dear all, any idea on constructing a HACCP plan for Cold storage facility? we would like to accredit our cold storage facility on HACCP
we have 2 blast freezer since the items delivered to us is still chilled. we hve 4 cold storage room and the product are segregated according to its kind, do we need to construct haccp plan for each product (frozen pork carcass, frozen whole chicken, frozen marinated chicken and the semi-finished product of some fastfood restaurant) ? and i'm also confused if we would still consider the operational limits since the critical limit is already there?
Edited by Charles.C, 28 February 2014 - 02:28 AM.