2 replies to this topic

[BALA Prasanna]

Dear Team,

 

I am currently updating our HACCP hazard analysis and risk assessment, specifically addressing microbiological hazards in line with BRCGS standard requirements. According to the standard, the HACCP food safety team must conduct a hazard analysis to identify significant hazards—those reasonably likely to occur at unacceptable levels—that need to be prevented, eliminated, or reduced to acceptable levels. 

 

I have updated our hazard analysis in the attached format:

 

My Question:

 

I want to ensure that my hazard analysis fully complies with the standard requirement, particularly regarding survival and multiplication of micro-organisms.

 

Could anyone confirm if this format is compliant, or share a recommended format that meets the standard requirements for microbiological hazard documentation? Any practical guidance or examples would be greatly appreciated.

 

Thank you in advance for your support.

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[SHQuality]

If I'm honest, it looks like you've lumped too many risks together in groups and you have not specified WHICH yeasts, moulds and other bacteria are a risk factor for your products. Do the PRPs specify a sampling method that avoids missing a contamination when it's not homogenously distributed in the product?

[BALA Prasanna]

Thank you for your valuable reply. Actually, In our raw material specification, we have to check those para meters at receipt time. So that I was mentioned the same. But we have control measure like Supplier Inspection Report and Incoming Inspection practice. So How I can give the clear justification about this?