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Developing A New Haccp Plan.


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#26 Simon

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Posted 06 July 2004 - 04:07 PM

Thanks Charles, I received the documents via email and will have a read through them. :)

Regards,
Simon


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#27 Doug W

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Posted 01 June 2005 - 05:36 PM

Greetings,

Newbie here just trying to pick up some knowledge. I am a plant manager for the first time and attempting to do my first HACCP audit on our plant which manufactures high protein chips and pretzels.

Just wanted you to know that the information here is useful to us ignorant folk and I am downloading some forms and trying to pretend that I know what I am doing.

Thanks,

Doug


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#28 Simon

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Posted 02 June 2005 - 07:45 AM

Just wanted you to know that the information here is useful to us ignorant folk and I am downloading some forms and trying to pretend that I know what I am doing.

Join the club Doug. :beer:

We're here to support you; if you need anything just shout.

Regards,
Simon
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Simon Timperley
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Need food safety advice?
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#29 Doug W

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Posted 03 June 2005 - 12:21 PM

Thanks Simon,

At this point, I am struggling to learn what the questions are. I will feel better when I know enough to shout out a question. At this point I can only whimper.

Doug


Join the club Doug. :beer:

We're here to support you; if you need anything just shout.

Regards,
Simon


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#30 Simon

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Posted 03 June 2005 - 09:01 PM

I'm sure you'll soon get your voice Doug. :clap:

Regards,
Simon


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Simon Timperley
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Need food safety advice?
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#31 Doug W

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Posted 13 June 2005 - 02:20 PM

Greetings,

I am at least ready to form some questions. Some HACCP audits have gone on here at the plant before. The computers here are all on a simple MS peer to peer network, but it never occurred to people to organize things on one computer so SOPs, flow diagrams, organizational charts etc. are spread out on several computers.

My immediate task is to gather all the documents and put them in one HACCP main folder with appropriate sub-folders. My plan is to create a subfolder system that will be mirrored by the 3 ring binder we will create as a final document.

So what I am looking for is a general outline of the whole plan. Maybe I am in the wrong thread and should be looking elsewhere.

Edit-Edit-Edit

I also have a description about step 2 of the 5 Codex Principles for HACCP development-PRODUCT DESCRIPTIONS-is a basic ingredient list suitable or do I need more than that?

Thanks,
Doug

I'm sure you'll soon get your voice Doug. :clap:

Regards,
Simon


Edited by Doug W, 13 June 2005 - 05:07 PM.

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#32 Simon

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Posted 13 June 2005 - 09:25 PM

Hi Doug, I'm enjoying a glass of New South Wales Shiraz whilst watching the Contender (please don't tell me who wins); so please forgive me if this sounds a little incoherent. :beer:

How about inside your main HACCP folder you have your policies, organization structure and HACCP plan. The process flows could have hyperlinks to relevant SOP's, work instruction and documents - you could even have the live records being updated into the folder and maybe also include training records etc. It would be useful to be able to see and review the whole HACCP system from one intranet folder. I hope this make sense to you.

I'm not sure on the Product Descriptions although the ingredient list seems logical - I can't remember without looking but should ‘intended use' also be included here?

Regards,
Simon


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#33 Doug W

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Posted 13 June 2005 - 10:57 PM

I'm...watching the Contender (please don't tell me who wins)

No problem there, we 3 stations on a good day and I don't think any of those carry the Contender.

I'm not sure on the Product Descriptions although the ingredient list seems logical - I can't remember without looking but should ‘intended use' also be included here?


I could certainly include intended use.

The process flows could have hyperlinks to relevant SOP's, work instruction and documents


Good idea, I will use that one.

Thanks,
Doug

Edited by Doug W, 13 June 2005 - 10:59 PM.

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#34 Simon

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Posted 16 June 2005 - 08:31 PM

I'm sober now Doug. :whistle: Was this what you were looking for or do you need some more ideas?

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Simon


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Need food safety advice?
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#35 Doug W

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Posted 23 June 2005 - 09:11 PM

Simon,

I think that I am getting the idea of it now. Hopefully, I will have something in place in the next few days, enough to go through a review with our fearless leaders.

EDIT-EDIT-EDIT

I see that just before I joined the thread, Charles emailed forms from his HACCP plan to all the participants. Is there any way I can get copies emailed to me of all the stuff?

Thanks,
Doug

I'm sober now Doug. :whistle: Was this what you were looking for or do you need some more ideas?

Regards,
Simon


Edited by Doug W, 23 June 2005 - 09:16 PM.

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#36 Simon

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Posted 04 July 2005 - 08:16 PM

I see that just before I joined the thread, Charles emailed forms from his HACCP plan to all the participants. Is there any way I can get copies emailed to me of all the stuff?

Charles can you help Doug out? :helpplease:

Regards,
Simon
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Simon Timperley
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Need food safety advice?
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#37 mikela_av

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Posted 07 July 2005 - 11:45 AM

What product do you have in your technology?

As ISO 22000 would incorporate a substantial portion of HACCP Principles with QMS including additional requirements, it is probably necessary to have a good understanding of both. Oh yes! I have recently spoken to my Cert. Registrar from USA who is truly world class and they are making arrangement for accreditation with RvA. to prepare for ISO 22K. From the lead I have, I have resigned to accept that ISO 22K will be an International Standard.

As I will be providing consultation to a client who will be developing a Haccp Program for a "jam production" facility tomorow. I thought it is a good way to demonstrate the concepts and the basic overall requirements that are needed in the plan.

You will have to determine your own details in your plan as the information in this plan will be confidential. Even on this approach, anyone intending to do a Haccp Plan from scratch should find this useful.

I divide my Haccp Manual into two sections. Section 1 represents Codex Reguirements including other details. Section 2 refers to GMP and SSOP procedures and verification methodologies.

Initial Preparation:
1. Establish Haccp Team
2. Establish General Facility Layout which will be used as a base for raw material and finished product layout flow, human traffic flow and pest control bait station.
3. Product Description
4. Process Flowchart - All processes ONLY (not product lines or brands)
5. Validation of (2) & (4)
Other activities to be advised as I complete stages by stages.

For those who wish to contact me where confidential information is involved, feel free to email me personally otherwise the information should be shared for all to benefit.

Hope to enjoy this with all as we go along.
  :secret:
Charles Chew


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#38 Charles Chew

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Posted 08 July 2005 - 04:07 AM

Charles can you help Doug out? :helpplease:



Hi Doug,

How can I help you? Do let me know the specific forms you need?


Regards
Charles CHew
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Cheers,
Charles Chew
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#39 Simon

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Posted 12 July 2005 - 08:49 PM

Hi Doug,

How can I help you? Do let me know the specific forms you need?
Regards
Charles CHew

Did Doug contact you Charles?

Simon
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Simon Timperley
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Need food safety advice?
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We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

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#40 Charles Chew

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Posted 13 July 2005 - 03:04 AM

Did Doug contact you Charles?


Simon,

Not that I know of. Perhaps he is busy!

Charles Chew
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#41 Doug W

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Posted 03 August 2005 - 11:54 AM

Simon,

Not that I know of. Perhaps he is busy!

Charles Chew


Excuse me for not checking back to this thread. I will contact you.

Thanks,

Doug
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#42 Excellence

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Posted 13 September 2010 - 12:57 AM

This company which is developing its initial Haccp Program has agreed to the posting of this Validated Process Flowchart for Saferpak forum studies.

Since the previous posting, the requirements under Codex has been fully complied now pending potential hazard analysis towards identification of CCPs. The Haccp Team comprises of 4 personnel. The validated Process Flowchart will be the primary documents for the above assessment of CCPs.

Products consist of jams with or without peels packed in glass bottles of various sizes. Holding tank is temperature controlled while capping is by pneumatic. There are two types of ingredient i.e. Fresh Fruits or Fruit Purees. Sulphur Dioxide is used as preservatives.

Those who wish to participate in this study could forward their assessment of potential hazards in accordance with each process steps as numbered. The validated process flowchart is attached.

:beer: Charles Chew

Note: Refer to "POTENTIAL HAZARDS IDENTIFICATION SHEET" posted on 1st June 2004 for Hazards Summary


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