What is the 10 point Safety Program?

What is the 10 point Safety Program?
10 point Safety Program is based on one actually in use by a major cereal food company

Point 1.Specifications
Specifications are the means of providing complete descriptions and requirements of ingredients, storage conditions, process and process parameters, packaging and its component, the label, storage, handling and distribution requirements, and instructions to the customer.

Point 2. Safety Analysis
This is the hazard analysis which is properly conducted will determine the hazards in the food system used to produce a particular product. This is the basis for establishing the control points.

Point 3. Purchasing Requirements
All ingredients and equipment should be bought to rigid specifications from approved supplier.

Point 4. Good Manufacturing Practice
The HACCP system incorporates GMPs. This area covers the basic minimum of hygiene, sanitation, and good housekeeping, in receiving, processing, packaging, and shipping areas as well as in employee and public facilities and in the condition of ground and building.

Point 5. Physical Systems Hazard Control
This is a schematic of the actual flow of the product in production which delineates the equipment used, the piping, and the interrelationship of accessory equipment such as storage tanks.

Point 6. Recall System
Products should be coded and invoices handled in such that all products can be traced through the distributor system. The lots of ingredients used in any production code should be recorded.

Point 7. Contract Manufacturing
Contract manufacturing must be adhere to the same requirements the contracting company requires of it’s plant, including implementation of HACCP.

Point 8. Facilities Auditing
All facilities must be audited on a periodic basis to ensure that they are operating to company standards and that all of the CCPs are being monitored as required, with all deviations and dispositions of deviations recorded.

Point 9. Customer Complaints
Customer complaint often relegated to a consumer response group must be monitored by the chairman of the review committee and the review committee and the QA managers of affected business on regular basis.

Point 10. Incident Reporting
All deviations from the normal operations must be reported on a prearranged plan to selected people. Incident may range from a plant inspection by the government to a deviation in a CCP. It is not always possible for plant people to appreciate the enormity of a problem that might occur. It also allows the review committee to have an overall view of how well the operations are functioning depending on the incident rate.
What is the 10 point Safety Program?

Contrasting Quality Assurance and Hazard Analysis Critical Control Point (HACCP) system

Most company that start Hazard Analysis and Critical Control Point program are pleasantly surprised to find many of the control programs already in place can, with modification, be utilize directly. However, there are major differences between a conventional quality assurance (QA) system and HACCP as it is now conceived in term of seven principles.

Quality Assurance. Most Quality Assurance programs are designed to discover rather than prevent problems. Little detailed information is collected on line to be used fro analysis. Verification procedures the system are not generally used other than testing the end product, and very few QA system include detailed instructions on what to do if product is out f specifications.

HACCP. HACCP systems are based on the prevention of problems rather than discovery after the fact. Each comprises a highly structured and disciplined approach to control, which depends on accurate information and data collection. Appropriate data and other information that the QA programs have will be used, however. The effective way to bring the two together is to start with their similarities and common approaches.

In converting from conventional QA to HACCP, it is generally no necessary to add personal to the program. The major effect of HACCP is to:

*Focus the control effort on the important issues

*Delegate responsibility

*Enforce documentation and action Under HACCP programs every one is responsible for control, not just the QA system and its personnel.
Contrasting Quality Assurance and Hazard Analysis Critical Control Point (HACCP) system