8 replies to this topic

[RyanMax]

I everyone I need help recommendation on how and what to assess on HACCP, TACCP and VACCP. Our company is supplying food packaging, we are not manufacturing of food packaging what we are doing is we source out to our suppliers the food packaging we supplied to our customers. On this kind of business set up what items should i include in the HCCP, TACCP and VACCP. Basically I have zero knowledge on this food safety, I am new on food industry I came from medical device industry. I hope someone can guide me on this please.

[SQFconsultant]

Hi Ryan - just to clarify...

Your company is not a manufacturer of packaging but instead sources it out...

With this in mind - Does the packaging get shipped directly to the customer or do you store it at your facility before it goes onward to the customer?

If stored at you facility do you also store food products in same building?

Was it a customer that told you that your company needs a food safety plan?

There is a bit more at play here than simpky telling you how to go about the 3 muskateer's.

[Charles.C]

I everyone I need help recommendation on how and what to assess on HACCP, TACCP and VACCP. Our company is supplying food packaging, we are not manufacturing of food packaging what we are doing is we source out to our suppliers the food packaging we supplied to our customers. On this kind of business set up what items should i include in the HCCP, TACCP and VACCP. Basically I have zero knowledge on this food safety, I am new on food industry I came from medical device industry. I hope someone can guide me on this please.

Hi RyanMax,

 

As per previous post, what is the specific objective of your seeking information on haccp, vaccp, taccp ?

 

(this may assist in pointing you somewhere relevant within the haccp "domain")

[pHruit]

As per Charles and Glenn's posts, some information about what your "process" is and what you're looking to accomplish will help people give more specific suggestions.

Nonetheless as a starting point you may find it useful to have a look at the BRC Standard for Agents & Brokers, as this is intended for suppliers of food and packaging materials who are not physically manufacturing the products.
If you're storing these in your own facility and/or distributing with your own vehicles then the BRC Standard for Storage and Distribution may also be a useful reference to give you an idea of some key elements to consider.

You can obtain free copies of both of these from the BRCGS Bookshop here:

 

https://www.brcgs.co...ts-and-brokers/

https://www.brcgs.co...d-distribution/

[historymanjoe]

RyanMax,

 

I am very interested in the follow up of this topic as I am also in food packaging and have recently received FSSC certification.

 

 

[Sarahi Vazquez Romero]

Hello, you must start with the prerequisites, good manufacturing practices, based on

http://www.fao.org/3...7s/y5307s02.htm

https://www.accessda...cfm?CFRPart=110

ISO / TS 22002-4: 2013

 

https://online-train...te-Programs.pdf

 

 

you can carry out a microbiological analysis program, include in your samples on process lines the inspection of physical, chemical and biological risks
Get with your suppliers the documentation of the materials, technical sheets, safety sheets, their microbiological analyzes, records of fda title 21

 

 

 

sorry for my writing, I know little English

Edited by Sarahi Vazquez Romero, 24 June 2020 - 01:50 PM.

[RyanMax]

Hi everyone sorry for the little information. Basically we source out the manufacturing of flexible packaging however the name of the product is carrying the name of our company and those are the one we supply to our customer. From our suppliers we stored the items on our warehouse then we ship to our customers.

My manager ask me to document the HCCP/VACCP/TACCP analysis and I am confuse on how to start this analysis based on the current set up of our company.

Edited by RyanMax, 25 June 2020 - 05:40 AM.

[Charles.C]

Hi everyone sorry for the little information. Basically we source out the manufacturing of flexible packaging however the name of the product is carrying the name of our company and those are the one we supply to our customer. From our suppliers we stored the items on our warehouse then we ship to our customers.

My manager ask me to document the HACCP/VACCP/TACCP analysis and I am confuse on how to start this analysis based on the current set up of our company.

Hi RyanMax,

 

^^^^(red) -

 

A simple question - With what Objective ?

 

For example - Is yr Manager planning to have the factory audited for the GFSI -recognized Standard ? eg BRC Packaging ?

 

If you don't know, I suggest you ask him/her.

[Charles.C]

Hi RyanMax,

 

Apologies that I missed the fact that you posted in fssc22000 forum so that I presume you are interested in haccp, taccp, vaccp as utilized in that Standard (?).

 

If so, yr first step should be (a) to study the fssc22000 website regarding its requirements, (b) acquire the constituent Standards, eg iso22000, iso22002-4

 

The document iso22004 has useful explanatory guideline material on the haccp content of the iso22000 Standard although it has not been updated to latter's latest version.

 

Regarding vaccp fssc22000 offer a guideline text here -

 

https://www.ifsqn.co...41/#entry130505

 

PS - If you wish to understand HACCP from "ground level up" can try the 2 instructional (food) volumes here -

 

https://www.ifsqn.co...le/#entry101966

(probably need to start with Part 2)

(these volumes focus on Codex haccp which can act as a precursor to iso-haccp as used in fssc22000)

 

PPS - An even more detailed book size explanation of haccp is available in "Practical haccp" by Mortimore.

 

P3S - Not to forget on-line resources.