6.2 Risk score matrix
Likelihood of occurrence Severity of consequence 1 2 3 4 5
1 1 2 3 4 5
2 2 4 6 8 10
3 3 6 9 12 15
4 4 8 12 16 20
5 5 10 15 20 25
Risk score:
Likelihood * Severity Minimal
1-2
Maintain existing measures Low
3-9
Review existing measures Medium
10-15
Improve control measures High
16-20
Consider stopping activity Extreme
25
Do not proceed
6. 3 Risk Assessment
Process Step Hazards Risk Score Control Program
NPD / reformulation
Introduced allergens
Medium • Review the information on the Product Information Form (PIF) and consider the potential for inadvertent presence of allergens.
• Do not include an allergenic ingredient unless necessary.
• Minimise unintentional allergic cross-contamination
• Labelling if introduce new allergen Ingredient manufacture Undeclared allergens High • From approved suppliers. • Information is provided by the suppliers for each raw material. • All allergenic ingredients are identified. • Change notification process shall be in place • Questionnaires and Audits (every year) Process Step Hazards Risk Score Control Program Ingredient delivery Cross contamination High • Tamper-evident seals on delivery vehicle entry and discharge points • Verification of prior adequate washout, prior load information, and clean transfer areas and equipment. • Spillage procedure • Inspect the delivered vehicles to determine if there are allergen-containing materials. Ingredient storage Cross contamination High • All incoming allergenic ingredients are marked with red stickers before going into the storage area. • All allergens are stored in a separate area from non-allergens in the warehouse, freezer and raw ingredient cooler. They are physically separated by racks, plastic or a cardboard separator and labelled with the ingredient name and allergen number. • An allergenic ingredient cannot be stored on top of a non-allergenic ingredient. • Each allergen stored in dry ingredient warehouse and spice room has its own designated utensil for dispensing that is not used for other products. Process Step Hazards Risk Score Control Program Dispensing ingredients Cross contamination High • Allergenic ingredients should be avoided cross contact with non-allergenic ingredients. • Proper allergen training to food handling employees. • Prevention of allergic hazard by personal protective equipment (PPE). Manufacturing Undeclared allergens or cross contamination Extreme • Set the order of production from non-allergic products to allergic products. • Equipment is thoroughly cleaned and sanitized between every process. “All equipment cleaned and free of allergens” before starting. • All equipment(s) coming into contact with an allergen(s) or a product containing an allergen(s) must be washed and sanitized prior to changing over to another product. • Rinse and clean allergen-containing containers last. Ensure that there are no allergen residues. • Never reuse allergen-containing containers. • The hands of employee must be washed and sanitized after coming in contact with an allergen and prior to handling another product not containing this allergen. • Proper attire (i.e. vinyl apron; vinyl glove is optional) must be worn when handling specific allergen(s) as listed on the LIST OF ALLERGEN (Appendix 1). • The attire must be removed prior to handling another product not containing this allergen. Process Step Hazards Risk Score Control Program Packing & labelling Wrong packaging or labels or ‘man-contains’ statement High • All allergen(s) in a finished product must be declared on the product label complying with regulatory requirement on allergens. • An appropriate system for recall of a product shall be in place in the event of allergen cross-contamination or mislabelling of finished products. • Verification of proper label application on primary package and/or carton …show more content…
PPE management during breaks Appendix 19 Management of protective clothing whilst personnel consume food during breaks
Movement Patterns Appendix 19 Movement of personnel through storage and processing areas 8. Product Recall & Crisis Management
8.1 Introduction
This procedure states the action/s will take to effectively manage the recall of a food which has been determined to be unsafe or unsuitable. There are two levels of product recall, these are as follows: recall and withdrawal (see Appendix 20). An effective product recall will ensure that the unsafe or unsuitable food/s is contained and either destroyed or made safe.
The required instructions are laid out in the following documents:
• Food recall protocol (Appendix 20)
• MPI Recall Guidance Material
• MPI Website (www.mpi.govt.nz)
8.2 Objectives of a recall
• Stop any further distribution and sale of the recalled food product as soon as
Likelihood of occurrence Severity of consequence 1 2 3 4 5
1 1 2 3 4 5
2 2 4 6 8 10
3 3 6 9 12 15
4 4 8 12 16 20
5 5 10 15 20 25
Risk score:
Likelihood * Severity Minimal
1-2
Maintain existing measures Low
3-9
Review existing measures Medium
10-15
Improve control measures High
16-20
Consider stopping activity Extreme
25
Do not proceed
6. 3 Risk Assessment
Process Step Hazards Risk Score Control Program
NPD / reformulation
Introduced allergens
Medium • Review the information on the Product Information Form (PIF) and consider the potential for inadvertent presence of allergens.
• Do not include an allergenic ingredient unless necessary.
• Minimise unintentional allergic cross-contamination
• Labelling if introduce new allergen Ingredient manufacture Undeclared allergens High • From approved suppliers. • Information is provided by the suppliers for each raw material. • All allergenic ingredients are identified. • Change notification process shall be in place • Questionnaires and Audits (every year) Process Step Hazards Risk Score Control Program Ingredient delivery Cross contamination High • Tamper-evident seals on delivery vehicle entry and discharge points • Verification of prior adequate washout, prior load information, and clean transfer areas and equipment. • Spillage procedure • Inspect the delivered vehicles to determine if there are allergen-containing materials. Ingredient storage Cross contamination High • All incoming allergenic ingredients are marked with red stickers before going into the storage area. • All allergens are stored in a separate area from non-allergens in the warehouse, freezer and raw ingredient cooler. They are physically separated by racks, plastic or a cardboard separator and labelled with the ingredient name and allergen number. • An allergenic ingredient cannot be stored on top of a non-allergenic ingredient. • Each allergen stored in dry ingredient warehouse and spice room has its own designated utensil for dispensing that is not used for other products. Process Step Hazards Risk Score Control Program Dispensing ingredients Cross contamination High • Allergenic ingredients should be avoided cross contact with non-allergenic ingredients. • Proper allergen training to food handling employees. • Prevention of allergic hazard by personal protective equipment (PPE). Manufacturing Undeclared allergens or cross contamination Extreme • Set the order of production from non-allergic products to allergic products. • Equipment is thoroughly cleaned and sanitized between every process. “All equipment cleaned and free of allergens” before starting. • All equipment(s) coming into contact with an allergen(s) or a product containing an allergen(s) must be washed and sanitized prior to changing over to another product. • Rinse and clean allergen-containing containers last. Ensure that there are no allergen residues. • Never reuse allergen-containing containers. • The hands of employee must be washed and sanitized after coming in contact with an allergen and prior to handling another product not containing this allergen. • Proper attire (i.e. vinyl apron; vinyl glove is optional) must be worn when handling specific allergen(s) as listed on the LIST OF ALLERGEN (Appendix 1). • The attire must be removed prior to handling another product not containing this allergen. Process Step Hazards Risk Score Control Program Packing & labelling Wrong packaging or labels or ‘man-contains’ statement High • All allergen(s) in a finished product must be declared on the product label complying with regulatory requirement on allergens. • An appropriate system for recall of a product shall be in place in the event of allergen cross-contamination or mislabelling of finished products. • Verification of proper label application on primary package and/or carton …show more content…
PPE management during breaks Appendix 19 Management of protective clothing whilst personnel consume food during breaks
Movement Patterns Appendix 19 Movement of personnel through storage and processing areas 8. Product Recall & Crisis Management
8.1 Introduction
This procedure states the action/s will take to effectively manage the recall of a food which has been determined to be unsafe or unsuitable. There are two levels of product recall, these are as follows: recall and withdrawal (see Appendix 20). An effective product recall will ensure that the unsafe or unsuitable food/s is contained and either destroyed or made safe.
The required instructions are laid out in the following documents:
• Food recall protocol (Appendix 20)
• MPI Recall Guidance Material
• MPI Website (www.mpi.govt.nz)
8.2 Objectives of a recall
• Stop any further distribution and sale of the recalled food product as soon as