,
Please advise is it necessary to have acceptable limits identified and documented for ALL hazards identified in the Hazard Analysis stage of HACCP.
Thanks,
Ashnee
Please advise is it necessary to have acceptable limits identified and documented for ALL hazards identified in the Hazard Analysis stage of HACCP.
Thanks,
Ashnee
E.Coli limits for salmon in Australia
APC and Coliform Limits on Shoes
Compressed Air TPC limits
Zone 1,2,3 Limits in various facilities
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
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Hi All,
Please advise is it necessary to have acceptable limits identified and documented for ALL hazards identified in the Hazard Analysis stage of HACCP.
Thanks,
Ashnee
Standard ???
Rgds / Charles.C
PS- I guess yr query connected to this post -
http://www.ifsqn.com...dpost__p__60630
If so, i guess it's up to PnP. Looks like they've included everything they can see mentioned in other standards.
Not for every single little thing that may occur, no. But if you have a hazard that triggers a CCP during your hazard analysis, you will need the critical limit defined in writing.
Hi All,
Please advise is it necessary to have acceptable limits identified and documented for ALL hazards identified in the Hazard Analysis stage of HACCP.
Thanks,
Ashnee
Hi Ashnee,
You should certainly have a understanding of the consequences of the level of potential hazards when carrying out a Hazard Assessment as this involves deciding on the severity of the hazard and which hazards are significant.
Regards,
Tony
I think the answer to your question depends on the hazard and the associated control and monitoring program. John123 is correct that if it relates to a CCP then it is absolutely required to define critical limits which by definition are 'acceptable limits'.
In regard to other programs e.g. PRP's the BRC standard requires programs to be established that can produce safe and legal products and be included as part of the HACCP review. No direct requirement for limits to be set, but in reality how else can this be achieved?
The BRC mentions some programs such as allergen control and obviously limits would to be set here. In addition to cleaning programs there are others where specific and acceptable limits can be established.
George
In regard to other programs e.g. PRP's the BRC standard requires programs to be established that can produce safe and legal products and be included as part of the HACCP review. No direct requirement for limits to be set, but in reality how else can this be achieved?
The BRC mentions some programs such as allergen control and obviously limits would to be set here. In addition to cleaning programs there are others where specific and acceptable limits can be established.
George
Hello,
Just one question to answer to yours : If there is no limit, is it really a hazard ?
One example : Aerobic germs. There is no limit from which aerobic germs become a hazard for human. But Salmonella, one specific germ, is a hazard with, in the EU, a max level of no one in 25g
Just one question to answer to yours : If there is no limit, is it really a hazard ?
One example : Aerobic germs. There is no limit from which aerobic germs become a hazard for human. But Salmonella, one specific germ, is a hazard with, in the EU, a max level of no one in 25g
Hello,
Just one question to answer to yours : If there is no limit, is it really a hazard ?
Dear VeilleAlim,
iso22000 implies maybe. > OPRP
Some possible (presented) examples include cross-contaminations. (I know, "limits" are debatable
Rgds / Charles.C
E.Coli limits for salmon in Australia
APC and Coliform Limits on Shoes
Compressed Air TPC limits
Zone 1,2,3 Limits in various facilities
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Ambient air micro (APC, Y&M) limits
Establishing Limits for Compressed Air Testing
Environmental Testing Limits For Dry Pulse Processing Facility
MOSH MOAH limits in Germany
Yeast and Latic Acid limits for Poultry Shelf Life Testing