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Need help preparing for an FSSC 22000 Audit


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#1 kanyisa

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Posted 16 September 2013 - 01:39 PM

Hi All

Please help I'm working towards getting FSSC22000 few things to ask can anyone explain or show me examples of the following

 

Scope

Duties of the food safety team members (I do know for the team leader)

How do I prove communication from externally (internally I understand )

 

I have attached my haccp study please help and check if im on track with it

Attached File  HACCP PLAN.xlsx   128.95KB   129 downloads

 



#2 Charles.C

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Posted 16 September 2013 - 08:11 PM

Hi All

Please help I'm working towards getting FSSC22000 few things to ask can anyone explain or show me examples of the following

 

Scope

Duties of the food safety team members (I do know for the team leader)

How do I prove communication from externally (internally I understand )

 

I have attached my haccp study please help and check if im on track with it

attachicon.gifHACCP PLAN.xlsx

 

Dear kanyisa,

 

I presume this is RTE.

Looks like you are well on the way to getting there.

 

I had a quick look and a few comments are given below.

Some of the comments may be self-explanatory if compare to the excel sheet in this post –

http://www.ifsqn.com...ge-7#entry50651

 

Important - Please note that several of my comments are suggestions, do not necessarily mean yr present format is incorrect. :smile:

(I am not myself a user of iso/fssc22000 however it is probably necessary that the content complies with certain key paragraph requirements in iso22000 / ISO22004, or an acceptable interpretation of the sometimes ambiguous text.)

 

(1) There should be (assuming this is the actual case), a mention in the hazard analyses that ingredients are all required to be certified as  food grade  within the item/product  specification / supplier CoA

(2) Risk matrix parameter headings are rather unusual for food, (eg non-Codex perhaps?), more typically, risk > severity, probability > likelihood of occurrence, result > risk.

(3) Could not see any mention anywhere of OPRP possibility in respect to “significant hazard” or risk matrix.? This is a major element of FSSC22000.

(4) Could not see any mention of relevance to PAS220 (or ISO equivalent) requirements with respect to justification for PRPs.?

(5) Data cell colour in col.P does not conform to yr risk matrix, eg cell P12 (yellow should be green?)

(6) Raw materials sheet – What is justification for all the NONEs - N/As in hazard analysis table? eg 303, for chocolate ingredient.

(7) No column included for “Acceptable Level” in hazard analysis.

(8) Some columns in hazard anaysis table not really relevant to the hazard analysis, eg col.H,

(9) Position of columns at end for severity / likelihood seems rather illogical.

(10) No mention of possible microbial pathogenic species of interest ?

(11) Possible spore-forming microbial pathogenic species of interest  – didn't see any mention in hazard analysis tables ?.

(12) Process step hazard analysis normally uses same format as raw materials/ingredients. No severity/likelihood data are given for the CCP.

(13) The arrow linking steps 4,6 in energy bar flowchart looks odd?. Are there 2 process running in parallel ?

Note

No mention seen but appropriate product specifications for ingredients / end product are assumed on file.

No mention seen but appropriate end product identification sheet (eg presentation/ distribution/target consumer statements) is assumed on file. (added later) - Sorry, i missed  yr "end product description" sheet which answers this comment :smile:.

 

Rgds / Charles.C

 

PS (added later) - i didn't examine whether any possible cross-contamination issues due to the various allergenic ingredients / process inter-relationships, eg cell C65 in process sheet. if so, this is could be a source of OPRPs however PAS220 does include  this aspect within its [PRP] text. On the other hand, your assessment of this risk as a significant hazard would seem to imply that the step must be associated with a CCP or OPRP as per the textual flow of iso22000. A similar comment can be made as to some of the raw material, risk data results, eg cell P11. The risk assessment is made by consideration of the situation at the point of consumption. Yr result for P11 implies (to me) that you predict that failure of the labelling function is highly probable (I hope not?).  I agree with you that the methodology of assigning PRPs to hazards which are considered "significant" exists/is justified in some haccp texts however the presentation in present case should also be compatible with iso/fssc22000. Can compare yr result with  risk assessment data in top-linked excel sheet. However if you are willing to argue (if necessary) yr approach with auditor then no problem :smile: .

 

And one more comment -

(14) I couldn't see any mention of packaging within the hazard analysis ?


Edited by Charles.C, 17 September 2013 - 04:09 AM.
added PS, edited (2nd "note", comment No.11

Kind Regards,

 

Charles.C


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#3 kanyisa

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Posted 17 September 2013 - 01:18 PM

Thanks Charles

 

Yes it is the RTE im going through the study trying to digest ur suggestions thanks a lot



#4 Tony-C

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Posted 19 September 2013 - 03:37 AM

Hi All

Please help I'm working towards getting FSSC22000 few things to ask can anyone explain or show me examples of the following

 

Scope

Duties of the food safety team members (I do know for the team leader)

How do I prove communication from externally (internally I understand )

 

I have attached my haccp study please help and check if im on track with it

attachicon.gifHACCP PLAN.xlsx

 

Hi Kanyisa,

Some good progress here already.

ISO 22000 requires prerequisite programmes to be established as described in 7.2 Prerequisite programmes (PRPs). FSSC 22000 requires additional prerequisite programmes as prescribed in ISO 22002-1. It is not clear how these are considered in your assessments.

It is not clear what method you have used to determine if a hazard is to be controlled by a PRP, OPRP or in the HACCP Plan.

Also if you have followed ISO clause 7.4.4 Selection and assessment of control measures:
The control measures selected shall be categorized as to whether they need to be managed through operational PRP(s) or by the HACCP plan.
The selection and categorization shall be carried out using a logical approach that includes assessments with regard to the following:
a) its effect on identified food safety hazards relative to the strictness applied;
b) its feasibility for monitoring (e.g. ability to be monitored in a timely manner to enable immediate corrections);
c) its place within the system relative to other control measures;
d) the likelihood of failure in the functioning of a control measure or significant processing variability;
e) the severity of the consequence(s) in the case of failure in its functioning;
f) whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s);
g) synergistic effects.
Control measures categorized as belonging to the HACCP plan shall be implemented in accordance with 7.6. Other control measures shall be implemented as operational PRPs according to 7.5
.

Regards,

Tony






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