14 replies to this topic

[Microbiologist Scientist]

Hi,
Do we need to evalued the possible hazards coming, from our supplier, in with the ingredients of the product?
Thanks to everybody.

[cindrealla]

Yes, I agree but you can increase your packaging quality.

[Microbiologist Scientist]

I'm talking about when developing the HACCP plan.

[Umarie_0315]

Yes, you should .

[Lesley.Roberts]

Hi Carmelo

 

Yes, supplier & ingredient approval  should be part of you prerequisite program.

 

The attached may be a little out of date but details what is useful to include here.

 

 

 

 OPRPs .docx   18.8KB   71 downloads

 

 

[Microbiologist Scientist]

In the SQF Code( 2.4.4) Approved Supplier Program we need to evalueted the raw materials, ingredients.....

Butt may question is if we have to evalueted de raw material from our supplier on our HACCP Plan

        Preliminary Tasks

•            Food Description and Distribution

And also in the 1st principle ( Conduct a Hazard Analysis)

 

Thank you guys very much for helping me.

[Microbiologist Scientist]

Thanks Lesly

I don't know much about food safety

But I believe HACCP is not part of the PRP's

[Lesley.Roberts]

Hi Carmelo

 

Obviously everybody has a different opinion on HACCP & there are differences in terminology (BRC/FSSC/CODEX/customer specific requirements)

 

However when you take each of your process steps through the standard HACCP decision tree the first question will usually be:

 

"Is the hazard managed by the prerequisite programmes" or "do control measures exist" (depending on which decision tree you have selected)

 

Therefore, if you don't have a pre-requisite program (ie. a control measure) to control the specific hazard you have identified at  that process stage - you could, potentially end up with more CCPs

 

 

 

 CCP decision tree.pdf   21.83KB   31 downloads

 

 

 Determining-Control-Measures.pdf   1.15MB   41 downloads

 

 

 

 

 

 

[Microbiologist Scientist]

Thank Lesley
Can you please give me an idea of what information I will need from my supplier to used for the HACCP plan.
I believe I need some information from my supplier at less to be able to do the Food Description and Distribution.
Thanks Lesley for sharing your knowledge with me.

[Microbiologist Scientist]

Hi,

If the packing material is going to come in direct contract with the product, do we only need a COA or a Continuing Guarantee Letter?

Or do we need more (3rd party audit certification, product description, storage information, ...........)?

 

 

I know that I annoy a lot.

Thank all you guys for taking out of your time to educate me about food safety.

[Artemis_IFSQN]

 

" ... If the packing material is going to come in direct contract with the product, do we only need a COA or a Continuing Guarantee Letter?"

 

Hi Carmelo,

 

I came from a packaging company that produce primary contact food packaging (plastics). We were certified to HACCP when I was there.

Anyway, we do send a COA to our customers, some require it as part of their Supplier accreditation requirements, and some require COA per shipment (or continuing guarantee as you say).

In the COA, we state that we use food grade quality materials and inks along with the quality specifications we meet for the customers.

Hope this helps. Thank you!

 

 

 

 

 

[Charles.C]

Hi,
Do we need to evalued the possible hazards coming, from our supplier, in with the ingredients of the product?
Thanks to everybody.

 

The simple answer is "Always".

 

Hence the ever-present terminology -  "Approved Supplier"

[Lesley.Roberts]

Thank Lesley
Can you please give me an idea of what information I will need from my supplier to used for the HACCP plan.
I believe I need some information from my supplier at less to be able to do the Food Description and Distribution.
Thanks Lesley for sharing your knowledge with me.

 

Hi Carmelo 

 

This post may help you:

 

https://www.ifsqn.co...assessment-brc/

 

Your initial supplier/ingredient risk assessment would include:

 

Ingredient type 

Where used (ie. does it pass through a control step, a sieve, or heat process)

Are there any allergen implications

Any foreign body implications

Legal status

Potential for substitution/adulteration

Supplier status (do they have GFSI)

Volume of purchase (eg. higher volume raw mats increases risk, a single annual purchase = reduced risk)

 

From this risk assessment you would decide whether you need to audit your supplier or whether GFSI certification can be accepted instead.

 

Obviously each raw material would have a specification that you purchase against & most suppliers should be able to supply a COA/COC to confirm that each delivery complies with your requirements.

 

I don't know which standard you are working to (FSSC/BRC or other) - most of them have defined requirements for what they consider acceptable regarding supplier/material approval

 

For BRC the requirements can be found under section 3.5 of the standard.

Edited by Charles.C, 07 January 2019 - 08:45 PM.
attachment deleted due copyright

[Microbiologist Scientist]

QUESTION???

Do we need to prove the component of which it is made the blades from a blender machine, for example stainless steel.

To prove that we have choices the right CCP for a HACCP plan.

Because the metal detector can detect different kinds of metals, but if the blades are made of stainless steel, do we only need to look for stainless steel metals ?

That's what I interpreted in an FDA document. What happens is that I could not understand it well since my English is not the best.

 

 

Thank you in advance for your help

[CMHeywood]

Yes.  The foreign supplier verification program (FVSP in FDA FSMA) is another example of a requirement to analyze and address risks from suppliers.