Several possible and points of attention are named in the prerequisite program. The applicable aspects are controlled by procedures, instructions, and the associated measures. 

Because they originate from the prerequisite program or the prerequisite program gives guidance for drafting these measures, the measures are not guided by the decision tree. 

The following measures are in effect within our company and are assessed at least annually or in the case of a new risk or incident in relation to or food defense. 

Table with Control measures

Risk from Prerequisite Program Control by Standard Action by  Procedure/Instruction 
Cross-contamination of with with a risk of disease. Preventing cross-contamination by following company hygiene Everyone must comply with the applicable regulations Repeat instruction to personnel, and speak to staff. Quarantine extreme products. Procedure: hygiene
Instruction: hygiene control 
Cross-contamination with pathogens or hazardous substances due to poor company hygiene in the broadest sense of the word with a risk of disease. Preventing cross-contamination by following company hygiene Everyone must comply with the applicable regulations Repeat instruction to personnel, and speak to staff. Quarantine extreme products. Procedure: company hygiene
Instruction: hygiene control 
Risk of contamination due to wrong design, wrong materials: not easy to clean, not easy to maintain, FCM not suitable, does not meet equipment requirements. No proper drainage etc. Furnishing requirements in accordance with BVP. Control rounds, Facilities in accordance with requirements. Modification, maintenance. Procedures: maintenance, validation. BVP check round. Validation reports changes. 
Pest faeces, bite marks, etc. Pests can be a carrier of pathogenic agents with a risk of disease. Good pest control, entry checks, and weekly checks on the accumulation of dirt/food products No pests Apply additional controls. Instruct personnel. Adjust building technology. Procedures: pest and entry control Instructions: hygiene control, vermin control and entry control 
Accelerated spoilage due to the temperature becoming too high during processing Preventing temperature increases by controlling the ambient temperature. See instruction Quarantine products. Destroy products if the temperature is far too high. Control ambient temperature. Decrease ambient temperature. Increase throughput speed. Instruct personnel. Procedures: pests 
Spoilage of products due to long time Visually checking the  It May not be expired Destroy products Procedure: storage
Instruction: storage control 
Contamination with foreign objects: glass, wood, metal, packaging, etc. Controlling for foreign objects and the possibility of cross-contamination No contamination. No possibility of contamination. Quarantine products, processes, or equipment. Carry out maintenance. Destroy products. Procedure: PVB, glass, wood
Instruction: product impurities check 
Contamination with PVB due to poor maintenance. A product contaminated with non-food grade agents. Using food-grade agents. Release after maintenance. Perform the correct maintenance. Use food-grade agents. Correct maintenance and release must take place Quarantine products, processes, or equipment. Carry out maintenance. Destroy products. Procedure: maintenance, , and supplier evaluation
Specification: general
Instruction: release after maintenance 
Accumulation of, and cross-contamination with, dirt and micro-organisms (pathogens) Good cleaning and disinfection. The structure is also constructed so that cleaning and disinfection are possible. Must be clean and disinfected Repeat cleaning. Check carried out cleaning. Instruction of staff for rechecks Procedure: cleaning and disinfection
Instruction: cleaning check, cleaning performance, and disinfection check 
Contamination/migration of packaging material to the product Using food-grade packaging material Food-grade Quarantine packaging material. Destroy products Specification: general
Procedure: supplier and supplier evaluation 
Cross-contamination by dirty crates or damaged crates. Residues from crate washing. Store clean crates separately from dirty ones. Crate washing and checking, correct means. Correct adjustment and maintenance. Visual check and residue check. Use of inner bag. No dirt, no residues, no damage (breakage, splinters) Clean again. Carry out maintenance. Readjust (dosage, rinse). Use the correct agent. Instruct personnel. Procedures: cleaning and disinfection. Instructions: , cleaning execution and disinfection control 
Residues from cleaning agents and disinfectants. Sufficient rinsing. Check visually and with pH strips. No residues. Rinse again. Check cleaning execution. Instruction staff recheck. Procedures: Cleaning and disinfection. Instructions: cleaning control, cleaning execution and disinfection control 
Contamination/migration from packaging materials to product. Use food-grade packaging material. Food-grade. Block packaging material. Destroy products. Specification: General, Procedure: Supplier and Supplier Assessment 
Risk of sickness due to incorrect label information (for allergens, preparation advice or shelflife) Checking that the label information is correct. Authorized and qualified personnel Correct label Quarantine labels. Quarantine products. Package again or destroy. Procedure: product information, product release, labelling and packaging control
Instruction: process controls check 
Cross-contamination with allergens due to incorrect recipe Using the correct recipe Correct recipe Quarantine products and destroy Procedure: product information, work process 
The use or processing of “bad” and dangerous products and all consequences that follow Quarantining of rejected, abnormal products Do not process products If still occurring, quarantine products and possibly  Procedure: quarantine, incidents, and recall 
Injuries can occur to consumers if they consume a product containing glass shards Glass checks No glass in the product Quarantine and destroy products. Possibly recall Procedure: PVB and glass
Instruction: glass check 
Serious injuries can occur to consumers if they consume a product containing wood splinters Wood checks No wood in the product Quarantine and destroy products. Possibly recall Procedure: PVB and wood
Instruction: Wood check 
Cross-contamination with allergens due to the wrong method Interim cleaning, planning, recipes, hygiene procedures, closed packaging No cross-contamination Quarantine and destroy products. Possibly recall Procedure: product information and allergen  
Accelerated spoilage due to recipe errors (too little salt, etc.) Working according to the recipe Correct recipe Quarantine and destroy products. Procedure: product information and work process 
Cross-contamination due to poorly loaded trucks Correctly loading the trucks, products are not on the ground Loaded correctly Repeat loading, possibly quarantine products Procedure: transport 
Accelerated spoilage, development of pathogens due to incorrect transport temperature Correctly setting up trucks and temperature controls Correct temperature Repeat set up. Possibly quarantine products Procedure: transport 
Development of pathogenic agents and spoilage due to a too long shelf life (given best before date) Performing microbiological research on end products. Only release correct shelf life Repeat research Procedure: microbiological research 
Development of pathogenic agents and spoilage due to a label with a too-long shelf life Using the correct labels. Check label Correct label Quarantine and destroy products Procedure: labelling and packaging check, product information, and work process 
Cross-contamination due to poor state of building and machinery Maintenance and making resources available Must comply Perform maintenance, possibly quarantine areas/machinery. Quarantine in the case of unsafe products Procedure: prerequisite program and maintenance
Instruction: Check prerequisite program and inspect building construction 
Leakage of system media, foreign bodies, oil leakage, lubricants, contamination, mix-up of food-grade/non-food grade media, FCM not suitable. Maintenance according to the procedure. List of agents with corresponding TDS and MSDS. Release after maintenance. No contamination, food-grade materials and agents. Block contaminated products. Clean. Replace product. Procedures: maintenance, lubrication plan, Specifications, food-grade statements.” 
Contaminated compressed air in contact with the product. Timely maintenance of filters. No contamination. Block product. Change filters, and carry out maintenance. Procedures: maintenance. Maintenance plan. 
Dangerous products due to ignorant personnel Training and educating Everyone must have had sufficient training Extra training Procedure: education and training
Instruction: personnel knowledge questions and new personnel 
Dangerous products due to not functioning or poorly functioning measuring equipment  – – – 
Dangerous products back in production due to returns Destroy returns No returns in the production process Quarantine and destroy products Procedure: rework 
Incorrect storage, disposal and/or collection of waste with risk of end product contamination Correct collecting and quick disposal of waste from departments Correct disposal and storage Quarantine and destroy products Procedure: waste 
Contamination due to intent / sabotage Assumption of “reliable personnel”. Keep company secure. – Dismissal Procedure: company security 
Dangerous situations due to non-compliance with claims Substantiate and verify claims Fulfil claims Quarantine and destroy products. Inform customers Procedure: product information, client, and client satisfaction 
Product contamination due to sick employees or visitors Obligation to report diseases No sickness Depending on illness and work performed Procedure: Hygiene and visitors 
Processing of raw materials with which fraud has been committed with a possible risk to food safety (e.g. prohibited substances used). Fraud committed by the company itself. Fraud risk assessment and measures are mentioned therein such as permanent suppliers. No fraud. Product blocking. and corrective measures. Risk inventory for the fraudulent supply of raw materials. VACCP. 
Delivering/producing new products that can pose a hazard: microbiological, chemical, or physical  and validation Only validated products, areas, machines, and processes Quarantine and possibly destroy. Validate again and give instruction Procedure: Product development and calibration 
Cross-contamination with dirt, and pathogens due to poorly washing clothing Wash clothing well Only clean clothing Quarantine and dispose of clothing if it is filthy. Inform an external company of ignorance Procedure: washing clothing 
Delivery of products due to poor CCP measurements due to ignorance Competency determination All CCPs must be correctly measured and controlled Quarantine, re-measure and/or destroy all production processes. Staff re-instruction Instruction: CCP control 
Unsafe product due to incorrect critical settings of process or equipment Only by authorized and qualified personnel, limited access to the system, password protection Only authorized personnel Quarantine all product processes, take preventative and corrective measures Procedure: Tasks and authorizations overview 
Unsafe product due to failure or malfunction of process or equipment Maintenance and availability of resources Function correctly Quarantine all products, take preventative and corrective measures Procedure: Maintenance, the quarantine procedure 
Contamination of product through condensation. Condensation control (air ), cooling operation. Do not place the product under areas of condensation. Remove condensation. Correct functioning, no contamination. Block all products, preventive and corrective actions Procedures: Maintenance, Blocking procedure 
Contamination with pathogens via air ventilation. Timely maintenance and cleaning of the system. The correct operation, no contamination. Block all products and preventive and corrective measures. Procedures: Maintenance, Blockage procedure. Cleaning and disinfection. 
Raw materials are not according to specification, not delivered at the right temperature or under the right conditions. Risk of contamination: microbiological, chemical, physical, allergens. Selection and assessment of suppliers. Entry control. Product or service in accordance with specification/contract. Refuse delivery. Delete supplier. File a complaint. Procedures: supplier and supplier assessment, entry control, specifications
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