6 replies to this topic

[Goodgoing]

Hello everyone 

 

can someone please help me with BRC clause 2.1.2- " The scope of each HACCP plan including the products and processes covered, shall be defined" 

 

We are a confectionery company and are low risk. Can someone please explain this clause and probably give some examples. 

Everyone's input is much appreciated.

 

Many Thanks

 

 

 

 

[Peaches]

Hello!

For this section we included a statement for the scope in our product list that is included in the HACCP plan.  Basically it is asking you to define what your HACCP plan covers.

 

SCOPE: This HACCP Plan is concerned with microbial, chemical, and physical hazards from the source & receipt of raw materials and primary packaging, the manufacture and packaging of raw materials, and through shipment of finished product to the customer and customer returns

 

Hope this helps!

[GMO]

Your scope is basically describing what you do and what the HACCP plan will cover (which if you work in food should be pretty much the same thing, there would have to be a pretty good excuse for not including something in your scope if you do it in your factory!)

So for example, you might have something like this which was adapted from a recent plan of mine:

 

The scope of this HACCP plan covers the manufacture of xxxxx and xxxxxx.  This also includes “byproducts” such as xxx.  The xxx are packed into xxx packaging and are gas flushed with xxx or vacuum packed. 

It starts at raw material collection or intake through to despatch from the Despatch department onto second or third party transport or delivery (where this takes place) on company owned vehicles.  

The HACCP plan covers final product food safety hazards as defined below into the four broad categories; biological, chemical, physical and allergenic.  Then go on to discuss in more detail which hazards are to be considered in each of those categories.

The process of hazard analysis was conducted by the consideration of all risks posed to the product at each stage. 

Quality and non- food safety adulteration or authenticity risks are not within the scope of this study but are within the scope of the TACCP / vulnerability plan. 

 

I would say it's ok to use broad terms in the scope so you might say "manufacture of sandwiches", "manufacture of cheeses", "butchery and packing of beef" etc.  Whatever your company does in broad terms.  Do not forget any byproduct routes even if they're not for human consumption as often they will be for animal consumption which will still (eventually) end up in the food chain.  Even bones often go to make gelatine.

[Charles.C]

Hello everyone 

 

can someone please help me with BRC clause 2.1.2- " The scope of each HACCP plan including the products and processes covered, shall be defined" 

 

We are a confectionery company and are low risk. Can someone please explain this clause and probably give some examples. 

Everyone's input is much appreciated.

 

Many Thanks

Hi Goodgoing,

 

from a dictionary -

scope - the extent of the area or subject matter that something deals with or to which it is relevant.

 

Different texts may have diferences in "depth" of interpretation of HACCP "scope". Some examples of "length" differences are illustrated in end link of this post.

Peaches/GMO's posts cover most of the typical, basic, requirements.

 

JFI, here is a précised/reduced extract from one fairly detailed "official" example (Note "study" ~= "Plan") -
 

 

(1) Title – This sets out what the HACCP study will cover it should include what the product/product group is, the process line or the range of activities that the HACCP study will be covering.

 

e.g. This HACCP study covers the manufacture of baked bakery products (a range of products including doughnuts, cream slices, chocolate éclairs and muffins).

 

(2) Start and end points of the study – specify where the study will begin (for instance intake of raw materials and ingredients) and where it will end (for instance point of despatch or point of consumption).

e.g. The study will start at goods intake and go through to despatch.

 

(3) Hazards – Specify the different hazards that will be considered in the investigation e.g. biological, chemical, physical, allergens or any combination of these.  At this stage include only those that are relevant to your product/process/module and consumer group.  These can be cross referenced if there are too many to list (see last example below).
e.g.    Microbiological hazards
For example - E.coli 0157, Listeria spp, Salmonella spp, Clostridium botulinum toxin, Staphylococcus aureus toxin.

e.g. Chemical hazards

For example - Caustic cleaning chemical residues, pesticide residues.

e.g. Physical hazards

For example - Glass and hard plastic, metal, stones

 

OR  For a list of all relevant hazards please refer to ‘manual XYZ’, you may wish to make a note of the manual where these are all held.

 

 UK-FSA- scope of the HACCP Study(Plan),2015.pdf   102.88KB   133 downloads

 

Some more examples/discussion in this (2012) post/thread -

 

http://www.ifsqn.com...udy/#entry56377

[Goodgoing]

 

Hello!

For this section we included a statement for the scope in our product list that is included in the HACCP plan.  Basically it is asking you to define what your HACCP plan covers.

 

SCOPE: This HACCP Plan is concerned with microbial, chemical, and physical hazards from the source & receipt of raw materials and primary packaging, the manufacture and packaging of raw materials, and through shipment of finished product to the customer and customer returns

 

Hope this helps!

 

Thanks Peaches   

[Goodgoing]

 

Your scope is basically describing what you do and what the HACCP plan will cover (which if you work in food should be pretty much the same thing, there would have to be a pretty good excuse for not including something in your scope if you do it in your factory!)

So for example, you might have something like this which was adapted from a recent plan of mine:

 

The scope of this HACCP plan covers the manufacture of xxxxx and xxxxxx.  This also includes “byproducts” such as xxx.  The xxx are packed into xxx packaging and are gas flushed with xxx or vacuum packed. 

It starts at raw material collection or intake through to despatch from the Despatch department onto second or third party transport or delivery (where this takes place) on company owned vehicles.  

The HACCP plan covers final product food safety hazards as defined below into the four broad categories; biological, chemical, physical and allergenic.  Then go on to discuss in more detail which hazards are to be considered in each of those categories.

The process of hazard analysis was conducted by the consideration of all risks posed to the product at each stage. 

Quality and non- food safety adulteration or authenticity risks are not within the scope of this study but are within the scope of the TACCP / vulnerability plan. 

 

I would say it's ok to use broad terms in the scope so you might say "manufacture of sandwiches", "manufacture of cheeses", "butchery and packing of beef" etc.  Whatever your company does in broad terms.  Do not forget any byproduct routes even if they're not for human consumption as often they will be for animal consumption which will still (eventually) end up in the food chain.  Even bones often go to make gelatine.

 

Thanks, GMO! 

[Goodgoing]

Hi Goodgoing,

 

from a dictionary -

 

Different texts may have diferences in "depth" of interpretation of HACCP "scope". Some examples of "length" differences are illustrated in end link of this post.

Peaches/GMO's posts cover most of the typical, basic, requirements.

 

JFI, here is a précised/reduced extract from one fairly detailed "official" example (Note "study" ~= "Plan") -
 

UK-FSA- scope of the HACCP Study(Plan),2015.pdf

 

Some more examples/discussion in this (2012) post/thread -

 

http://www.ifsqn.com...udy/#entry56377

Thanks Charles.C    :spoton:You guys are excellent!