I'm in the process of currently updating my companies HACCP plan.
The current layout seems to be killing a lot of forests and from my perspective could be consolidated quite easily.
We're a bakery/patisserie that produces a number of different product. 9 quiche, 7 pies and 8 shells; 4 baked and 4 unbaked, these don't include size variation from 1.5" through to 10"
I've looked around and can't find any topics on the layout of the plan itself so here I am.
The three obvious layout plans I can see are as follows:
Each product (all 24) get their own Plan, HACCP Forms 1 - 10 - this is the current layout and there's a huge number of double ups as all quiche forms 3, 4, 5, 6, 7, 8, 9, and 10 are the same with a small difference in the named ingredient such as Ham, Bacon, Asparagus etc... and the same goes for pies and shells
My next options are:
Layout based on Form order as such; ALL Form 1's then ALL Form 2's then ALL form 3's .... this wold be consolidated from forms 3 on wards as they products are so similar in production process and hazards. Obviously this raises the issue of having to flick backward and forwards through for each product if you're wanting to follow Form 1 -> 10 for one product
to further improve on this I believe the best layout would be
All Forms 1 -> 10 for Quiche, then all Forms 1 -> 10 for Pies as another section, and lastly the shells Form 1->10 as the last section.
So I guess my question is, are there rules on the layout, if so how flexible are they and are they open to interpretation?
None of these really lower the required work other than one creating a lot more copy and pasting than the others...
Hopefully the question is clear, and if it makes a difference I'm based in Canada.