Need help in HACCP implementation for a trading unit
Started by npk, Jul 21 2008 12:10 PM
Hi all,
I need to implement HACCP for a trading unit. Can anybody help me in giving the detailed script as to how to go about it. I have finished all the requirements of ISO 9001.
As I am doing this for the first time I may get lots of doubts.
Please help me in giving the resources.
Thanks,
I need to implement HACCP for a trading unit. Can anybody help me in giving the detailed script as to how to go about it. I have finished all the requirements of ISO 9001.
As I am doing this for the first time I may get lots of doubts.
Please help me in giving the resources.
Thanks,
HACCP in pastry - What are the CCPs?
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Can such Visual HACCP Flowcharts be acceptable?
No CCPs in a HACCP Plan - Can This Be Possible?
Is a Separate HACCP Plan Needed for NPD Kitchen?
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Dear npk,
Yr query is rather wide . As you are no doubt aware, 9000 is aimed at general quality management whereas HACCP is focused on food safety.
The amount of work involved will depend on various factors such as yr current knowledge base, eg are you experienced in typical food safety / hygiene requirements; yr location, eg any specific regulatory aspects; types of food / intended consumer involved, eg high/low risk items etc.
I suggest you provide a little more background information to enable better assistance however as an opening suggestion –
HACCP systems frequently tend to be derived from the European (esp. via Codex) or the American (via NACMCF) models. These have many similarities but a few divergences. An idea of the typical steps involved in the first approach is here –
http://www.fao.org/D...1579e03.htm#bm3
and
http://www.highfield...accp2006/CW.pdf
An idea of (some) overlaps of the 2 approaches is here –
http://www.fsis.usda...definitions.htm
(now slightly out of date)
An idea about starting HACCP drawing from both models is here (1st part) –
http://edis.ifas.ufl.edu/FS137
Some websites also have many, detailed, model HACCP plans together with explanations of their derivation, eg CFIA (Canadian).
Have no direct experience myself so cannot comment on effectiveness but on-line (non-free) courses also exist, eg -
http://www.nehatrain...ACCP Course.pdf
(website dated 2000)
Rgds / Charles.C
Yr query is rather wide
The amount of work involved will depend on various factors such as yr current knowledge base, eg are you experienced in typical food safety / hygiene requirements; yr location, eg any specific regulatory aspects; types of food / intended consumer involved, eg high/low risk items etc.
I suggest you provide a little more background information to enable better assistance however as an opening suggestion –
HACCP systems frequently tend to be derived from the European (esp. via Codex) or the American (via NACMCF) models. These have many similarities but a few divergences. An idea of the typical steps involved in the first approach is here –
http://www.fao.org/D...1579e03.htm#bm3
and
http://www.highfield...accp2006/CW.pdf
An idea of (some) overlaps of the 2 approaches is here –
http://www.fsis.usda...definitions.htm
(now slightly out of date)
An idea about starting HACCP drawing from both models is here (1st part) –
http://edis.ifas.ufl.edu/FS137
Some websites also have many, detailed, model HACCP plans together with explanations of their derivation, eg CFIA (Canadian).
Have no direct experience myself so cannot comment on effectiveness but on-line (non-free) courses also exist, eg -
http://www.nehatrain...ACCP Course.pdf
(website dated 2000)
Rgds / Charles.C
Dear Charles,
Tons of thanks for the advice. As part of QMS I have just started with ISO 9000 requirements. As this is the base for any QMS I have built a manual. Now on I need to concentrate on Food safety. I think the material given by you will surely help in getting started with the mission.
Tons of thanks for the advice. As part of QMS I have just started with ISO 9000 requirements. As this is the base for any QMS I have built a manual. Now on I need to concentrate on Food safety. I think the material given by you will surely help in getting started with the mission.
HACCP in pastry - What are the CCPs?
Implementing HACCP/BRC for a Logistics Company
Can such Visual HACCP Flowcharts be acceptable?
No CCPs in a HACCP Plan - Can This Be Possible?
Is a Separate HACCP Plan Needed for NPD Kitchen?
Can I Personally Train a New HACCP-SQF Practitioner Without Formal Courses?
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