I am in the process of putting together a HACCP plan for an Olive Oil mill. Currently we are just having our bottling line audited. During the milling season we will have the whole operation audited. I needed a little help with the following language. I am not exactly sure what they are looking for. I am pulling it directly from the plan checklist provided by the auditor. Any help will be appreciated!!
"All environmental and operational controls necessary to produce safe and legal food products must be in place and identified through prerequisite programs. Control measures and monitoring procedures for prerequisite program must be clearly identified and documented."
Do I need to list our procedures? Prerequisites (another area I am struggling with).