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HACCP for a small scale cheese manufacturing plant

Started by Ritesh Goyal, Dec 18 2008 11:03 AM
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Ritesh Goyal

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Posted 18 December 2008 - 11:03 AM

hello all,

can anybody explain me how to set HACCP for a small scale cheese manufacturing plant?

our target is to get ISO 22000. how should i start preparing for that.
plz guide me.

regards
ritesh goyal


Simon

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Posted 18 December 2008 - 09:55 PM

Hello Ritesh, welcome to the forums.

Here are a couple of previous discussions that may be of help to you getting started. If you have more questions on the subject please feel free to ask.

HACCP plan for cheese manufacturing

Clostridium botulinum

Regards,
Simon


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Posted 19 December 2008 - 06:21 AM

Dear Simon,

Great link to "Franco" thesis ink. Contains a vety useful introductory case example of use of decision trees in the derivation of a HACCP plan plus some refs up to ca.2003. Interesting to see a prerequisite function appearing as a CCP.

@ Ritesh

our target is to get ISO 22000. how should i start preparing for that.
plz guide me.


For sure you need the ISO standard(s) plus to understand the principles in above referred link as a starter

Rgds / Charles.C

Kind Regards,

 

Charles.C

Back to ISO 22000

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