Dear All,
@ Philip -
Waterquality control isn't a routine
OK, I appreciate you are not in a factory situation where "routine" is often daily. I guess you are also using municipal (= guaranteed quality = no danger) water. Accordingly, yr minimal evaluation is surely routine for
you ?? I note that iso 22000 remarks - when selecting and/or establishing prps, the organisation shall consider and utilise appropriate information ( eg statutory and regulatory requirements ....)
@ Erasmo - I hate to be argumentative (
) but I really don't agree that PRP can not be called a control measure. This is a quote from one of the formulators of the standard -
prp___iso22000.jpg 30.56KB
63 downloadsWhen you measure continual variables like temperature in pasteurizers, ozone concentration in water disinfection, chlorine concentration in vegetable disinfection, water or ionized air pressure in bottle rinsers, those king of operations are usually a CCP.
I can agree with the first one, don't know about the last one, but I think the 2nd / 3rd are prp / oprp respectively - the 2nd if not , then it surely should be
. However, I accept that if it can be demonstrated that significant numbers of operators are incapable of controlling these variables, this may offer a justification for lifting their status.
rgds / Charles.C
added - I anticipate some disagreement with my above opinions, accordingly I thought that this extract from an unusually "critical" document on the
HACCP subject (though also possibly somewhat biased?) might be of related interest to people (as it was to me) -
In a fresh-cut processing facility bacteria are present on raw and finished product, sometimes in high numbers. Is the presence of bacteria a CCP? Very few kinds of bacteria pose a hazard to humans and those that do are rarely found on fresh-cut produce. So the presence of bacteria, even in high numbers, does not constitute a hazard. Furthermore, it is impossible to accurately monitor bacterial numbers on produce. Variability of bacterial populations in different samples from the same lot, population changes over time, and a delay in getting results from micro tests all make it impossible to realistically monitor bacterial numbers on produce. In fact, total numbers of bacteria on produce have little to do with the safety of that produce. But surely the possible presence of pathogens on fresh-cut produce represents a hazard and there is no kill step to eliminate them should they be present. Such hazards are addressed by preventing contamination by pathogens through GAP's, GMP's and SSOP's. If these programs are functioning properly, contamination of product with pathogens should not happen. Thus, high bacterial numbers may impact product quality, but they will not be a safety issue.
It is time that the produce industry stopped calling GAP or GMP programs in the fields or elsewhere HACCP. It is time to recognize that the heart of food safety begins with the prerequisite programs, GAP, GMP and SSOP. Those systems assure the safety of fresh produce. In a few instances HACCP may also be useful. Resisting mandated HACCP actually misses the point. In most cases HACCP is the wrong program for the produce industry. So let's devote our resources and attention to the prerequisite programs that will actually deliver safe and wholesome food.
http://www.davisfres...cles_haccp.html