Dear Members,
have you prepared an HACCP for water?
If you have, please help with the hazarads.
Thanks,
Yoram

I haven't done one, but I am pretty good at Google searches so I looked these sources up for you:

Risk Management Strategies in Drinking Water II (http://www.nsf.org/cphe/pdf/6DeBeir.pdf)
The Application of HACCP in Water Utility Operations
Ann Arbor, Michigan - May 4-5, 2004

Guidebook for the Preparation of HACCP Plans (http://www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-1.pdf)

Water Sanitation and Health (WSH) (http://www.who.int/water_sanitation_health/dwq/wsh0207/en/index8.html)

Effective HACCP Plan: Not Just a Fairytale (http://orion-iso.com/Pub/AboutORI/NewsBankDocs/HACCP/Effective%20HACCP%20Plan%20%20Not%20Just%20a%20Fairytale.pdf)

Until we can get some actual example models submitted here, I hope this helps!

I have used
this
Risk Management Strategies in Drinking Water II link

for made a haccp water plan

excellent link

Please visit this link, will help you.

http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/chap3/3.1-3e.shtml

cheers!

i'm also search for ISO 22000 of water

It is dangerous to use a generic HACCP Plan which can only be used as a reference while Risk Assessment Techniques should be applied base on your verified actual flow diagram.

Your CCP and OPRP risk topography really depends on the water source as well as the intended process type that is being used including the supportive PRPs that are in place.

Cheers!

thanks but now my management want to go for HACCP because auditor said it is hard to get certificate for ISO22000. must follow strictly. i've also learned a short course for HACCP. at my previous company,1 create HACCP document for frozen dim sum and successful get the certificate. the most important is the process flow diagram must correct,if not all the plan wrong

:thanx:

In my opinion, as an investment into future of the business, HACCP Certification today appears to be inadequate.

Historically speaking, the resultant was the emergence of several private and sectoral standards. Whereas IMO, ISO 22000 provides increased assurances to your consumers that the FSMS is supported by requirements of the standard (see requirements).

The difficulty is really not in the documentation if your Consultant is familiar with the requirements of ISO 22000 but rather in bringing your facility & process controls up to speed in meeting relevant conformity and compliance issues. For example, in HACCP, the flow diagrams I have seen to-date are generally kept very simple whereas in ISO 22000 you would need to demonstrate the composition of the "3-Legs" i.e. combination of control measures covering CCP, OPRP and PRP.

In other words, when your facility is subject to a 2nd or 3rd Party Audit, you can be assured that the product's credibility is enhanced. I hope to change your view on HACCP and move to ISO 22000 afterall I sincerely believe that the bottled water business will grow tremendously when the future of safe potable water is in danger.

Cheers!

i'm already suggest my management to go for ISO22000. it is good because it more detail rather than HACCP. softly asking,do you a consultant Soon Loy? on my short course that i taken, i'm also study about other standard like ISO 9001 and ISO 22000. Many more subject that i need to learn beside them. anyway,thanks for advice me. thanks a lot:rolleyes:

Hello Noor,
I have been involved and still is in all aspects of food safety for the last 16 years from training, consulting to audit. At 52 years old, I still get excited whenever I have a chance to get involved in this area of work due to the dynamic nature of this field.

I am sure you have the same passion. Also glad that you have decided to push your Management to consider ISO 22000. IMO its the only way to go. One of the reasons why FSMS Consultants are moving their potential clients to HACCP is because by September 2008, Audit of ISO 22000:2005 will be strictly regulated against ISO 17021 and this will impact whole lot of people. Also, you need to know if your intended certification is accredited to IAF and if not, it as good as "useless"
Cheers!

i'm so excited to knowing that u involved in ISO standard so long.actually i'm not food science student. suddenly i get involved in food industry after taken a short course under SIRIM. i'm happy to share about food industry better with you. Auditor from SIRIM that suggest my management not to go for ISO 22000. only go for HACCP certificate. but i said to them,ISO 22000 more convenience and more useful for food safety because it more details. we already have ISO 9001 .my management will decide it after re-assessment audit by early august. Thanks a lot for your advice. for reverse osmosis,can u advice me where is CCP in our process. i attached my process in this reply

:D

You had done a good job for a lady who was not trained in this field but under ISO 22000 you would need to do a little bit more (not much more though). IMO from what was given in the process flow, your CCPs would be at the a) filtering by RO Membrane as the final step for removing potential foreign agents; b) microbial removal / reduction by UV Lighting. All others are presumably controlled by verification and / or supported by validation activities.

Why do you want to name a specific bactericidal i.e. "Diversol CX" - if you change bactericidal agent w/o a review or approval for change, this will automatically become a "NC" (wise to leave it as "bactericidal agent)

BTW, I am not aware of SIRIM being accredited to any Accreditation Body for the issuance of accredited certification for ISO 22000:2005.

as i know,SIRIM is a certified body to give certification in Malaysia. but it is enjoyable audited by auditor from SIRIM rather than auditor from others. because auditor from SIRIM is strict,so we can know more about the auditing and the problem that need to solve. Diversol CX is a chlorine powder that act as disinfectant agent when our production worker wash outer and inner part of bottle. can i know,to kill microorganism what is the best temperature of hot water? because my colleague always argue the temperature of water with auditor. auditor said the temperature of hot water must 100 degree celcius. it is true?

Depending on which microbial strains you wish to destroy. From a hazard risk assessment point of view, you will need to know your targeted pathogens for your product in order to ensure safe quality integrity can be consistently delivered. Otherwise, it is impossible to establish the appropriate "kill step" with the appropriate means or method including the dosage intensity of your chlorine.

(Microbial strains differ from products to products) including protozoa in this instance.

i don't know but maybe mesophilic microbe. for drinking water,the microbe that involved is E.Coli, faecal coliform and total coliform. where i can get the information of microorganism?

Evidently, the disinfection process that you have taken is to eliminate microbes contaminated from mainly external sources i.e. customer's abuse or storage location; during transportation etc. Therefore, the microbes are pretty varied. My only other strong suggestion to you is to take a test for Pseudomonas Aeruginosa which is not a requirement under the Malaysian Food Act but its an important microbe to keep away from.

Hi could you elaborate on three legs.
How do build OPRP

I work for a company that makes Sugar containing beverages and also bottles Packaged Water. Our process starts at the Watertreatment plant where we treat water using a variety of chemicals including chlorine. For both the beverages and water the chlorine is removed but for the packaged water the chlorine free water is then run through an RO Unit. The water from the RO unit is then ozonated and packaged in PET bottles. No rapid test or monitoring is done for the Carbon filtration to remove chlorine, just tests for residual chlorine. The existing CCPs are Carbon Filtration and Ozonation. I have no problems with the Ozonation step but can Carbon filtration to remove Chlorine be considered a CCP?

Hello,

I need documents details for ISO 22000 & HACCP certification means which documents are required to prepare for given above certification, e.g suppliers records etc