On the positive list than not in the HACCP study
Started by okido, Mar 10 2006 12:32 PM
Hallo Saferpakers,
When a raw material is used that is in the EU positive list for materials that come in contact to foodstuffs why should you take this material up in your hazard analysis under raw materials?
The material is placed on the positive list for good reasons.
For instance you make a plastic packaging film for direct food contact.
Global and specific migration tests are carried out on regular basis.
The raw materials supplier is reliable and gives me all data related to quality en foodsafety I need.
Who can give me any arguments why I should mention the raw materials for this plastic film in the HACCP study.
Have a nice day, Okido
When a raw material is used that is in the EU positive list for materials that come in contact to foodstuffs why should you take this material up in your hazard analysis under raw materials?
The material is placed on the positive list for good reasons.
For instance you make a plastic packaging film for direct food contact.
Global and specific migration tests are carried out on regular basis.
The raw materials supplier is reliable and gives me all data related to quality en foodsafety I need.
Who can give me any arguments why I should mention the raw materials for this plastic film in the HACCP study.
Have a nice day, Okido
Example HACCP Plan for Cardboard Packaging Production
Creating a Glass and Hard Plastics List for New Equipment
HACCP Review and management of change
HACCP training course
Is HACCP Training Still Available In-Person?
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Who can give me any arguments why I should mention the raw materials for this plastic film in the HACCP study.
Why not - it demonstrates you have considered it.
Example HACCP Plan for Cardboard Packaging Production
Creating a Glass and Hard Plastics List for New Equipment
HACCP Review and management of change
HACCP training course
Is HACCP Training Still Available In-Person?
Setting Micro Specs for RTE Powdered Drink Mixes — Guidance and HACCP Considerations
Reading List for Transition to Food Contact Labels
Food Safety Reading List and Recommendations
Who is the most senior member of your HACCP team?
HACCP Plans vs HACCP Processes