Food Safety and Protection

How to determine the frequency of your GMP audits

Try out these helpful HACCP food safety compliance tips

 

This Week:

0:23 – Find out how to undertake a risk assessment on packaging materials.

0:42 – What should be in a PRP or prerequisite program.

1:06 – Action of the week – Pest control bait maps and pest control devices.

1:23 – How often you should do your GMP audits

1:55 – Recent food recalls – Excessive protein and potassium in baby formula

2:12 – Food poisoning sabotage with a blood pressure drug

2:35 – Give us your feedback or ask a question at [email protected]

2:50 – Subscribe to regular updates

 

Welcome 2013

Happy new year everyone and welcome to HACCP mentors first video for 2013. I am Amanda Evans and I look forward to helping you with your food safety and HACCP compliance this year through these weekly episodes. I also what to give you an action item to achieve in the next 7 days. Anyway, lets get into it by looking at GMP audits, PRP’s, packaging material risk assessments and food sabotage.

 

Undertaking a risk assessment on packaging materials

As part of your hazard analysis, packaging materials should be assessed for potential hazards including micro, chemical and physical. You can ask the supplier to provide their hazard analysis or you can do some research of your own taking into consideration the components or materials of the packaging.

 

What should be in a PRP?

PRP stands for pre-requisite program. The purpose of these programs are to support your HACCP system in producing safe and suitable food. PRP’s should include all control measures that you identified during your hazard analysis. If you have a look at the standard that you get audited to, it should state what should be in each one.

 

Action item of the week

This week’s action item is to Check that the physical location of your pest control devices lines up with your documented bait map. It also doubles as a check on your pest contractor to ensure that you are not being charged for baits that do not exist.

 

How often should you do GMP audits?

The best way to work out the frequency is to firstly look at what your audit standard requires. This should be the minimum frequency. The majority of standards state monthly. If you are finding that the same GMP issues are being identified at each audit, increase your frequency until the correct outcome is embedded in your business.

Food Recalls

Recalls around mislabelling and undeclared allergens have been a feature in the past week. There was also an unusual recall in Asia where infant formula was found to have protein and potassium levels in excess of the Codex Standards.

 

Food Poisoning of the Week

Our food poisoning of the week comes from China where officials reported the poisoning of 80 restaurant guests after they consumed and egg plant dish that had been laced with a blood pressure drug. It was reported that one of the raw materials used in the eggplant dish had been contaminated by a local competitor. Two people have been convicted and sentenced to one-year in prison.

 

Feedback and Questions

I would love your feedback, suggestions or questions so just head to the HACCP Mentor contact page at www.haccpmentor.com and get in touch with me.

Be sure to subscribe to our mailing list to receive more HACCP Mentor videos like this.

Thanks for watching, I am Amanda Evans from HACCPmentor.com.

 

 

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