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Posted By Jim McCarthy
If anyone has any idea as to what HACCUPS refers to I would appreciate the info. I'm not sure that it refers to H&S, the term has been used in some LA correspondence. No one here is familiar with the term, thought I would give you a try.
Cheers
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Posted By Robert.
Could be HACCPs
Hazard Analysis Critical Control Points.
Mainly used in the food manufacture and preparation industry to identify hygiene and contamination paths. Not really H&S orientated but used by EHOs within an LA.
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Posted By Angela Hayden
Could be HAZOP - Hazard Operability Studies.
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Posted By Andy Petrie
HACCP stands for Hazard Analysis Critical Control Points. The first part (Hazard Analysis) represents the evaluation of potential risks resulting in food poisoning. The second part (Critical Control Points) represents which specific area has to be constantly controlled and monitored to ensure food safety.
HACCP has become synonymous with food safety. It is a worldwide recognized systematic and preventative approach that addresses biological, chemical and physical hazards by anticipating and preventing, rather than by finished production inspection
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Posted By Merv Newman
HACCP methodology is also perfectly adaptable to other industries - think of chemical industry where certain control points have to be correct or you get very small bits of the chemical industry raining down on the neighbourhood.
Have even applied it to holiday camps.
You have to check out the swimming pools, the bars and the restaurants and so on. The life of a consultant can be very hard. But not always.
Merv
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Posted By Bill Waddy
If we are talking as has already been suggested about HACCP (or HAZOP same thing) under new legislation by 2006 all food businesses must implement a HACCP system. the seven principles of HACCP are:
1 conduct a hazard analysis.
2 Determine Critical Control Points.
3 Establish critical limits.
4 Establish a system to monitor control of the CCP
5 Establish corrective action to be taken when monitoring indicates a CCP is not under control.
6 Establish a verification procedure to confirm the HACCP system is working effectively.
7 Establish documentation concerning all procedures and records appropriate to these principles.
Speaking from experience - Yes it is all food safety stuff but if used in say chemical or manufacturing the benefits to the company in improved profits are very real and guess who gets to implement it? You guessed it the H&S Coordinator.
Cheers Bill
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Posted By Adrian Watson
Folks,
HACCP was developed from HAZOP for the space race!
Adrian Watson
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Posted By Bill Waddy
Yep developed in 1959 for the Space Program, believe at this time it was the Gemini Program, stopped Astronauts getting the runs, could be nasty in weightless conditions!
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Posted By MichaelM
Have you experienced of that Bill?
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Posted By Bill Waddy
Michael
Possibly - 1959 I was one so guess I was nearly weightless and suffered at some stage from the runs. Point I'd like to add to this thread is do any other H&S colleagues get involved in Food Safety area's? Should they?
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Posted By MichaelM
Would this not be the domain of EHO's?
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Posted By Robert.
What do EHOs know about H&S?
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Posted By stuart cross
Richard
that's in poor taste.
I've had contacts with some very good EHOs, some are excellent in their area of expertise.
No I'm not an EHO just a practitioner that recognises that enforcers do know what they are doing and some are even helpful.
BTW no one has explaided what th "U" stands for.
Stuart
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Posted By J Knight
There isn't a U in HACCPS, it's just a phoneme stuck in so we can pronounce it. I have heard it pronounced 'Hassop's', perhaps in a sort of nod to HAZOPS, though that does sound to me like something belonging to a Derbyshire village.
HACCUPS can be cured by holding your breath and standing upside down with your head in a bucket of water, with a key down your back, while somebody surprises you. Some of that might be nosebleeds,
John
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Posted By Steve Buxton
In response to Bills query above, EHOs are to Food Safety as HSE Inspectors are to H & S.
An EHO is a representative of the regulatory body (generally District Councils) and they will inspect any form of food premises to ensure the Regs are being adhered to (although in reality the inspections are not often enough).
Within a Company, it would depend on the size of the outfit as to who did what.
Generally in a reasonable sized company, someone with an Advanced Food Hygiene Certificate and HACCP training would be responsible for food safety/hygiene etc, there may well be a seperate bod for QA, and another for H & S.
In smaller companies any of the three or all three may well be combined into one post.
It is well recognised that EHOs (most of whom have multi-skilled roles and may not work soley in food hygiene/inspection areas, do not have enough time to carry out sufficient inspections. the ideal would be that every new food premise is inspected before it opens, but it doesn't happen generally.
Why not follow the Scottish system where there is an extra tier of food hygiene inspectors, who are not so multi skilled and highly qualified (and highly paid) as EHOs, but are trai8ned to carry out inspections/audits of food premises. You might well get 2 FHI for the price of 1 EHO, thus doubling the number of inspections stright away - or is that too simplistic ?
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