Hi, I am new to the forum and food safety in general.
The company I work for has never had a HACCP plan and we have been trying to create one.
I work for a potato farm where we grow, harvest and pack our own product.
Once the potatoes are harvested they are transported to the packing house straight from the field.
They are conveyed into a flume, pre-sorted, spray washed with a sanitizer, ran through the dryer, sized and graded, packaged, palatalized, placed in cold storage, shipped on pre-cooled trucks.
We are having a hard time determining if there are any CCPs since we are a low risk commodity. The only two we could think of is the sanitizer and the grading which would be the last chance to remove foreign objects.
Any help would be appreciated