Hazard Analysis for Service Providers
Dear members:
There is new requirement from FSSC 22000 as below:
Appendix 1A: ADDITIONAL REQUIREMENTS
- Specifications for services
The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:
- Shall have specified requirements
- Shall be describes in documents to the extent needed to conduct hazard analysis
- Shall be managed in conformance with the requirements of technical specification for sector PRPs.
Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?
Thank you.
Yong
Dear members:
There is new requirement from FSSC 22000 as below:
Appendix 1A: ADDITIONAL REQUIREMENTS
- Specifications for services
The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:
- Shall have specified requirements
- Shall be describes in documents to the extent needed to conduct hazard analysis
- Shall be managed in conformance with the requirements of technical specification for sector PRPs.
Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?
Thank you.
Yong
Dear Yong,
Thks for the above.
Regarding yr query, maybe you could suggest a particular example for people to respond to ?
(generically rather wide scope as typical for "ISO"-entities)
Rgds / Charles.C
Given that each situation is different, so the best guide to risk analysis is the ISO 31000 standard, and possible tools like FMEA, FMECA, etc., but the most applicable tool is Preliminary Hazard Analysis (PHA)
Given that each situation is different, so the best guide to risk analysis is the ISO 31000 standard, and possible tools like FMEA, FMECA, etc., but the most applicable tool is Preliminary Hazard Analysis (PHA)
Dear jel,
Must admit no idea as to ISO31000.
The approaches mentioned seem to have been mostly replaced by "HACCP" in the food business. A preference for "simplicity" perhaps.
Rgds / Charles.C
I'd start with a list of utilities/services you are provided with; water, laundry, cleaning, pest control etc and determine which of those could have an impact on food safety.
You might start with a long list but if the supplier is not going to impact your product, document that and focus on the shorter list you are left with.
As Jel has said, you need to demonstrate that you have considered the factors that could affect your product - you may well conclude that many services do not.
Look harder at the ones that do!
The origin of HACCP are risk management standards, already existing in the 60's.When applying HACCP to the production process, we forget to apply risk management to the rest of the other operations.The ISO standard for risk management is the ISO 31000, where are recommended the use of various tools to implement it, as FMEA, FMECA, FTA, and PHA.From my point of view, the tool that is most applicable to the food industry is PHA (Preliminary Hazard Analysis), which can be used in the development of all Prerequisite Programs.
Dear jel,
Well, for many people, foodwise, the choice is determined by relevant "standards" such as Codex. I guess you are a fortunate freelancer. :thumbup: (or is this a Mexican favourite ?)
Have you encountered any Food Manufacturer using the above techniques in preference to traditional/ISO HACCP ?
Rgds / Charles.C
Dear jel,
Well, for many people, foodwise, the choice is determined by relevant "standards" such as Codex. I guess you are a fortunate freelancer. :thumbup: (or is this a Mexican favourite ?)
Have you encountered any Food Manufacturer using the above techniques in preference to traditional/ISO HACCP ?
Rgds / Charles.C
I'd start with a list of utilities/services you are provided with; water, laundry, cleaning, pest control etc and determine which of those could have an impact on food safety.
You might start with a long list but if the supplier is not going to impact your product, document that and focus on the shorter list you are left with.
As Jel has said, you need to demonstrate that you have considered the factors that could affect your product - you may well conclude that many services do not.
Look harder at the ones that do!
I have incorporated all of this into my TACCP & VACCP risk assessment
Caz x
Dear members:
There is new requirement from FSSC 22000 as below:
Appendix 1A: ADDITIONAL REQUIREMENTS
- Specifications for services
The organization in the food chain shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety:
- Shall have specified requirements
- Shall be describes in documents to the extent needed to conduct hazard analysis
- Shall be managed in conformance with the requirements of technical specification for sector PRPs.
Can anyone share your idea on how to conduct hazard analysis for service providers as mentioned above?
Thank you.
Yong
You missed out the bottom part of the additional requirements on that section you are quoting from: Reference: ISO 22000, clauses 7.2.3.f and 7.3.3
ISO 22000 Clause 7.2.3 f) management of purchased materials (e.g. raw materials, ingredients, chemicals and packaging), supplies (e.g. water, air, steam and ice), disposals (e.g. waste and sewage) and handling of products (e.g. storage and transportation);
ISO 22000 Clause 7.3.3 Product characteristics:
7.3.3.1 Raw materials, ingredients and product-contact materials
7.3.3.2 Characteristics of end products
The requirement is for them to be described in sufficient detail such that a hazard analysis can be conducted and managed in conformance with the requirements of technical specification for sector PRPs, so for food manufacturers as per TS ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing. Some of the relevant sections in TS ISO 22002-1 include:
6 Utilities — air, water, energy
8.6 Preventive and corrective maintenance
9 Management of purchased materials
9.2 Selection and management of suppliers
16 Warehousing
When you have implemented these measures your hazard analysis will be simplified.
Regards,
Tony
Thanks for the above.