On your flow diagram you can expand more on manufacturing. I'm not sure how many different machines you may use or how many different tasks the machine does but at each step it may pose a different risk. By just saying manufacturing it may be to vague. The flow chart is perfect to send to a customer, but not for an actual hazard analysis.
What I see you using is something I understand to be more of a Food Safety Risk Analysis Matrix which is more geared to how you justified what is a CCP in your HACCP Plan. IMEX I see something separate to this breaking down each Hazard at each step of your process. For example:
Raw Material Receipt
- Biological - None Identified
- Physical - Possible Foreign Material (metal, wood, plastic)
- Chemical - Packaging material not acceptable for intended use
Then for each of these you would need to ask..
Are any potential Food Safety Hazards Significant
- Biological - NO
- Physical - NO
- Chemical - NO
then your Justification For Decision
- Biological - N/A
- Physical - Trailer is inspected at time of receipt. Lack of history with recalls or injury.
- Chemical - Hazard not expected due to lack of incidence (recall). We have a Vendor Approval Process with Letter of Guarantees.
What Control Measures can be applied to prevent significant hazards?
Is this Step a CCP?
And do this for every step of your flow diagram.
How can you have a Critical Limits, Monitoring and Corrective Actions without any CCP's?