One of our subsidiaries is engage in the commercial distribution of fresh fruits and vegetables to key retail accounts in the country, as well as in the wholesale trading and distribution of commercial crops through trade channels such as hotels, restaurants, public wet markets and catering companies.
We have to develop HACCP plans. Does anyone have or experienced in developing common HACCP plans for hundreds of fruits and vegetables of all types?
Key processes -
1. Receiving, counting, weighing, labeling of items
2. Manual sorting, washing, inspection, packing, and internal transport
3. Dispatching of finished products (organization) and transportation (second party)
Any inputs are welcome.
Edited by mind over matter, 03 May 2011 - 04:33 AM.