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Hazard Analysis and Critical Control Points (HACCP) for Water?

N

noorsuhaida

#11
#11
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
 

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S

Soon Loy

#12
#12
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.
 
N

noorsuhaida

#13
#13
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?
 
S

Soon Loy

#14
#14
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.
 
N

noorsuhaida

#15
#15
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?
 
S

Soon Loy

#16
#16
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.
 
6

6thsense

Involved In Discussions
#18
#18
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?
 
E

everfresh

#19
#19
ISO 22000 & HACCP Certification for Dairy Farms?

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
 
M

moha33

#20
#20
Hello everyone;

am planing to obtain HACCP or ISO 22000 for Mineral water production. I am looking for good experienced consultant and microbiologist to help get done.
 
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