3 replies to this topic

[MarleenCQS]

Hi guys,

It's my first post here and I've been on the forum for a bit now, making use of all the wonderful resources people share here. Thank you for that - much appreciated!

 

My client wishes to get ISO22000 certified for their vegetable production. We were already certified as a GlobalG.A.P producer. So I've gone ahead and started building the FMSM and identified PRPs which were implemented.
I'm now at section 8 and I'm a little stuck at the Hazard Control section. I'll summarize the client's activities, to help you understand WHY I'm stuck:

1. Client receives seedlings from a GlobalG.A.P. certified producer

2. The seedlings are inspected, approved (or rejected) and sent straight to the field for planting.

3. The seedlings are planted.

4. The whole cultivation process takes place (which includes pest control, plant care, fertigation, etc)

5. The vegetables are harvested and packed into crates on the field, with just a visual inspection during harvest, to identify plants not yet ready or not meeting specifications.

6. The crates with vegetables are delivered (as is) to the customer's packhouse (which is barely 1km away), who continues with washing and packaging.

 

I'm having a little trouble with the HACCP process, because as you can see, we don't actually process anything, we simply cultivate. So, I have no problem completing things such as product descriptions, process flow diagram, floor plan and even identifying the hazards. The issue I have is that most of the hazards are already addressed as PRPs (already in place) and I'm not sure which parts of the HACCP process I actually need to implement here, if any at all. Does a cultivation process require CCPs? I feel like the PRPs address most of what can go wrong.

 

Also not too experienced in FSMS per sé, but I have a great understanding of Quality Management Systems.

 

I'd appreciate any advice, input or comments.

 

Thanks!

Marleen

[Scampi]

http://www.omafra.go...guide_index.htm

 

https://elsmar.com/C..._Vegetables.pdf

 

These links are food minimally processed fruit/veg HACCP plans, and should help a great deal

 

You do still harvest, clean, chill and package, those are ALL points where contamination could occur, enter the HACCP plan

[MarleenCQS]

Thanks, Scampi.

 

So, as mentioned in the post, our process stops at harvesting and on-field packing. We don't apply environmental controls (like chilling or humidity monitoring), because it's all grown outdoors, harvested and delivered in crates - immediately after harvesting. We also don't clean or package - that is done at the customer's site.

 

I've gone ahead and included processes from the receiving of propagation material, all through the cultivation process, up to harvesting and on-field packing in the HACCP plan. I'll just follow the process and see what remaining criteria is left for me to turn into CCPs.

 

Thank you so much for the literature - especially the 2nd link is already very helpful to me. I also found this document yesterday afternoon, which has helped:

https://www.globalga...ps_HACCP_en.pdf

 

Thanks for the help!

[Charles.C]

Hi Marleen,

 

Thanks for the interesting link.

Looks like yr "haccp" plan has been done for you. Only 10CCPs !!

Contains the most peculiar risk matrix I have yet to see and seems unaware of the utilization of PRPs.

 

Good Luck  !