HACCP plan for a Distribution company
I need help or a example template to start and write a HACCP Plan for a small importer and distribution company.
We import mostly frozen prepackaged food items and distribute them locally.
Any help please
Dear Sid,
Maybe can adjust this to yr requirements -
HACCP Plan - Distribution Cold Chain.pdf 304.86KB 1058 downloads
Rgds / Charles.C
Hello Sid,
use this as your reference:
Attached Files
Sid12
We used this template to document our HACCP plan a few years ago. I left it in word so you edit. We are aslo disbutors and use "package in package" as a method to defend our practices. Cleary with meat (or any other presishable) CCP'shat relate to temperature control and physical aduleration should be your focus. Not to be too smug, but this format got us through an SQF desk audit with only one Non-Comformity. This sample only covers one of our product lines, but I think you get the idea.
Attached Files
Sid12,
Note to self...do not post after a long day. Too many typos. Hopefully you can make sense of my gibberish.
Hi Sid12, you have already got some great advice and templates so I will only add, :welcome: .
Sid12,
Note to self...do not post after a long day. Too many typos. Hopefully you can make sense of my gibberish.
Dear MarkH,
Thank you for yr attachment. It's a thoughtful and useful document.
A few items seemed rather odd to me,eg -
the program will enhance the safety, wholesomeness, economic integrity, and quality of food products
The HACCP Program as presented focuses on safety ? But perhaps it depends on the scope of "enhance". :smile:
(1) AFAI could see, there is no mention of some rather fundamental haccp terms, eg risk.
(2) The acceptable (critical limit) maximum temperature for frozen (I presume hard-frozen) goods reception / storage freezer of 20degF (-6.67degC) seems out-of-line. Validation ?
(3) No mention of corrective actions other than their reporting. Maybe elaborated elsewhere.
(4) IMO, the haccp plan should additionally be reviewed by the person designated as responsible for the Plan. This appears to be the HACCP Coordinator.
(5) No requirement of a designated SQF Practitioner ? :dunno:
Regardless, thanks for the sample.
Rgds / Charles.C
Charles,
Thank you for your comments. I throw my hat into the ring with the following in bold.
Dear MarkH,
Thank you for yr attachment. It's a thoughtful and useful document.
A few items seemed rather odd to me,eg -
Quote
the program will enhance the safety, wholesomeness, economic integrity, and quality of food products
The HACCP Program as presented focuses on safety ? But perhaps it depends on the scope of "enhance". :smile:
I plead guilty by reason of consensus. "We" implies multiple inputs, POV and bias. Those of us with a bias towards simplicity and focus (Food Safety and Defense) were "influenced" by the minority that considered flowery phrases to be of great importance. Rank does indeed have it's priveledges. And one should not fight battles they can not win. So the propaganda remained.
(1) AFAI could see, there is no mention of some rather fundamental haccp terms, eg risk.
We are "package in package" distributor and other than defining a few temp controls CCPs, believe that PinP was a suffcient defense. Seems the FDA and SQFI agree.
(2) The acceptable (critical limit) maximum temperature for frozen (I presume hard-frozen) goods reception / storage freezer of 20degF (-6.67degC) seems out-of-line. Validation ?
Touche! The final determination of 20dF was made at a level much higher in the Food Chain than I. Not sure why 0 to 31dF would not work as well, but it is what it is.
(3) No mention of corrective actions other than their reporting. Maybe elaborated elsewhere.
To an extent. We maintian that HACCP, along with GDP/GMPs are foundational to our SQF program. To this end, the focus is on the higher level SQF program. C/As are addressed as related to the program most relevant and addressed in that context. Fortunately we discovered a software suite that allows us to capture, assign responsibility for and track to completion all C/As from cradle to grave. This was tested greatly in our recent audit.
(4) IMO, the haccp plan should additionally be reviewed by the person designated as responsible for the Plan. This appears to be the HACCP Coordinator.
Again, as in (3), ultimate responsibility for review/revision/validation of the HACCP program resides with the resident SQF Practitioner(s). While annually the HACCP team is involved in the review, SQF is seen as the final authority.
(5) No requirement of a designated SQF Practitioner ? :dunno:
As above, the HACCP program is a component in our enterprise. If I were not concerned about SQF certification, I would incorporate all of what you suggest into the program.
Regardless, thanks for the sample.
Charles, thank you! I have come to appreciate many of the wise ones on this forum and have learned much about this subject in a global context. It is one thing to attend training and then return to that slice of heaven we call home. Quite another to engage in intelligent conversation with our professionals. Again, thank you.
Rgds / Charles.C
Best regards,
Mark H
Dear MarkH,
Appreciate yr frank comments.
The most surprising aspect to me was that the HACCP critical limit in comment No.2 above was accepted by FDA. I am curious as to the official tolerance for temperature of incoming frozen goods ?
Personally in my (bitter!) experiences a routine cold (frozen) room storage temperature in the vicinity of 20degF (eg HACCP step 2B) would indicate a major system problem. The (maximum) expectation for air temperature is typically 0 degF (preferably less) although short-time rises can occur, eg during coil defrost cycles. IMEX, some common causes of high temperature are failing insulation, undersized/failing compressors, open doors, product overloading, used as a "freezer".
Rgds / Charles.C
Hi,
sorry to bump this old thread but the information here is very useful.
I am a sole trader, literally a 1 man operation. I import and distribute pet food. The goods are all prepacked at source, there is no manufacturing, packing or handling of foods involved.
I am required to submit a simple HACCP and yours seems to be adaptable to my needs. There is one thing I don't understand and was hoping you could clarify this for me. In your Decision Tree, what does Q1, Q2, Q3, Q4 represent? I can't seem to work this out.
Thanks for your help and for sharing your HACCP.
Dear Sid,
Maybe can adjust this to yr requirements -
HACCP Plan - Distribution Cold Chain.pdf
Rgds / Charles.C
Hi,
sorry to bump this old thread but the information here is very useful.
I am a sole trader, literally a 1 man operation. I import and distribute pet food. The goods are all prepacked at source, there is no manufacturing, packing or handling of foods involved.
I am required to submit a simple HACCP and yours seems to be adaptable to my needs. There is one thing I don't understand and was hoping you could clarify this for me. In your Decision Tree, what does Q1, Q2, Q3, Q4 represent? I can't seem to work this out.
Thanks for your help and for sharing your HACCP.
Hi pixelpit,
It may be a later version of the well-known Codex decision tree, eg this one -
Campden CCP decision tree.pdf 21.1KB 66 downloads
But, if above tree, the [positive CCP] interpretation as stated in text seems questionable to me, eg I would have expected Q1 to be N ( + the earlier risk assessment of L x H to not imply a CCP although this is subjective and the complete analysis is absent in the reference).
Hi pixelpit,
Addendum/Corrigendum to Post 11 -
After some more searching I think the Decision Tree utilised was probably that shown below (Mortimore ca 2012) -
Modified Codex CCP Decision Tree.PNG 97.5KB 2 downloads
I also just noticed that the some of the risk values in the reference's Risk Matrix are boldened, the latter are presumably associated with a CCP. The chosen "settings" are IMO those of an unusually strong "risk averse" interpretation for HACCP (60% of the possible LS combinations give a CCP !) .