Hey Charles
thank you for your reply...well as mentioned I searched for "bakery thread" but I found only one with the meat pie product and another one with cakes...didn't find any example of HACCP for the BRC6 for a small bakery...
where to start?? suggestions?
thanks
Dear MrTrevor,
Suggestions as to "where to start" rather depend on yr current situation.
Do you hv the full BRC document already.? If not that would be my first suggestion. The
haccp module is only 1 part of the BRC standard. And the
haccp plan is also only a part of the
haccp system.
No offence intended but are you in fact familiar with the implementation of
haccp.? If not, that would be my second suggestion.
If the answers to above are yes, I guess you will know how to start the
haccp set-up via the Codex listing as used in the BRC standard.
BTW, the
haccp plans for bread i mentioned earlier are here -
http://www.ifsqn.com...dpost__p__41243I'm sure you appreciate that most of these posted plans are models, probably not aligned to any specific standard unless stated otherwise. You will also note the substantial disparity in the nature of the
CCPs selected in the bread models above. Most people today (and auditors also) would probably classify one of the plans as a major, numerical CCP "overkill". The crunch is in the validation and as required by the specific standard (if any). The real
haccp plan/system must correlate to yr own set-up / flow chart, etc.
I hope the above is a meaningful starter. Yr input may prompt further responses from other posters.
Rgds / Charles.C
PS I recall another recent post here (from Ireland) from a small-scale manufacturer (i think) asking about setting up a
haccp system for the well-known EC regulatory reqs. This specific aspect was covered in some detail on the Irish food safety website which i guess you are already familiar with. BRC is of course a private standard, usually customer driven. it all depends on your objectives.
