4 replies to this topic

[Blossom]

I am Working on HACCP Plan for Bakery industry . My risk assessment  form includes:

 

 

Process

Step

Hazard

Identification

Cause

(Identified

Hazard) 

Control measure

Frequency

Consequence

Significance

Critical Hazard  (1-10)

CCP/CP

 

 I am  putting the control measures first and then applying risk assessment .

From risk assessment score b/w (1-10) I decide if its CCP or CP. My question is do I  have to do the Hazard Analysis CCP Determination form -5  for my identified CCP'S scoring b/w 1-10 .

I welcome your suggestions...

[Charles.C]

Dear Calgary,

 

I presume form5 is specific to CFIA or someone similar ?

 

There are a few Canadian posters here who (hopefully) may be able to answer yr query directly.

 

A URL to view Form5 might even attract a few non-Canadian members ?

 

Rgds / Charles.C

[George @ Safefood 360°]

Hi Calgary,

 

The normal approach under HACCP principles is to conduct your hazard identification first, followed by the identification of any control measures in place (mitigation factors). Next is to determine the significance of the hazard (how important is it?) and this is where your risk assessment comes in to play. Normally only hazards which have been identified as significant go on to CCP determination using a decision tree of some sorts. Note that models can vary and models as defined by regulatory authorities particularly in North America can do it differently from CODEX.

 

As Charles says, a link to the actual reference documents you mention would help in giving you more accurate advise.

 

George 

[mapry2]

I follow CFIA guidelines and combined both in my HACCP Manual

[Charles.C]

I follow CFIA guidelines and combined both in my HACCP Manual

Dear mapry2,

 

Any chance of a link ?

 

Sounds interesting but completely unintelligible to the cfia-challenged ?

 

Rgds / Charles.C