I have few questions:
4.3.1 A procedure for product development shall be in place which incorporates the hazard analysis principles, in accordance with the HACCP system.
Does that mean that we have to do everything from the beginning? Steps, CCP's,monitoring, verification...Even if the product is similar as the one we already have? Example, maybe?
6.1.2 A food defense hazard analysis and assessment of associated risks shall have been performed and documented....
Does that mean that we have to write down the table with the B/C/P/A hazard? Any example maybe? We have already written down the procedure in text. Is this enough?
4.5.5 The company shall ensure that the packaging used corresponds to the product being packed.
What hazard is this? C?
Which risk is covered by the labeling? We are checking lot number, "use by" date, ingredients (allergens). I covered bacterial,chemical and allergens. But this mean that in one process (packing and labeling)we have 3 CP's. Is this normal?
I am confused. From 9 CP's we get to 15 CP's. Is this OK?
I work in meat process production. And in the past we had problems with already printed labels, with labels that are printed during work - the employees were not careful enough...So we need to establish input control and output control.
I would appreciate any kind of information.