Hi,
We are trying to establish a HACCP plan for fruits and vegetables of all types. I was tasked to guide the team on documentation and testing. Can any help me with a sample and guide to develop our own? I know that the principles of HACCP are the same irrespective of whatever one produce. Go through the steps and come out with own control points, but I’m still confused though.
Do we need to get a sample for each fruit and vegetable and identify the physical, chemical, biological hazards, or 1 fruit and one vegetable will suffice?
I received a helpful answer from Dr Ajay Shah. He said,
If I understand it correctly he was addressing the pesticide reside or chemical hazards.For all produce that you source you have to ensure that you get an MRL (Maximum Residue Limit) which is a certificate that a grower has to provide that they meet the requirements of your country and also that they have a HACCP or SQF 1000 programme in plece etc,.
You must write specifications for each product though.
I hope this helps you.
My additional questions -
How about the physical and biological hazards?
Do we need to get a sample of apple, banana, papaya, melon, broccoli, onion etc.
I am stuck at hazard analysis stage.
Thanks in advance.
Edited by Simon, 09 June 2011 - 08:00 PM.
Dr Ajay is a he and not a she so made some amends.