Tips for HACCP Validation
Hi,
Is anyone working at version 9, which has already executed validation work for full HACCP (Principle 6 of codex) and can share some tips or templates used?
This is so new, my factory has metal detection as the only CCP
Waiting for the answer too
Hi,
Is anyone working at version 9, which has already executed validation work for full HACCP (Principle 6 of codex) and can share some tips or templates used?
Hi Enrico,
Context is relevant.
"Codex HACCP validation" typically means validation of Critical limits associated with a CCP.
A template may vary with the specific CCP, Product/Process etc.
Hi Enrico1985,
:welcome:
Welcome to the IFSQN forums
So, we are talking about CODEX GENERAL PRINCIPLES OF FOOD HYGIENE PRINCIPLE 6
Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended.
Previously in Issue 8 the BRCGS standard required:
Clause 2.9.2 The HACCP food safety team shall validate each CCP. Documented evidence shall show that the control measures selected and critical limits identified are capable of consistently controlling the hazard to the specified acceptable level.
BRCGS Issue 9 Guidance 2.12.1 Validation of the HACCP or food safety plan offers this:
The site should assess whether what it intends to put in place will actually work in practice.
There are a number of aspects of the plan that should be validated, including:
Production process flow
Identification of the correct hazards at the correct steps of the process
Identification of the correct CCPs
The establishment of monitoring and verification activities, including what to monitor and
how frequently
Critical limits and the corrective actions associated with each CCP
So, this means the requirements for the validation process has been extended to ensure you have identified the correct hazard and step in the process to apply control, the monitoring method, frequency and corrective actions. I think this is important because in an extreme example if you are just monitoring a CCP once a week the product may already have been consumed before you identify that your process is out of control.
You could use the BRCGS Issue 9 Guidance as a checklist to complete for all hazards/control measures documented in your HACCP plan.
Kind regards,
Tony
Hi,
Is anyone working at version 9, which has already executed validation work for full HACCP (Principle 6 of codex) and can share some tips or templates used?
Hi Enrico,
It appears that, as helpfully summarised by Tony in Post 4, BRC9 has expanded section 2.12 so as to align with Codex HACCP-2020 which introduced some changes as compared to Codex HACCP-2009 within its list of Codex "Principles" and consequently its related/following text. The result, inter alia, was a new segment in Codex2020 entitled "Validation of the HACCP Plan".
I suggest you initially look at Codex 2020 (esp Sec.3.11) and/or BRC Interp.Guidance.
It seems to me that, as intimated per Post 4, the Primary additional requirement to BRC8 is effectively to demonstrate (= Validate) that you have followed an "approved" Procedure to set up your HACCP plan/develop yr CCPs etc.
Yr specific response to above will depend on yr Product/Process/HACCP Plan etc.
PS - Codex document attached -
Codex Food Hygiene,2020.pdf 502.07KB 133 downloads