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mesophile

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Posted 07 August 2014 - 08:56 AM

Hi All,

 

As an auditor in a past life, I have came across some crazy CCP's companies have genuinely thought were correct.

 

For example: "Stress" - This was seen as a CCP because if the staff are stressed, they could make critical mistakes throughout the process which could result in food safety concerns

 

Have you came across any crazy CCP's whilst auditing, taking on a management role in a new company etc...?

 

Many thanks

 

Simon



SpursGirl

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Posted 07 August 2014 - 12:09 PM

LOL - how did they define critical limits for stress and how did they monitor it?!! Corrective action?? Take a chill pill??

 

If I had stress as a CCP in my HACCP plan I think I would be constantly over the critical limit with a bottle of wine as my corrective action  :roflmao:

 

I once audited a meat cooking plant that had 46 CCP's including keeping doors closed, control of contact lenses and personal hygiene where the critical limit was that all empoyees had to shower before coming into work!

 

S


Edited by SpursGirl, 07 August 2014 - 12:10 PM.


Snookie

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Posted 07 August 2014 - 03:47 PM

Having stress as a CCP could have value.....I want a chill pill and a bottle of wine at work.  It would make the day so much better. :rofl2:  :roflmao:


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MCIAN

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Posted 08 August 2014 - 01:02 AM

Along that line, I may also add 'lack of sleep for operators'  as CCP and we will end up having a pre-working log of how many hours the operators slept before going to work. The minimum sleep requirement would be '6 hours' or they wouldn't be allowed to operate any machine. 

Seriously, just kidding!

 

:happydance:



mesophile

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Posted 08 August 2014 - 08:18 AM

Hi All,

 

To further the "stress" CCP, this was monitored by the music that was played over the tannoy system. If the manager thought it was appropriate, it would "destress the staff". The staff were asked once per week "are you under the weather? do you have headaches? are you tense? is your heart beating irregular?" If you answer yes to all of these then you are removed from their open-food high risk area and placed in packing or goods-in until you feel better...

 

Do you want to know what was the icing on the cake???

 

...

 

...

 

Their products are found in the gourmet food hall in Harrods! 



fgjuadi

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Posted 08 August 2014 - 02:01 PM

Hi All,

 

To further the "stress" CCP, this was monitored by the music that was played over the tannoy system. If the manager thought it was appropriate, it would "destress the staff". The staff were asked once per week "are you under the weather? do you have headaches? are you tense? is your heart beating irregular?" If you answer yes to all of these then you are removed from their open-food high risk area and placed in packing or goods-in until you feel better...

 

Do you want to know what was the icing on the cake???

 

...

 

...

 

Their products are found in the gourmet food hall in Harrods! 

That sounds like a really nice policy!  I wish my factory was quiet enough for music to be safe & still have forklifts, and I wish my staff was cross trained to the level that we could easily move employees about the place.  Wouldn't quite make it a CCP - but sometimes when the supervisors are stressed here it basically halts all work - it's a small factory and we're all really sensitive to each other, so when one of us gets upset, it seems like the world is upset. 


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Snookie

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Posted 08 August 2014 - 04:29 PM

Music is nice.....I still want wine and chocolate......


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Tony-C

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Posted 21 August 2014 - 06:41 AM

Have you came across any crazy CCP's whilst auditing, taking on a management role in a new company etc...?

 

Many thanks

 

Simon

 

Not what I would describe as a crazy CCP but a crazy HACCP plan: On taking over the technical department of a UHT plant I discovered that a consultant had been previously hired to conduct a hazard analysis/assessment and develop a HACCP plan for UHT processing and filling.  Said consultant had declared in the region of 700 CCPs in his HACCP plan :silly: Maybe he was paid by the CCP not the hour?

 

Their products are found in the gourmet food hall in Harrods! 

 

I did some development work on honey for a greek yoghurt a while ago and we surveyed around 50 different types of honey trying to find a flavour we liked including one sold at Harrods which was the most expensive of the 50 and .......... the worst. From my last trip to London I reckon the most popular item from Harrods is one of their shopping bags ;)

 

Regards,

 

Tony



Charles.C

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Posted 21 August 2014 - 07:27 AM

 I reckon the most popular item from Harrods is one of their shopping bags ;)

 

Regards,

 

Tony

:off_topic:  )

 

Hi Tony,

 

You may very well be correct but "bears" are also apparently a strong contender. This is probably the "Top" Bear of recent times. -

 

Attached File  bear.png   100.82KB   5 downloads

 

http://www.eonline.c...e-adorable-gift

 

Rgds / Charles


Kind Regards,

 

Charles.C


Rodriguez-Gonzalez

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Posted 25 August 2014 - 01:28 AM

I though that was only me, but I guess that in general the concept of CCP is not clear and we have a lot of work to do in this topic.

 

I guess we can justify wine and music if we make the correlation between stress and employee safety performance. Something like this: stress causes human errors which cause contamination of the product, misinterpretation and implementation of procedures. It has been demonstrated using scientific methods that this is the cause of errors at all steps of the manufacturing line. In conclusion, instead of controlling all processes is better to keep a few employees happy, and happiness can be obtained more efficiently with wine.

 

It may still not qualify as CCP, but it may get eventually included as a GMP or as a best practice for excellence in the Food & Beverages sector.  :shades:


Edited by Rodriguez-Gonzalez, 25 August 2014 - 01:30 AM.


Ragga

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Posted 25 August 2014 - 01:40 AM

Ok, this wasn't in a company but at university, during a year 3 product development paper, a couple of students were developing a liqueur filled chocolate. One of their stipulated CCP's was leave at room temperature :s. That one had me stumped. 

 

Totally miss having music in the workplace. Ahh the good old days.



swanswal

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Posted 28 August 2014 - 04:02 AM

This thread sounds like a classic case of not understanding how PRP's fit into a FSP. 

 

The Food Industry just HAS to get better at Food Safety Planning and HACCP, and thank goodness that organisations like IFSQN exist to discuss, guide and generally support Food Safety Practitioners.






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