Interview at a bacon company, HACCP and other useful info/experiences

Dear all, bit of an open request here!

I'm going for a QA role at a Bacon company and wanted to know the forums experience in this area, including an example of a HACCP plan

I'm from a fresh produce background with some BRC auditing experience in ambient, ice cream and fish products.

Any views appreciated

Birmingham, I have worked before in the produce industry and currently working as a QA Manager in a bacon plant. Two completely different worlds. The good thing is that all quality and safety principles are the same, but the approach is completely different. Meat industry is highly regulated in Canada, much less than produce industry, and even though both my current bacon plant and mushroom farm where I worked before are considered RTE, the standards and government inspections are different. Maybe my experience only.

Dear psunjka,

Meat industry is highly regulated in Canada, much less than produce industry

Just an observation - much "more" perhaps ?

Rgds / Charles.C

Birmingham, I have worked before in the produce industry and currently working as a QA Manager in a bacon plant. Two completely different worlds. The good thing is that all quality and safety principles are the same, but the approach is completely different. Meat industry is highly regulated in Canada, much less than produce industry, and even though both my current bacon plant and mushroom farm where I worked before are considered RTE, the standards and government inspections are different. Maybe my experience only.

I'd be interested to hear about specifications and standards such as common defects? Can you enlighten me?

Thanks

Birmingham, I have worked before in the produce industry and currently working as a QA Manager in a bacon plant. Two completely different worlds. The good thing is that all quality and safety principles are the same, but the approach is completely different. Meat industry is highly regulated in Canada, much less than produce industry, and even though both my current bacon plant and mushroom farm where I worked before are considered RTE, the standards and government inspections are different. Maybe my experience only.

Also can you email or post your HACCP plan?

Dear Birmingham,

Presume you are only interested in UK items. (if otherwise can try this thread -
http://www.ifsqn.com...dpost__p__48099

There was another (UK) query here similar to yours (pork meat I think) in last 6 months approx which contained links to numerous official refs but so far cannot find it (search engine here is limited to minimum 4 letters otherwise would search for "mig" [see below] ).

One primary general meat source is the FSA website and another primary official pork/beef processing ref is the MIG handbook which has been uploaded several times on this forum. The handbook contains detailed info. on creating a haccp plan as per official UK requirements.

Rgds / Charles.C