HACCP for Multiple Item Distributor
Hello,
I am right out of school and work for a family owned business. We are a distributor of about 800 different product (Nuts, dried fruits, spices, candy). No fresh products. We are mainly a repacking business so we have a production area in which we break down product ( 50lb cases of oats into 10 5lb bags.) Then we sell online.
We are in need of an HACCP Plan and I am supposed to finish it. Do I have to have an opening summary or just a flow chart? Is there a specific and required format?
What CCP do you think are really needed?
Only ones I could think of is during the Receiving and Repacking process (all ingredients arrived in good condition, no foreign materials when repacking, no allergens packed together, etc... )
Attached is what I have so far. Please critique.
Thank you for your help,
Matthew
Attached Files
Hello,
I am right out of school and work for a family owned business. We are a distributor of about 800 different product (Nuts, dried fruits, spices, candy). No fresh products. We are mainly a repacking business so we have a production area in which we break down product ( 50lb cases of oats into 10 5lb bags.) Then we sell online.
We are in need of an HACCP Plan and I am supposed to finish it. Do I have to have an opening summary or just a flow chart? Is there a specific and required format?
What CCP do you think are really needed?
Only ones I could think of is during the Receiving and Repacking process (all ingredients arrived in good condition, no foreign materials when repacking, no allergens packed together, etc... )
Attached is what I have so far. Please critique.
Thank you for your help,
Matthew
Hi mjn,
Based on yr OP / attached HACCP table I deduce that you are as yet unfamiliar with basic HACCP-related procedures, eg hazard analyses.
Depending on yr specific requirements you may need to consider taking a relevant course on HACCP.
Just for starters, maybe have a look at the Codex / NACMCF publications referred in multiple places on this Forum. But a course is probably better.
Being new to food safety plans and HACCP, I highly recommend you shop around for a food safety specialist.
Being in the food industry already, perhaps enquire with some of your suppliers, as they should have HACCP-based food safety plans in place.
And do a HACCP-course. Empower yourself with the knowledge. If staying in the food industry beyond the family business, these are tools you will need.