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Baked Goods (Cakes, Pies, Pastries, Biscotti, Tarts, Bar Cookies).

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esosabrc

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Posted 14 April 2017 - 11:15 PM

Hi

i have to create a HACCP plan for Baked Goods (Cakes, Pies, Pastries, Biscotti, Tarts, Bar Cookies),  and salad and soups for restaurants are being produce int he same facility. Please let me know if you have materials for implementation or where i can get materials that wil help me on the process of creating the HACCP plan. I have literary to stat form 0

I need your help,

thanks

Erika

 



Dr.Khan

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    AM available as consultant in Quality Assurance, Product & process development/ optimisation, staff training and trouble shooting in complex manufacturing Environment

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Posted 15 April 2017 - 12:03 AM

Hi Esosabrc

 

The few steps of any HACCP plan are

1. Management commitment to produce safe and legal food product

2. Scope of the HACCP plan

3. HACCP team 

4. Product description

5. Proces diagram for each production line

6 HAZARD analysis  for each production line

7.HAZARD Audit table - Summary of identified CCP's and QCP,s

8. Support Programs 

 

Follow this list and let me know which part /s you have completed.

kind regards

Dr Humaid Khan

MD

Halal International Services

Beverly Hills NSW 2209



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Charles.C

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Posted 15 April 2017 - 03:54 AM

Hi

i have to create a HACCP plan for Baked Goods (Cakes, Pies, Pastries, Biscotti, Tarts, Bar Cookies),  and salad and soups for restaurants are being produce int he same facility. Please let me know if you have materials for implementation or where i can get materials that wil help me on the process of creating the HACCP plan. I have literary to stat form 0

I need your help,

thanks

Erika

 

Hi Erika,

 

No offence intended but please clarify the extent of yr technical background ?

 

If limited, you will likely need some kind of HACCP training course/session(s), eg so as to understand the documentation mentioned in previous post.


Kind Regards,

 

Charles.C


esosa77

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Posted 16 April 2017 - 11:11 PM

Hi Erika,

 

No offence intended but please clarify the extent of yr technical background ?

 

If limited, you will likely need some kind of HACCP training course/session(s), eg so as to understand the documentation mentioned in previous post.

Charles

i do have training and certification, issue is i'm coming from a total different process, dry mixes, low risk, only ccp was metal detector, and having this challenge is a must ask questions before i take decisions, sorry to bother you with my questions.

Have a nice week.



Charles.C

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Posted 17 April 2017 - 04:54 AM

Hi Erika,

 

Thks for reply.

 

As you probably know, there is likely to be at least 3 different haccp plans for the items you mention. Possibly more depending on the processes.

 

It may also relate to any intended recipient/auditor of the Plans, USFDA ?

.

Haccp plans which focus on some of the items in yr OP exist on this forum but may not relate to Your process.

 

Just as an example "Pies" can use pre-cooked fillings or not, meat or fruit, the hazards / resulting haccp Plan may be different.

 

To get relevant results, you may need to clarify process details.


Kind Regards,

 

Charles.C




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