Hazard and Risk Analysis
Started by kitty, Jan 13 2016 09:51 AM
Hi all,
I reviewed 'BRC Global Standard for Packaging and Packaging Materials Issue 5' and come across CLAUSE 2.2 HAZARD AND RISK ANALYSIS. Can anyone help to share with me some example of a documented hard (hazard?) and risk management system ?
We produce tin for packaged confectionery. Our UK customer requires us to get this certification before order placement, so we are very eager to get our factory BRC certified as soon as possible.
Thanks a lot in advance,
Pepper
SQF 2.4.3.7 - Hazard Analysis
Hazard of Using Aluminum Foil as Packaging Material
FSVP Hazard Analysis
Hazard Analysis - Preservative
Is it true that the final step to control a significant hazard shall be a CCP?
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Hi Pepper, check out the documents at the following topic it should give you a start.
HACCP for Packaging
Let us know if you have further questions.
Regards,
Simon
SQF 2.4.3.7 - Hazard Analysis
Hazard of Using Aluminum Foil as Packaging Material
FSVP Hazard Analysis
Hazard Analysis - Preservative
Is it true that the final step to control a significant hazard shall be a CCP?
Hazard Analysis and identification of raw material and ingredients
Hazard assessment methodology in food for determining CCP or OPRP?
Salmonella testing for Candies and Marshmallow as per CFIA and FDA hazard identification
Hazard Analysis of raw material ingredients
Unforeseen Hazard of a Power Outage