Anyway, assuming the (to be visited) facilities do have a certified HACCP, I think you can assume they will already have a typical (traditional )set of PRPs / SSOPs/CCPs. They are also likely to possess most of the documentation ancillary to hazard analyses such as traceability/recall. It seems rather pointless to try and randomly speculate over details from a vast range of possibilities when the material will probably be shortly available anyway
Ok. I'll just wait for their existing documentation. I am very hopeful that they have PRP's and OPR's already. I think HACCP cannot work if PRP's and OPRP's are not already in place. And if they are really GMP and HACCP certified, I assume that their people are properly trained to do the job.
Taken from HERE
Thanks for your feedback Charles C. If you don't mind, I'd like to discuss this with you again (and with other FSQN members) and get some more feedback. I just received the existing documents from our subsidiary. I will do a document review and deliver to them the result next week. Also, I’ll try to do a gap analysis as soon as I get there. It would be my first time to do a gap analysis. Hope that I can do it properly. )
If possible, please review the attached file (list of existing documents). It's actually our subsidiary’s HACCP manual so it doesn’t cover all ISO 22000 requirements. They have to go for ISO 22000 certification soon so a lot of efforts and processes/activities to document. Please let me know what the lacking documents are.
By the way, I made the draft of seven mandatory procedures already. If you need further details (e.g. actual content of certain documents, etc) to address my concern, please let me know so I can send it to you (but I have to re-type it though, the manual I got is hardcopy ).
Any comments, thoughts or recommendations would be greatly appreciated. I want to ensure that documentation will be complete as possible, as compliant as possible. Thank you very much in advance. I really hope we are on the right track but you never know!
EDIT: I also didn't see flowcharts in their HACCP manual but they have hazard analysis and evaluation. Do you think their hazard analysis was wrong?
Edited by mind over matter, 08 February 2011 - 02:11 AM.