4 replies to this topic

[TheDonMeister]

Hi all

 

I need to validate the specific food safety HACCP Prerequisites under 2.7.4 (Issue 9) (Where the control of a specific food safety hazard is achieved through prerequisite programmes (see section 2.2) or control measures other than critical control points (CCPs; see clause 2.8.1), this shall be stated and the adequacy of the programme to control the specific hazard validated.)

 

Has anyone got any examples of this? I'm not quite sure where to start! I've validated and verified countless things, but this one has me stumped! 

 

Any help would be gratefully received!

 

Thank you

[Charles.C]

Hi all

 

I need to validate the specific food safety HACCP Prerequisites under 2.7.4 (Issue 9) (Where the control of a specific food safety hazard is achieved through prerequisite programmes (see section 2.2) or control measures other than critical control points (CCPs; see clause 2.8.1), this shall be stated and the adequacy of the programme to control the specific hazard validated.)

 

Has anyone got any examples of this? I'm not quite sure where to start! I've validated and verified countless things, but this one has me stumped! 

 

Any help would be gratefully received!

 

Thank you

Hi DonM,

 

It may help if you can supply a little context, eg -

 

Type of Product/Status, eg RTE Cut Lettuce ?

Type storage, eg Chilled, Frozen ?

Type of process, eg includes a thermal bactericidal stage ?

Packaging Condition, eg ambient, vacpac, MAP ?

[TheDonMeister]

Hi DonM,

 

It may help if you can supply a little context, eg -

 

Type of Product/Status, eg RTE Cut Lettuce ?

Type storage, eg Chilled, Frozen ?

Type of process, eg includes a thermal bactericidal stage ?

Packaging Condition, eg ambient, vacpac, MAP ?

 

Thanks Charles. It's Syrups (mostly Maple Syrup), ambient, pasteurised and hot fill into glass bottles. All prerequisites and HACCP etc is all fine, business has been running for a number of years, and always maintained BRC AA grade.

 

Many thanks

 

Adam

[TimothyTorres]

Hi DonM,

 

It may help if you can supply a little context, eg -

 

Type of Product/Status, eg RTE Cut Lettuce ?

Type storage, eg Chilled, Frozen ?

Type of process, eg includes a thermal bactericidal stage ?

Packaging Condition, eg ambient, vacpac, MAP ?

Thanks, I really apreicate you for helping me out. :)

[m.erzetti]

When I'm approcing to the validation the first thing i do is write "what I want?" then If you know this you can do the things you need to validate the PRP or PRPo o CCP. 

Use a simple module where record the INPUT (what do you want realize) the ACT (what you do to realize the input) and the RESULT (to validate the ACT).

Hope to help