General HACCP (Hazard Analysis Critical Control Point) Questions

K

Ka Pilo

#1
By reading the threads in the similar discussions, it helps further clarify some points in HACCP at the same time prompted additional questions as follows:

1. How do I know if my facility is ready for HACCCP?

2. When to conduct a hazard analysis? What is the frequency, or time interval?

3. Are the monitoring procedures should be integrated in the CCPs procedures, or it should be separated procedures? Discuss the implications involved in separating or integrating CCPs procedures and Monitoring procedures.

4. Is verification in HACCP the same as internal audit in ISO 9001?

Please enlighten me.
 
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M

Mauri

#3
I don't know that I am an expert on HACCP although I have the role of managing our HACCP plan where I work.

I am a little swamped with work right now but will post some comments as soon as I have some free time. Possibly after I get home tonight.

Mauri
 
T

tsmith7858

#4
By reading the threads in the similar discussions, it helps further clarify some points in HACCP at the same time prompted additional questions as follows:

1. How do I know if my facility is ready for HACCCP?

2. When to conduct a hazard analysis? What is the frequency, or time interval?

3. Are the monitoring procedures should be integrated in the CCPs procedures, or it should be separated procedures? Discuss the implications involved in separating or integrating CCPs procedures and Monitoring procedures.

4. Is verification in HACCP the same as internal audit in ISO 9001?

Please enlighten me.
  1. When you have completed the seven steps for HACCP for each process or product that you have
  2. Hazard analysis is conducted as part of the seven steps for HACCP or when any new process step or ingredient is introduced that presents a hazard
  3. You typically would have one form with your CCP(s) it should include (at a minimum):
    1. A description of the CCP
    2. The significant hazard it is to control
    3. the critical limits for the CCP
    4. Monitoring Steps (What, How, Frequency, Who)
    5. Predetermined Corrective Actions (what to do when monitoring indicates you are not meeting a critical limit)
    6. Verification (who verifies that the monitoring is done and documented and when is it done)
    7. List of records generated
  4. No, verification is not an internal audit. It is typically a daily check to ensure that a CCP is being done. Usually it is just a review of the record and a sign off done by a supervisor or QA representative
Not to be critical but if you are asking these questions then I would not say you properly trained or prepared for HACCP. Any of these questions would be answered in a basic HACCP training course. You may get pieces from a site like this but you will miss the overall picture if you do not get training of some fashion.

HACCP has become a major tool in the Food Industry and certain skills must be attained in order to ensure you complete it correctly. The hazard analysis requires knowledge of chemical hazards and microbiology along with a strong knowledge of the process to determine physical risks. This knowledge is also needed to set an appropriate CCP.
 
K

Ka Pilo

#5
HACCP has become a major tool in the Food Industry and certain skills must be attained in order to ensure you complete it correctly. The hazard analysis requires knowledge of chemical hazards and microbiology along with a strong knowledge of the process to determine physical risks. This knowledge is also needed to set an appropriate CCP.
The bolded bit above is really that broad. It seems that hazard analysis is a very hard task.
 
R

Ruby Tuesday

#7
Dear,

1. How do you know if your facility is ready for HACCP is when your company wants to generate more money or new business. Most of the customer trust the HACCP company and they prefer to chose those company with HACCP certified

2. When to conduct a hazard analysis? What is the frequency, or time interval? Hazard analysis normally conducted after a team of HACCP ( production guy, maintenance, qa and general workers meeting and confirm the process flow from raw until the finished product). At each point of process~~everyone needs to find the hazard which may cause food poisoning, hazards that will make people died such as (physical: stone, metals, woods) (biological: salmonella, e.coli 0157:H7) (Chemical: Aflatoxin from mold or peanuts or hormones). Once u found all of that hazards you need to put it into the table (hazard analysis table). Inside this table you must put the significant and non significant of the hazard based on the matrix table (you may bought this). every year u must go through this hazard analysis table and review whether you and your team found a new hazard or any current global issue such as melamine. melamine~~if u use milk as one of the ingredients, you might add melamine as one of the hazard in the milk. So, this is the frequency (yearly-normally practices by us) or when process flow and global issue has some changes.

3. Are the monitoring procedures should be integrated in the CCPs procedures, or it should be separated procedures? Discuss the implications involved in separating or integrating CCPs procedures and Monitoring procedures. ~~For me, separate the CCP's procedure will be better or u may put it in short notes inside the HACCP table under the Corrective actions column

4. Is verification in HACCP the same as internal audit in ISO 9001? No, it is not the same ~~verification is just someone (a boss) who will verifies that all the system running as per procedure. All corrective actions has been conducted as per procedures.

Hope this might assist everybody. If I made mistakes, please do correct me as I am new in QA field compared to those experts here
 
P

patriot19472001

#8
By reading the threads in the similar discussions, it helps further clarify some points in HACCP at the same time prompted additional questions as follows:

1. How do I know if my facility is ready for HACCCP?

2. When to conduct a hazard analysis? What is the frequency, or time interval?

3. Are the monitoring procedures should be integrated in the CCPs procedures, or it should be separated procedures? Discuss the implications involved in separating or integrating CCPs procedures and Monitoring procedures.

4. Is verification in HACCP the same as internal audit in ISO 9001?

Please enlighten me.
Dear Associate,

Hope that you are doing well. All mentioned answers are very well describing the different aspects of HACCP.
Remember, HACCP is not a standalone programme; its basis are Pre-Requisite Programmes and GMPs. After that an effective HACCP programme can be implemented. Attached is a sheet for making evaluation of PRPs and GMPs (For Food Concerns). It might help you.

Regards,

Ghulam Mustafa
 

Attachments

R

Ruby Tuesday

#9
Hi all, after doing the hazard analysis by using the matrix table. I have 2 question ( Example: severity is 3, likelihood is D and results is 17. 17 is not significance.
1-Do I need to have control measure for this point?

2-If my hazard analysis for storage process ( Severity is 1, likelihood is C and results is 4). 4 is significance. Is it ok if i don't add this point as a CCP.:thanx:
 
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