HACCP Plan - Vigon
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 1 of 82HACCP Table of ContentsOverview . 2Food Safety Organization. 5HACCP/Food Safety Team . 5Organization Chart and Responsibility and Authority . 5HACCP Plan Revisions . 5Hazard Identification and Risk Assessment . 11Raw Material Hazard Analysis . 13Risk Assessment Based on Raw Material Category . 13Risk Assessment Based on Supplier Relationships Food Status . 15Risk Assessment for Packaging Material . 16Prerequisite Programs . 19Preventative Control Programs Master Plan (PCP) . 33Vigon Concept Flow Diagram. 34Product Profiles, Process Hazards, Codex Alimentarius . 35Receiving Product Profile . 36. 38Reaction, Distillation, and Blending Product Profile. 42Extraction Product Profile . 52Powder Blends Product Profile . 58
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 2 of 82Homogenized Product Line . 70DownPacking Product Profile . 77OverviewVigon International, Inc. was founded in 1988 by Victor Fulgoni, a former Vice President of Manufacturing at Norda. The company began operation with two employees and a facility totaling 8,000square feet.In 1998 Vigon International was purchased by Steve Somers, formerly of Givaudan. At the time of purchase Vigon employed 10 individuals. Under the leadership of Somers, Vigon International nowemploys more than 105 in a facility totaling over 105,000 square feet on seventeen acres of property.The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concepthas been and continues to be the foundation and guiding principle for all of Vigon's activities.Mission StatementVigon International, Inc. is dedicated to creating open, honest partnerships with its customers, employees, and suppliers. These partnerships are based on utilizing the skills, talents and expertise ofthose involved, to benefit all. As a supplier of flavor and fragrance products, Vigon International is committed to: Understanding its customers' needs, and providing them with the highest quality, service, and value, allowing them to achieve their goals and market objectives.Creating a friendly, innovative, open workplace allowing all employees to reach their full potential and share in the success of the company.Developing long-term, mutually beneficial relationships with suppliers who can provide the resources necessary to meet the needs of the company and its customers.Managing the company on a basis of profitable controlled growth, sharing the rewards with those contributing to its success, and investing for the future.Manufacturing CapabilityVigon International possesses extensive on-site manufacturing capability including vacuum distillations, extractions, reactions, liquid compounding, and emulsions. This capability allows Vigon toproduce and offer a wide variety of products in virtually any quantity. In addition, our on-site process development lab allows us to add new products to our offering based on the broader needs ofthe market, or to custom manufacture based on the specific needs of our customers.Strategic PartnershipsAt the core of Vigon International's unique partnership based business model are the key partnerships that have been established with major multinational flavor and fragrance and ingredientmanufacturers. These partnerships combine the product manufacturing expertise of the manufacturer with the marketing, sales, customer service and distribution expertise of the Vigon team.
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 3 of 82Vigon International currently has strategic partnerships with both the fragrance and flavor divisions of Givaudan, the world's largest flavor and fragrance manufacturer based in Vernier,Switzerland. Since 1998, Vigon International has been responsible for marketing and supplying Givaudan's fragrance ingredients to a select group of customers in the United States and Canada. In1999, Vigon began marketing and supplying Givaudan's flavor ingredients and compounds to flavor manufacturers in the United States. For more information about Givaudan, please visit their website at www.givaudan.com.In December of 2000, Vigon International established a strategic partnership with the Fine Chemicals Division of Degussa (now Evonik Industries), a global chemical manufacturer. As part of thepartnership, Vigon markets and supplies a wide range of Evonik's intermediates to the flavor and fragrance market in the United States. For more information about Evonik, please visit their website at www.evonik.com.In 2004 Vigon International established a partnership with Rhodia Inc. (now Solvay), a leading global specialty chemicals manufacturer, for the management and supply of their flavor and fragranceingredients to the flavor and fragrance industry. As part of this partnership, Vigon manages the sales, customer service, warehousing, and shipping of Solvay’s flavor and fragrance ingredients to aselect group of customers in the North American market. For more information about Solvay, please visit their web site at www.solvay.com.
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 4 of 82At the outset of 2005, Vigon International established a strategic partnership with Symrise Inc., one of the world’s top flavor and fragrance manufacturers, for the management and supply of theSymrise Aroma Chemicals to the flavor and fragrance industry. As part of this partnership, Vigon manages the sales, customer service, warehousing, and shipping of Symrise Aroma Chemicals to aselect group of customers in the North American market. For more information about Symrise, please visit their web site at www.symrise.com.In March 2006, Vigon International and Firmenich, one of the preeminent global leaders in the flavor and fragrance industry, created a strategic partnership for the management and supply of theFirmenich Ingredients to the North American marketplace. The partnership was established in order to provide the maximum level of service possible for the supply of the Firmenich Ingredients tothe flavor and fragrance industry. As part of this partnership, Vigon manages the sales, customer service, warehousing, and shipping of the Firmenich Ingredients to a select group of customers inthe North American market. For more information about Firmenich, please visit their web site at www.firmenich.com.At the beginning of February 2007, Vigon established a partnership with BASF, the world’s leading chemical company, in order to maximize the level of service that customers receive for theprocurement of BASF’s Aroma Chemicals in the flavor and fragrance industry. As part of this partnership, Vigon will be managing the sales, customer service, warehousing, and shipping of BASFAroma Chemicals to a select group of flavor and fragrance customers in the North American market. For more information about BASF, please visit their web-site at www.basf.com
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 5 of 82Food Safety OrganizationHACCP/Food Safety TeamMEMBERJOHN ROSSDEB ABERNICOLETTE DESOUZARANDY CORNELLMATT MACHALIKMARK PATNEYDAVID SIEDTFELICIA PERRYMANLORI AUSTINDANNA WARDBILL BOWERTITLE/ROLESenior Quality DirectorFood Safety Team LeaderRegulatory and Food Safety TechProduction SupervisorWarehouse ManagerOperations ManagerFacilities Engineer – Process EngineerDirector of Quality ControlCustomer Service ManagerQuality Systems ManagerPurchasing CoordinatorOrganization Chart and Responsibility and AuthoritySee Reference- 06 and 07HACCP Plan RevisionsFOOD SAFETY TEAM ROLEDeputy to FSTL and MemberFood Safety Team LeaderFood Safety TeamMemberMemberMemberMemberVisiting/Associate MemberVisiting/Associate MemberVisiting/Associate MemberVisiting/Associate MemberTRAININGPCQI/HACCPHACCPInternal FS team TrainingInternal FS Team TrainingHACCPInternal FS Team TrainingInternal FS Team TrainingGMP Training - HSIGMP Training - HSIGMP Training - HSIPCQI/HACCP/BPS
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 6 of 82Revision 10/21/2020- FST .Addition of new blending tanks, no change to HACCPAddition of new reaction tanks, no change to HACCPFood Defense Plan updatedNew Decernis software for food fraud investigationsFood fraud risk assessments completedAddition of new Operations Manager (Mark Patney)New insulation of pipes for condensation preventionNew drain systems in bld 3 and 5 installedNew CIP system for stainless steel totesNew Charm EM monitoring system in food safetyNew Hygiena Touch ATP reader food safetyFood safety team members updated for 2020New planning manager (Dan Meloro)New purchasing analysist (Guiolber Diaz)New HR manager (Gabrielle Cray)New exhaust system bld 2New double filtration system for wash extractsNew filtration in the DC repack room
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 7 of 82Revision 6/21/19- FST .New dump station sifter installed in powder roomNew dishwasher installed and validated in bld 3New soap 812 for dishwasherNew stainless steel totes in use throughout buildingsNew tanks- 3 cooling tanks 5 blending tanksNew homogenizer installed bld 5-including haccp planHaccp certification for several peopleFood defense plan updatedVigon at 110 employeesNew safety manager (Charles Tuzzolo)New autofiller installedNew PG tanks bld 5New walk-in cooler outside bld 5New OPRP on dump sifterNew Chief Operating Officer (Ken Wiecorek)Bill Bower moved to purchasingAdded two new plannersFood safety team members updated for 2019
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 8 of 82Revision 09/26/2018- FST Review 10/04/20181. Vigon is not at 95 Employees2. Food Safety Team Members updated for 20183. Flow Diagrams changed and Receiving put on its own product profile4. Additional equipment added to blending product profile for TFA5. Receiving Product Profile Added6. Receiving Product Profile Process Hazard Analysis Added7. Addition of PG Distribution Tank and Bulk Receiving Added8. Pre-weighs and Batching added to Powder Process Hazard Analysis9. Tracegains Document Control System added10. Glass and Brittle Plastics Log added to floor documents11. Cani 702PW changed to Default soap under Cleaning Validation Program12. Sensitizers removed from allergen program
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 9 of 82Revision 09/27/2017- FST Review 09/29/20171. New Food Safety Team Member John McCabe: Associate Facilities Engineer2. Biological Pathogens update on Hazard Assessmenta. Reviewed during ENV Monitoring Validation per industry guidelines and FDA Articles. Pathogens of Concern are Listeria andSalmonella. Indicator testing through EB/Listeria Testing. See Reference Environmental Monitoring Plan and Cleaning.3. Added 2’’ and ¾’ primary contact faucets for downpacks. Control Measure is to throw away after use.4. Added Plastic 1 Gallon Jug Kit for new TFA customer and completed risk analysis.5. SEC101 changed from Food Security Plan to Food Defense Plan6. FDA Food Code Changed to 20137. Addition of Conditional Approval in TG for the Vendor Approval Program8. Recall PRP now includes “Recall Notification of Interested Parties Document” to better facilitate external communication9. Validations studies for Micro and Chemical (Allergen) cross contaminations added in Preventative Control Plan10. Addition of ENV Monitoring Procedure to Preventative Control Programs Codex Alimentarius.11. CCP#1 Filtration Change on CODEX for Production Packout Report. Filtration no longer on pre-post inspection due to length of WOs12. 4 Head Fillers used for blending and compounding packouts.13. Plastic Totes and Bag Inserts new packaging materials.14. Change of Buckeye Soaps to CANI Soaps for odorous and tank cleaning15. Addition of Micro testing services by Diebel Labs. ISO 17025 certified
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 10 of 82Revision 10/21/2016- FST Minutes 10/28/20161. New Interactive Table of Contents2. Food Safety Team Members updated with mention to role and training3. Hazard Identification includesa. FDA guidance reference documentationb. Radiological Hazardsc. EMA Hazards4. Risk Assessment Template now includes PCP (Preventative Control Points)5. Updated Raw Material Packaging Risk Assessment6. Prerequisite Format Changed to get out of tabular form.a. Increased focus on references, records, and verificationb. Addition of backup deputyc. Addition of PCP (Preventative Control Program)7. Preventative Control Program master list follows Codex Alimentarius Guidelines8. CCPs and OPRPs have been revised and have been changed to the following:a. CCP 1 Filtration and CCP 2 Metal Detectionb. OPRP 1 Magnetc. Flow Diagrams have been updatedd. Process Flow Hazard Analysis has been updated.9. Included Finished Product Sampling into Process Flow Assessment10. Process Flow Assessment now follows FSMA Guidelines11. Flow Diagram Labeled and Inspection and
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 11 of 82Hazard Identification and Risk AssessmentTHE PRESENCE, INTRODUCTION, GROWTH AND SURVIVAL OF ALL HAZARDS THAT COULD AFFECT THE SAFETY OF THE PRODUCT OR WHICH MAY CAUSE THE PRODUCT TO BESOURCE OF SUCHHAZARDS ARE:ADULTERATED, AND ALL EVENTUALITIES INCLUDING THE POTENTIAL FOR DELIBERATE CONTAMINATION OR ADULTERATION OF THE PRODUCT WILL BE CONSIDERED.BIOLOGICAL: PATHOGENS AND SPOILAGE PER THE FDA BAD BUG BOOK; DEIBEL LABORATORIES INGREDIENT RISK ASSESSMENT; SUPPLIER HACCP, ITEM QUESTIONNAIRE, ANDSPEC SHEETSPOTENTIAL PATHOGENS: SALMONELLA, LISTERIA, STAPH AUREUS, E. COLI, B. CEREUS, ALICYCLOBACILLIUS, LACTIC ACID BACTERIASPOILAGE: OSMOPHILIC YEASTPHYSICAL: PER CPG SEC 555.425 FDA HEALTH HAZARD EVALUATION BOARDHAZARDOUS FOREIGN MATERIAL: (FOREIGN MATERIAL BETWEEN 7-25MM AND GLASS AND BRITTLE PLASTIC)NON HAZARDOUS FOREIGN MATERIAL: METAL, WOOD, PLASTIC, RUBBER, MACHINE/EQUIPMENT PARTS, PACKAGING MATERIAL, PERSONAL ITEMS, OR ANY OTHER FOREIGNMATERIAL 7MM AND 25MMCHEMICAL: PER FOOD ALLERGEN PARTNERSHIP (FDA GUIDANCE DOCUMENTATION)MYCOTOXINS (ASPERGILLUS, OCHRATOXIN, DEOXYNIVALENOL) ALLERGENS, HEAVY METALS (CADMIUM, LEAD, ARESENIC), NATURAL TOXINS, PESTICIDES, DRUG RESIDUES,DECOMPOSITION, UNAPPROVED ADDITIVES (CLEANING/MX CHEMICALS)RADIOLOGICAL: PER EPA STANDARDS FOR WELL WATER CONTAMINATESCONTAMINATED WATER (MUNICIPAL), NUCLEAR FALLOUT, NATURAL DISASTERECONOMICALLY MOTIVATED ADULTERATION: PER INDUSTRY SPECIFIC DETAIL AND FDA ANNOUNCEMENT; DECERNIS TRACKING SYSTEMPRODUCT SPECIFIC BASED ON RELATIVE VALUE AND EMA HISTORY OF RAW MATERIALS OR FINISHED PRODUCT
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 12 of 82DEFINING RISK AND DETERMINING CPC, OPRP, AND PRP*FDA PRINCIPLES AND APPLICATION GUIDELINES FDA.GOV/FOOD/GUIDANCEREGULATION/DEFAULT.HTM Significance Risk MatrixFrequency (Likelihood):A) CommonB) Known tooccurC) CouldoccurD) NotExpectedto ity1) Fatality124711High Risk1-10PCP/CCP*2) Low Risk16-25PRP/GMP1014182123No Risk16-25GMP/NA15192224253) Productrecall4)CustomerComplaint5)Insignificant
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 13 of 82Raw Material Hazard AnalysisRisk Assessment Based on Raw Material CategoryRaw Material HazardsCategory ApplicableFlavor (Liquids)Sensory Impressionon a food( Powders)Potential Hazards forCategoryHazardLikelihoodHazard hysicalP: metal, glass, plastic, woodP: Known to OccurP: Product RecallP: Yes (PCP)Haccp review forcontrolsChemicalC: Heavy Metals, Additives,MycotoxinsC: Could OccurC: Product RecallC: Yes (PCP)FSVP, SupplierapprovalprogramCOA and LotRM TestingC: AllergensC: Known to occurC: Product RecallC: Yes (PCP)Inspection or rawmaterials and labelsMicrobiologicalM: Staph aureus,cryptosporidium, salmonellaM: Not ExpectedM: Product RecallM: No (PCP)RadiologicalR: Pract. ImpossibleR: Product RecallR: NoEMA HazardsR: Radionuclides: Radium-226,Radium-228, Uranium-235,Uranium- 238E: Vanilla, mustard oilFSVP, supplierapprovalprogram, LotRM TestingFSVP, COA,supplierapprovalprogramn/aE: Not ExpectedE: Customer ComplaintE: NoFSVP. Supplierapproval COA,Lot testing,Some tests requiredon COAPhysicalP: Metal, plasticP: Known to occurP: Product recallP: Yes (PCP)FSVP, supplierapproval,HACCP review forcontrolsCOA testing and inhouse quality testingHACCP reviewed forcontrolsSuppliers not ingeographic areas ofradionuclide hazards
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 14 of 82Cosmetic- Applied tobody or skinFragrance NF GradeChemicalC: Allergens, residual soap orlubricants, heavy metalsC: Known to OccurC: Product RecallC: Yes (PCP)MicrobiologicalM: Salmonella, Staph aureusenterotoxin, E. coli, Listeriamonocytogens,M: Known to OccurM: Product RecallM: Yes (PCP)RadiologicalR: RadionuclidesR: Pract. ImpossibleR: Product RecallR: Non/aEMA HazardsE: Vanillin adulterationE: Known to OccurE: Customer ComplaintE: Yes (PCP)Supplierapproval, COA,RM lot testingPhysicalP: Metal or plasticP: Could OccurP: Customer ComplaintP: No (GMP)ChemicalC: Allergen, residual solventsC: Could OccurC: Customer ComplaintC: Yes (PCP)MicrobiologicalM: MicrobiologicalM: Not ExpectedM: Customer ComplaintM: No (GMP)ChemicalC: Chemical ContaminationC: Not ExpectedC: Customer ComplaintC: No (GMP)*Note: Every Raw Material Item approved by Vigon has a risk assessment through the Item Assessment Form.FSVP, supplierapproval, RMlot testing,FSVP, supplierapproval, COAFSVP, Supplierapproval, RMlot testingTruck inspections andlabel checkingHACCP Reviewed forcontrolsNo suppliers nearnuclear reactors ordisaster sites. It isassessed on supplierquestionnairesHACCP Reviewed forcontrolsTruck inspection andGC testingRegulation FD&CAct not FSMA NoRegulation
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 15 of 82Risk Assessment Based on Supplier Relationships Food StatusSupplier ScenarioType ofRelationship withSupplierDoes theSupplier have aGFSI Cert?Material must beGRAS compliant anda recall program?Does the Supplierhave HazardControls?Will Vigon Controlany hazards?Risk AssessmentDeterminationVerification based byRiskDistributionYesYesYesNoLowElectronic Approval viaTracegainsDistribution orMFGNoYesYes/SomeYes/SomeMediumConditional Approval inTG or DocumentedCodex Aliment.Toll WorkN/AYesnoYesLowElectronic Approval viaTracegainsNon Partner GFSI FoodGrade SupplierDistribute orManufactureYesYesYesNo (depending onprocess Flow)LowElectronic Approval viaTracegainsNon Partner Non GFSIFood Grade SupplierDistribute orManufactureNoYesYes/SomeYes/SomeMediumFood Safety TeamLeader ApprovalManufacture/Technical GradeNoYesSome/NoAll/SomeHighRequest Follow updocs or Audit. VigonControls CCPsGFSI Food Grade PartnerNon GFSI Food GradePartnerMFG for PartnerNon Food Grade Supplier
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 16 of 82Risk Assessment for Packaging MaterialRaw Material HazardsCategory ApplicablePotential Hazards forCategoryHazardLikelihoodHazard hysicalChemicalMicrobiologicalRadiologicalEMA HazardsP: Drum Liner, Bung LinerC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Known to OccurC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (PRP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsFilter if Found21CFR172 ologicalEMA HazardsP: PlasticC: Non Food Grade additivesC: Odor LeachingM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedC: Could OccurM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallC: Customer ComplaintM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsRM InspectionPrimary PackagingMetal ologicalEMA HazardsP: Drum Liner, Bung LinerC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (PRP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsPrimary PackagingPlastic icalRadiologicalEMA HazardsP: PlasticC: Non Food Grade additivesC: Odor LeachingM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedC: Could OccurM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallC: Customer ComplaintM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsRM InspectionPrimary PackagingSteel DrumsPrimary PackagingPlastic DrumsNo Ionizing RadiationFilter if Found21CFR174HDPE smell LeachNo Ionizing RadiationFilter if Found21CFR172 (Liner)No Ionizing RadiationFilter if Found21CFR174HDPE smell LeachNo Ionizing Radiation
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 17 of 82PhysicalChemicalMicrobiologicalRadiologicalEMA HazardsP: Plastic Around SpoutC: Non Food Grade AdditiveM: N/AR: RadionuclidesE: N/AP: Known To OccurC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsPhysicalChemicalMicrobiologicalRadiologicalEMA HazardsP: Cap FMC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG gicalEMA HazardsP: PlasticC: Non Food Grade additivesC: Odor LeachingM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedC: Could OccurM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallC: Customer ComplaintM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsRM InspectionPrimary PackagingClosures (Bungs,Cap, Screw Cap,Tight icalEMA HazardsP: Plastic or Metal ResidueC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsPrimary alChemicalMicrobiologicalRadiologicalEMA HazardsP: Plastic or Metal ResidueC: Non Food Grade additivesC: Odor LeachingM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallC: Customer ComplaintM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)C: No (GMP)M: NoR: NoE: NoVisual InspectFG LOGsRM InspectionFood ContactFaucets (2’’ and alP: Paper, PlasticC: Odor LeachingM: N/AR: RadionuclidesP: Not ExpectedC: Known to OccurM: N/AR: N/AP: Customer ComplaintC: Customer ComplaintM: N/AR: N/AP: No (GMP)C: No (GMP)M: NoR: NoVisual InspectThrow Away1 Gallon Plastic JugKitPrimary PackagingAluminum CanistersPrimary PackagingTotes (Plastic)Filter if Found21CFR174No Ionizing RadiationFilter if Found21CFR174No Ionizing RadiationFilter if Found21CFR174HDPE smell LeachNo Ionizing RadiationFilter if Found21CFR174No Ionizing RadiationFilter if Found21cfr175No Ionizing RadiationFilter if FoundNo Ionizing Radiation
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 18 of 82EMA HazardsE: N/AE: N/AE: N/AE: NoPrimary PackagingFiber Drums andPlastic BagsPhysicalChemicalMicrobiologicalRadiologicalEMA HazardsP: Paper, PlasticC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Not ExpectedM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (GMP)C: No (PRP)M: NoR: NoE: NoVisual InspectFG LOGsSecondaryPackagingWrap/Boxes/Tape/Logo & Security CapsPhysicalChemicalMicrobiologicalRadiologicalEMA HazardsP: Paper, PlasticC: Non Food Grade additivesM: N/AR: RadionuclidesE: N/AP: Not ExpectedC: Pract. ImpossibleM: N/AR: N/AE: N/AP: Customer ComplaintC: Product RecallM: N/AR: N/AE: N/AP: No (GMP)C: No (GMP)M: NoR: NoE: NoVisual InspectFG LOGsFilter if Found21CFR176 and 174No Ionizing RadiationFilter if FoundNo Ionizing Radiation
HACCP PlanDocument Title: 21-01F01 FSQM HACCPOwner: Food Safety – Deborah AberEffective: 10/23/2020Page 19 of 82Prerequisite ProgramsConstruction and Layout of BuildingsResponsibility: Facilities Manager, Food Safety Team Leader (Deputy)ISO/TS Reference:1.1 General Requirements1.2 Environment1.3 Location of EstablishmentsProgram Description: Buildings shall be designed, constructed and maintained in a manner appropriate to the nature of the processing operationsto be carried out, the food safety hazards associated with those operations and the potential sources of contamination from the plantenvironment. Buildings shall be of durable construction which present no hazard to the pr
HACCP Plan . Document Title: 21-01F01_FSQM_HACCP . Owner: Food Safety - Deborah Aber . Effective: 10/23/2020 Page . 6. of . 82. Revision 10/21/2020- FST Review . 1. Addition of new blending tanks, no change to HACCP 2. Addition of new reaction tanks, no change to HACCP 3. Food Defense Plan updated 4. New Decernis software for food fraud .
1.3 Advantages of HACCP 1.4 Application of HACCP 1.5 HACCP and Food Safety Standards 2. The Codex guidelines for the application of the HACCP system 2.1 The HACCP system 2.2 Definitions 2.3 Principles of the HACCP system 2.4 Application of the HACCP principles 3. Assemble the HACCP team - Step 1 3.1
processes is to provide guidance in developing a HACCP plan. 1. There must be a thorough understanding of HACCP principles when developing a HACCP plan. 2. Please refer to the "Reduced Oxygen Packaging Fact Sheet" 3. Please refer to the information sheet "What is needed in a HACCP Plan." ROP HACCP Plan must contain the following: 1.
Developing a HACCP Plan. The HACCP Plan must be developed specifically for the product and process implemented. Therefore, HACCP plans will vary depending on the actual product being processed. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans. However, it is essential that the unique .
Table of Most Likely Hazards/Control Measures for Juice VI. Preparing for HACCP A. Getting People Ready B. HACCP Training and HACCP Resource Materials 1.0 Juice HACCP Alliance Training Curriculum 2.0 USDA/FDA HACCP Training Programs and Resources Database V
The introduction of HACCP in spite of any legislative requirements may be met with resistance or antagonism just because it is different. Phase 1: Prepare it Preparation - getting ready Phase 2: Plan it Designing the HACCP plan - Codex principles Phase 4: Prove it Maintaining the HACCP plan Phase 3: Use it Implementing the HACCP plan HACCP
Basic HACCP Basic HACCP Juice & Beverage Advanced HACCP Accredited by the International HACCP Alliance Receive a certificate of completion Teaches you how to develop & implement an effective food safety plan based on CODEX HACCP specifications, which is required by th
the “standardized curriculum” recognized by FDA Training is one means to become “Preventive ontrols Qualified Individual” required by P Rules . HACCP regs FDA Juice HACCP regs USDA HACCP regs Codex HACCP Annex NCIMS Dairy HACCP art. Verification & Recordkeeping Historica
English Language Arts Model Curriculum with Instructional Supports . Code . Standard . Reading Standards for Literature Key Ideas and details . RL.2.1 . Ask and answer such questions as who, what, where, when, why, and how to demonstrate understanding of key details in a text. RL.2.2 : Analyze literary text development. a. Determine the lesson or moral. b. Retell stories, including fables and .
