HACCP Manual Example for Packaging

Attached Packaging HACCP Manual example.

Regards,
Simon

Hi Simon,

Base on your example of the packaging HACCP Manual, it appears that the end products are catered for the food, pharmaceutical and human sensitive product indistries. Indeed, a very sensitive group of customers.

However, just a matter of interest, I no longer use the "likelihood", "severity" and "risk" approach anymore as I find it sometimes not only difficult but at times rediculous in determining how and what the numbers should be and the fine lines in justifying for it as well.

We were told by a food auditor once that it is either high, high, high or low, low and low, period. So, ever wonder where this "medium" came from?

Today we simply look at the potential hazards and determine whether it needs to be addressed in the HACCP plan and if so, justification for that decision is then made followed by the measures that can be applied to prevent, eliminate or reduce the hazard being addressed.........and of course, whether the step is a CCP?

It is so much cleaner and easier for the auditors to follow and most of all, less overwhelming even for the novices.

Cheers

Charles Chew

Good point Charles.

I just checked with the 'hazard analysis' guidelines in Codex Alimentarius and it states:

"In conducting the hazard analysis, wherever possible the following should be included:

- the likely occurrence of hazards and severity of their adverse health effects
- the qualitative and/or quantitative evaluation off the presence of hazards"

The 1st bullet infers a quantitative assessment of risk (i.e. likelihood X severity) although the 2nd OK's a qualitative assessment.

I guess you learn something new everyday. It would be great if you could post an example at some stage.

Thanks Charles.

Regards,
Simon

Dear Simon,

I will out of town for a week. Once time permits, I will post an example for our member's review.

Thanks
Charles

Dear All,

I also use the 1,2,3 system to identify significant hazards but do not class them as Low, Medium or High.

For risk I use:

1 Unlikely to cause a food safety issue
2 May cause a food safety issue
3 Will cause a food........


For Likelyhood:

1 Unlikely to happen
2 May happen ( i.e. no direct evidence it has happened but experience shows it may)
3 Likely to happen ( i.e. examples found )

Anything with a R x L of 3 is taken as a significant hazard.

Having said this I like the idea of Low/Low, Low / High, etc and think that it is worth thinking about. I look forward to seeing Charles' HACCP study to see it in use.

Sometimes on a HACCP team you will come up with food safety hazards that will never happen, would this be High/Low and be considered as a significant hazard or are only High / High considered as hazards?

I find the 1,2,3 system helps filter out this type of Hazard.

HI ALL,

 

i ALSO USE THE CRITERIA OF 1,2,3.

 

thanks

BENITO

HI ALL,

 

i ALSO USE THE CRITERIA OF 1,2,3.

 

thanks

BENITO

Dear Benito,

 

Congratulations on yr searching capabilities. :thumbup:

 

Perhaps you might like to give an example of how you use "1,2,3" to determine CCPs ? Via a risk matrix ?

 

Rgds / Charles.C

Thanks a lot!

desicion to ccp..docx   18.79KB   135 downloads

HI CHARLES,

 

thats the idea i was talking about.

 

warm regards

 

BENITO.

HI CHARLES,

 

thats the idea i was talking about.

 

warm regards

 

BENITO.

 

Dear Benito,

 

Thanks for docx.

 

It appears to be intended for iso22000?

 

as discussed in other threads here, basic concept for oprp is debatable if for iso22000, possibly even questionable but may yet be acceptable to an auditor.

 

Rgds / Charles.C

While this link for the HACCP model for Rigid Packaging, I have found this website helpful those doing packaging and they have other HACCP models as well all geared towards packaging. 

 

http://www.iopp.org/... May 6 2010.pdf

HI CHARLES ,

 

thanks for the link  and also the clarification was so helpful.

 

warm regards,

 

BENITO.