Hazard Identification Forms

When we first developed our Food Safety and HACCP functionality at the request of the Alberta Food Processors Association, we did so under the premise that most companies would be attempting to satisfy the Alberta HACCP Advantage (AHA!) protocol.  The Government of Alberta protocol only asked for two forms related to Hazard Identification and CCP Determination:

• Hazards Related to Incoming Materials (which AHA! calls "HACCP Form 5"), and
• Hazards Related to Process Steps (which AHA! calls "HACCP Form 6")

Under this standard, each of these forms contain all hazards, regardless of type (biological, chemical, physical and allergenic).  And the subsequent forms (Hazards not Controlled by Operator, etc.) are numbered from 7 onward.

Lately though, most food processors are primarily interested in satisfying the Global Food Safety Initiative standards, such as SQF and BRC.  These standards follow the international best practice of breaking down the hazards into multiple forms, based on their hazard type (not material vs. process):

• Biological Hazards Identification (which under best practice is typically called "HACCP Form 5"),
• Chemical Hazards Identification (which under best practice is typically called "HACCP Form 6"),
• Physical Hazards Identification (which under best practice is typically called "HACCP Form 7"), and
• CCP Determination (which under best practice is typically called "HACCP Form 8")

Under this model, the subsequent Forms (Hazards not Controlled by Operator, etc.) begin at Form 9 (instead of Form 7 as explained above).

So, in order to accommodate the best of both worlds, we've now reconfigured the reports so that they follow the hazard type model (Forms 5, 6, and 7), but also include the CCP Determination columns associated with Form 8.

To appease the old school method, we've separated the hazards into two different tables, under the headings "Hazards Related to Ingredients and Incoming Materials", and "Hazards Related to Process Steps".

We include all allergenic hazards on HACCP Form 6 (Chemical) but identify the hazard type accordingly in one of the report columns.

http://www.safetysync.com/blog/post/2012/04/20/Hazard-Identification-Forms-%28HACCP-5-6-and-7%29-now-divided-into-materials-and-processes.aspx