First, if anyone has an example of a more complex Seafood HACCP plan than just processing a seafood item - that would be great.
Oregon State University has some examples but not exactly what I need to clear up my confusion.
Processing facility/secondary processor
Seafood Items being made: Non-RTE salmon patties and Non-RTE seafood soups
I want to double check that I'm doing it right. It also needs to be SQF compliant as well. (I've written FDA FSMA plans and HACCP Plans)
Seafood plan flow charts: for receiving in seafood/separate, do I need to specifically call it out from other FDA ingredients in the flow diagram.
Seafood Soups: Do I need to separate plans for different soups. The process is the same but the species would be different. For example: Lobster bisque and clam chowder.
Salmon patties - I assume since the salmon would be the same but different ingredients - I could have one HACCP plan for different varieties of salmon patties?
CCPs. Do process related hazards mentioned in the Guidance Document need to be CCPs. For example, metal inclusion and allergens. For our USDA and FDA items - we have those as SOPs not CCPs.
Edited by kfromNE, 01 February 2023 - 03:32 PM.