5 replies to this topic

[qualitymanager]

Hello everyone,

 

I need an example of the HACCP management  procedure or risk analysis procedure please

 

 

Thank you for your help

[Scampi]

Can you provide a little more info please? Commodity, certifying scheme etc.

[FurFarmandFork]

There's a zillion resources out there than can walk you through the steps of developing a haccp plan.

 

USDA: http://www.haccpalli...s/guidebook.pdf

Food standards UK has a helpful tool that will let you print documentation as well: https://myhaccp.food.gov.uk/

List of HACCP guidance for EU: http://ec.europa.eu/...ene/guidance_en

[qualitymanager]

What i need is a procedure which clarify how the HACCP system is managed, by who, frequency of review

 In our internal standards, it's required to write a procedure that explain how the plant manage the HACCP analysis. That's why i m asking if someone has such kind of precedure

[Charles.C]

What i need is a procedure which clarify how the HACCP system is managed, by who, frequency of review

 In our internal standards, it's required to write a procedure that explain how the plant manage the HACCP analysis. That's why i m asking if someone has such kind of precedure

 

Hi qm,

 

It's probably a language/terminology difficulty.

 

I'm not sure what you mean by a procedure for "plant manage the haccp analysis".

 

There are typically a large Collection of procedures for implementing a haccp system, eg -

 

Procedures for PRP programs

procedure for hazard anaysis

procedures for monitoring

procedures for validation

 

etc etc

 

The total result is a Manual

[CMHeywood]

Working from Charles C. post:

HACCP Team is responsible for hazard analysis.

HACCP Team and others responsible for control procedures (PRP and CCP).

HACCP Team determines procedure audit scope and frequency along with who is responsible.

Operators are responsible for following the control procedures (monitor the process).

Supervisors and/or Dept. Managers responsible for verifying procedures (conduct audits or monitor reports) are being followed (verification).

Upper management is responsible for trend analysis to make sure procedures are working (validation).

This should be in your HACCP plan. 

Best to list responsibilities by job title and not person's name.