HACCP Document Control vs. ISO 9001 Document Control Requirements

[Ka Pilo]

Is HACCP document control a difficult task to do? What are the controls required for HACCP documentation? Where these different than those of ISO 9001 4.2.3 and 4.2.4?

 

[mguilbert]

Re: HACCP control of document vs ISO 9001 control of document

Is HACCP document control a difficult task to do? What are the controls required for HACCP documentation? Where these different than those of ISO 9001 4.2.3 and 4.2.4?

My understanding is that with HACCP you must be able to track every lb of raw product to finished reworked, or rendered product all the way through the process. The retention of records can also be longer. In case you should need to have a recall you must be able to call back all lots/lines where the raw material that is suspect has been used. For example, I am making Italian Deli Meats and a specific lot of pork cheeks is recalled. That lot of pork cheeks may have been used in Pepperoni, Hard Salami, Genoa Salami, etc. I must be able to account for all of the initial lot of pork cheeks.

Another example, lets say I have the Pepperoni, Salami's, etc in an incubator that did not reach high internal temperature (a critical control point), all lines/lots that were incubated in that incubator need to be accounted for. To me the HACCP paperwork is a little more involved than ISO 9001. HACCP deals with critical control points which may affect product safety a component of product quality.
For example I am making proscuitto ham bone out (Italian spiced ham). I have meet all of my CCP's which means the product is ready for the consumer. But when I slice it the seam where I removed the bone from the ham gives me two thin slices instead of one larger slice.

HTH,
Matt

 

[Bilijaf]

Re: HACCP control of document vs ISO 9001 control of document

The same requirements of ISO 9001 stated in 4.2.3 and 4.2.4 can be applied for HACCP (remember HACCP is a program and not a standard).
Talking about retention period of rHACCP records you should take into consideration the legal and customer requirements and your internal regulations. As a recommendation, the records for food manufacturing are to be kept for the shelf life of the products plus one calendar year.

 

[Robert jr]

Re: HACCP control of document vs ISO 9001 control of document

The same requirements of ISO 9001 stated in 4.2.3 and 4.2.4 can be applied for HACCP (remember HACCP is a program and not a standard).
Talking about retention period of rHACCP records you should take into consideration the legal and customer requirements and your internal regulations. As a recommendation, the records for food manufacturing are to be kept for the shelf life of the products plus one calendar year.

It has been recommended that in food industry documents to be retained for a minimum three years and in product recall events even up to 10 years.

Regarding documentation in HACCP Plan, as per Principle 7 efficient and accurate record-keeping is essential to the application of an HACCP system. HACCP procedures should be documented. Documentation and record-keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP controls are in place and being maintained.
The principle requires the maintenance of records generated during the operation of the plan. The record keeping associated with HACCP procedures ultimately makes the system work. The requirement to record events at CCPs on a regular basis ensures that preventive monitoring is occurring in a systematic way. Unusual occurrences that are discovered as CCPs are monitored or that otherwise come to light must be corrected and recorded immediately with notation of the corrective action taken.

 

[Ka Pilo]

What does recall mean? Can anyone give an example?

Please forgive my ignorance.

 

[Bilijaf]

Recall is the withdrawal of defective or unsafe products from the market to the company premises

 

[Ka Pilo]

Recall is the withdrawal of defective or unsafe products from the market to the company premises

Ah return for unsatisfactory purchase. Thank Bilijaf.

 

[mguilbert]

More than just a return for unsatisfactory purchase but more importantly harmful to intended users. i.e Toyota recalls for unsafe brakes or gas pedals, Eggs in US for salmonella.

 

[Ka Pilo]

Re: HACCP control of document vs ISO 9001 control of document

Documentation and record-keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP controls are in place and being maintained.

The real challenge is to know when the documentation is appropriate/sufficient. Anyway, let me provide additional details and follow-up questions. We will be practicing HACCP. The management instructed us to adopt ISO 9001 control of documents and control of records. My questions are:

Is it possible for an organization to pick up from the six mandatory procedures what to be adopted?

If so, what specific requirement in ISO 9001 would you advice to be integrated in HACCP program?

If not, why all ISO 9001 requirements should be implemented?

Do anyone here have implemented HACCP without practicing ISO 9001?

 

[mguilbert]

1)You can select which every parts of ISO 9001 you wish to adopt but you can not be certified ISO 9001 if you do not adopt them all unless you have exclusions acceptable to your registrar. See the this thread for more details.

http://elsmar.com/Forums/showthread.php?t=19564

2)There are many companies that are HACCP but not ISO 9001. Have you looked at ISO 22000? The ISO 22000 standard deals specifically with HACCP. ISO 9001 is mainly a Quality Standard.