Grade - Active
Posted 08 July 2015 - 05:54 PM
Good day...
I'm looking for a process flow diagram and HACCP Analysis on stone fruit (peaches, nectarines, plums, etc.) I would like to use as reference as to the company I'm currently with thinks a HACCP team is solely the responsibility of food safety manager. Lack of management commitment seems to be common in the fruit industry.
Thanks in advance! :)
Grade - FIFSQN
Posted 09 July 2015 - 02:42 PM
Hi Jennifer,
I think you will need to provide more information on your process if you are to receive relevant documents.
Regards,
Tony
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Grade - Active
Posted 14 July 2015 - 10:24 PM
Ok, thank you...It will take me some time to create as they do not have anything written. That was reason for the initial question.
Grade - FIFSQN
Posted 15 July 2015 - 03:21 AM
Hi JenniferO,
I assume you are referring to a traditional, eg Codex, haccp plan and not as per iso/fssc22000.
As an example only (because your process may be completely different), can study the generic haccp plan for wholesale fruit which is posted here -
http://www.ifsqn.com...les/#entry52698
This should illustrate the required type of info. regarding the product and process steps to enable the determination of significant hazards / CCPs for yr own process.
(Note that there are a variety of possible formats to use for CCP determination. The above is just one style).
Kind Regards,
Charles.C
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