6 replies to this topic

[vavave12]

Bonjour,

 

We are in the process of developing a HACCP plan in a small plan where we have 325 recipies (pie filling, salted sauces, dyes, flavors, caramels, chocolate toppings...)  all for industries or restauration.  I have been told to manage all of theese in one HACCP plan but I can't find a way to regroup every thing. 

 

Anybody else having a similar challenge?

 

Best regards

[maara91]

A HACCP Plan is more about the process, not the ingredients on a recipe.  You probably need a plan for each product type. (pie filling, salted sauces, etc. Just because the process is different and they have different hazards to consider.

[Pizza&Sandwich]

Do all of the products use the same process, equipment, & packaging? Obviously there are significant ingredient differences, but if they use the same process, equipment, & packaging I don't see why you couldn't have them under one. That being said, you would still need to identify all ingredients and any hazards (restricted use, allergens, etc.) associated.

 

Why are being told to manage one HACCP Plan?

[Charles.C]

Bonjour,

 

We are in the process of developing a HACCP plan in a small plan where we have 325 recipies (pie filling, salted sauces, dyes, flavors, caramels, chocolate toppings...)  all for industries or restauration.  I have been told to manage all of theese in one HACCP plan but I can't find a way to regroup every thing. 

 

Anybody else having a similar challenge?

 

Best regards

Dear vavave,

 

Good Morning,

 

Yr query in different forms has appeared here previously  in areas such as foodservice functions and others.

 

In fact various grouping possibilities exist in HACCP but the options may depend on yr local regulations, precise flow charts, process CCPs etc.

 

Several of the options are summarised in the UNIDO document in this post -

 

http://www.ifsqn.com...ge-2#entry70186

 

An example of a  similar thread to current one is here -

 

http://www.ifsqn.com...ccp/#entry67002

 

You can find probably find a few others by searching for "foodservice".

 

Rgds / Charles.C

[Dharmadi Sadeli Putra]

My advise is follow all steps in HACCP completely and correctly then you will know whether they should be in different HACCP plan or have them in one

[Tony-C]

Bonjour,

 

We are in the process of developing a HACCP plan in a small plan where we have 325 recipies (pie filling, salted sauces, dyes, flavors, caramels, chocolate toppings...)  all for industries or restauration.  I have been told to manage all of theese in one HACCP plan but I can't find a way to regroup every thing. 

 

Anybody else having a similar challenge?

 

Best regards

 

It may be possible if all the products go through the same process so you need to provide more information if you want sound advice.

 

If it is the same process for all then you will need to look at characteristics of raw materials and finished products to assess if there are different hazards for different recipes.

 

Follow CODEX GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM
'During hazard identification, evaluation, and subsequent operations in designing and applying HACCP systems, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.

2. Describe product
A full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure (including Aw, pH, etc), microcidal/static treatments (heattreatment, freezing, brining, smoking, etc), packaging, durability and storage conditions and method of distribution. Within businesses with multiple products, for example, catering operations, it may be effective to group products with similar characteristics or processing steps, for the purpose of development of the HACCP plan.'

 

Regards,

 

Tony

Edited by Tony-C, 14 April 2014 - 06:18 AM.

[vavave12]

Thank you all for your input!

 

We have different processes with different risks.  I should manage those separately.  I have been told to have only one plan to make it easier to maintain.