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HACCP Plan for wholesale distribution


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#1 Vicki40

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Posted 15 October 2009 - 08:32 PM

I'm really excited to have found this site! There is so much useful information here!

I am a food exporter who has a facility in WA state. We have been audited by NSF and Silliker but have not had to have a formal HACCP plan because we do not handle fresh or frozen seafood. However, we are working on a new account that will include frozen seafood and they are requesting a copy of our HACCP plan. Does anyone have or know where I can find a template for creating a plan for multiple products? We are not a manufacturer or producer but just consolidation point.

Any help would be most appreciated.

Vicki



#2 Tony-C

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Posted 16 October 2009 - 05:37 AM

Hi Vicki

:welcome:

Do you have a flow diagram for your process as this is a good starting point?

Regards,

Tony :smile:



#3 Vicki40

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Posted 16 October 2009 - 05:25 PM

Hi Tony,

No, I have a two volume policies and procedures manual but not a flow chart



#4 Tony-C

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Posted 16 October 2009 - 05:34 PM

Hi Tony,

No, I have a two volume policies and procedures manual but not a flow chart


Hi Vicki

Okay then, describe how you are going to handle these products.

Regards

Tony :smile:

#5 Vicki40

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Posted 17 October 2009 - 06:39 PM

OK,

I'm not sure how detailed you would like, but basically:

1. product is delivered, checked in and stored in appropriate room (dry, chill or frozen)
2. Product is picked, staged and labeled for export (cold chain is not broken, we have refrigerated receiving area and all stages of order are completed within the temperature controlled environment
3. Containers are loaded for shipment abroad.



#6 Tony-C

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Posted 18 October 2009 - 01:30 AM

Okay

Something like this?

Attached File  HACCP_Flow_Diagram_Example.doc   82KB   572 downloads

Now describe the products

Regards,

Tony :smile:



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#7 TDM

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Posted 21 April 2013 - 12:07 PM

Okay

Something like this?

Attached File  HACCP_Flow_Diagram_Example.doc   82KB   572 downloads

Now describe the products

Regards,

Tony :smile:


It looks like this post was heading in the right direction for me. I have the same scenario , my distribution company is looking to carry breaded , coconut shrimp on a skewer for an appetizer along with crab cakes. We receive the product frozen , store it frozen , and ship frozen.

#8 trubertq

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Posted 21 April 2013 - 12:42 PM

This is the way to go guys. Also if you haven't already, you need to get some training in HACCP which will show you how to prepare a HACCP plan. After the flow diagram you need to do a hazard analysis, this is where you determine if you have any CCPs. I have one I could show you but I am not allowed to upload for some reason :unsure:.

Once you have the hazard analysis done, you then create your HACCP plan, but only if you have CCPs, which you may not have, as in a lot of Companies, temperature control is regarded as a pre-requisite....and that's a whole other story......


I'm entitled to my opinion, even a stopped clock is right twice a day




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