- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More
![Photo](https://www.ifsqn.com/forum/uploads/profile/photo-thumb-15337.png?_r=0)
Looking for colleagues interested in a collaboration study
Started by Rodriguez-Gonzalez, Apr 28 2015 03:08 AM
5 replies to this topic
#1
Posted 28 April 2015 - 03:08 AM
Hi,
I am just wondering if there are some colleagues interested in collaborating in a study to validate scientifically the use of some tools that can be used to assist HACCP analysis.
If you are interested please take a look to the ideas in this Google Presentation.
If you do, please send me a Personal Message.
Thank you,
Oscar
#2
Posted 01 May 2015 - 06:48 PM
Oscar, the slides on the link are a bit vague, can you elaborate?
Please stop referring to me as Sir/sirs
#3
Posted 03 May 2015 - 01:04 AM
Thank you for your interest. The basic idea is to conduct a study on the use of these three tools for the creation and improvement of HACCP plans.
The study will consist on creating a experimental plan, creating the materials to conduct the study, conducting the study, analyzing the data and preparing a scientific publication.
I will be posting more information in a few days to follow up in how you would like to contribute to this project.
Thank you for your replies,
#4
Posted 03 May 2015 - 10:02 AM
Good Afternoon Oscar,
I saw your prepared slide and on the 3rd slide you mentioned there the equation R=SxOxD which i supposed that:
R= risk, S= severity, O= occurence and what is for D?.
Just thinking this is really alike with what we are using in HACCP decision except for the D.
Thank you,
Lexter
#5
Posted 05 May 2015 - 02:14 PM
Great to hear that you are using RPNs, D is for Detectability
#6
Posted 05 May 2015 - 02:21 PM
Detectability is a factor to adjust for the probabilities of detecting the failure.
Also tagged with one or more of these keywords: Science, tools, HACCP
Food Safety Topics →
HACCP - Food Products & Ingredients →
Including 3rd party storage and distribution HACCP in our own HACCP?Started by Procu1234, 26 Jun 2024 ![]() |
|
![]() |
|
![]() HACCP in Bakery - Food Regulations IndiaStarted by mansi15, 21 May 2024 ![]() |
|
![]() |
|
Global Food Safety Standards →
General Food Safety Standards →
Regulations in BakeryStarted by mansi15, 21 May 2024 ![]() |
|
![]() |
|
Food Safety Topics →
Training & Development →
HACCP and HARPC trainingStarted by Padfoot, 13 May 2024 ![]() |
|
![]() |
|
Government Regulatory →
FDA - U.S. Food and Drug Administration →
What are companies responsible that uses contract manufacturer?Started by Kubramiller, 01 Apr 2024 ![]() |
|
![]() |
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users