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HACCP plan for a Distribution company


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#1 Sid12

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Posted 22 December 2014 - 08:52 PM

I need help or a example template to start and write a HACCP Plan for a small importer and distribution company.

We import mostly frozen prepackaged food items and distribute them locally.

 

Any help please

 

 


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#2 Charles.C

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Posted 23 December 2014 - 08:52 AM

Dear Sid,

 

Maybe can adjust this to yr requirements -

 

Attached File  HACCP Plan - Distribution Cold Chain.pdf   304.86KB   250 downloads

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C


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#3 rrana

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Posted 23 December 2014 - 04:50 PM

Hello Sid,

  use this as  your reference:

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#4 Mark H

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Posted 29 December 2014 - 11:15 PM

Sid12

 

We used this template to document our HACCP plan a few years ago. I left it in word so you edit. We are aslo disbutors and use "package in package" as a method to defend our practices. Cleary with meat (or any other presishable) CCP'shat relate to temperature control and physical aduleration should be your focus. Not to be too smug, but this format got us through an SQF desk audit with only one Non-Comformity. This sample only covers one of our product lines, but I think you get the idea.

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#5 Mark H

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Posted 29 December 2014 - 11:17 PM

Sid12,

 

Note to self...do not post after a long day. Too many typos. Hopefully you can make sense of my gibberish.


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#6 Snookie

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Posted 30 December 2014 - 12:02 AM

Hi Sid12, you have already got some great advice and templates so I will only add, :welcome: .


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#7 Charles.C

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Posted 30 December 2014 - 07:53 AM

Sid12,

 

Note to self...do not post after a long day. Too many typos. Hopefully you can make sense of my gibberish.

 

Dear MarkH,

 

Thank you for yr attachment. It's a thoughtful and useful document.

 

A few items seemed rather odd to me,eg -

 

the program will enhance the safety, wholesomeness, economic integrity, and quality of food products

 

The HACCP Program as presented focuses on safety ? But perhaps it depends on the scope of "enhance". :smile:

 

(1) AFAI could see, there is no mention of some rather fundamental haccp terms, eg risk.

 

(2) The acceptable (critical limit) maximum temperature for frozen  (I presume hard-frozen) goods reception / storage freezer of 20degF (-6.67degC) seems out-of-line. Validation ?

 

(3) No mention of corrective actions other than their reporting. Maybe elaborated elsewhere.

 

(4) IMO, the haccp plan should  additionally be reviewed by the person designated as responsible for the Plan. This appears to be the HACCP Coordinator.

 

(5) No requirement of a designated SQF Practitioner ? :dunno:

 

Regardless, thanks for the sample.

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#8 Mark H

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Posted 30 December 2014 - 08:49 PM

Charles,

 

Thank you for your comments. I throw my hat into the ring with the following in bold.

 

 

 

Dear MarkH,

 

Thank you for yr attachment. It's a thoughtful and useful document.

 

A few items seemed rather odd to me,eg -

 

Quote

the program will enhance the safety, wholesomeness, economic integrity, and quality of food products

 

The HACCP Program as presented focuses on safety ? But perhaps it depends on the scope of "enhance". :smile:

 

I plead guilty by reason of consensus. "We" implies multiple inputs, POV and bias. Those of us with a bias towards simplicity and focus (Food Safety and Defense) were "influenced" by the minority that considered flowery phrases to be of great importance. Rank does indeed have it's priveledges. And one should not fight battles they can not win. So the propaganda remained.

 

(1) AFAI could see, there is no mention of some rather fundamental haccp terms, eg risk.

 

We are "package in package" distributor and other than defining a few temp controls CCPs, believe that PinP was a suffcient defense. Seems the FDA and SQFI agree.

 

(2) The acceptable (critical limit) maximum temperature for frozen (I presume hard-frozen) goods reception / storage freezer of 20degF (-6.67degC) seems out-of-line. Validation ?

 

Touche! The final determination of 20dF was made at a level much higher in the Food Chain than I. Not sure why 0 to 31dF would not work as well, but it is what it is.

 

(3) No mention of corrective actions other than their reporting. Maybe elaborated elsewhere.

 

To an extent. We maintian that HACCP, along with GDP/GMPs are foundational to our SQF program. To this end, the focus is on the higher level SQF program. C/As are addressed as related to the program most relevant and addressed in that context. Fortunately we discovered a software suite that allows us to capture, assign responsibility for and track to completion all C/As from cradle to grave. This was tested greatly in our recent audit.

 

(4) IMO, the haccp plan should additionally be reviewed by the person designated as responsible for the Plan. This appears to be the HACCP Coordinator.

 

Again, as in (3), ultimate responsibility for review/revision/validation of the HACCP program resides with the resident SQF Practitioner(s). While annually the HACCP team is involved in the review, SQF is seen as the final authority.

 

(5) No requirement of a designated SQF Practitioner ? :dunno:

 

As above, the HACCP program is a component in our enterprise. If I were not concerned about SQF certification, I would incorporate all of what you suggest into the program.

 

Regardless, thanks for the sample.

 

Charles, thank you! I have come to appreciate many of the wise ones on this forum and have learned much about this subject in a global context. It is one thing to attend training and then return to that slice of heaven we call home. Quite another to engage in intelligent conversation with our professionals. Again, thank you.

 

Rgds / Charles.C

 

Best regards,

 

Mark H


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#9 Charles.C

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Posted 31 December 2014 - 02:28 AM

Dear MarkH,

 

Appreciate yr frank comments.

 

The most surprising aspect to me was that the HACCP critical limit in comment No.2 above was accepted by FDA. I am curious as to the official tolerance for temperature of incoming frozen goods ?

 

Personally in my (bitter!) experiences a routine cold (frozen) room storage temperature in the vicinity of 20degF (eg HACCP step 2B) would indicate a major system problem. The (maximum) expectation for air temperature is typically 0 degF (preferably less)  although short-time rises can occur, eg during coil defrost cycles. IMEX, some common causes of high temperature are failing insulation, undersized/failing compressors, open doors, product overloading, used as a "freezer".

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C





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