I am currently working on a HACCP plan for a customer who is basically packing a product (dry beans) with only physical hazards. There is no water used in the facility and the beans are cleaned before entering the plant. They currently do not have any CCPs because the product is for further processing (sent to a processor to be cooked or straight to the consumer to be cooked). The are GAP/GHP certified but a customer wants a HACCP plan. Does my HACCP plan have to contain CCPs or can I just have control points? If I don't have CCPs does that make it not a true HACCP plan?
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