Dear MOM,
Your company seems to have logistic and communication difficulties.
….. and relationship. As for logistic, it’s because of physical separation, we need to take a plane or vessel to visit them. Apart from that, I have a strong feeling that there’s a differences between the QA Manager and our subsidiary than manifested as work politics. It all goes down to human communications and relationships.
Anyway, assuming the (to be visited) facilities do have a certified HACCP, I think you can assume they will already have a typical (traditional )set of PRPs / SSOPs/CCPs. They are also likely to possess most of the documentation ancillary to hazard analyses such as traceability/recall. It seems rather pointless to try and randomly speculate over details from a vast range of possibilities when the material will probably be shortly available anyway.
Ok. I'll just wait for their existing documentation. I am very hopeful that they have PRP's and OPR's already. I think
HACCP cannot work if PRP's and OPRP's are not already in place.
And if they are really GMP and
HACCP certified, I assume that their people are properly trained to do the job.
I think you stated that you are familiar with ISO 9001 but not HACCP (eg carrying out hazard analyses) so I guess the management system aspects of ISO 22000 should be readily comprehensible to you.
Looking at your discussion with Zeeshan indicates that the major GAP in yr being able to complete a manual for ISO 22000 is likely to be the HACCP plan portion (and especially the ISO 22000 variations) for which I deduce you are getting technical input from other associates. IMO it would be logical to include a specialist HACCP colleague for your forthcoming visit to collaborate with the actual process data. Surely easier than your having to do an instant learning course on hazard analysis.
You’re absolutely right. Having a knowledgeable partner on my side will help decrease the number of the cons. Unfortunately, the QA Manager’s knowledge is more on ISO 9001 too, not
HACCP or any food safety discipline.
I am rather surprised that you have not looked for HACCP plans here for the products you listed earlier so as to familiarise yourself with the typical process requirements. Or perhaps yr associates are doing this part of the work for you ?
I’m confused as well how to do or manage a
HACCP plan.
Please understand that I am not trying to restrict yr search for assistance but it seemed that you are trying to do a whole collection of different items at the same time. IMO, some prioritisation is beneficial. I realise you have a timeframe (?) but it is very easy to simply confuse yourself (and us).
If i hv misunderstood the situation please inform.
Rgds / Charles.C
Sorry for asking too much help. The pieces I got from this site are very helpful.