Help! I am going crazy!
Started by hunyspyder, Sep 23 2011 02:11 PM
Hi All,
I am in the process of reassessing our RTE HACCP Plan, writing a new RAW HACCP Plan, looking to become BRC/SQF/GFSI certified!
I am being driven to madness by management here because every time I finish something in the reassessment, they want me to add something else to the plan.
We make RTE spring rolls at our facility, they want to switch to RAW!
We have a machine to wrap the rolls, now they want to hand roll!
We have an approved formulas, they want to add and remove ingredients.
I am so confused at this point I want to just give up and quit.
How do I keep track of everything that they want me to do here?
I think I am going to focus on the HACCP plans first. Dose anyone have any kind of simple, uncomplicated system they use to reassess HACCP plans ?
Can I add new steps in as I complete the reassessment?
Does anyone have any advise for me?
BTW I have no "team" here I am the "QA/HACCP everything" My bosses are Vietnamese and they discuss everything in a different language so I have no idea what they talk about most of the time.......HELP!
I am in the process of reassessing our RTE HACCP Plan, writing a new RAW HACCP Plan, looking to become BRC/SQF/GFSI certified!
I am being driven to madness by management here because every time I finish something in the reassessment, they want me to add something else to the plan.
We make RTE spring rolls at our facility, they want to switch to RAW!
We have a machine to wrap the rolls, now they want to hand roll!
We have an approved formulas, they want to add and remove ingredients.
I am so confused at this point I want to just give up and quit.
How do I keep track of everything that they want me to do here?
I think I am going to focus on the HACCP plans first. Dose anyone have any kind of simple, uncomplicated system they use to reassess HACCP plans ?
Can I add new steps in as I complete the reassessment?
Does anyone have any advise for me?
BTW I have no "team" here I am the "QA/HACCP everything" My bosses are Vietnamese and they discuss everything in a different language so I have no idea what they talk about most of the time.......HELP!
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Is it possible within the plan to consider both machine rolling and hand rolling, both ready to eat and raw (unless the process precludes the other because they're made on the same machine)?
Dear hunyspyder (nice sobriquet
I sympathise with yr trials and tribulations.
However this scenario is actually quite common in haccp-land.
The fact is that for many people, a typical haccp manual contains a mixture of plans for raw and more highly processed versions, eg cooked.
It is true that the initial workload to establish this mixture is significant but once you hv done 1 or 2 specimen situations, it often gets easier. (an exception is where you might be dealing with many multi-component systems of different natures, etc).
Personally I believe the above approach is ultimately simpler rather than trying to perform intricate manouevrings on one flow chart so as to integrate basically different flow (risk) processes (ie raw/cooked).
Don't give up yet
Rgds / Charles.C
I sympathise with yr trials and tribulations.
However this scenario is actually quite common in haccp-land.
The fact is that for many people, a typical haccp manual contains a mixture of plans for raw and more highly processed versions, eg cooked.
It is true that the initial workload to establish this mixture is significant but once you hv done 1 or 2 specimen situations, it often gets easier. (an exception is where you might be dealing with many multi-component systems of different natures, etc).
Personally I believe the above approach is ultimately simpler rather than trying to perform intricate manouevrings on one flow chart so as to integrate basically different flow (risk) processes (ie raw/cooked).
Don't give up yet
Rgds / Charles.C