The Elsmar Cove Wiki More Free Files The Elsmar Cove Forums Discussion Thread Index Post Attachments Listing Failure Modes Services and Solutions to Problems Elsmar cove Forums Main Page Elsmar Cove Home Page
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety
Forum Username

Elsmar Cove Forum Visitor Notice(s)


Search the Elsmar Cove
Custom Search
Monitor the Elsmar Forum
Follow Marc & Elsmar
Elsmar Cove Forum RSS Feed  Marc Smith's Google+ Page  Marc Smith's Linked In Page   Marc Smith's Elsmar Cove YouTube Page  Marc Smith's Facebook Page  Elsmar Cove Twitter Feed
Elsmar Cove Groups
Elsmar Cove Google+ Group  Elsmar Cove LinkedIn Group  Elsmar Cove Facebook Group
Sponsor Links





Donate and $ Contributor Forum Access
Courtesy Quick Links

Links that Elsmar Cove visitors will find useful in your quest for knowledge:

Howard's
International Quality Services
Marcelo Antunes'
SQR Consulting
Bob Doering's
Correct SPC - Precision Machining

NIST's Engineering Statistics Handbook
IRCA - International Register of Certified Auditors
SAE - Society of Automotive Engineers
Quality Digest Portal
IEST - Institute of Environmental Sciences and Technology
ASQ - American Society for Quality
Reply
 
Thread Tools Search this Thread Rate Thread Content Display Modes
  #1  
Old 10th June 2009, 02:02 PM
blue moon blue moon is offline
On Holiday

 
Registration Date: Feb 2007
 
Posts: 216
Thanks Given to Others: 23
Thanked 2 Times in 2 Posts
Karma Power: 0
Karma: 20
blue moon has less than 100 Karma points so far.
Please Help! HACCP and GMP Questions

dear friend really

have some questions

For GMPs

1- can i make GMPs in whole manual contains all requirements of GMPs and how to process it in a factory ? or it must be indivadual procedure ?

2- the requirements of GMPs must covered with forms to show more control ? like ( pest control - Tracebility - withdrawl - requirements of accept of raw material and the inspection for it ?

3- if a company need to upgrade from HACCP to ISO 22000 what they need ?
or what is missing and must be doing ?

Sponsored Links
  #2  
Old 10th June 2009, 02:15 PM
blue moon blue moon is offline
On Holiday

 
Registration Date: Feb 2007
 
Posts: 216
Thanks Given to Others: 23
Thanked 2 Times in 2 Posts
Karma Power: 0
Karma: 20
blue moon has less than 100 Karma points so far.
Re: question about HACCP and GMPs

Quote:
In Reply to Parent Post by tech4arab View Post

dear friend really
2- the requirements of GMPs must covered with forms to show more control ? like ( pest control - Tracebility - withdrawl - requirements of accept of raw material and the inspection for it ?
i mean by this

is it must to make a forms to control stoarge condition by make a forms when the workers measure the temp will write this value in the form

so i can show to the auditor that this process were done and controled
Sponsored Links

  #3  
Old 11th June 2009, 08:38 AM
tsmith7858's Avatar
tsmith7858 tsmith7858 is offline
Involved in Discussions

 
Registration Date: Jun 2008
Location: Harrisburg, PA
 
Posts: 129
Thanks Given to Others: 89
Thanked 115 Times in 62 Posts
Karma Power: 37
Karma: 932
tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.tsmith7858 is appreciated, and has over 900 Karma points.
Re: Question about HACCP and GMPs

Will there be an adverse affect on the product if the temp is wrong?

Is there a plan in place to contain and correct the issue if it occurs?

If you answer yes, then you should probably have a record. The frequency and amount of recordables is up to you based on the risk.
Reply

Lower Navigation Bar
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety

Do you find this discussion thread helpful and informational?


Bookmarks


Visitors Currently Viewing this Thread: 1 (0 Registered Visitors (Members) and 1 Unregistered Guest Visitors)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Forum Search
Display Modes Rate Thread Content
Rate Thread Content:

Forum Posting Settings
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Similar Discussion Threads
Discussion Thread Title Thread Starter Forum Replies Last Post or Poll Vote
General HACCP (Hazard Analysis Critical Control Point) Questions Ka Pilo ISO 22000, HACCP (21 CFR 120) and Food Safety 8 7th February 2013 02:59 AM
Implementation of GMP and HACCP on a Spice Packaging Facility Lui G ISO 22000, HACCP (21 CFR 120) and Food Safety 7 15th April 2012 11:16 PM
Dietary supplement: GMP or HACCP? arrowzzz ISO 22000, HACCP (21 CFR 120) and Food Safety 5 29th July 2008 06:17 AM
GMP quiz / GMP crossword to be completed at the end of GMP training needed Bernie - 2011 Training - Internal, External, Online and Distance Learning 4 16th October 2007 11:58 PM
Looking for GMP and HACCP related documents brutas Various Other Specifications, Standards, and related Requirements 1 2nd September 2004 12:22 PM



The time now is 11:24 PM. All times are GMT -4.
Your time zone can be changed in your UserCP --> Options.


   


Marc Timothy Smith - Elsmar.com
8466 LeSourdsville-West Chester Road, Olde West Chester, Ohio 45069-1929
513 341-6272