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Creating a HACCP based Quality Plan

SQF HACCP Quality

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#1 JMiller

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Posted 22 August 2014 - 01:07 PM

I'm looking for some example Quality Plans.  Does anybody have sample CQPs or just Quality Hazards?  I'm assuming I can go with just organoleptic as a CQP.  I am having a hard time adapting the Quality into the safety plan and I keep finding safety risks instead of Quality.   Does anybody have a sample I can compare what I have so I can find out if I'm on the right track?

 

Thank You!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



#2 Charles.C

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Posted 22 August 2014 - 04:21 PM

I'm looking for some example Quality Plans.  Does anybody have sample CQPs or just Quality Hazards?  I'm assuming I can go with just organoleptic as a CQP.  I am having a hard time adapting the Quality into the safety plan and I keep finding safety risks instead of Quality.   Does anybody have a sample I can compare what I have so I can find out if I'm on the right track?

 

Thank You!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

 

Slightly OT but hardly irrelevant -

 

The SQF Code is a process and product certification standard that uses Hazard Analysis Critical Control Points (HACCP) as its foundation. HACCP is a food safety management system based on the principles defined in either:
•     The CODEX Alimentarius Commission HACCP principles and guidelines, or
•     The National Advisory Committee on Microbiological Criteria for Food (NACMCF)
The main feature of the SQF Code is its emphasis on the systematic application of HACCP to identify,
monitor and control food safety hazards as well as food quality hazards in the process flow to manage
identified food safety risks and/or quality threats.

 

and yet -

 

HACCP Plan  A document prepared in accordance with the HACCP method to ensure control of hazards
which are significant for food safety in the segment of the food chain under consideration.

 

 

Food Quality Plan

As described in level 3 of the relevant SQF Code. It shall be based on the HACCP method, include process controls at quality points in production to monitor product quality, identify deviations from control parameters and define corrections necessary to keep the process under control.

 

 

IMO the use of the word "foundation" as also linked with HACCP of Codex/NACMCF is hardly credible. "Based" is almost equally debatable if one is still linking to Codex (later Codex offerings which do include non-FS process factors might be a more acceptable reference).

 

Needless to say, "Hazard" and "Quality Hazard"  do not appear in the Glossary.

 

IMO the SQF Code would be better described as a hybrid Food Control System consisting of  a FS section, partly based on Codex/NACMCF HACCP and an additional extension so as to include non-FS "hazards".

 

Or perhaps SQF HACCP for short.

 

Apologies for the purely personal, minor rant and returning to the OP -

 

Dear jmt,

 

A little context might help -

 

Product ? RTE ?

 

Process ?

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 Snookie

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Posted 22 August 2014 - 04:46 PM

I'm looking for some example Quality Plans.  Does anybody have sample CQPs or just Quality Hazards?  I'm assuming I can go with just organoleptic as a CQP.  I am having a hard time adapting the Quality into the safety plan and I keep finding safety risks instead of Quality.   Does anybody have a sample I can compare what I have so I can find out if I'm on the right track?

 

Thank You!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

That is a huge request and even if we posted the many binders worth of information it may not be as helpful as you think.  Many of us spend years putting together and honing our plans and while there are commonalities in all plans, there are also many specifics to each plant, each product, each geographical area........well you get the idea. 

 

We can help but need more detail to guide in the right direction.


Edited by Snookie, 22 August 2014 - 05:51 PM.

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#4 JMiller

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Posted 22 August 2014 - 05:29 PM

We are a Dairy and we Produce Grade A Whipped Cream as well as Ice Cream Mixes, and Grade A Half and Half portion Pack Coffee Creamers.

 

I'm pulling together the Quality Aspects such as Taste, mouthfeel, homogenization, seals, Fat Content, appearance, Coding, etc. However, When making my plan, I keep trying to compare them to Safety Biological Hazards (ex. spoilage bacteria vs. Pathogenic). I am not sure If I should compartmentalize my Quality Aspects in such categories, or if I should just list them as a Quality Hazard.

 

Thanks



#5 Charles.C

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Posted 22 August 2014 - 06:05 PM

We are a Dairy and we Produce Grade A Whipped Cream as well as Ice Cream Mixes, and Grade A Half and Half portion Pack Coffee Creamers.

 

I'm pulling together the Quality Aspects such as Taste, mouthfeel, homogenization, seals, Fat Content, appearance, Coding, etc. However, When making my plan, I keep trying to compare them to Safety Biological Hazards (ex. spoilage bacteria vs. Pathogenic). I am not sure If I should compartmentalize my Quality Aspects in such categories, or if I should just list them as a Quality Hazard.

 

Thanks

 

Dear jmt,

 

Thks for the feedback.

 

Well, I'm not a SQF user but "SQF Quality" appears to be anything non-FS related involving Quality. Or more specifically "SQF Quality Hazards" .

 

I anticipate that you have a fully functioning FS/HACCP plan already.

 

This may well have used a RA based hazard analysis / risk matrix ?

 

If so you must have made some subjective decisions of "cut-off" risk values to enable selection of CCPs.

 

Theoretically the SQF, non-FS,  extension seems to require a parallel procedure. Clearly subjective again, perhaps more so?.

 

Personally, I'm  unsure how i would do this meaningfully (probably just pick a few key OLQs in the absence of any specific Guidance) for my area of interest but i think there are one or 2  documents already posted here [somewhere] by SQF adherents if you can find them. Maybe of help.

 

There are also a few Dairy experts here (not myself) who may be able to make more specific recommendations but it may depend on some knowledge of your process.

 

 

Rgds / Charles.C

 

PS - added - I assume you are aware that SQF provide a downloadable Guidance Manual for the Code ?


Kind Regards,

 

Charles.C


#6 Tony-C

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Posted 09 October 2014 - 01:55 AM

We are a Dairy and we Produce Grade A Whipped Cream as well as Ice Cream Mixes, and Grade A Half and Half portion Pack Coffee Creamers.

 

I'm pulling together the Quality Aspects such as Taste, mouthfeel, homogenization, seals, Fat Content, appearance, Coding, etc. However, When making my plan, I keep trying to compare them to Safety Biological Hazards (ex. spoilage bacteria vs. Pathogenic). I am not sure If I should compartmentalize my Quality Aspects in such categories, or if I should just list them as a Quality Hazard.

 

Thanks

 

Hi Jaime,

 

So from your food safety plan your have your process flow and process steps.

 

Now consider the quality aspects of the final product. When going through the process steps consider what 'hazards' there are that can affect the product quality.

 

So examples:

Taste can be affected at various stages, raw milk age/temperature leading to off flavors, chemical taint, over pasteurization etc.

Homogenization at a specific step

Coding at a specific step

Sealing at a specific step

Fat at separation or mixing then at various subsequent stages due to possible water addition

Color for colored products again will have main controls when mixing but may be controlled by the same measures as fat to prevent/detect subsequent water addition

 

So for each step you consider the aspects that are critical to quality of the final product and rate the 'hazards' based on their effect  (you can use probability x severity = significance if you wish).

 

For the 'hazards' identified as posing a risk to product quality you develop a plan based on the control measures which you have in place or have identified as required to control the 'hazard'. Your plan will include step, 'hazard', control measure, limits, responsibilities, authority etc.

You should also reference relevant documented Standard Operating Procedures (SOPs) and Work Instructions (WI) appropriate to controlling the product quality.

 

Regards,

 

Tony



#7 KevinR

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Posted 03 November 2014 - 03:16 PM

We took our process flow from the HACCP plan and identified all threats to quality at each step if not controlled. We then used a risk assessment matrix to assign each threat a number based on likelihood and severity to distinguish CQP's from QP's. 







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