HACCP Prerequisites
Can anyone tell me the best wat of setting out the necessary prerequisites, I know what needs to go in but should they be set out as in the previous HACCP requirements with controls, limits and responsible person etc.
Many thanks
Hello
Can anyone tell me the best wat of setting out the necessary prerequisites, I know what needs to go in but should they be set out as in the previous HACCP requirements with controls, limits and responsible person etc.
Many thanks
Hello DF,
Can you try to be a little more clear with your question; I think maybe this is why you've not had an answer.
Welcome to the forums.
Simon
Hello
Can anyone tell me the best wat of setting out the necessary prerequisites, I know what needs to go in but should they be set out as in the previous HACCP requirements with controls, limits and responsible person etc.
Many thanks
OK For example - micro growth is controlled by temperature set out in an operational procedure ref ... Do I have to say in my prerequisits just that, or do I have to specify seperately the temp requirements and what happens if there is a breach. Thanks
OK For example - micro growth is controlled by temperature set out in an operational procedure ref ... Do I have to say in my prerequisits just that, or do I have to specify seperately the temp requirements and what happens if there is a breach. Thanks
Dragon,
It probably worth looking at the definition of a pre-requisites to help clarify the matter. This being...
"A set of control measures which you would expect to find in place in any food business, whether you are using HACCP or not, and which is applicable to all points throuhout the business. Assessing/Evaluating effectiveness of these controls e.g. by Critical limits may not be appropriate and may even be impossible."
Examples might include, pest control, personal hygiene, waste management, training programmes, supplier assessment etc...
The use of generic controls is ultimatley a tool to avoid repetition in a HACCP study, allowing greater concentration on specific critical control points which HACCP was designed for.
Therfore you must ask yourself the following questions,
Is this a critical control point or not?
Is this a specifc issue relating to a specific part of the process or repetitive throught the process?
Is this any clearly for you dragon?
Regards,
Gary.
Dragon,
It probably worth looking at the definition of a pre-requisites to help clarify the matter. This being...
"A set of control measures which you would expect to find in place in any food business, whether you are using HACCP or not, and which is applicable to all points throuhout the business. Assessing/Evaluating effectiveness of these controls e.g. by Critical limits may not be appropriate and may even be impossible."
Examples might include, pest control, personal hygiene, waste management, training programmes, supplier assessment etc...
The use of generic controls is ultimatley a tool to avoid repetition in a HACCP study, allowing greater concentration on specific critical control points which HACCP was designed for.
Therfore you must ask yourself the following questions,
Is this a critical control point or not?
Is this a specifc issue relating to a specific part of the process or repetitive throught the process?
Is this any clearly for you dragon?
Regards,
Gary.
Thanks Gary that does help
regards
Soda Drinker Hospitalised after Poisoning
Bulgaria in Brief: 6 May 2006, Saturday.
A woman from Petrich was hospitalised after apparent poisoning with Soda Kinley drink. The woman suffered burnings of her gullet after engulfing the drink, which is supposed to have contained caustic soda. A representative of the producer Coca-Cola met with the woman on Saturday assuring her that the company was undertaking all necessary measures to investigate the reasons of the incident. A team of the Blagoevgrad Public Health Inspectorate also launched a check in the store, where the woman bought a bottle of Soda Kinley, the press office of Health Ministry announced.
In our factory the caustic cleaning procedure is included in our prerequisites. What do you think?
In our factory the caustic cleaning procedure is included in our prerequisites. What do you think?
When I was a little lad I played football for my local cub scouts 1st Clifton. One day we were playing another cub scout troop 9th Shawnee I think; at half time there were the usual oranges and large plastic cannisters of water. One poor lad on the opposing team took a big glug of what he thought was cool refreshing water, but it turned out to be caustic soda. He lived and is alive today as far as I know, but he was in agony and it made a mess of his insides that required years of hospital treatment.
A simple mix up of unlabelled containers.
I think you're right to include it Yorky.
Regards,
Simon