Show notes
This episode covers mapping your HACCP documents, how to risk assess raw materials, a round-up of recent food poisoning outbreaks and a great case study video on the PCA outbreak investigation.
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Welcome to Episode 40 of HACCP Mentor Review
The year is definitely flying past with only five and a bit weeks left until the end of 2013. I am very proud that I have stuck at putting together and releasing these episodes each week (bar a few). I am definitely inspired by your questions and positive feedback, so keep them coming. This episode covers mapping your HACCP documents, how to risk assess raw materials, a round-up of recent food poisoning outbreaks and a great case study video on the PCA outbreak investigation.
Mapping your HACCP documents in your Food Safety Quality System
When you have multiple requirements / standards that you need to comply with I would recommend having a mapping document for each standard. If you write and number your system to one standard it can become troublesome in the future when other standards or customer requirements are required by your business.
Setting up your HACCP food safety documentation logically in the first place will make this whole process a lot easier. When I say to use logic, break down your system into the individual pre-requisite programs and then reference/map to the standard.
For example, if you get audited to x standard and it says you have to have a pest bait map, in your mapping document for that x standard, you state where in your FSM system that can be found.
Example of HACCP Food Safety Mapping Document
Raw material risk assessment
If you are looking to find out more on how to undertake an effective risk assessment on your raw materials, I have written an article titled “3 tips on how to do a raw material risk assessment”. I will also be looking to run a webinar on this topic in the future so if you are interested just let me know here.
Click here to View Raw material risk assessment article here
Action of the week
For episode 40 of HACCP Mentor Review, the action item that I have set is for you to check that all rodent bait stations are secured. You or your pest control contractor can secure these rodent bait stations with chain or glue. The purpose of securing is to make sure that they stay in place and are effective in controlling rodent activity at your food premises.
How food poisoning outbreaks are investigated
This week I published a great video that was developed by the USFDA on how they went about investigating the Peanut Butter Food poisoning outbreak (2009/2010). If you’re interested in how they linked illness in the community to the actual food company involved in this outbreak, it is an interesting watch. You can find a link to this video in Episode 40 of HACCP Mentor Review.
Food Poisoning Outbreaks
While we are talking about food poisoning outbreaks, some of the ones getting around at the moment include:
* From the USA – The investigation continues of E.Coli contamination in ready to eat salads produced by Glass Onion Catering and sold at Trader Joe’s grocery store locations. So far 32 people have been reported infected with the outbreak strain of STEC O157:H7.
* As of mid-November, 2013, 389 people have been infected with seven outbreak strains of Salmonella Heidelberg across the ...
Watch Video
Welcome to Episode 40 of HACCP Mentor Review
The year is definitely flying past with only five and a bit weeks left until the end of 2013. I am very proud that I have stuck at putting together and releasing these episodes each week (bar a few). I am definitely inspired by your questions and positive feedback, so keep them coming. This episode covers mapping your HACCP documents, how to risk assess raw materials, a round-up of recent food poisoning outbreaks and a great case study video on the PCA outbreak investigation.
Mapping your HACCP documents in your Food Safety Quality System
When you have multiple requirements / standards that you need to comply with I would recommend having a mapping document for each standard. If you write and number your system to one standard it can become troublesome in the future when other standards or customer requirements are required by your business.
Setting up your HACCP food safety documentation logically in the first place will make this whole process a lot easier. When I say to use logic, break down your system into the individual pre-requisite programs and then reference/map to the standard.
For example, if you get audited to x standard and it says you have to have a pest bait map, in your mapping document for that x standard, you state where in your FSM system that can be found.
Example of HACCP Food Safety Mapping Document
Raw material risk assessment
If you are looking to find out more on how to undertake an effective risk assessment on your raw materials, I have written an article titled “3 tips on how to do a raw material risk assessment”. I will also be looking to run a webinar on this topic in the future so if you are interested just let me know here.
Click here to View Raw material risk assessment article here
Action of the week
For episode 40 of HACCP Mentor Review, the action item that I have set is for you to check that all rodent bait stations are secured. You or your pest control contractor can secure these rodent bait stations with chain or glue. The purpose of securing is to make sure that they stay in place and are effective in controlling rodent activity at your food premises.
How food poisoning outbreaks are investigated
This week I published a great video that was developed by the USFDA on how they went about investigating the Peanut Butter Food poisoning outbreak (2009/2010). If you’re interested in how they linked illness in the community to the actual food company involved in this outbreak, it is an interesting watch. You can find a link to this video in Episode 40 of HACCP Mentor Review.
Food Poisoning Outbreaks
While we are talking about food poisoning outbreaks, some of the ones getting around at the moment include:
* From the USA – The investigation continues of E.Coli contamination in ready to eat salads produced by Glass Onion Catering and sold at Trader Joe’s grocery store locations. So far 32 people have been reported infected with the outbreak strain of STEC O157:H7.
* As of mid-November, 2013, 389 people have been infected with seven outbreak strains of Salmonella Heidelberg across the ...