Actually we have to have FIVE separate hazard analysis/preventative control segments which are basically separate plans in the overall HACCP plan.
One for Foods processed in the non-RTE processing area where EVERYTHING produced is further processed,
One for items produced in the RTE area where there are multiple different process flows, ( some produce receives pre and post process wash and some only one or the other depending on commodity)
One for RTE Products manufactured by others we distribute,
One for whole case produce we distribute, and
One for shell eggs. She eggs are subject to inspection all on there own, and have separate regulations that govern them.
The scope of the HACCP plan for non-RTE is the product is not fit for human consumption without further processing and it is labeled as such,
You have to understand this is BULK product in insulated bins, cooperage barrels etc that hold up to 1000# of product.
The largest pack size we do RTE is 5# very different process even on same commodity for say diced onions in bulk they are processed on a production line with multiple conveyors flumes water sanitation and PRPs are the CPs . Then they are dried across a conveyor screen and packed in bulk.
RTE Diced onions once peeled receive a pre process antimicrobial wash are diced directly into a dryer tub that goes into a dunk tank and receives a 3 minute post process antimicrobial wash while being agitated every 30 seconds before being spun dried and hand packed, Both washes on onions are CCPs. Now take diced cucumbers or diced tomatoes they cannot receive a post process wash, they would disintegrate, so they have a different type of pre-wash that is the CCP. Trust me I WISH we did no RTE and manufactured only ONE product, my life would be much easier!