I have recently taken on the responsibility of updating a food safety program for a very small meat further processing facility. We are talking smoked deli meats, jerky, hot dogs and sausages. What I have been dealt is a system put in place by a food safety consulting firm. Where they do have a HACCP system including the required forms for product descriptions, product flow and BCP hazards they have not included a pre-requisite program for the HACCP. What they have been doing is working with a very large and redundant manual which has everything under the sun that could be related to food safety. Whether this manual is related to our processes is neither here nor there.
My question is should I put in the time and effort to adapt this manual to the formal prerequisite programs that go along with HACCP or try and weed out the manual as it is. They have been passing audits and from what I have discussed with others the auditors and provincial inspector (provincial plant in Canada) are ok with this system. It is broken in my opinion, but not sure if I need to do a gut job or just patches.