I am currently working on my Preventive Controls Food Safety Pan but, I am confused on if I have to do a separate plan for the products we make. We make the following products:
Brined Diced Vegetables- Cauliflower, Carrots, Green Bell Peppers, Red Bell Peppers, Green Jalapeno, Red Jalapeno, Serrano's, Eggplant, Zucchini, Banana Peppers, Habanero Peppers, Pickles
Whole Pickles (Dill, Sour, Hot, Hot Sour)
Hot and Sweet Pepper Relish
All of our relish's have different ingredients based upon customer specifications and some have allergens such as mustard seed.
Our brined Diced Vegetables have different ingredients based upon customer specification.
In our current HACCP plan we have 4 different flow charts. We have one for Relish, Vegetable Area, Packing Table, and Tank Yard. Our Relish is where the sweet and dill relish is made and packaged in bulk, Vegetable is where the brined diced vegetables are made and packaged in bulk, Packing Table packs relish, whole pickles, and brined vegetables into jars, and Tank Yard is where the vegetables are received fresh in bulk and fermented. Do I have to do a different food safety plan for each one that has different ingredients?