Hello Everyone! I am a food safety manager in a fresh pack potato shed and I am currently working on a documented hazard analysis for our shed, this would be in place of a complete HACCP system. I am in need of an example of a complete one or some help with the steps I need to do complete this. Our facility does not do any processing, manufacturing of any kind. The potatoes are unloaded, washed, graded (graders are trained to look for foreign material), sized and then packed into cartons or consumer bags, palletized and then shipped.
Any help at all would be much appreciated.
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