HACCP

* Allergen (exc wheat,

Cross Contamination

* Product Legality or
* Variety or Species
Fraud/Substitution
* Microbiological
* Foreign Body

Requirement
* Chemical
Reference

Customer
gluten)

Food
Supplier Ingredients High Risk Factors

ABC Milk 1 2 6 5 2 2 2 2.86

Flours, Toppings 10 6 8 4 10 6 5 7

Flours Admin: 0
Cho điểm theo bảng 1
Toppings Lấy Mức độ nghiêm trọng x Tần suất xảy ra 0

Improvers 0

DEF Improvers 6 2 5 4 6 9 5 5.35

Improvers 5 4 12 2 8 8 5 (Bio.)

Seeds/Toppings 0

Sundry/Yeast/Fats/Sugar 0

Sundry/Yeast/Fats/Sugar 0

GHI Flours 12 3 6 5 6.00 12 5 (All.) (Qua.)

Toppings & Herbs 0

Block & Sliced Cheddar

Cheese 0

Unishine 0
Block & Sliced Cheddar
Cheese (trial period ends 0
June 2012)
Fats 0

SAQ = Supplier Assessment Questionnaire

Notation for Column O - All.=Allergen, Phy.=Physical, Bio.=Biological, Che.=Chemical, Vul.=Vulnerability, Qua.=Quality, Leg.=

* All risks are considered in relation to process; e.g. microbiological risk is considered with respect to the process including ba
and gluten have been excluded as allergens as all products contain them. Quality considerations have included an assessme
likelihood, significance to the product and quantity affected if an issue were to arise.
* All risks are considered in relation to process; e.g. microbiological risk is considered with respect to the process including ba
and gluten have been excluded as allergens as all products contain them. Quality considerations have included an assessme
likelihood, significance to the product and quantity affected if an issue were to arise.

Note - the derivation of inputted "Vulnerability" data (Column L) is shown on Sheet 2

NOTES
( I now realize that this is a work-in-progress due BRC mixing apples, oranges and pears )

From a HACCP POV, A high risk RM can be interpreted as one which possesses inherent hazards which a
From a HACCP POV, a RM which is not "High-Risk" can be classifiable as Low or Medium risk.
BRC have chosen to include Raw Material Vulnerability, Quality, and Legality within the Overall Risk Asses

I have modified the original Procedure to hopefully provide (a) a highlighting of INDIVIDUAL "critical" RA d
overall risk assessment where (a) does not occur
The above tool is equivalent to specifying 2 Decision Ranking Rules –
(i) – If the Risk Score for any individual factor within the Categories (BCPAQVL) is evaluated as >= 12, the
(ii) – If event (i) does not occur, the Overall Ingredient Risk Status is determined by averaging the values fo
Table 2 above.
The net result is shown in Column P.

1 Operational
As before I assume the same basic risk matrix can be used to evaluate/average the various RM characteri
1a I suggest that If it is considered that some safety/quality characteristic will not comply with legality,

1b If the HACCP Decision tree assessment procedure as referenced earlier in the post indicates a "sensitive" B
[Table1] shown above) in the relevant BCPA cell of Column(s) H-K.
Can also enter a similar value to 1b for a raw material which is considered of "high" "significance" to the pro
1c available in some publications. Equating quality risk to safety risk is a subjective choice of course.

2 Interpretive
I have adjusted the program so that -
2a If any cell in Columns H-M contains a value >=12 this should generate (i) a blue cell fill colour, (ii) details in
2b If all cell data values are <12, the overall average risk level / Risk Status should appear in columns O,P

I have filled in a few rows to illustrate the above and (arbitrarily) adjusted the audit entries in Column U in a
 12.00
8.00
0.10
Overall Ingredient Risk:

Approved Supplier
Overall Ingredient
Risk: H - M - L
H-M-L

Audit
Decision &
Frequency

Low LOWSA Annual Yes Table 1

Low Yes
V.HIGH (5) Low Medium High High High

0 HIGH (4) Low Medium High High High

0 Severity MEDIUM (3) Low Low Medium High High

0 LOW (2) Low Low Low Medium Medium

Low SAQ Annual Yes

V.LOW (1) Low Low Low Low Low
MEDIUM HIGH
High SA Annual Yes
V.LOW (1) LOW (2) (3) (4) V.HIGH (5)
0 Likelihood of Occurrence

0 0 to <8 LOW

High SA Annual Yes

8 to <12 MEDIUM

0
12 to 25 HIGH

0
Table 2
0

ability, Qua.=Quality, Leg.=Legality

o the process including baking. Wheat

ave included an assessment of
o the process including baking. Wheat
ave included an assessment of

s inherent hazards which are not eliminated within the manufacturing process or by the intended consumer of the final product.
r Medium risk.
hin the Overall Risk Assesment. Too many Cooks ……..

NDIVIDUAL "critical" RA data points for "sensitive ingredients" as well as (b) maintaining the previous

is evaluated as >= 12, the Overall Ingredient Risk Status is regarded as HIGH.
by averaging the values for (BCPAQVL) and determining the Status Levels of MEDIUM/LOW as per

the various RM characteristics involved.

mply with legality, enter "12" into the appropriate cell, otherwise enter "5" (or devise a legality risk matrix of course)
ost indicates a "sensitive" BCPA raw material, enter a value of >=12 (ie as available from the matrix

h" "significance" to the product quality. Alternatively could consider a Quality Risk Matrix which are
choice of course.

cell fill colour, (ii) details in columns O and P (can "hide" Column O if only wish to show net result)
appear in columns O,P

it entries in Column U in a compatible way. .

he final product.
 VULNERABILITY ASSESSMENT, 5X5

V.High:5 / High:4 / Medium:3 / Low:2 / V.Low:1

Fraud Economic Ease of Nature Supplier Supplier Geographic

history factor Access Raw History Relationship Factors
Ingredient Material

Ing1 5 1 3 1 1 1 3
Ing2 5 1 3 1 1 1 3
Flours 1 1 3 2 2 2 3
Improvers 1 1 3 3 2 2 3

Vulnerability Rating = Likelihood Occurrence x L. Detection

V.LOW (5) Low Medium High High High

Likelihood LOW (4) Low Medium High High High

of MEDIUM (3) Low Low Medium High High
Detection HIGH (2) Low Low Low Medium Medium
V.HIGH (1) Low Low Low Low Low
V.LOW (1) LOW (2) MEDIUM (3) HIGH (4) V.HIGH (5)
Likelihood of Occurrence
SSESSMENT, 5X5 Matrix Zonal Parameters
12.00
8.00
V.High:1 / High:2 / Medium:3 / Low:4 / V.Low:5 1.00

Overall Testing Overall

Likelihood of Testing Likelihood of Overall Overall
Method Method Vulnerability Vulnerability
Occurrence Sophistication Detection
(=Average) Frequency (=Average) Rating Category
/
Capability
2.14 5 3 4.00 8.57 Medium
2.14 3 3 3.00 6.43 Low
2.00 3 3 3.00 6.00 Low
2.14 3 3 3.00 6.43 Low
0.00 0.00 0.00 0.00

0 to <8 LOW
8 to <12 MEDIUM
12 to 25 HIGH
Matrix Zonal Parameters