Dairy HACCP plan risk assessment

Hi Everyone,

I am totally overthinking the dairy HACCP plan that I'm working on so I'm reaching out for advice.  

With regards to the risk assessment:

1.  Do you consider pathogenic contamination/growth as "fatal" or "serious illness" on the severity scale?

2.  Do you consider the PRPs, SOPs, SSOPs, etc. that are in place when determining the likelihood of the hazard occurring or should the likelihood of the hazard occurring be assessed in the absence of those controls?

Thank you in advance for your help!

Jen

Hi Jen,

Nice questions to improve your HACCP plan. Here are some thoughts:

1. The severity of (outgrown) pathogens in your product at the moment of its consumption is to be considered as the highest on your scale. The category "Lethal" can be completed with "Serious illness with lasting consequences", being "Serious illness with lasting consequences or lethal".

2. The risk assessment is done as there weren't any implemented measures.

I wish you good luck with this interesting task !!!

Kind regards,

Gerard Heerkens