We belong to Ethnic food products – Sweet preserves.
In validation, can I use the records of found contaminants on finished goods?
Hi Elyss, That information would be useful as would sieve analysis to show that it is removing foreign bodies larger than 3.5mm.
haccp status of Sieves is always a contentious issue.
There is an (iso) possibilty of PRP, CCP/OPRP.
if OPRP, I suggest that the action criterion for sieve may be integrity/construction of mesh, ie broken or not ? (there is a Codex procedure which uses a metal detector to confirm effectiveness of sieve but I anticipate that you have no MD).
I agree Charles but if the hazard of foreign body contamination is judged to be significant then it is likely to be a CCP or OPRP.
220.127.116.11.1 Based on the hazard assessment, the organization shall select an appropriate control measure or combination of control measures that will be capable of preventing or reducing the identified significant food safety hazards to defined acceptable levels.
The organization shall categorize the selected identified control measure(s) to be managed as OPRP(s) (see 3.30) or at CCPs (see 3.11).
As you have indicated Charles, the feasibility for establishing limits, monitoring and taking corrective action need to be taken into consideration:
18.104.22.168.2 In addition, for each control measure, the systematic approach shall include an assessment of the feasibility of:
a) establishing measurable critical limits and/or measurable/observable action criteria;
b) monitoring to detect any failure to remain within critical limit and/or measurable/observable action criteria;
c) applying timely corrections in case of failure.
a) in place and intact
b) @ start and end of production run
c) corrections in case of failure - end of production run - all product on hold
Would in this scenario indicate an OPRP.
I do see a scenario where filtration could be a CCP but this would be for liquids where the pressure across the filter is constantly monitored and confirms it is in place and intact.