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.
Difficulty of cleaning
- L: Open, accessible, smooth surfaces, dry area
- M: Partially enclosed, limited access, some niches
- H: Enclosed equipment, internal parts, limited access
Proximity to Food
- 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 2,3)
- L: Can reach out product only through multi barriers (ZONE 4)
then the risk based assessment something looks like this:
Process Equipment Probability Hazard Risk Zone
(Difficulty of Cleaning) (Proximity to Food)
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
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.
Edited by limmm, Yesterday, 08:21 AM.
