Jump to content

  • Quick Navigation
Photo
- - - - -

Section 2 - HACCP for Agents and Brokers


  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic

#1 saenath

saenath

    Grade - MIFSQN

  • IFSQN Member
  • 71 posts
  • 7 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:west sussex
  • Interests:Reading, Yoga , Meditation

Posted 12 April 2016 - 09:53 AM

Hello All,

 

Could any one guide me to write up HACCP Plan for agents and brokers

 

We are brokers who buy stuff from all over the world and store them in third party warehouses.How come i create a haccp as we do not handle the product.

 

I am a bit stuck up.

 

 


  • 0

#2 BrummyJim

BrummyJim

    Grade - SIFSQN

  • IFSQN Senior
  • 290 posts
  • 100 thanks
22
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:South West
  • Interests:Motorbike gone now. Only the dog to walk!

Posted 14 April 2016 - 09:03 AM

If you read Section 2 carefully, it's not actually describing a HACCP, but a full hazard analysis. You will probably not find any control points, but you will have a product flow chart which will identify the hazards in the process. Your pre-requisites and procedures (raw material, logistics/transport and warehouse supplier assessments) should be sufficient to show that these hazards are correctly managed.

 

You will find a lot of potential hazards along the way, such as temperature control in transit, proper import management, food safety certificates, delays in customs etc. All you need to do is document them all and show that that you have anticipated them and have procedures in place to manage them.


  • 0

#3 saenath

saenath

    Grade - MIFSQN

  • IFSQN Member
  • 71 posts
  • 7 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:west sussex
  • Interests:Reading, Yoga , Meditation

Posted 14 April 2016 - 10:24 AM

Hello Brummy,

 

Thanks for your suggestions. I am looking for more of an example, Like a template to get an idea how to create one.

 

Thx 


  • 0

#4 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,581 posts
  • 3275 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 14 April 2016 - 11:10 AM

Hi Saenath,

 

This thread seems like a triplicate version of this one -

 

http://www.ifsqn.com...ts-and-brokers/

 

and is very similar to this one -

 

http://www.ifsqn.com...indpost&p=94115

 

You seem to be going round in circles.

 

Is the problem that you have no technical background/support in haccp ?


  • 0

Kind Regards,

 

Charles.C


#5 saenath

saenath

    Grade - MIFSQN

  • IFSQN Member
  • 71 posts
  • 7 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:west sussex
  • Interests:Reading, Yoga , Meditation

Posted 14 April 2016 - 02:01 PM

Charles

 

It is completely different .

 

My topics are clear and easy to understand.Is there any limit or restriction in the forums to ask something till i get the best ??


  • 0

#6 zarina

zarina

    Grade - Active

  • IFSQN Active
  • 14 posts
  • 2 thanks
0
Neutral

  • Sweden
    Sweden

Posted 14 April 2016 - 03:23 PM

Hi Saenath,

 

I also found it hard from the beginning since I am more used to the concept HACCP at a production facility.

 

But as already mentioned before its more about assessing risks in all steps. You vill probably not find any CCPs.

 

I dont have any templates I'm afraid but you should start out by doing a flow schedule over your processess and think about what risks are involved in each step. Consider all kinds of risks and not only the normal "biological, chemical etc..". It can be everurything from delayed transports too terrorist attacks. 

 

I took a course in this standard that is held by BRC academy which I can recommend. It really gave me quite a few insights.

 

Good lunck!


  • 0

#7 probard

probard

    Grade - Active

  • IFSQN Active
  • 23 posts
  • 6 thanks
1
Neutral

  • Germany
    Germany

Posted 14 June 2016 - 12:05 PM

Hello Zarina,

 

What "Point of view" have you used to describe your process? Is it the Point of vue of the product - Exit the supplier's plant, Transport, Storage, etc- or the "Service" Point of view - Client Expresses a Need, developping of a product, signing of the contract, orders, etc- ?

 

Also, how did you find this course you are talking about?

 

Regards


  • 0

#8 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,402 posts
  • 1027 thanks
226
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 14 June 2016 - 12:15 PM

Charles

 

It is completely different .

 

My topics are clear and easy to understand.Is there any limit or restriction in the forums to ask something till i get the best ??

 

Dear Saeneth, you are welcome to ask as many questions as you need to.  However, to save the time and energy of the members that help you; it is better to create a topic and post replies and develop ideas in that topic rather than asking a similar question again in a new topic.

 

It's not a big problem, it just helps everyone. :smile:

 

Regards,

Simon


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users