Customers falling ill after new product launched.
Prevent future reoccurances.
Identify potential hazards.
Things needed to be done:
1) Construction of Product Specification / HFLA
2) Construction of Process Flow
- Raw Materials / Ingredients
- Processes
- Storage
4) Identification of:
- Hazards :- Physical / Biological / Chemical
- Sources of Hazards :- Raw Materials, Process Steps, Storage, Equipment, etc.
- Possible process steps with CCPs, prone to microbiological / chemical / physical contamination
- Subsequent steps to eliminate or reduce hazards
- Identified CCP
- Processes that are not CCP
7) Apply Procedure to Product