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2.7.4 Validation of pre-requisites - EXAMPLES

Started by , Jul 01 2024 02:52 PM
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Hi All ;) 

 

Can you please share your specific food safety hazards achieved through prerequisites programmes? 

 

So far we have 2 : 

 

- Eggs Liquid - Storage temperature requirement (0-4C) 

- Nuts & dried fruits - Aflatoxins & Ochratoxins 

 

2.7.4 BRC 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.
 
Thanks :) 
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You didn't state what your process is so we need much more detail

 

Did you complete a full hazard analysis?  e/g HACCP forms 5-6-7-8?

some generic examples.   

 

foriegn material - controlled by preventive maintenance or by devices not considered CCPS )metal detector

allergens -  controlled by segregation, color coding,  cleaning, etc

micro - controlled by cleaning and sanitation

miicro - controlled by GMPs

Chemical - chemical control 

pest and micro - waste 

Heavy metals pesticide - approved supplier  (any hazazard you are relying on the supplier to control) 

...Heavy metals...

1 Thank

Sorry, it's almost a 4 day weekend.   I'm having trouble focusing....

 

 

Ya those.  

 

 

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