How to document Personnel Hygiene as an OPRP

Hello everyone, at my company we are implementing ISO 22000. After the Risk analysis we have identified personnel hygiene as an OPRP, so I will need a documented procedure. The thing is that personnel hygiene is not really a sequence of activities in a defined order, but a list of requirements. So would someone have an example for procedures in this case?

Thanks

Claudia

 FoodSafetyChecklist.doc   1.81MB   267 downloads  FoodSafetyChecklist.doc   1.81MB   267 downloads  FoodSafetyChecklist.doc   1.81MB   267 downloads[quote name='guillenclau' timestamp='1310746586' post='47399']
Hello everyone, at my company we are implementing ISO 22000. After the Risk analysis we have identified personnel hygiene as an OPRP, so I will need a documented procedure. The thing is that personnel hygiene is not really a sequence of activities in a defined order, but a list of requirements. So would someone have an example for procedures in this case?

Thanks

Claudia
May be it can help you, if not, dont hesitate a moment, ask more[

i think its uploaded 4 times....you are lucky today

Dear guillenclau,

What is the procedure for ? Do you mean a list of the usual requirements included within the category – Personal hygiene" ? If so, one representative set of requirements is presumably that given in PAS 220 which is an expanded version of that given in previous post.

Usually when referring to the general implementation of “Personal Hygiene”, I believe the set of control measures are considered to be a PRP. A categorisation of OPRP would normally imply that you hv identified some specific situation as presenting a “Significant Hazard” which is to be controlled by “Personal Hygiene”?

Rgds / Charles.C

i think its uploaded 4 times....you are lucky today

Thanks 4 times Bahramd! this file is going to be useful for GMP verification i think. Maybe I am confused with this, because for ISO 22000 you need a documented procedure for the Operative Pre-Requisite Programs. I have done a draft, but since is in spanish can't post it for you to tell what you think.

Basically I divided the procedure in four steps:
1.planning (Annex I)
2. Doing
3. controling
4. Register

The annex is the list of things that you verify with the check list that you uploaded...

Can this be considered a procedure?

Dear guillenclau,

What is the procedure for ? Do you mean a list of the usual requirements included within the category – Personal hygiene" ? If so, one representative set of requirements is presumably that given in PAS 220 which is an expanded version of that given in previous post.

Usually when referring to the general implementation of “Personal Hygiene”, I believe the set of control measures are considered to be a PRP. A categorisation of OPRP would normally imply that you hv identified some specific situation as presenting a “Significant Hazard” which is to be controlled by “Personal Hygiene”?

Rgds / Charles.C

Dear Charles,

Thank you for answer... I know that you may be thinking that I should reconsider risk analysis? Maybe I should explain a little bit.. The process is egg selection, since egg shell is a dynamic system (17000 pores per egg allow air exchange) and the only protection against microorganisms is the cuticle. This cuticle is fresh on the first hours of the process, so the high index of product manipulation makes a bad hygiene a source of microorganisms that won't be eliminated in other stage (before client). Am I exagerating the probability maybe?

Dear guillenclau,

Am I exagerating the probability maybe

I confess i know zero about egg processing from the practical aspect.

My initial thought to yr above query would be - can you validate the hazard ? , eg is it mentioned as a significant risk in "egg books" / typical traditional egg haccp plans ? (maybe the problem is well known in yr business / you've checked literature already?)

Rgds / Charles.C

PS the only documentation i could see on a quick look at the standard is section 7.5.(mainly entered into haccp table). This does not seem to correlate to yr above post?. Or do you mean the last line of section 7.2.3 perhaps ? (= normal description of personal hygiene activities) Or maybe the Spanish version is different.

PPS - if you are referring to verification of a PRP, although i am not a user of ISO 22000 I think this does not require a very detailed document. But if you are referring to validation of an OPRP, this might be more complicated.

Hello Charles, I was refering to 7.5 of the standard: The operational PRPs shall be documented and shall include the following information for each programme:... c) monitoring procedures that demonstrate that the operational PRPs are in place

Regarding to typical HACCP plans in the business, there is not a lot of examples for egg industry, the only example I have is from spain (of course in spanish again) even more confusing that having nothing, because they refer to GMP as a CCP! so...

Maybe I am complicating things more than neccesary, and with an example of check list would be enough.

Dear guillenclau,



I confess i know zero about egg processing from the practical aspect.

My initial thought to yr above query would be - can you validate the hazard ? , eg is it mentioned as a significant risk in "egg books" / typical traditional egg haccp plans ? (maybe the problem is well known in yr business / you've checked literature already?)

Rgds / Charles.C

PS the only documentation i could see on a quick look at the standard is section 7.5.(mainly entered into haccp table). This does not seem to correlate to yr above post?. Or do you mean the last line of section 7.2.3 perhaps ? (= normal description of personal hygiene activities) Or maybe the Spanish version is different.

PPS - if you are referring to verification of a PRP, although i am not a user of ISO 22000 I think this does not require a very detailed document. But if you are referring to validation of an OPRP, this might be more complicated.

Oh, and biological hazard for bad personnel hygiene is common according to literature, more common source of Salmonella than chicken itself

Dear guillenclau,

I note that ISO 22004 has for section 7.5 the instruction -

The development of the operational PRP(s) may follow the design of the HACCP plan (see7.6.1 of ISO 22000:2005)

I interpret this as meaning the basic format can follow (or presumably be combined with) the "HACCP" plan layout if required (the only major difference being with respect to the critical limits). Many people use tabular type presentations as per the various examples on this forum although it's optional of course.

I don't know yr process but hv attached some egg/haccp docs from my archives, maybe they can help yr risk decision thinking.

 egg1 - Designing a HACCP Plan egg shelling plants - .pdf   30.48KB   75 downloads
 egg2 - haccp egg products - GUIDE+TO+GMP+ENGLISH+VERSION+200504.pdf   288.14KB   70 downloads
 egg3 - haccp plan for eggs ideas, note diff.def. ccp - ACF6640.pdf   52.63KB   52 downloads
 egg4 - pre-harvest haccp in the table egg industry - AGRS72.pdf   244.52KB   49 downloads
 egg5 - haccp plan egg production.png   120.35KB   20 downloads

Oh, and biological hazard for bad personnel hygiene is common according to literature, more common source of Salmonella than chicken itself

But surely not true in yr factory.?

Rgds / Charles.C

OMG. Personal hygiene now?! You do realise by assigning all of these as oPRPs you are creating an absolute nightmare for yourselves come audit time!

Thanks 4 times Bahramd! this file is going to be useful for GMP verification i think. Maybe I am confused with this, because for ISO 22000 you need a documented procedure for the Operative Pre-Requisite Programs. I have done a draft, but since is in spanish can't post it for you to tell what you think.

Basically I divided the procedure in four steps:
1.planning (Annex I)
2. Doing
3. controling
4. Register

The annex is the list of things that you verify with the check list that you uploaded...

Can this be considered a procedure?

HA HA ....My friend.But i think , basically procedure divided to
1- planning( as you said)
2- doing(as you said)
3- checking or controle (as you said)
4- doing(as you dont said)
as mr. simon said , first of all you need to doing Pre Reqisite Programes...its available ...accessible...only search between free files....any way...dont worry...you can find and do that.

Charles C: We've never had problems with salmonella in chickens (or eggs), but chickens can be controled regularly, and conditions of the chicken coops are monitored, unlike personnel that is more difficult to control, when they leave the factory, they are exposed to any kind of biological hazard.
Thanks for the material, I will take the time to read it

OMG. Personal hygiene now?! You do realise by assigning all of these as oPRPs you are creating an absolute nightmare for yourselves come audit time!

Hello GMO, that is why I am asking about this, probably I am not as experienced as you are.

“We are all ignorant, but we don't all ignore the same things..” Albert Einstein

Charles.C

Very practical material, specially egg4

Claudia