Anyone here can share the EMP risk based example?

HI there, by referring to the FSSC-22000 V6 Guidance document, the risk based determination is more on concept, Can I have some actual practice case study, even just few step should be enough, Thanks in advance. 

 

I'm here to please someone familiar with FSSC 22000 requirement to help me for this: i try to come out myself with these before proceed to risk based assessment.

 

Proximity to Food

Criteria

Zone

N/A

Food direct contact surface

Zone 1

H

Can reach product easily by splash, drip, dust, or touch

Zone 1

M

Can reach product only indirectly (e.g., via hands, utensils, airflow)

Zone 2, Zone 3

L

Can reach out product only through multi barriers

Zone 4

 

Difficulty of Cleaning

Criteria

Cleaning method

L

Open, accessible, smooth surfaces, dry area

Clean by air blowing/ manual brushing

M

Partially enclosed, limited access, some niches

Clean by air blowing

H

Enclosed equipment, internal parts, limited access, harborage risk

Clean-Out-Place, involve disassemble equipment parts

 

then the risk based assessment something looks like this:

Process

Equipment

Probability

(Difficulty of Cleaning)

Hazard

(Proximity to Food)

Risk

Zone

Raw material input

Cover 1

L

N/A

-

1

Screw 1

H

N/A

-

1

Bucket Elevator

H

N/A

-

1

Interior Elevator

H

H

H

1

Conveyor Belt

L

N/A

-

1

Storage Tank

M

N/A

-

1

 The problems is most of the equipment is food contact surface, hence a lot of zone 1 in my assessment, does it make sense? Or am I in the right direction? Please share your opinion. Thank you.