7.3.3.1 - Preliminary Steps to HACCP

HI,

I am filling out the material detail forms for our Preliminary Steps to HACCP and am wondering what info is needed in the Food Safety Acceptance Criteria area?

HI,

I am filling out the material detail forms for our Preliminary Steps to HACCP and am wondering what info is needed in the Food Safety Acceptance Criteria area?

hi psbyrd,

Thanks for yr query and W elcome to the Forum !

Can you be more specific as to which paragraph of the FSSC22000 Standard you are referring to ?

Hi Charles,

Thanks for the response. 

Here is the section in question:

"7.3.3.1          Raw materials, ingredients and product-contact materials

All raw materials, ingredients and product-contact materials shall be described in documents to the extent needed to conduct the hazard analysis (see 7.4), including the following, as appropriate:

a)       biological, chemical and physical characteristics;

b)       composition of formulated ingredients, including additives and processing aids;

c)       origin;

d)       method of production;

e)       packaging and delivery methods;

f)        storage conditions and shelf life;

g)       preparation and/or handling before use or processing;

h)       food safety-related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses."

Any info on where I can obtain this info?

Thanks!

Hi Charles,

Thanks for the response. 

Here is the section in question:

"7.3.3.1          Raw materials, ingredients and product-contact materials

 

All raw materials, ingredients and product-contact materials shall be described in documents to the extent needed to conduct the hazard analysis (see 7.4), including the following, as appropriate:

a)       biological, chemical and physical characteristics;

b)       composition of formulated ingredients, including additives and processing aids;

c)       origin;

d)       method of production;

e)       packaging and delivery methods;

f)        storage conditions and shelf life;

g)       preparation and/or handling before use or processing;

h)       food safety-related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses."

 

Any info on where I can obtain this info?

Thanks!

Hi psbyrd,

May i suggest you have a look at this thread -

http://www.ifsqn.com...744/#entry39585

This is an example of a  proposed model solution to the area of the Standard to which you are currently looking.

How much is directly relevant may depend on your product.

The exact format used for the response(s) is optional within the scope of the Standard's clauses.

As far as the specifications in (h) are concerned, this data is normally a fundamental initial requirement for any HACCP Plan and  Purchasing agreement.

The details of the specifications will again relate to yr specific product(s).

if you are seeking typical specifications / safety related aspects you probably need to provide some more information. :smile:

Hi Charles,

Thanks for the info!

Thank you all!