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Can you please provide feedback on my BRC HACCP Plan


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mtmoore4

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Posted 04 January 2018 - 08:40 PM

I would like anyones feedback on this if available.

 

 

 

Thanks

Michael

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Danica

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Posted 04 January 2018 - 09:03 PM

Hi Michael,

 

The template and method of analysis looks good to me, but I find it odd that your process only has 6 steps and so few hazards. I would have a second look at your process and see if something is missing.

 

One example: How do you store raw mats vs finished product? I would have divided this in 2 steps since both should have a separate storage.

 

My HA has about 70 hazards in a 16 step process, we are a food contact packaging company. Maybe I am overthinking it, but IMO better safe than sorry.

 

Good Luck :)

 

I have attached our flow as example.

 

Danica :happydance:

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mtmoore4

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Posted 04 January 2018 - 09:11 PM

Thank you for the feedback Danica. I agree and appreciate your feedback. I may need to dive a little bit deeper.

 

 

Thanks

Michael



mtmoore4

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Posted 04 January 2018 - 11:58 PM

Any other feedback would be greatly appreciated!!!



beautiophile

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Posted 05 January 2018 - 05:01 AM

At the time of typing this, I could not remember all my ideas but here are some of my opinions:

- At every process with humans involved, risks of contamination of hair, blood, jewelry, etc. always exist.

- Liquid contamination, they might be condensed (cooling) water, oil/grease leakage from machines and more.

- Metallic objects: tools (i.e. wrench, screw-driver, stapler) and pieces (nail, bolt-nut, screw).

- Brittle materials: glasses on machine, windows, light bulbs and tubes.

Hope these may help.



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Danica

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Posted 05 January 2018 - 12:27 PM

I am new to this too Michael, but you have come to the right place for info!! :)

 

Best of luck to you.

 

Kind Regards,

Danica



Charles.C

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Posted 05 January 2018 - 01:52 PM

I would like anyones feedback on this if available.

 

 

 

Thanks

Michael

 

Hi Michael,

 

I thought the basic layout looked quite nice.

 

The acronym GHP(GMP) might have been appropriate somewhere towards end of text in the block A(3-13).

 

As per Danica, the flowchart "column"  "looks"  condensed but need a flowchart to know yes/no. I'm not a packaging person but some popular hazards seem to be missing, eg defective plates, line changeovers.

 

I couldn't see any explanation of where the L/S values came from. Prevents interpretation of the Numbers / Consequences.

 

Are the hazards stated only safety-related ? I thought from memory that BRC needed "hazard" columns for some other factors also, eg integrity etc?

 

@Danica - 70 stated hazards must be a record ! I thought packaging was supposed to be less hazardous than food. Offhand sounds like a mega-kill.  :smile:


Kind Regards,

 

Charles.C


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Danica

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Posted 05 January 2018 - 02:43 PM

@Charles: Following IFS PacSecure directives, lol. We do have 17 steps to our process..but some hazards are repeated in various steps (i.e. microbial contamination due to poor staff hygiene, risk of foreign objects, etc).

 

We shall see when we get audited I guess, but our IFS consultant said our HACCP plan/PRP looked fine. And let me tell you, there are sooo many points being audited, I am surprised myself on how much documents we need for a simple food packaging company.

 

:off_topic: Off topic but: OMG so much snow here, the plow truck can't even find place to put it..the snow bank where he pushed all the snow is about 3-4 meters high and 20 meters long (or more) for just a small parking lot that can barely fit 20 cars, blocking our loading dock area. ouf what a storm, not the worse I have seen but a big volume of snow, snowed for 10h non-stop with 80km/h winds, then rain for about 12h, now snowing again (the Atlantic one that just passed from Florida to where I live). Imagine if it hadn't rained!

 

ok back at it :rock: :happydance:



Charles.C

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Posted 05 January 2018 - 10:41 PM

@Charles: Following IFS PacSecure directives, lol. We do have 17 steps to our process..but some hazards are repeated in various steps (i.e. microbial contamination due to poor staff hygiene, risk of foreign objects, etc).

 

We shall see when we get audited I guess, but our IFS consultant said our HACCP plan/PRP looked fine. And let me tell you, there are sooo many points being audited, I am surprised myself on how much documents we need for a simple food packaging company.

 

Yes, this is why traditional haccp for food simply groups such plethoras of hygiene items within, say "GHP", in a preliminary intro to hazard analysis then cross-refs. in the main HA. Avoids repetition ad infinitum. Similar comment would apply to Post 5. Of course it may also be that PACSecure Consultants like repetition.

 

:off_topic: Off topic but: OMG so much snow here, the plow truck can't even find place to put it..the snow bank where he pushed all the snow is about 3-4 meters high and 20 meters long (or more) for just a small parking lot that can barely fit 20 cars, blocking our loading dock area. ouf what a storm, not the worse I have seen but a big volume of snow, snowed for 10h non-stop with 80km/h winds, then rain for about 12h, now snowing again (the Atlantic one that just passed from Florida to where I live). Imagine if it hadn't rained!

 

ok back at it :rock: :happydance:

I'm surprised there is no Ice which IM(non-USA)EX is a major hazard on top.

 

 

Hi Danica, see ^^^


Kind Regards,

 

Charles.C


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Posted 08 January 2018 - 12:10 PM

Thank you Charles, I will edit as you suggest. Ty for your help once more!






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