How to group the HACCP plan of all products into one?
I would like your comment to the above statements.
A friend in the industry told me an BRC auditor recommended to group haccp plan of all products in a production line into one. Those products contain different ingredients, but they have similar process flow.
I would like your comment to the above statements.
I work in the Dairy Industry and have done this with cheese making and BRC have accepted it. I have two HACCP Plans, one for soft cheese and one for hard cheese. The processess are similar, especially the early stages, but deviate once the curds have been cut and details of cultures, timings, temperatures etc. are different, but as long as you refer to specified additions, times etc. within your flow chart and have branches from it for the additional steps, then this system works very well. Before you begin though, I would suggest you group your products into types.
I hope this is useful but let me know if you need more information.
Scrumiebum
For example, if a manufacturer has a production line that produces frozen fruit products; eg apple pies, apricot pies, plum pies; and add to this other variations of a similar theme, then even though these have different ingredients, they are all of a similar product type. If you also include variations in sizing – they might produce single serve pies, middle size pies,and super-sized family pies, the overall product mix might total 30 different products. They could (and should) all have the same HACCP plan. However, if that same manufacturer also produces meat pies – exactly the same process but different product type - this would definitely need its own HACCP plan.
Cheers
Based on the limited amount of information provided, I would have to agree with the Auditor and group the products by product type based on the risk of the particular food product.
For example, if a manufacturer has a production line that produces frozen fruit products; eg apple pies, apricot pies, plum pies; and add to this other variations of a similar theme, then even though these have different ingredients, they are all of a similar product type. If you also include variations in sizing – they might produce single serve pies, middle size pies,and super-sized family pies, the overall product mix might total 30 different products. They could (and should) all have the same HACCP plan. However, if that same manufacturer also produces meat pies – exactly the same process but different product type - this would definitely need its own HACCP plan.
Cheers
Thanks for the input Steve