Hello to everyone and happy new year ,
I am new at this forum. It is really excellent. I can find a lot of useful information about the quality management system. Thank you very much. (and sorry for my English, I think it is not so properly.)
I work in a factory which produces canned fruits and vegetables. Nowadays I am reviewing our HACCP plan. Because everyone says there are a lot of CCPs, I know, it needs to be revised, but I am confusing in several steps , such as water intake, magnet traps, empty can washing, labelling etc. As a result I have a lot of things to do.
Anyway, I found some great information from other HACCP discussion topics here, but I would be pleased of any urgent help and comment on my flow diagram and risk assessment.
Kind Regards,
s.erkan
Hello
i've had a look at these
Personally i think that your incoming products, water, sugar, dry ingredients should not be
ccps and should be covered by either pre-requisites and an approved supplier programme.
Not sure about syrup make up? wouldn't have though so as your thermal processing. is pH adjustment there for a food safety reason or a quality reason. that should be a
ccpmagnet on fruit i'd say yes.
can washing? do you invert? if no then i'd say yes, but need to ensure you have a covered line from there to filling. chlorine level is important.
can filling? if it's pieces of fruit then i'd say no, pre-requisites again should help you cover foreign bodies (covered lines etc)
can sealing yes, as is thermal processing and can cooling (chlorine levels).
no to labelling (legal not really food safety) and despatch (ambient product)
i don't say this is right, as i've canned a different product in the past, but hope it helps.
maybe somebody else would like to comment
caz x