9 replies to this topic

[nelsoul]

Hello All !

 

I would to apologies in advance for not spending more time on this Forum searching for my answers but I have just been contacted for a project and have 24hrs to gather all info.. Basically a juice bar I once built up wants to start doing Pressed Juices.

 

Could you folks please point me in the right direction in regards to the proper HACCP certification process needed, also any other useful links,resources and info to speed up my learning curve.

 

Thank You.

[Mr. Incognito]

Firstly: to IFSQN!

 

Now:

 

I'm a bit confused on what you want.

 

There are places you need to get information to put together a hazard analysis.

 

There are places a person can get HACCP certification.

 

There are places you can get an audit of a HACCP program.

 

Which of those three, or a different option, are you looking for?

 

Typically a HACCP team, lead by a HACCP certified leader that has attended training, performs a HACCP analysis which is one of the 12 steps and 7 principals of HACCP.

[it_rains_inside]

I too am a little confused at what you are aiming for, my company does juices as well - so if you could clarify what exactly you are searching for I may be able to point you to some resources (location may be helpful too - depending on your response)

 

Also - if you could please clarify whether or not your product is 100% juice, the resources may be different as well (100% juices will fall under specific Juice HACCP regs)

[nelsoul]

Thank You this looks like the place to BE !!

 

 

 

Firstly: to IFSQN!

 

Now:

 

I'm a bit confused on what you want.

 

There are places you need to get information to put together a hazard analysis.

 

There are places a person can get HACCP certification.

 

There are places you can get an audit of a HACCP program.

 

Which of those three, or a different option, are you looking for?

 

I'm confused also ! I'm assuming all 3 ?

 

The Juice bar is in NYC. when you say if it will be 100% juice are you referring added water?  Nut milks? things like Turmeric or Cayenne pepper that could be added? 

 

Sorry for being vague before. This company want me to start doing simple pressed juices and soon after cleanses, at first it should be a one man operation. I know nothing that's involved so I assume the first step is getting certificated, did find an online site for $50, is that right?

 

 

[Mr. Incognito]

Well it's important to make sure that the HACCP certifying body is themselves certified.  A reputiable source is the International HACCP alliance.

 

IFSQN does have online HACCP certification in their store for ~50.00.  There are other sources as well such as AIBonline.

 

Without certification you can't even start the process of creating a HACCP system because you need at least 1 person certified.

 

After that HACCP is really a process consisting of 12 steps and 7 principles (http://www.haccp-org...ety/system.html pasted below)

 

HACCP system (7 Principles and 12 Steps based on Codex Alimentarius)  

 

The HACCP system is science-based and uses a systematic approach to the identification of specific hazards and measures for their control or prevention to ensure the safety of food. The preventive measures must be described in detail and people who have to execute them must be trained. HACCP involves careful recording of all details and actions in order to provide documentation that the system is in operation and in full control of all hazards in food processing.

Codex Alimentarius Commission, as guidance, define the 7 principles and 12 steps that must be applied during the development of the HACCP plan and implement the HACCP system.

The seven principles of HACCP based and to ensure safe and correct in all aspects of food production and processing are:

1. Conduct a hazard analysis
2. Determine the Critical Control Points (CCPs)
3. Establish critical limit(s)
4. Establish a system to monitor control of the CCP
5. Establish the corrective action to bet aken when monitoring indicates that a particular CCp is not under control
6. Establish producers for verification to confirm that the HACCP system is working effectively
7. Establish documentation concerning all procedures and records appropriate to these principles and their application

 

The 7 basic principles are implemented into the system through the 12 steps:

1. Assemble HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site confirmation of flow diagram
6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1)
7. Determine Critical Control Points (Principles 2)
8. Establish critical limits for each CCP (Principle 3)
9. Establish a monitoring system for each CCP (Principle 4)
10. Establish corrective actions (Principle 5)
11. Establish verification procedures (Principle 6)
12. Establish Documentation and Record Keeping (Principle 7)

. 

 

Really I think that's backwards they should have the 12 steps listed before the 7 principles because that's the order of application.

 

We can throw a lot of information at you but honestly you should learn the basics of what you need to do through your training.

[nelsoul]

WOW let the fun begin !

 

do you need special insurance ? someone told me you cant sell pressed juice in the same place as its made?

 

Thank you !!

[Charles.C]

Sorry for being vague before. This company want me to start doing simple pressed juices and soon after cleanses, at first it should be a one man operation. I know nothing that's involved so I assume the first step is getting certificated, did find an online site for $50, is that right?

I would imagine the first thing to determine is whose permission you require to legally operate ? And their requirements. i anticipate one of the requirements will be to present a HACCP plan.

 

Or perhaps you know the above already and are seeking some possible Company names who might "certify" you for an appropriate "HACCP" ?

 

Rgds Charles.C

[nelsoul]

I would imagine the first thing to determine is whose permission you require to legally operate ? And their requirements. i anticipate one of the requirements will be to present a HACCP plan.

 

Or perhaps you know the above already and are seeking some possible Company names who might "certify" you for an appropriate "HACCP" ?

 

 

This is all new to me so I have no idea? could you please explain a little more?

 

So let say you were in my shoes and had a few hours to gather info needed to start up, other than getting HACCP certified, what other info should I present to ponder that's needed to get things going? as I sort out what has already been presented..

 

The company has a brand new store and basement but has no windows in the space dedicated to processing, is that a requirement?  

 

Sorry again for not being able to give more detailed responses and thank you for your feed back !!  

[Mr. Incognito]

A HACCP system isn't really the type of thing you can create without any knowledge at all of HACCP.  They are very indepth systems that require knowledge of the exact process and equipment used and the HACCP system itself.

 

As you look at the HACCP post I put earlier

 

The first thing you have to do is make the HACCP team.  This should be a crossfunctional group of employees in the business.  A line operator, warehouse person, quality person, manager... like that.

 

You have to describe the food safety aspects of the product.  Is it aseptically packaged, is it a safer or more dangerous pH level, does it have to be kept cold, does it have a high or low aW, is it ready to eat, etc.

 

Describe the intended use:  Is it an ingredient, will it be baked, is it intended to be used by people with underdeveloped or compromised immune systems, etc.

 

You have to make a flow diagram of the process from receipt of ingredients to when you ship it out.  The flow diagram should show all equipment the ingredients/product flows through.

 

Then you have to go to each spot in the flow diagram and determine what risks to food safety exist and are reasonable hazards.  Hazards are typically Physical, Chemical, and Biological but some organizations include more like Radiological and I think FSMA had another one as well.  For each hazard you have to perform a risk analysis on the likelihood and severity of that hazard occurring.

 

For each hazard that is determined to be a critical hazard you have to determine critical control points that help to remove the hazard or reduce it to an acceptable level.

 

For each critical control point (CCP) you have to determine critical limits based on scientific evidence (allowed size of metal or amount of biological hazard)

 

You have to determine a monitoring program/procedure for each CCP (who checks it, how often, a full procedure on how to check it)

 

You have to create corrective actions in the event that your CCP becomes out of control (if the CCP fails we do this, if the CCP is not checked on time we do this)

 

You have to have some way to verify the records of the CCPs.  (maybe a manager checks them every day or after every shift to make sure they are done and the paperwork is filled out properly)

 

You have to establish documentation and record keeping for all CCPs.  Forms that are filled out by operators that they checked the CCP and it was working properly.

 

 

 

Seriously there is a lot of stuff and you can't really properly do any of it without the proper training.  People can go to jail if it's not doing right and someone dies.  

 

Do the right thing.  Tell them that it takes time to create a proper haccp plan and get the training you need to do it properly.

[Charles.C]

Dear nelsoul,

 

I presume you are only consulting us with respect to the quality/safety aspect, not the economic one.

 

Unfortunately I'm not in USA so I don't know the regulatory situation / products but i deduce you are discussing producing raw fruit juices for direct sale to customers, (hopefully) on the premises.

 

If so, this is yr RTE product and it will have a corresponding process, eg a pressed juice unit + fruit input, I presume. And an operator, yourself, i presume.

 

And can you do this in USA without any kind of official licensing ? It seems unlikely to me but that would be my starting question regarding yr previous post. 

 

Mr. Inc has laid out some possible safety aspects of yr intended project. it may well be that his suggestions are legally required for you to comply with before starting any business. I don't know but you need to.

 

Even if the answer to the question is "not required", i agree with Mr.Inc's comments regarding the safety aspect.

 

To generalize, you minimally need (feasability) info regarding the product, the process, the legality, the safety. i guess you have the first 2 already but seemingly not yet the rest?.

 

Hope this helps

 

Rgds / Charles.C