Hello, I have just very quickly taken an extract from a recent case study of our. Just covers basic steps but you will get the picture as follows:
Implementation began with development of Pre-requisite programmes such as:
- Supplier quality assurance
- Construction and fabrication of the premises
- Layout of premises
- Layout of equipment
- Staff facilities
- Utilities supplies, e.g. water, electricity, gas.
- Cleaning & disinfection procedures
- Personnel management
- Procedural and hygiene training
- Planned maintenance
- Waste management
- Pest control
- Traceability
- Stock rotation
- Glass/brittle plastic control
- Metal / sharps procedure
- Incoming Goods procedures
- and not least Allergen management control.
This was then followed by work on the
HACCP system itself, following Codex Alimentarius e.g. product / process description, Intended use, verification & review procedures etc… etc….
With the multi-disciplinary
HACCP team selected and trained work began on flow diagrams covering all site activities. Hazard analysis was formally documented and was also used to differentiate hazards controlled by the pre-requisite programmes. Then the all important decision trees and likelihood and severity risk assessments to define the
CCPs. This was then followed by defining critical limits, monitoring procedures, corrective actions and responsibilities. With the
HACCP complete and verified, the implementation process began with the development work instructions and
CCP records. This was then followed by an intensive programme of training which also included the key pre- prerequisite programmes and well as
CCP monitoring and corrective action.
Good luck!