4 replies to this topic

[rwilliams]

Recently went through an audit where they found a non-conformance for 2.4.3.7 which is 

 

"The food safety team shall identify and document all food safety hazards that can reasonably be expected to occur at each step in the processes, including raw materials and other inputs."

 

I have all of the process steps taken care of by using the FDA food safety plan builder but the auditor found that I did not have anything for raw materials, ingredients, and primary packaging materials.

 

He had said I needed a risk assessment of all of those items listed above. My problem is I don't know how exactly to go about it. Do you write an SOP for it or do you do a hazard analysis by using a matrix?

 

If anyone has some guidance, an example, or a template I would appreciate it greatly!

[Scotty_SQF]

You should conduct a hazard analysis for all raw materials, ingredients, packaging, etc., you use to make your product.  It should go through the steps of HACCP/HARPC and be in a similar format as your process hazard analysis.  

[kingstudruler1]

I like to include them in the Hazard Analysis.  I include them above the first processing step.  if you are unsure about the hazards, I like to reference appendix 1.  Cheesy example attached.  

Attached Files

•  ingredient HA.docx   15.58KB   29 downloads

[Scampi]

Hazard analysis is missing

 

Here's another great reference tool

https://active.inspe...introe.aspx?i=1

[G M]

In addition to the standard HACCP documents I also have a policy document called "Known Hazards" and just list a bunch of things for different inputs and types of processing we use.  It was added just to avoid the sort of auditor pedantry problem rwilliams is having.