Does anyone know what PIGS stand for?
Does anyone knows what PIGS stand for in a hazard analysis in HACCP?
Never heard of it.
Where are you getting this "PIGS" from?
I have random guesses as to what the letter could stand for... but I don't like to post completely random guesses.
PIGS stands for Portugal, Ireland, Greece and Spain (economics)
With context unknown it may be the "squeegee-ing" of intrenal piping with a solid rubber/plastic plug.
Below is an example, it might help you to help me, because I'm lost :helpplease:
PIGS HACCP.pdf 388.73KB 404 downloads
The PIGS diagram can be used to formulate hazards comprehensively:
P- presence (qualitative and/or quantitative evaluation of presence of hazards)
I-Introduction (Likely occurrence of hazards and severity of their adverse health effects)
G - Growth (Production or persistence of foods of toxins, chemicals or physical agents)
S- Survival (Survival or multiplication of micro-organisms of concern)
Hope this helps!
Wine Gum
You learn something new every day.
Marshall
Absolutely. Thanks, Wine Gum.
Martha
The PIGS diagram can be used to formulate hazards comprehensively:
P- presence (qualitative and/or quantitative evaluation of presence of hazards)
I-Introduction (Likely occurrence of hazards and severity of their adverse health effects)
G - Growth (Production or persistence of foods of toxins, chemicals or physical agents)
S- Survival (Survival or multiplication of micro-organisms of concern)
Hope this helps!
Wine Gum
It's a garbling of the commonly used demarcations.
It's also, IMHO, partial nonsense
eg Toxins and Stones are not Hazards due to Growth !.
Toxins are Chemicals !
Multiplication is Growth, not Survival !
but Kudos to Wine Gum for the info. :clap:
I refer to pigs in my HACCP meetings all the time. I have only ever used it when assessing the risk of microorganisms and not other types of hazards.
P = The presence of a microorganism. Consider how you control materials when they enter your facility, is it possible that materials have microorganisms present.
I = Introduction of microorganisms. Microorganisms may not be present when the material is received but after storage and employee handling it possible that microorganisms have been introduced. (dirty hands, roof leaks)
G = Growth of microorganisms. If microorganisms or present or introduced, will it grow? Does it need to be refrigrated to prevent growth? What is the water activity? What prerequisite programs or preventative controls are in place?
S = Survival of microorganisms. Does the production process have a kill step? Is one needed?
My products and processes are very low risk and the water activity is extremely low. My HACCP Team has the bad habit of thinking that microorganisms are not a risk because of this. I frequently have to remind them about pigs.
Our supplier approval program, material inspection and storage procedures reduce the risk of P. Ingredient testing/analysis verifies this. GMP's, internal audits and environmental testing (among other programs) control and reduce the risk of I. Our water activity and storage conditions combined with the nature of our product control G. We do not have a kill step at our facility, but depending on your product and process you may need one.
I do not use PIGS to directly determine if a CP or CCP is required. I only use it to aid in critical thinking and to conduct hazard assessments. How is each letter of PIGS controlled, can we validate why a control would not be necessary? etc..
Hi That Guy,
Thks for the interpretation.
Perhaps "microorganisms" >>> "pathogenic microorganisms" (unless this is SQF Lvl 3 :smile: )
Great post, That Guy. I think I'll use it for my HACCP meetings as well.
Perhaps "microorganisms" >>> "pathogenic microorganisms" (unless this is SQF Lvl 3 :smile: )
For this level of informal analysis, I would like to know if there are non-pathogenic microorganisms as well. There are some "bad bugs" that can cause spoilage, but do not cause disease in humans. Losing product to rotting can be just as much of an economic drain as throwing it out because of a pathogen.
Martha
Hi Martha,
P = The presence of a microorganism. Consider how you control materials when they enter your facility, is it possible that materials have microorganisms present.
Pretty high Likelihood ? :smile:
Hi That Guy,
Thks for the interpretation.
Perhaps "microorganisms" >>> "pathogenic microorganisms" (unless this is SQF Lvl 3 :smile: )
This is not SQF any level.
Dear All,
Thank you for all the information posted here... I was starting my first unannounced BRC audit when I realised I couldn't remember what PIGS meant (silly me).... attached is the file I attempt to attach before.
Anyway, I'm very please our company achieved an A+, with 6 minor NC found ... next year I'm sure we will work towards getting that AA+, that it was missed only by 1 NC this year.
And yes, I will never forget what PIGS mean anymore :happydance:
Attached Files
Hi Barbara Serra,
Thks for the HACCP Plan.
I noticed there is no formal Risk Assessment. (ie likelihood/severity), ie the Pigs have no eyes.
Not required for the relevant Standard (if any) ?
this is not a criticism because I appreciate the logic difficulty but it seems strange that you specifically (ie Codex Tree) imply your Approved Suppliers cannot be trusted regarding foreign materials and pests.
Dear Charles.C,
I have just sent a snapshot of our HACCP. The risk assessment has been done and the Pre-requisite programme has been establish.
We are a ripening and packing banana facility and it is not that we don't trust our suppliers, it is the nature of the product that even setting up good preventive measures in the control of arachnids, there is a significant risk that they can get through and reach the final consumer.
Spiders are attracted to banana bunches, because it is a closed space, and sometimes they live inside banana bunches which makes it difficult to spot them and therefore increasing the risk of contamination.
Attached is also a snapshot of our risk assessment and Pre-requisite programme on Foreign bodies and pest control, hope it is more clear now.
Barbara Serra