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Hazard Analysis - by process or product?

HACCP

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djammur

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Posted 13 October 2014 - 02:34 PM

I am trying to create a hazard analysis for my printing company.  There are so many different examples out there.  Do I need EITHER a process analysis or a product analysis or BOTH?



Mr. Incognito

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Posted 13 October 2014 - 02:39 PM

In order to do a hazard analysis you need both to be successful.

 

You need an analysis of the product on items such as:  It's intended use, food safety characteristics (pH, Water Activity, shelf life, etc), storage/distribution requirements.   You also need to know about your ingredients as well.

 

Then you need a process analysis... specifically a process flow chart that is, after it's written, walked and verified to describe each step, or piece of equipment depending on the type of flow chart you use, the ingredients and product will flow through.

 

After all of that...

 

List each process step in the flow diagram and start to look at the likelihood and severity of any biological, chemical, physical, (and if appropriate such as in SQF) radiological hazards.

 

After that you have to have a risk assessment code system where you multiply likelihood and severity... then continue on the process of completing the hazard analysis.


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Mr. Incognito

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Posted 13 October 2014 - 02:40 PM

Also, because I missed that was your first post, :welcome: to IFSQN!


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Charles.C

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Posted 13 October 2014 - 02:55 PM

Dear djammur,

 

You may also need a copy of the standard relating to the forum which this post is placed in. :smile:

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


Snookie

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Posted 13 October 2014 - 04:03 PM

:welcome:

 

Since your printing am guessing that you are doing some kind of packaging?  The following website has HACCP plans designed for the packaging industry by the packaging industry. 

 

http://www.iopp.org/...cfm?pageid=2173


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Mike Green

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Posted 13 October 2014 - 04:34 PM

:welcome:

 

Since your printing am guessing that you are doing some kind of packaging?  The following website has HACCP plans designed for the packaging industry by the packaging industry. 

 

http://www.iopp.org/...cfm?pageid=2173

As does this one !!  IFSQN Store   ..... funny the url seems strangely familiar Ha ha !

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing

Snookie

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Posted 13 October 2014 - 07:04 PM

As does this one !!  IFSQN Store   ..... funny the url seems strangely familiar Ha ha !

 

Mike

 

My day is not even half over and still it has been a long day......sorry but didn't understand....... :doh:  sorry to ruin the joke.....but can you explain it to me......I thought these were completely different websites? 


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Mike Green

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Posted 13 October 2014 - 07:11 PM

My day is not even half over and still it has been a long day......sorry but didn't understand....... :doh:  sorry to ruin the joke.....but can you explain it to me......I thought these were completely different websites? 

sorry.......it wasn't really supposed to be a joke- just a reference to the fact that my link was back to 'Simon's shop' on this website! 

 

Mike


I may sound like a complete idiot...but actually there are a couple of bits missing

Snookie

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Posted 13 October 2014 - 07:20 PM

sorry.......it wasn't really supposed to be a joke- just a reference to the fact that my link was back to 'Simon's shop' on this website! 

 

Mike

 

Thanks, like I said....its been a long day and thought I was missing something. 


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Antores

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Posted 15 October 2014 - 07:36 PM

Technically for BOTH..

 

with that said, I see this is for PRINTING? Maybe packaging materials or labels?  If this is the case, when the properties and processes of several products are the same, then you may group several products that share he same characteristic and processes in to one HACCP. For instance, if you are doing several types of carton boxes and the raw materials are the same, and the only difference are things like SIZE, GRAPHICS, and other specifications that should not affect food safety, then you could potentially do one HACCP for all cartons, one for clamshells, one for mesh bags... etc.  



Tamale

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Posted 15 October 2014 - 07:50 PM

Djammur,

 

I am just finishing up our analysis. We mold and print dairy product containers.

 

I did not do anything by product, in our business the shape and size of a container has no bearing on the risks involved.

I designed the system to be processed based. Its much easier to do. My processes are raw materials, mixing, molding, prepress, printing, warehousing and shipping. Each process is well ventilated. I also did a special analysis entitled human interaction (hygiene, clothing etc.), the reason was to assemble all process common activities into one instead of going through them repeatedly in each process.

 

Hope this helps!

 

Tamale. 



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Posted 16 October 2014 - 01:16 PM

I work for a company that makes packaging for the food industry.  For food safety (SQF), we did three different types of hazard analysis:

1.  Raw Materials - what contamination could be in the materials and their packing.

2.  Process - what contamination could happen during receiving, storing, processing, packaging and shipping.

3.  General - what contamination could occur due to environment, building conditions, site conditions (dusty roads, etc.), and 3rd party warehouse/shipping.



Taste Maker

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Posted 16 October 2014 - 01:46 PM

Hello, I agree with Mr. Incognito and would like to add a few more steps if I may. I would include a team of relevant people that may or may not work at your plant. Next, I would describe each TYPE of similar products and thier intended use at the consumer level. That is, will it be consumed by infants, old folks home or other groups and will it be ready to eat or will instructions be needed on how to prepare. Now, identify any hazards inherent to the ingredients in each type of product and each different process from the delivery to the end consumer. Once this is done, establish control points to lower to an exceptable level if you cannot eliminate the threat altogether. Establish critical limits based on your scientific findings. Also, establish monitoring and record keeping of the control points stating who, what, when and how the monitoring will happen. Finally, verify and validate the critical control points (CCP). Good Luck.

 

Taste Maker



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Posted 16 October 2014 - 02:04 PM

Djammur,

 

I am just finishing up our analysis. We mold and print dairy product containers.

 

I did not do anything by product, in our business the shape and size of a container has no bearing on the risks involved.

I designed the system to be processed based. Its much easier to do. My processes are raw materials, mixing, molding, prepress, printing, warehousing and shipping. Each process is well ventilated. I also did a special analysis entitled human interaction (hygiene, clothing etc.), the reason was to assemble all process common activities into one instead of going through them repeatedly in each process.

 

Hope this helps!

 

Tamale. 

 

Dear Tamale/ CMHeywood,

 

I do not understand  how one can do a hazard analysis / RA without consideration of the product, eg what it is going to be used for / in contact with ?

 

Rgds / Charles.C


Kind Regards,

 

Charles.C






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