Bottled Water ccp's
can anyone give an idea for the control measure of filter membrane defined as our ccp1?
the HACCP team insists that the ATP of the product water would be our control measure, i doubt this should suppose to be a Validation.
Hi mj ramos,
:welcome:
I assume that you are referring to a micro filter. It is possible that ATP can be used for verification that the filter is working correctly. Validation would normally be the results of micro testing. Normally validation and verification limits are established by dual testing during commissioning.
Kind regards,
Tony
can anyone give an idea for the control measure of filter membrane defined as our ccp1?
the HACCP team insists that the ATP of the product water would be our control measure, i doubt this should suppose to be a Validation.
Hi mj ramos,
There is perhaps some confusion between terms like hazard, control measure, critical limit, validation.
Not sure what yr exact process is for bottled water but I have seen filters classified as CCPs as a control measure for the hazard of Cryptosporidium sp. For example see the excel plan in this post -
http://www.ifsqn.com...ram/#entry47723
As per previous post, Validation should involve a preliminary demonstration that the filter is microbiologically "effective".
Hi mj ramos,
There is perhaps some confusion between terms like hazard, control measure, critical limit, validation.
Not sure what yr exact process is for bottled water but I have seen filters classified as CCPs as a control measure for the hazard of Cryptosporidium sp. For example see the excel plan in this post -
http://www.ifsqn.com...ram/#entry47723
As per previous post, Validation should involve a preliminary demonstration that the filter is microbiologically "effective".
thanks much Charles. Great help!
Hi mj ramos,
:welcome:
I assume that you are referring to a micro filter. It is possible that ATP can be used for verification that the filter is working correctly. Validation would normally be the results of micro testing. Normally validation and verification limits are established by dual testing during commissioning.
Kind regards,
Tony
THanks Tony. Great help!
Hi
I feel that a better suggestion can be given if you can provide the filter type, pressure on both sides and your cleaning programs.
Control measures can be different for different filters and operating conditions.
Welcome your comments.
Krishnan, R
Food Safety Auditor
Hi
I feel that a better suggestion can be given if you can provide the filter type, pressure on both sides and your cleaning programs.
Control measures can be different for different filters and operating conditions.
Welcome your comments.
Krishnan, R
Food Safety Auditor
Hi jayakrish,
The filter is the control measure .??
Hi mj ramos,
There is perhaps some confusion between terms like hazard, control measure, critical limit, validation.
Not sure what yr exact process is for bottled water but I have seen filters classified as CCPs as a control measure for the hazard of Cryptosporidium sp. For example see the excel plan in this post -
http://www.ifsqn.com...ram/#entry47723
As per previous post, Validation should involve a preliminary demonstration that the filter is microbiologically "effective".
Hi
I feel that a better suggestion can be given if you can provide the filter type, pressure on both sides and your cleaning programs.
Control measures can be different for different filters and operating conditions.
Welcome your comments.
Krishnan, R
Food Safety Auditor
We are using the ultra filtration membrane with a pore size of .001-.01um. Chemicals being used for CIP are chlorine and citric acid. With more than a year of operation, the system has never failed its end product. Now the only control measure we have is the ATP reading of the product. any more suggestions sir?
Hi
My views on the verification of this Ultra Filtration step:
1. Name the microbiological hazard controlled/prevented by this step
2. Microbiological trend analysis of this hazard from the permeate can be done over a period - cleaning to cleaning cycle
This trend analysis will be a tool for verifying this step.
I would like to add : how the decision tree was used to decide this step tobe a CCP?
Because I personally feel that the product is prone to microbiological hazard entry post filtration also.
Optical Density of the permeate can also be used as a reference for verifying this step - I have done in the case of
Apple Juice.
Welcome your comments.
Krishnan R
Food Safety Auditor