5 replies to this topic

[netzky]

Hi, Do I have to include the specific potential hazards even if stated  that it should be free from any contamination?

Thanks

 

[pHruit]

We might need a bit more context to provide more specific comment but in terms of general considerations, being "free from" to a level of absolute absence can be a difficult concept to validate so it might be more reasonable to consider the specific hazard but document that you have evidence the likelihood of occurrence is extremely low?

It's a bit speculative though, as there isn't much detail in your question that we can consider to give more clear suggestions.

[olenazh]

"Should be free from contamination" might not mean "Free from contamination" - so, the analysis shall be done on all potential hazards. 

[AudreyB]

You should still include the contaminant in your HACCP analysis. I would suggest listing the contaminant and your control being purchasing product which is free from said contaminant - however this would mean your would need to have a specific control which has been validated demonstrating that the product you purchase can indeed be free from the contaminant. 

 

A food item being free from something (or assumed to be free from something) does not mean you do not need to include it in your hazard analysis. Your hazards must include all foreseeable hazards. 

[Charles.C]

Hi, Do I have to include the specific potential hazards even if stated  that it should be free from any contamination?

Thanks

Hi netsky,

 

Please supply some context to yr OP to enable relevant responses..

[moskito]

Hi,

 

even without any context.

A statement "free from any contamination" is scientifically impossible. It is all a question of analytical procedures - if at all available each method has a LOD/LOQ.

 

Rgds

moskito