6 replies to this topic

[Ashnee]

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

[Charles.C]

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.

[john123]

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.

[Tony-C]

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

[George @ Safefood 360°]

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

[Mathieu Colmant]

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

[Charles.C]

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