Hello everyone,
I need an example of the HACCP management procedure or risk analysis procedure please
Thank you for your help
Posted 21 March 2017 - 02:35 PM
Can you provide a little more info please? Commodity, certifying scheme etc.
Please stop referring to me as Sir/sirs
Thanked by 1 Member:
|
|
Posted 21 March 2017 - 03:32 PM
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
Thanked by 1 Member:
|
|
Posted 21 March 2017 - 03:42 PM
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
Posted 21 March 2017 - 08:24 PM
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
Kind Regards,
Charles.C
Thanked by 1 Member:
|
|
Posted 22 March 2017 - 03:36 PM
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.
Thanked by 1 Member:
|
|
0 members, 0 guests, 0 anonymous users