CCP for production of rice vermicelli

My first thought would be metal detection, but you need to go through and do a hazard analysis of your facility to see what hazards might be introduced into your process.

Are there critical temps that need to be maintained? Are there temps recorded for the steam stage, the drying stage?  What happens if you fail to meet the temperature or don't steam for the correct amount of time?

Only you and your HACCP team have the answers in your facility. 

I am quite new to HACCP analysis; if anyone can provide me with an example HACCP study and then how to arrive at PRP, OPRP and CCP, that will be great

You can't just use someone else's HACCP plan. It is a process that you and you facility must do on your own.  Your process and set up is unique to you and you know it best.  http://www.haccpalli...s/guidebook.pdf

Hi,
 
Can anyone help me by reviewing this draft HACCP for rice vermicelli? I used the Yogurt HACCP posted in ifsqn for reference. 
 
I have not included metal detection; we are a small firm and Rice Vermicelli-HACCP.xls   215.5KB   97 downloadsour management is not very keen to invest in a metal detection system. 
 
Regards,
Syju

Hi syju,

Is this haccp plan intended to be used for any specific FS standard, eg iso 22000 ?

Dear Charles,

We are planning to implement the Codex HACCP requirements first successfully; however, we have not thought about a third party certification. Later, we would like to start with ISO 22000/FSSC 22000 requirements. I believe that since these standards are not prescriptive like BRC, we can develop a management system that suits us.

In this part of the world, getting certified do not necessarily mean that they comply to the standard requirements in practice (be it QMS, EMS, OHSAS or HACCP). I remember that someone (if I remember correctly, it was you) had mentioned in another thread about "how an organisation be HACCP certified all the while having no PRPs".

Regards,

Syju

Hi,
 
Can anyone help me by reviewing this draft HACCP for rice vermicelli? I used the Yogurt HACCP posted in ifsqn for reference. 
 
I have not included metal detection; we are a small firm and Rice Vermicelli-HACCP.xlsour management is not very keen to invest in a metal detection system. 
 
Regards,

 

Try this, hopefully it helps!
http://www.haccpalli...guidebook.pdf  

Hi syju,

Thks for the excel.

I had a quick look through the tabs. A few comments are below but please remember these are only my opinions –

(1) "Waste water" flowchart box meaning unclear to me. Not sure why 1-3 in same box ?. Otherwise intelligible.

(2) Risk matrix is fundamentally illogical IMO but not necessarily unjustifiable. Notably with respect to scores (3,6). And, consequently, I disagree with some of the following  risk assessments also.

(3) Pathogens not identified in hazard analysis.

(4) No column for control measures in hazard analysis.

(5) I disagree with the haccp logic in some of the "risk justifications", eg 1B.  Also relates to (2)

(6) G11 wrong colour.

(7) I don’t use Codex Tree at all so no comments.

(8) I disagree with control measure/critical limits in CCPs tab for no.1. This is again in the context of (2). Also relevant to the option of using PRPs

Sorry but I have some reservations about the implementation of the haccp procedure as per the excel sheet. Regardless, it may well satisfy yr local requirements. I hope so.

Regarding non-use of PRPs, in principle the haccp methodology used is up to the user. But if the plan is going to be subsequently regulatory audited or used for a specific customer, there may be additional constraints.

IMEX most auditing bodies are currently familiar with a PRP-based presentation. So, If not used, be prepared for some “discussion”.

Personally, although I’m not keen on PRPs, I do have a lot of SSOPs. A question of semantics from a hygiene POV.

@smitty - you appear to have lost yr posted comment ?

PS - this haccp presentation would not be suitable for iso2200 purposes of course. I appreciate not currently yr objective.

Hi Charles,

Thanks a lot for the review and your opinions are welcome and much appreciated. 

I had downloaded all the spreadsheets from the old Yogurt thread and started with "Yoghurt-COM-HACCP-001" as reference which I believe is only a generic framework. After going through your spreadsheet for Yogurt, "ISO 22000 Hazard Analysis for Yoghurt, yha 1.0a" (I had not referred this earlier), I understand that the spreadsheet I posted overlooks a lot of things. 

Regarding the metal detection system for our operations, do you think it can be avoided in ISO 22000/FSSC 22000 management system?  

Regards,

Syju

Hi syju,

I should have added in my previous post that if yr draft plan was essentially a first attempt, it was actually quite promising. I would never claim that haccp is simple.

Metal detectors (MDs) are a vexed issue, eg at least one official publication categorizes certain equipments which will be generally regarded as "proven" metallic risk sources (USFDA Fishery Guide) but nonetheless does not mandate the use of metal detectors if other control measures can be shown to render the risk of metallic contamination in finished product as "not significant". In contrast, at least one FS Standard (BRC) seems to be regarded as viewing MDs as a  basic necessity unless cast iron evidence to the contrary is available. Another aspect is that many (probably most) auditors are (a) likely to be conservative inasmuch as MDs are invariably textbook recommended, (b) be influenced by accumulated experience where the decision is "debatable". So if other facilities in yr area are all employing MDs for similar processes a prolonged argument can be expected in an audit situation. (theoretically non-usage should therefore be a plus but (a) may still take priority).

Never used ISO22000 personally but, IMO, the Standard should be (relatively) responsive to a risk assessment which is appropriately data-validated. This might typically involve general (eg industry) and process-specific incidents from  historical and current POVs. RTE, ready-to-use finished products / consumer-type are also likely to be significant  criteria. Nonetheless IMEX of having a shoestring budget, resistance is not impossible if justifiable, at least in the short term anyway.

Hi Charles,

Thanks; I am doing HACCP for the first time and even though it is not easy, it is quite interesting and got me hooked. I was searching for an example HACCP to start with and got here; since then, each day I am spending time going through the ifsqn forum covering various topics.

About MD usage in food industries here (Myanmar) is that, it  is not very uncommon; The seafood processing and exporting units are all HACCP certified (else they don't get any business from Europe, USA etc) and all of them have MD as a default CCP (The other default CCP is receiving raw prawn/fish/crab). I guess the same consultant did HACCP for 25-30 seafood exporting units in Yangon area and the usage of MD was only for the purpose of certification and to make the inspectors/auditors happy. From the conversation I had with food safety or quality heads of these units, they just continue what their consultant had made it for them few years ago.

The other prominent set of food based industries here are snacks, chips, wafers, cookies, baked foods etc and certification (even QMS) is not present in almost all cases as their market is mostly local Myanmar or neighboring countries. 

I have another doubt regarding the applicable regulations. There is no regulation as such laid down by the government for food processing industries here. Assume that we are exporting to a client in Europe or USA and the customer has given us some requirements (product specs mostly). Can we stop at just complying to what the customer asked us or should we comply with the EU/US regulations on food safety. 

Regards,

Syju