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HACCP in Ingredients Distribution Company

HACCP Ingredients

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#1 rafael_josem

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Posted 08 March 2016 - 01:02 AM

Hello,

 

I'm working on a HACCP Analysis for a Ingredient Distribution Company. What we do is basically purchase ingredients, store the ingredients and then sell it. We dont have any processing activity in our facilities.

 

We have two groups of ingredients: those that has to be frozen and the ones that can be store in dry.

 

To be more specific, these are the categories of product that we sell:

 

- Wheat (normal wheat and pre-mix wheat)

- Yeast

- flavoring ingredients

- Colorants

- Oatmeal

- Sugar

- Dried fruits and nuts (almonds, raisings, etc)

- Oil (butter, soy oil, etc)

- Frozen eggs, frozen dognuts, frozen cookies, frozen breads.

- Fillings (fruits, creams)

- Jelly

 

We do not sell any type of meat and raw vegetables.

 

Basically, what I'd like to know is if I have to do a HACCP analysis for every product category or a HACCP Analysis for dry goods and another one for frozen goods.

 

Any help would be appreciated.

 

Thanks.

 

 

 

 


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#2 Charles.C

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Posted 08 March 2016 - 01:40 AM

Hello,

 

I'm working on a HACCP Analysis for a Ingredient Distribution Company. What we do is basically purchase ingredients, store the ingredients and then sell it. We dont have any processing activity in our facilities.

 

We have two groups of ingredients: those that has to be frozen and the ones that can be store in dry.

 

To be more specific, these are the categories of product that we sell:

 

- Wheat (normal wheat and pre-mix wheat)

- Yeast

- flavoring ingredients

- Colorants

- Oatmeal

- Sugar

- Dried fruits and nuts (almonds, raisings, etc)

- Oil (butter, soy oil, etc)

- Frozen eggs, frozen dognuts, frozen cookies, frozen breads.

- Fillings (fruits, creams)

- Jelly

 

We do not sell any type of meat and raw vegetables.

 

Basically, what I'd like to know is if I have to do a HACCP analysis for every product category or a HACCP Analysis for dry goods and another one for frozen goods.

 

Any help would be appreciated.

 

Thanks.

 

Hi rafael-josem,

 

It might depend on who is going to audit yr haccp plan, but typically the answer to yr query depends on the receiving/storing/handling processes in use.

 

I assume a traditional haccp plan.

 

If the flowchart/hazards for different products are the same, or closely similar, and the CCPs are the same, can likely use a grouped hazard analysis.

 

PS - Welcome to the Forum ! :welcome:


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Kind Regards,

 

Charles.C


#3 FSQNNow

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Posted 21 March 2016 - 09:27 AM

Look at the BRC and IFS standards for Brokers. They are free. Or look at the mygfsi page for certification schemes for brokers/agents.

If you supply any of you products also into the USA or import them into the USA, you might also want to take notice of the new FSMA legislation, as this is also likely to concern you in regards to HACCP (or HARPC).


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