Hi Charles,
Our scope is;
The HACCP study has been designed to consider biological, chemical, physical and allergenic hazards throughout the process of receiving product, storage of product and the handover of stored product to customers.
The following hazards were considered during the Hazard Analysis Study:
· Microbiological Hazards – Note: As a 3rd party cold store with a variety of clients & products, consideration was given to pathogens associated with temperature abuse e.g salmonella, E. Coli etc
· Chemical hazards including cleaning agents, lubricants etc.
· Physical hazards, such as the presence of foreign bodies, wood and glass etc.
· Possible allergens such as nuts, celery, eggs, fish, shellfish and milk.
Other general considerations were also reviewed as part of Good Manufacturing Practices and the Pre-Requisite programmes.
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We have worked accordingly to complete all of the above, but we are still querying whether it is standard practice to have food safety declarations / documentations from our clients.
regards,
Santini