Do I need a flowchart for all 40 confectionery products?
Hello! everyone,
I'm working in a confectionery industry and have to implement FSSC 22000.
We are manufacturing around 40 different products; please tell me should i have to prepare flow chart for each product?
You should have a process flow for each product group, not for each individual product (Unless thier all vastly different).. If you produce products that are similar and produced on the same lines then you could add them to one product group and make one flow for those items..
Can you explain the type of products your making? That would help!
Oh man that would be tragic if that were the case. I would have over 1000 flowcharts....
Definitely just a flow chart for the processes, the hazards identified would include any general or specific hazards associated with different ingredients.
Probably best to lump them by process type...........wrapped confections...bulk consumer bags....bulk food service etc as those machines will have different hazards and then break each process type by ingredient hazard (nuts/dairy etc)
You're still going to have a large flow chart......but a lot simpler than 40 different ones
You should have a process flow for each product group, not for each individual product (Unless thier all vastly different).. If you produce products that are similar and produced on the same lines then you could add them to one product group and make one flow for those items..
Can you explain the type of products your making? That would help!
Hi Ryan H.
Thank you for your response. We are basically manufacturing liquid jellies of different flavors, Bubble Gum, Candies, chocolate sticks chocolate balls, bunties, etc.
Our site manufactures around 200 SKUs, we only have 6 process flow diagrams. As what the others mentioned, it is best to categorize your products instead of producing individual documents for each. The categories will also apply to your HACCP Plans and other relevant preliminary documentation as mentioned in clause 7.
How are they different? How are they the same? If they run on the same (or similar) line and are made in basically the same way, they can be under one plan. Minor differences in raw materials or the process can be grouped together.
Hi,
i believe that for making different confectionery products you must have different formulations for maximum, and there you could have few variations in the preparations or their step of application.
If case is so than there is a requirement of different flow chart, and since you are having the changed sole ingredient there is requirement of all the process flow charts.
Regards
Hi,
The flow diagrams should be based on your HACCP plans. The HACCP plan are for product group which ingredients and processes are very similar and there have no big difference. In that case you can group your products.
But remember that for each HACCP plan you should have flow diagram.
Many times when i conduct training i find that the people are forgot the 12 steps of HACCP. And this is one of obliged excersices which i give them during the training. The HACCP is the base of everything.
If you repeated the 12 steps of HACCP you will find answer of your question and you will find way how to do it. :)
Success!
Best regards,
Ivan
Hi,
The flow diagrams should be based on your HACCP plans. The HACCP plan are for product group which ingredients and processes are very similar and there have no big difference. In that case you can group your products.
But remember that for each HACCP plan you should have flow diagram.
Many times when i conduct training i find that the people are forgot the 12 steps of HACCP. And this is one of obliged excersices which i give them during the training. The HACCP is the base of everything.
If you repeated the 12 steps of HACCP you will find answer of your question and you will find way how to do it. :)
Success!
Best regards,
Ivan
Hi Ivan,
Thks for input.
Might note that "similar" Product Groups are not the only way of "grouping".
"Similar CCP" methods are also used in Restaurant business.