2 replies to this topic

[Kelpack]

Hi Food Safety Team Members

 

I am currently identifying high touch areas in the surrounding production areas, After identification I will then have to do a risk assessment.  There is a debate regarding doing a risk assessment with control measures and mitigation factors vs taking  this through the HACCP risk assessment. 
 

My directive is to carry out the risk assessment on its own for all High Touch Areas identified during this work about.  And not going the HACCP route.

 

Your taughts on this.

 

What are the headings that I should be using to do this risk assessment? 

 

Your assistance will be highly appreciated.

 

Thank You

[Scampi]

I fully believe a properly done hazard and analysis combined with mitigating (PCP) steps is the best route--a risk assessment alone, allows you to risk level away actual risks by saying is a low risk

a proper HA forces you to record the mitigating steps that will be taken

[probard]

I'm also interested in alternative risk assessment methods than HACCP. 

We were asked to carry out a risk assessment for our R&D produced samples and HACCP is way too complex for this.